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Ahi spring mix salad

Recipe by:Executive Chef Chris Vacca
California Market at Pacific's Edge, Carmel


  • Ginger vinaigrette
    1 cup rice vinegar
    1 cup olive oil
    1/4 cup lemon juice
    2 tsp. Dijon mustard
    2 tsp. sesame oil
    2 tsp. honey
    1 tsp. soy sauce
    1 tsp. chopped fresh cilantro
    1 tsp. chopped fresh parsley
    1 tsp. minced ginger
    1 clove garlic, chopped
    Salt and pepper, to taste
  • Spring mix salad
    1 (8-oz.) piece sashimi-grade yellow fin tuna
    Salt and pepper, to taste
    1 tbsp. olive oil
    4 cups spring mix
    2 cups halved cherry tomatoes
    1 cup mandarin orange segments
    1 cup crispy wonton strips


For ginger vinaigrette: Blend all ingredients together. Set aside. Makes about 2 1/4 cups. Leftover vinaigrette can be stored about a week in the refrigerator, and used to create an Asian chicken salad or to drizzle over salmon.

For salad: Pat tuna dry with a paper towel and lightly sprinkle with salt and pepper. Preheat a sauté pan until warm—about 20 seconds on medium-high heat—and add oil. Place tuna in pan and quickly sear all sides. It will take about 15 to 20 seconds for the larger sides to caramelize. Remove from pan and let rest for 2 minutes. Cut tuna in half, then cut each 4-oz. portion into 3 slices. Place spring mix, tomatoes and oranges in a bowl and toss with about 1/4 cup vinaigrette. Divide between 2 plates. Place 3 pieces of tuna on each and top with crispy wontons.

Serves 2 

Califonia Bountiful