Pacific Rim Tuna Salad With Ponzu Dressing

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   1)Ponzu dressing preparation-In a large mixing bowl, pour the orange juice, lime juice, sesame oil, soy sauce, mayo, nad dry spices into the bowl and blend with a hand mixer until all the ingredients are well incorporated.Slowly drizzle the olive oil into the mixture blending all the while until all of the oil is blended into the dressing and the dressing is thickened(2-3 minutes Fold dressing into a container , cover and refrigerate until ready to use.

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   2)Coat fresh ahi tuna steaks with a mixture of salt, white pepper and garlic powder, and sear tuna to rare( or to taste)in a skillet at high heat. Slice into thin strips, and set aside for later use.

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   3)In a large mixing bowl, place the spring mix greens, chopped romaine,cilantro,4 ozs ponzu dressing, cornbread croutons, and black pepper, and toss well until all of the ingredients ae well mixed. Place this mixture equally into four large salad platters or shallow bowls.

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   4)Around the rim of the salad bowls, palce the fried tortilla triangles equally amongst the bowls in an esthetically pleasing manner.

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   5)Sprinkle the drained mandarin oranges equally among the four salad bowls.

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   6)Sprinkle the cucumber strips equally among the salad bowls.

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   7)sprinkle the carrots and jicima among the 4 salad bowls equally

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   8)Arrange the mango slices uqually among the salad bowls.

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   9)Arrange the sliced ahi tuna in the middle of the salads,top with a pinch of cilantro leaves and serve the extra ponzu dressing on the side in sperate dressing cups.

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    Serve.

No additional tips available.