mango, ahi, and roasted corn salad
Fresh mango and roasted corn again? No complaints about that at our house. This filling dinner salad was inspired by a little browsing of Mad Greens menu (and a special on ahi at our corner grocery). I’ve made it several times now whenever I see that great special on ahi. According to Vancouver Aquarium’s Ocean Wise ahi, or Pacific yellowfin tuna, is a sustainable choice.
Ahi Tuna, Mango and Roasted Corn Salad
Prep time
Cook time
Total time
Author: Mary
Recipe type: dinner salad
Serves: 3
Ingredients
For the marinade:
- ¼ cup soy sauce
- ¼ cup water
- 1 Tbsp brown sugar (unrefined if available)
For the salad dressing:
- ¼ cup Tbsp. extra-virgin olive oil
- 1 Tbsp. brown rice vinegar, natural rice vinegar, or other mild light vinegar
- ⅓ cup almonds (pan-toasted and very finely chopped)
- 1 tsp of relatively mild hot sauce (I've used Trader Joe's chili pepper hot sauce or Muay Thai hot sauce)
- salt and pepper to taste
For the salad:
- ½ cup carrots, cut into long strips and then cut again diagonally to make short, thin strips.
- ½ cup scallions chopped into thin rounds
- meat of 3 champagne mangoes (about 8 oz), chopped
- 2.5 to 3 cups of frozen corn (slightly less than a pound) or kernels of three large ears of corn.
- 6 oz mixed baby salad greens
- 12 oz. of ahi tuna
Instructions
To marinate ahi:
- Place ¼ cup soy sauce, ¼ cup water, and 1 Tbsp. brown sugar with the fish filets in a gallon plastic bag, place in fridge, marinate for at least 45 minutes (it turned out well that way, also when marinated for 2 hours).
To make salad dressing:
- Toast the almonds for about two minutes on medium heat in a dry pan. Remove, cool, chop finely (not into a meal but into very small bits).
- Combine olive oil, vinegar, almonds, and hot sauce in a large bowl, whisk together (salt and pepper will be added later)
To grill corn:
- Grill on cobs about six minutes then slice kernels from cobs. Or for frozen corn, defrost then roast kernels in a grill pan.
To grill ahi:
- Cook ahi on oiled grill at 350, 3 minutes a side, no more. The tuna should still be bright pink in the middle and tender. Even 20 seconds more will result dry, tough fish.
- Remove ahi from grill, break into small chunks.
- Combine all ingredients for salad except ahi.
- Add salt and pepper to taste.
- Top with ahi.
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{ 15 comments… read them below or add one }
This looks terrific – such a wonderful combo of flavors! I’ll eat mango in anything – one of my favorite fruits. Good stuff – thanks so much.
john recently posted..Candied Bacon
Yup, there’s a reason there are a lot of recipes with mango on my blog.
Oh YUM!! I can’t have fruit with dinner on my plan right now, but I love the flavors in this and I bet it would still be tasty without the mango. Great recipe!
Heather recently posted..Ready to COOK with Instant Coffee?
I’m sure it would still be good even without the mango.
Excellent recipe. I can imagine the flavors.
Joanne recently posted..Cazenovia Sprint Triathlon 2013
Thank you, Joanne!
This looks awesome! We have been on a mango kick these days too making a thai mango salad with rice noodles like every week… this will be a nice change (sort of). 🙂
Lori recently posted..Summer Still
This looks great–I love that salsa!
🙂
What a spectacular salad, love these ingredients! So healthy, too!
kristy recently posted..biscuits & jam {#canitforward!}
Thank you, Kristy!
I just love these flavors together. Great salad!
yummychunklet recently posted..ad hoc chocolate chip cookies
Thanks! By the way I loved reading about your trip!
So summery!! Love the flavors here!
Kiran recently posted..Peach Upside-Down Brown Butter Cake
Thanks Kiran!