Filled with Ahi tuna and lots of veggies with a coconut lime dressing, these cups work as an appetizer or an entree. Great for hot summer weather. No cooking required! If you are concerned about raw fish, cook the tuna or use small bay shrimp instead. Thanks to my friend Rachelle Boucher for sharing the recipe which I've adapted.
Course Appetizer, Dinner, lunch, Salad
Keyword ahi tuna, lettuce cups, salad
Prep Time 30minutes
Cook Time 0minutes
Total Time 30minutes
Servings 4as entree, more as appetizer
Ahi Tuna Salad
3/4poundhighest quality raw Ahi tunasushi grade
2headsbutter lettucewhole leaves removed for cups
1poundRoma tomatoesor 3 medium tomatoes
3/4poundseedless cucumberEnglish or Persian
½poundcarrotsabout 4 medium
Dressing (makes extra)
3/4cupcanned light coconut milkshake the can well before opening
1/2teaspoonfreshly ground black pepperplus more to taste
Leave tuna in the refrigerator until needed. Gather all remaining ingredients. Wash and dry all produce, starting with whole leaves of lettuce. Dry lettuce in a salad spinner or with paper towels. Gently roll dry lettuce leaves up in paper towels and place in a plastic bag. Chill in refrigerator until needed.
Gather a large bowl for tossing salad components. Cut a small slice off the top of a Roma tomato. Cut the tomato into quarters lengthwise. Holding your knife parallel to the cutting surface, cut the seeds out and discard. Then cut the “petals” into small dice. Place in the bowl.
Cut the bottom 1/4 inch from the mango and peel with a vegetable peeler. Stand mango upright on the flat side and using a chefs knife, cut the usable flesh away from the large center oval seed. You should have two large slabs of fruit. Cut away any remaining fruit and cut mango into 1/2 inch cubes. Place into bowl with tomatoes. Cut cucumbers in quarters lengthwise. Cut out the seedy centers, then chop into a small dice.
Peel carrots and grate on largest holes of a box grater to yield approximately 1 1/2 cups of grated carrot, add to large bowl. Carrots can also be diced into ½” cubes. Add to large bowl. Slice thin rounds of green onion (green parts only) and measure out ½ cup. Add ¼ cup to large bowl and save ¼ cup for garnish.
Remove tuna from refrigerator. Using a sharp knife, cut tuna into ½” cubes. Add to the large bowl. Salad can be refrigerated for up to three hours at this point.
Before serving, make the dressing and add avocado. Peel and seed the avocado then cut into small pieces. Add to salad. For dressing whick together the coconut milk, lime, soy and sesame, then taste and adjust for your preference. More tang? Add more lime. Add enough dressing to the salad to dress and toss gently. Start with a 1/4 cup and add more as desired. Season salad with salt and pepper. Offer extra coconut-lime dressing on the side. The salad can be refrigerated up to one more hour at this point if needed. To serve, place lettuce leaves on plates or a platter and mound salad mixture onto leaves. Garnish with green onions and serve immediately.
Recipe from Chef Sally Cameron of AFoodCentricLife.com