Garden Hearts® Hawaiian Ahi Salad

Yield: 8 Servings

Ingredients:

4	Garden Hearts® Petite Hearts of Romaine Lettuce
1-1/2	pounds ahi tuna, cut into1/2 -inch cubes
1/4	cup white onion, minced
1/4	cup green onion, minced
1	teaspoon fresh ginger, minced
2	tablespoons wakame seaweed
1	tablespoon macadamia nuts, roasted and coarsely chopped
2	teaspoons sesame oil
1-1/2	teaspoons crushed red pepper flakes
1	teaspoon wasabi paste
4	tablespoons mayonnaise
8	sprigs of cilantro leaves

Method:
1.    Cut one inch from the base of the Garden Hearts^® separate into individual leaves and rinse well under cold, running water. Air dry completely and chill.

2.    Gently combine the ahi tuna cubes, minced onion, green onion, ginger, seaweed, macadamia nuts, sesame oil, and red pepper flakes in a mixing bowl. Cover and chill for at least one hour, to allow the flavors develop.

3.    Combine wasabi paste and mayonnaise in a small mixing bowl; pour into a clean squirt bottle or small, disposable pastry bag.

4.    To serve, arrange leaves of half of one Garden Hearts^® romaine head in a star pattern at the center of a plate. Spoon 1/8 of the ahi mixture into the middle of the romaine star. Repeat for each serving.

5.    Drizzle the wasabi mixture over the tuna salad and garnish with a dry nori seaweed ribbon.

 

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