I decided that I wanted to attempt to make this salad at home. I found a recipe from "Making it with Danielle", and I tried it out! It ended up turning out great, but it wasn't exactly like the Houston's version. I think it had something to do with the dressing. Let me know if anyone can figure out how to alter it to make it more like Houston's! Maybe add soy sauce in the dressing? I'm not sure... Anyway, although it wasn't exactly like Houston's, it would still satisfy my craving for this salad if I didn't have a Houston's around. :)
Here's the recipe I used:
First, I cut everything up. This included the Mango (I used two), Avocado (two), Tomatoes (two), the ginger, and the salad. I rinsed off the salad and put it aside to dry off. Then, I made the dressing! Super easy. All you need is cilantro, a 1 inch piece of ginger (fresh), sesame oil, rice vinegar, olive oil, lime juice, lime zest, agave, salt, and ground pepper! I just blended all of this up, and let it sit while I cooked the tuna!
To cook the tuna, first, I cut it into 3 long strips. I rubbed each strip in a salt and pepper mix, and I waited for my olive oil to heat up in my skillet. I took each piece of tuna and put it in the skillet one by one. I didn't put them all in at the same time because you need to use your hands EXTREMELY fast. You just need to quickly sear all sides. The middle is supposed to stay completely raw, so work really fast when you do this. After I cooked the meat, I cut them up in cubes like you see in the above picture, and plated the entire thing!
My picture is not even close to being as pretty as Houston's makes it, but it was close enough in taste that I did not mind :) I attached a picture of Houston's salad below. Let me know if you try this recipe and tell me what you think!!
Houston's Sashimi Tuna Salad
For the vinaigrette:
1 packed cup cilantro leaves
1 inch piece peeled fresh ginger
1 tsp sesame oil
1/2 cup olive oil
1 tbsp rice wine vinegar
3 tbsp fresh squeezed lime juice
1/2 tbsp lime zest
2 tsp agave nectar
1 tsp salt
1/2 tsp fresh ground black pepper
For the Salad:
two heads baby frisee lettuce
one head red leaf lettuce
two tomatoes, cut into wedges
one avocado, sliced
two mangoes, sliced
For the Tuna:
8 ounce ahi tuna, cut into 1 inch strips
salt and fresh ground black pepper
2 tbsp olive oil
about 2 tbsp shaved fresh ginger
Make the cilantro-ginger vinaigrette by combing all ingredients in a blender and blending until smooth.
Toss the lettuce with some of the vinaigrette and put on a plate then top with the tomato, avocado and mango.
Heat up the olive oil over medium high heat and season all four sides of the strips of tuna with salt and pepper. Quick sear all sides of the tuna, transfer to a plate and cut into slices. Put them on the plates with the salads and add the shaved ginger on the side.
|Houston's is definitely plated better than mine!|