Refreshing Ahi Salad with cucumber ribbons, pickled onions, dill and mustard seed dressing- a simple healthy tuna recipe that is low-carb, gluten free, and paleo.
This fresh, raw Ahi Salad is one of my favorites. Think of it as a twist on Ahi Poke Salad Cucumbers are shaved with a vegetable peeler to make thin ribbons, fresh ahi tuna is thinly sliced and both are tossed with quick pickled red onions, fresh dill and a flavorful mustard seed dressing. A very light and refreshing meal or starter, that only takes a few minutes to make! Give it a whirl and see what you think. A different spin on Sushi Salad.
While in the southern islands of Japan we had a lot of “Sushi Salads” . The cooling cucumber was a godsend, thirst quenching and refreshing.
Not sure how you feel about raw fish, but I’ve come to love it. Whether it’s sushi, ceviche, poke – it’s full of healthy omega 3’s.
If you like this one, why not give my Easy Ceviche a try. So light and refreshing, perfect for summer!
Happy Friday!
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Ahi Salad with Cucumber Ribbons, Pickled Onions, and Dill
- Prep Time: 30 mins
- Total Time: 30 mins
- Yield: 2-4 1x
- Category: salad, fish
- Method: tossed
- Cuisine: American
Description
Refreshing Ahi Salad with cucumber ribbons, pickled onions, dill and mustard seed dressing – a simple healthy tuna salad recipe that is low-carb, gluten free, and paleo.
Ingredients
- 1/4 cup rice vinegar
- 2 Tablespoons sugar
- 1/2 teaspoon salt
- cracked pepper
- 2 teaspoons mustard seeds ( or use whole grain mustard)
- 1 star anise pod ( optional)
- 1/2 red onion- finely sliced
- 1 English cucumber ( or 4 turkish, about 12 ounces total)
- 4 ounces sushi grade ahi
- 1 tablespoon olive oil
- Fresh dill
Instructions
- In a small pot or saute pan, bring vinegar, sugar, salt, pepper, mustard seeds, star anise to a boil. Add the finely sliced red onion. Simmer two minutes and chill in the fridge 20 minutes or until cold (you can do this the day before).
- When ready to serve, thinly slice the cucumber with a vegetable peeler or mandolin. Slice one side ( laying it down on a counter, peeling towards you, then flip over and slice the other side. Discard the seedy middle section. Place cucumber ribbons in a bowl. Top with half the dill and mix.
- Cut the ahi, slicing ¼ inch thick, bite size pieces, cutting across or against the grain, then toss with the onions and pickling liquid ( make sure you’ve waited until it’s cold, and fish out the star anise pod) and toss to coat.
- Pour the ahi-onion and liquid over the cucumber ribbons, gently tossing. Using tongs divide and arrange among bowls. Garnish with fresh dill and a drizzle of olive oil ( optional).
Nutrition
- Serving Size:
- Calories: 197
- Sugar: 13.5 g
- Sodium: 609.2 mg
- Fat: 8.1 g
- Saturated Fat: 1.2 g
- Carbohydrates: 15.7 g
- Fiber: 0.8 g
- Protein: 14.8 g
- Cholesterol: 22.2 mg
Another absolutely delicious recipe! I made this as well as the ahi poke and both were superb! Again, you are a food genius!!!
You are so sweet Diane, thank you and happy you like it!
Ein Gesamtkunstwerk!
This looks amazing–but do you know where can one find sushi-grade ahi in Spokane? And what does “sushi-grade” actually mean?
Huckleberries has it and actually so does Costco. We get it wholesale for our catering business. Ahi comes in different grades or levels of quality. It just means a good quality sushi that is OK to eat raw. You can always just ask at the counter where you buy it at most grocery stores. These days, its usually all pretty good. 🙂