Smoked Albacore Tuna with Organic Winter Salad Greens and Wasabi Aioli
Chef Greg Armstrong
With a hit of heat from the wasabi, this salad reminds us that winter too has its greens to offer, with a world of healthy benefits unrivalled by iceberg.
Wasabi Aioli
2 tsp (10 mL) roasted garlic
4 tsp (20 mL) Dijon mustard
1/2 tsp (2 mL) wasabi powder
1 egg yolk
1 cup (250 mL) organic canola oil
2 tsp (10 mL) fish sauce
Juice of half a lime
1/4 cup (60 mL) rice wine vinegar
Mash roasted garlic in a large bowl, then whisk in Dijon mustard, wasabi powder, and egg yolk. In a slow steady stream, whisk in canola oil. Mixture should thicken into a creamy mayonnaise consistency. To finish, whisk in fish sauce, lime, and vinegar.
Salad and Dressing
1 1/2 Tbsp (22 mL) olive oil
1 Tbsp (15 mL) lemon juice
Salt and pepper, to taste
4 cups (1 L) mixed organic winter salad greens (arugula, mache, endive, red romaine)
12 thin slices smoked albacore tuna or smoked wild salmon
1 daikon radish, peeled and grated
2 cups daikon sprouts, washed and trimmed
Mix olive oil and lemon juice together and season with salt and pepper. Lightly toss salad greens in dressing.
To plate, smear a teaspoon of wasabi aioli on the plate. Top with dressed salad greens. Place 3 slices of albacore on top of greens, then garnish with grated daikon radish and sprouts. Serves 4.
source: "A Healthy Habit", alive #291, January 2007
