Elegant, fresh, and full of bright coastal flavor, this dish from Chef Owen Snyder pairs perfectly seared ahi tuna with a zesty slaw of lemon-infused daikon and red onion. The combination of tender sashimi-grade fish, creamy avocado, and crisp micro greens creates a harmony of textures, while a drizzle of lemon olive oil and a hint of chili heat lift the dish into something extraordinary.
Simple yet sophisticated, this salad makes an ideal light entrée—one that celebrates the purity of fresh Central Coast ingredients and clean, balanced flavors.
INGREDIENTS:
8 ounces Sashimi grade Ahi tuna
3 ounces lemon-infused olive oil
1/2 small red onion, julienned
1/4 cup grated daikon radish
1 tablespoon cilantro, minced
1 tablespoon Italian flat leaf parsley, minced
Pinch red chili flakes
1 ounce freshly squeezed lemon juice
1 avocado, sliced
1 lb. organic micro greens
Salt and freshly ground pepper, to taste
METHOD:
Very lightly coat tuna with 1 ounce lemon-infused olive oil and season with salt and pepper. Prepare and heat the grill pan over high. Place tuna in pan right when small wisps of smoke start to come from the grill pan. Sear tuna for 2 minutes on each side. Remove tuna from pan and let rest.
Combine onion, daikon, cilantro, parsley, chili flakes, lemon juice, and 1-ounce lemon-infused olive oil. Adjust seasoning and acidity.
Toss micro greens with remaining lemon-infused olive oil, salt, and pepper to taste. Place on a plate as the base of the salad. Slice tuna thinly with a very sharp knife and arrange it on a bed of greens. Arrange avocados as desired. Nestle daikon-red onion slaw in the middle and dress with remaining juice. Garnish with red chili flakes and cilantro.
YIELD: 2 servings
SOURCE: Recipe courtesy of Chef Owen Synder, Papa O’s Bistro
