Ahi Salad with Cucumber Ribbons, Pickled Onions, and Dill
Total Time
30 minutes
Prep Time
30 minutes
Rating
5 out of 5 stars
(2)
Ingredients
2 servings
- ¼ cup rice vinegar
- 2 Tablespoons sugar
- ½ teaspoon salt
- cracked pepper
- 2 teaspoons mustard seeds ( or use whole grain mustard)
- 1 star anise pod ( optional)
- ½ red onion- finely sliced
- 1 English cucumber ( or 4 turkish, about 12 ounces total)
- 4 ounces sushi grade ahi
- 1 tablespoon olive oil
- Fresh dill
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Preparation
Step 1
In a small pot or saute pan, bring vinegar, sugar, salt, pepper, mustard seeds, star anise to a boil. Add the finely sliced red onion. Simmer two minutes and chill in the fridge 20 minutes or until cold (you can do this the day before).
Step 2
When ready to serve, thinly slice the cucumber with a vegetable peeler or mandolin. Slice one side ( laying it down on a counter, peeling towards you, then flip over and slice the other side. Discard the seedy middle section. Place cucumber ribbons in a bowl. Top with half the dill and mix.
Step 3
Cut the ahi, slicing ¼ inch thick, bite size pieces, cutting across or against the grain, then toss with the onions and pickling liquid ( make sure you’ve waited until it’s cold, and fish out the star anise pod) and toss to coat.
Step 4
Pour the ahi-onion and liquid over the cucumber ribbons, gently tossing. Using tongs divide and arrange among bowls. Garnish with fresh dill and a drizzle of olive oil ( optional).
Step 5
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