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This is a great salad with cooked fresh tuna tossed throughout. I serve it midweek with a hearty soup or as a Shabbos day appetizer. The tuna’s Asian seasoning becomes a wonderful dressing. This can also be made with fresh salmon for equally delicious results. Yields 7-8 patties
3 tablespoons mirin
6 tablespoons rice vinegar
2 tablespoons Glicks Soy Sauce
1 teaspoon Manischewitz White Horseradish
1 tablespoon canola oil
2 tablespoons minced fresh ginger or 6 cubes Gefen Frozen Ginger
2 teaspoons minced fresh garlic or 2 cubes Gefen Frozen Garlic
3/4 pound fresh tuna, cut into strips
6 cups cleaned mixed greens
1/2 cup cleaned and chopped scallions
1 cup thinly sliced radishes
1/2 cup sugar snap peas or snow peas
2 tablespoons toasted Gefen Sesame Seeds
Make the dressing: In a small bowl, whisk mirin, rice vinegar, soy sauce, and horseradish. Set aside.
Heat a large skillet over medium-high heat, then add oil. When the oil is hot, add ginger and garlic and sauté until softened, about one minute. Add tuna, and cook, stirring frequently, until fish is opaque and cooked through, about three to four minutes. Add dressing and remove from heat.
In a large bowl, mix lettuce, scallions, radishes, sugar snap peas, and toasted sesame seeds. Pour tuna with dressing over salad right before serving. Toss and serve immediately.
Styling and Photography by Chay Berger
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