Ahi Tuna, Mango and Roasted Corn Salad

by mary on August 11, 2013

salad with baby greens, mango, roasted corn, and ahi tuna

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 tuna at the corner grocery). I made it twice to fine tune it, as well as a no-ahi vegetarian version. According to Vancouver Aquarium’s  Ocean Wise this Pacific Yellowfin Tuna was a sustainable choice.  The dish was delicious, but we probably won’t be seeing it again around our house until ahi goes on special again.

4.0 from 1 reviews

Ahi Tuna, Mango and Roasted Corn Salad
 
Prep
Cook
Total
 
Author:
Type: dinner salad
Serves: 3
Ingredients
  • For the salad dressing:
  • 4 Tbsp. extra-virgin olive oil (actually used 5)
  • 1 Tbsp. brown rice vinegar (or other mild light vinegar)
  • ⅓ cup almonds (pan-toasted and very finely chopped)
  • 1 tsp of Trader Joe’s chili pepper hot sauce. Heat-lovers might want more. This is a relatively mild hot sauce, when using a different hot sauce adjust the amount.
  • 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 (need more next time)
  • meat of 3 champagne mangoes (about 8 oz), chopped
  • kernels of three large ears of corn cut and roasted, about 2.5 to 3 cups of corn kernels or slightly less than a pound.
  • 6 oz mixed baby salad greens
  • 12 oz. of ahi tuna
Instructions
  1. To marinate ahi: ¼ cup soy sauce, ¼ cup water, and 1 Tbsp. brown sugar (unrefined if available). This was marinated for 45 minutes and turned out delicious, you could probably marinate it for longer if you like.
  2. To make salad dressing:
  3. 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).
  4. Combine olive oil, vinegar, and almonds in a large bowl, whisk together.
  5. To grill corn:
  6. Grill on cobs then slice kernels from cobs.
  7. 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.
  8. Remove ahi from grill, break into small chunks.
  9. Combine all ingredients for salad except ahi.
  10. Top with ahi.

 

{ 15 comments… read them below or add one }

john August 11, 2013 at 6:39 pm

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.
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mary mary August 11, 2013 at 8:57 pm

Yup, there’s a reason there are a lot of recipes with mango on my blog.

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Heather August 11, 2013 at 8:42 pm

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!
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mary mary August 11, 2013 at 8:59 pm

I’m sure it would still be good even without the mango.

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Joanne
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August 12, 2013 at 6:16 pm

Excellent recipe. I can imagine the flavors.
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mary mary August 12, 2013 at 6:24 pm

Thank you, Joanne!

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Lori August 14, 2013 at 4:29 am

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). :)
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Julia August 14, 2013 at 2:57 pm

This looks great–I love that salsa!

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mary mary August 14, 2013 at 10:20 pm
kristy from the wicked noodle
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August 14, 2013 at 3:06 pm

What a spectacular salad, love these ingredients! So healthy, too!
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mary mary August 14, 2013 at 10:20 pm

Thank you, Kristy!

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yummychunklet August 16, 2013 at 9:00 pm

I just love these flavors together. Great salad!
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mary mary August 16, 2013 at 9:31 pm

Thanks! By the way I loved reading about your trip!

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Kiran from KiranTarun.com
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August 18, 2013 at 9:44 pm

So summery!! Love the flavors here!
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mary mary August 18, 2013 at 9:57 pm

Thanks Kiran!

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