WHB: Ahi Tuna Salad With Romaine Wraps (Dill)

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.

Comments

[Kalyn]

This sounds so wonderful. I'm a huge horseradish fan. One of my sisters doesn't like it at all, which I just don't understand. I'm realizing I haven't cooked with fresh dill too much, and I keep forgetting to plant it, but this year I already have it on my list!

[Lydia]

I don't know why the Italians seem to have a prohibition against fish and cheese -- I think it can be a wonderful pairing, and this salad sounds and looks delicious.

[sher]

Kalyn,

I also love horseradish. There's a little town near us that grows tons of it. And they have a festival there each year, serving all kinds of things made with horseradish. I think they serve horseradish ice cream!

Lydia,

Yes, I've had cheese on some seafood and it's delicious. And since the ahi was rather meaty tasting, the cheese was fine.

[Patricia Scarpin]

Sher, the only way I have ever tried fresh tuna was in sashimi. I have never cooked with it either. This recipe looks and sounds like a winner to me!

[Peter]

Aren't pine nuts just great in a tuna salad?

As always, you impress the heck out of me.

[Deborah]

I am a fan of fresh dill as well. I'm thinking of growing it this year!

[peabody]

Excellent idea.

[Christine]

This is a perfect, perfect meal! I love ahi and anything with fresh dill is okay by me. What a great job you did with this, Sher. So, where is Finn's? Mr CC is down in your neck of the woods right now (while I'm at home still feeling sickly :( ) and I'd like to let him know that there's a new restaurant for him to try. Thanks!!

[Joy T.]

MMmm my mouth is watering! Too many people are afraid to use horseradish, but done right it can really make a dish taste great. I'm printing this one out :o)

[Callipygia]

First- your fish looks so fresh and delicious... I agree the combo isn't anything I would have though on my own, but in imagining one thing paired with the next my mouth is salivating. Fresh horseradish, cheese, dill- bring it on!

[Gretchen Noelle]

Looks great! Although, a month in the Ukraine made me swear off dill and I have never gone back. I wonder what other herb I could use instead?

[gattina]

the combo of the main ingredients is entirely innovative! Sher, and I realize (actually long time ago) you are the fish expert!

[MyKitchenInHalfCups]

Wow that ahi looks incredible! That would have to taste great! I'd be a bad girl and want something besides dill.

[Erin @ The Skinny Gourmet]

Looks delish! What a great variation on a more traditional tuna salad, and I love the healthy lettuce wrap presentation. I am also a huge fan of horseradish, but wouldnt' have thought to use it in tuna salad. Thanks for the suggestion.

[swirlingnotions]

This looks fantastic! I'd love to serve this as an hors d'oeuvre. Nice replication!

[Glenna]

Oh wow! Man, you are eating so clean and wonderfully these days! I'm either jealous or inspired, I'm not sure wich, but keep going. Your food is gorgeous!

[katie]

I saw some wonderful ahi at the supermarket in Mpls.... I wanted it... Oh, how I wanted it. Sigh. Can't get it here. Next visit I'm going to borrow a kitchen!