At the farmers’ market this week I stumbled upon some gorgeous, perfectly crisp and sweet snap peas. Snap pea season is so short in our hot climate so I was amped to get a giant bag at their peak of perfection. When I got home I realized how over-zealous I was and that we’d have to eat snap peas every day to use up the obscene quantity I had bought. Darn;)
Anyway, sushi grade ahi tuna might be a bit tough to source but I always find it really fresh and vibrant at our local asian market. This recipe has a a great mix of contrasting textures and flavors. The crunch of the peas and radishes against the tender ahi flesh pairs wonderfully with the crunchy peppery radishes, sweet snap peas and spicy ginger vinaigrette. To die for! We like it heavy on the ginger over here so adjust for your personal taste:)
- ~1 pound fresh ahi tuna, salted and peppered, seared at high heat for 2 minutes each side, cut into chunks
- ~1 pound sugar snap peas, strings and tops removed and chopped
- 8 radishes, very thinly sliced
- 1 Tablespoon toasted black sesame seeds
- ½ cup ginger vinaigrette
- salt and pepper
- ½ cup macadamia nut oil
- 2 green onions, chopped
- 1 clove garlic, smashed
- 2 Tablespoons sesame oil
- 2 Tablespoons soy sauce
- 2 Tablespoons rice vinegar
- 3 Tablespoon fresh ginger, peeled and grated
- 2 teaspoons agave nectar
- 1 teaspoon seedy whole grain mustard
- 1 teaspoon toasted sesame seeds
- Toss all salad ingredients together in a large bowl.
- Toss all vinaigrette ingredients except macadamia nut oil into a blender and blitz until smooth. While blending, slowly add the macadamia nut oil until it emulsifies. Store leftover vinaigrette in fridge.
- Drizzle salad with desired amount of vinaigrette and toss to coat. Serve immediately if desired, but flavors gain depth from chilling for an hour then serving.
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