Best 5 Ahi Salad With Macadamia Nuts And Cilantro Chili Oil Recipes
Tantalize your taste buds with an extraordinary culinary journey as we present to you the Ahi Salad with Macadamia Nuts and Cilantro-Chili Oil, a symphony of flavors that will leave you craving for more. This tantalizing dish, born from the fusion of Hawaiian and Asian influences, features perfectly seared ahi tuna, its tender flesh kissed by the heat of the pan, complemented by a medley of crisp mixed greens, crunchy macadamia nuts, and a vibrant cilantro-chili oil that awakens your senses with its spicy, herbaceous notes. But the culinary adventure doesn't end there, as we also unveil a trio of delectable recipes that elevate this salad to a gastronomic masterpiece: a zesty ponzu sauce, a creamy avocado dressing, and a refreshing cucumber salad, each contributing its unique flavor profile to create a harmonious ensemble. Get ready to embark on a culinary voyage that will redefine your perception of salads, leaving you with a lasting impression of culinary excellence.
Check out the recipes below so you can choose the best recipe for yourself!
CILANTRO OIL
Provided by Food Network
Yield about 3/4 cup
Number Of Ingredients 2
Steps:
- Bring a large saucepan of water to a boil. Add the cilantro, making sure to push all the leaves under the boiling water. Blanch the cilantro for 5 seconds. Drain and immediately plunge into a bowl of ice water. Drain well and squeeze out all liquid.
- In a blender, puree the cilantro with the olive oil. Strain the puree through 6 layers of cheesecloth or a paper coffee filter and put in a sterilized glass bottle, tightly capped.
- Store in the refrigerator for up to 2 weeks.
SAUTEED SCAMPI IN MACADAMIA NUT OIL
Provided by Food Network
Categories appetizer
Time 20m
Yield 4 servings (part of four course meal)
Number Of Ingredients 6
Steps:
- Warm a little macadamia nut oil in a non-stick frying pan just enough to cover the bottom.
- Salt and pepper the scampi. When the oil is heated, saute the scampi quickly and uniformly, 2 to 3 minutes will suffice, just to cook through and until they curl slightly and turn red. The scampi must remain crispy. Set aside.
- Chop the olives finely with the capers and 3 leaves of the basil. Set aside.
- In the center of the plate, arrange the olive mixture. Place 2 pieces of scampi, and several small pieces of nicoise olives on top, and garnish with a bouquet of fresh basil.
AHI POKE SALAD
You can find this appetizer all over Hawaii, it is a raw tuna salad that my aunt makes. During the hot summer months, it is especially refreshing as a mini entree! Cold, tasty and good for you!
Provided by SKYELIGHT
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix together the ahi tuna, minced onion, green onion, ginger, seaweed, macadamia nuts, sesame oil, and red pepper in a mixing bowl. Cover and refrigerate at least one hour, for the flavors to come together. Arrange the lettuce leaves on a serving platter, spoon the ahi poke on top, and garnish with the cilantro.
Nutrition Facts : Calories 202.7 calories, Carbohydrate 3 g, Cholesterol 63.8 mg, Fat 5.6 g, Fiber 1 g, Protein 33.9 g, SaturatedFat 1 g, Sodium 77.9 mg, Sugar 1 g
SPICY AHI POKE SALAD
A traditional poke salad with a spicy kick. Enjoy as an appetizer or as a lunch and dinner over lettuce.
Provided by Coffee Girl
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 2h15m
Yield 5
Number Of Ingredients 9
Steps:
- Combine tuna, green onion, macadamia nuts, cilantro, lime juice, sesame oil, ginger, red pepper flakes, and sriracha sauce in a bowl; refrigerate for 2 hours.
Nutrition Facts : Calories 144.4 calories, Carbohydrate 1.6 g, Cholesterol 40.9 mg, Fat 5.5 g, Fiber 0.6 g, Protein 21.7 g, SaturatedFat 0.9 g, Sodium 89.2 mg, Sugar 0.4 g
CHILI OIL OR DRIED MUSHROOM OIL
Steps:
- Chop mushrooms or chilies in a food processor until fine.Place in a pot with the oil and heat until mixture begins to bubble. Let cook 10-15 seconds and remove from heat. Swirl until just warm. Strain into a bowl through 4 layers of cheesecloth. Squeeze well to extract as much oil as possible. Pour into a sterilized jar or bottle, seal tightly, refrigerate and use within one week for best flavor.
Tips:
- Choose the freshest ingredients possible. This will ensure that your salad is packed with flavor and nutrients.
- Use high-quality olive oil. This will help to bring out the flavors of the other ingredients.
- Don't be afraid to experiment with different types of greens. Arugula, spinach, and mixed greens all work well in this salad.
- Be generous with the cilantro-chili oil. This is what really makes this salad special.
- Serve the salad immediately after it's made. This will prevent the greens from wilting.
Conclusion:
This ahi salad with macadamia nuts and cilantro-chili oil is a delicious and healthy meal that's perfect for any occasion. It's easy to make and can be tailored to your own personal preferences. So next time you're looking for a light and refreshing meal, give this salad a try. You won't be disappointed!
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