Fresh Ahi Katsu Salad

Featured in the Honolulu Star-Advertiser on October 5, 2011.

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Ingredients:

Fresh Ahi Katsu Salad

  • 1/2 pound ahi (tuna)
  • 1 sheet nori (dried seaweed)
  • Tempura batter (see recipe below)
  • Panko (Japanese bread crumbs)
  • Vegetable oil for deep frying
  • 20 slices hasu, thinly sliced (lotus root; available at most supermarkets)
  • 1 cup diced cucumbers
  • 1 cup diced tomatoes
  • 4 cups locally grown greens
  • 2 tablespoons bottled sesame dressing (optional)

Directions:

Heat oil to 350°F in a deep fryer or large pot. Wrap ahi in nori and dip in tempura batter, then coat with panko; set aside. Fry hasu slices until golden brown and crispy. Drain and set aside. Fry ahi in oil until golden brown, about 20 to 30 seconds; ahi should be rare on the inside. Drain and slice. Combine greens, cucumbers, and tomatoes and toss with optional dressing. Place ahi and hasu on top of greens. Serve immediately. Makes 4 servings.

Approximate Nutrient Analysis per serving (not including added prepared dressing):
500 calories, 18 g fat, 2.5 g saturated fat, 80 mg cholesterol, 100 mg sodium, 66 g carbohydrate, 4 g fiber, 2 g sugar, 21 g protein

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