The Willow's - Ahi Crudo Salad Recipe Video

Summary

Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings1
CuisineCourse
TasteMethod
DishMain Ingredient

Ingredients

 Quail eggs3
 Extra virgin olive oil1 Teaspoon
 Frisee1 Cup (16 tbs)
 Pea sprouts1 Cup (16 tbs)
 Cucumber slice4 Medium
 Cherry tomatoes4 , halved
 Parsley1 Tablespoon (leaves separated from stalk)
 Obha1 Tablespoon
 Yuzu vinaigrette2 Tablespoon (made from yuzu juice, rice wine vinegar and olive oil)
 Ahi tuna loin1 Cup (16 tbs), thinly sliced (sashimi style)
 Garlic oil1 Tablespoon
 Chives1 Teaspoon, chopped finely
 Sea salt1 Pinch

Nutrition Facts

Serving size: Complete recipe

Calories 764 Calories from Fat 419

% Daily Value*

Total Fat 46 g70.7%

Saturated Fat 6.4 g32%

Trans Fat 0 g

Cholesterol 227.9 mg

Sodium 568.2 mg23.7%

Total Carbohydrates 23 g7.7%

Dietary Fiber 3 g12.1%

Sugars 7.1 g

Protein 67 g133.2%

Vitamin A 90.6% Vitamin C 78.3%

Calcium 10.2% Iron 21.5%

*Based on a 2000 Calorie diet

Directions

MAKING
1. Heat a skillet with extra virgin olive oil.
2. Crack the quail eggs in the pan and fry them sunny side up.
3. In a mixing bowl, take the frisee, pea shoots, cucumber slices, tomato halves, parsley and the ohba.
4. Pour in a tablespoon of yuzu vinaigrette in the greens and mix well.
5. Thinly slice the Ahi tuna loin in sashimi style.
6. In a plate, empty the dressed greens.
7. Arrange the thinly sliced tuna on the side next to the greens.
8. Spoon in a tablespoon of the yuzu vinaigrette on the tuna.
9. Place the quail eggs on the tuna slices.
10.Drizzle the garlic oil over the tuna.

SERVING
11.Sprinkle the finely chopped chives and sea salt on the tuna and serve.
Quantcast