Ahi Salad with Plum, Asian Pear, and Avocado

Adapted from "The Breakaway Cook" by Eric Gower

Ingredients

• 2 T extra virgin olive oil
• 1/4 c sliced shallot
• 1/2 c thin sliced celery on the bias
• 1 T Minced Lemongrass
• Hawaiian Red Sea Salt
• 1/2 lb Sashimi Grade Tuna, sliced 1/4 inch thick
• 3 T Pomegranate Molasses
• 1 Asian Pear, peeled, cut into chunks
• 1 Plum, cut into small chunks
• Juice of a large lime
• 3 T Ponzu
• 1/2 avocado, peeled pitted, cut into chunks then mashed
• 3 T scallions, sliced thin on the bias
• 1/4 c cilantro leaves, rough chopped
• 1/4 c mint leaves, rough chopped
• 1/4 c Sliced Almonds, lightly toasted
• Black Sesame Seeds, to Garnish

Preparation

Heat olive oil over medium heat in large skillet. Add shallot, lemongrass, celery, and pinch of red salt.  Cook a few minutes until shallot is softened. Add tuna slices, pear, plum, and pomegranate molasses. Stir gently. Turn off heat and continue to stir so that ahi gets seared. Add lime juice and stir. Remove to plate or baking sheet and put in fridge for at least 1 hour.

Toss with ponzu, scallions, cilantro, and mint leaves.

Put heaping scoop of avocado on plate, them top with salad. Select a few pieces of ahi to tower on top. Sprinkle with almond slices and Black Sesame Seeds.