Tuesday, June 19, 2007

Ahi Tuna Thai Salad With Basil, Mint, and Cilantro

Ahi Tuna Thai Salad With Basil, Mint, and Cilantro
Serves 4
By Anthony Bombaci


1 Tablespoon oil
1 pound ahi tuna, diced into 1-inch cubes  
1 bunch cilantro leaves
1 bunch mint leaves  
1/2 bunch Thai basil leaves  
2/3 cup thinly sliced red onion, soaked in ice water  
2/3 cup thinly sliced red peppers, soaked in ice water  
1/2 cup cucumber half moons slices  
1/3 cup Thai Vinaigrette (recipe below)  


Heat oil in a skillet over high heat. Quickly sear the tuna. (If you prefer, you can enjoy the tuna raw.)

In a bowl, combine the herbs, onions, peppers, and cucumbers, Add the tuna, and drizzle with the Thai Vinaigrette (recipe below).

   Adapted by StarChefs.com

  Yield: 4 Servings

Prep time: 10 minutes

Cook time: 7 minutes

  Round Out the Meal:
With basmati rice.

  Kid Friendly:
Omit the green curry paste.

  Wine Pairing:
A Sauvignon Blanc.

  Thai Vinaigrette
2 Tablespoons sweet Thai chili sauce
Juice and zest of 1 lime
2 Tablespoons Thai fish sauce
1 teaspoon minced garlic
1/4 teaspoon green curry paste   In a bowl, whisk together all the ingredients.

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