Grilled Ahi Tuna Volcano Sushi Salad – A Date Night Recipe For The Summer Hot Days
Make sushi without the hard work by turning it into a salad!
I love and hate salads all at the same time. It’s hard to find a salad that actually fills you up, and keeps you from going on a carb binge 30 min after consuming.
But I’ve endeavored to come up with some salads that won’t leave you feeling hungry AND provide some good nutrition. A healthy alternative this summer that’s delicious and not time consuming.
I am a HUGE fan of sushi, but I’ve never ventured out to make it myself. It seems time consuming and an art in and of itself. So I had this idea — what if you could deconstruct it a bit and get the same delicious sushi, without the same effort and time.
That’s when I thought of this recipe. I made it last night and it was a big hit with the family.
The great thing about this salad is that you can make it with many different varieties of fish. I decided to use Ahi tuna because it’s not super expensive, and it’s one of my fav fish’s.
I added the “volcano” element because, like, uh, who doesn’t like the volcano roll?
Volcano sauce is pretty much ALL mayo — which is what makes it super tasty — but I decided to give it a little healthy alternative and added 1 part yogurt and 1 part mayo. In my opinion, it made it even tastier by adding a little tang.
Grilled Ahi Tuna Sushi Volcano Salad with Wine Pairing
Recipe: Makes 4 servings in 30 min
Salad Ingredients:
4 Grilled Ahi Tuna Steaks thinly sliced
1 Romain Lettuce Bundle thinly chopped
1 English Cucumber chopped
3 Radish’s thinly sliced
2 Avacados thinly sliced
2 Carrots grated
1 Cup Rice – Basmati (I love how fast it cooks – make sure you RINSE WELL)
Garnish & Seasonings:
2 Green Onion Stalks thinly sliced
Roasted Seaweed Snack – crumbled over top at end
Canola Oil
Salt & Pepper
Hillary’s Volcano Sauce Spinoff:
1/4 c Yogurt
1/4 c Mayonaise
1 tbsp Siracha Sauce
1 tsp Apple Cider or Rice Wine Vinegar
1/2 Lime Juice
1 tsp Soy Sauce
Directions:
Pat dry ahi tuna steaks, brush with avocado or canola oil and season with salt and pepper.
Cook the rice.
Chop and prepare all veggies. Layer on plates.
Make volcano dressing — add all ingredients and whisk. Adjust desired spiciness level and taste.
Grill tuna steaks for 1 min each side on HIGH heat. High grade tuna you don’t even have to cook.
Scoop rice with ice cream scooper — two scoops per serving.
Add tuna steaks.
Drench with volcano sauce and enjoy!!!
Wine Pairing:
Pino Grigio is one of my favorite white wines. It’s light, unapologetic, and the perfect pairing for this salad. I LOVE that this wine can be fruity and aromatic but dry at the same time. Not too dry, though! It’s subtle yet exciting.
Check this one out from Total Wine and More — it’s only $10!!!
Italian Pino Grigio – $10 Wine Pairing!
Veneto, Italy – A crisp, light to medium-bodied Pinot Grigio that is full and rich. Presents fresh ripe apple and pear aromas and flavours, with a hint of peach in the middle and of elderflower on the finish.
