Recently, I had lunch at Fins Seafood Restaurant here in Davis. This is my second meal at Fins, and it may become my favorite local spot to dine. I ordered the ahi tuna salad, which the waiter explained was made from grilled ahi, scallions, cheddar cheese, mayo, and horseradish. I
wasn't sure how the cheese would work in the salad, but one taste when it arrived at my table made me a fan. I realized that the salad also had a good amount of fresh chopped dill, and vowed to try and replicate the dish at home. Yesterday, I made my own version and was very happy with the result.
Fresh dill is key to the flavor of this dish. I rarely use dried dill, because it lacks the robust flavor of the fresh variety. And fresh dill looks so pretty, I can't resist it. However, it doesn't have a great deal of staying power and wilts quickly. Fortunately, the fronds can be frozen for later use. This dish is perfect
for Weekend Herb Blogging, which was created by the wonderful Kalyn at Kalyn's Kitchen. WHB is being hosted this week by Lia at Swirling Notions. Make sure to visit her site to see all the dishes prepared by herby bloggers from
all around the world. Lia should have a re-cap of all the marvelous
recipes by Monday.
The ahi, which must NOT be overcooked, gives the dish a slightly meaty texture and taste, with the cheddar, dill and horseradish providing a wonderful tang to the salad.
The lettuce wraps are delicious and low calorie. But, this also tastes wonderful in a sandwich.
Ahi Tuna Salad With Romaine Wraps
(My take on Finns Seafood Restaurant recipe)
Serves 1-2 people, in lettuce wraps or on sandwiches.
Note: As this recipe contains horseradish, you might want to start off with less than I use, then add more if you wish. But, do use it.
1 Ahi fillet, about 6-8 ounces
1 tablespoon olive oil
1-2 Tablespoons mayo
1 heaping teaspoon of grated horseradish (or to your taste)
1 heaping Tablespoon of fresh chopped dill
1/4 cup grated sharp cheddar cheese
2 scallions, white and light green part sliced very thin
salt and pepper to taste
romaine heart lettuce leaves, washed and dried
1/4 toasted pine nuts for garnish (toast them in a dry skillet over high heat for a minute or so)
Heat a heavy shillet and wipe with the oil. When the skillet is red hot, place the fillet, which has been salted and coated with pepper, in it and cook for about 2-3 minutes on both sides, until the fillet is still rare in the middle. Do not overcook! Remove the fillet to a plate and let it cool down (it will continue to cook as it cools). Then using a fork or your fingers, flake the tune into chunks. Don't get carried away and make it look like that awful mushy canned tuna. Add the rest of the ingredients and taste for seasoning. If you want to add more mayo, dill, or horseradish, do so. Put the salad in a small bowl, sprinkle with the pine nuts, and serve with the romaine leaves.