Ahi Tuna Thai Salad With Basil, Mint, and Cilantro
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.
Omit the green curry paste.
A Sauvignon Blanc.
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.