Nectarine and Ahi Tuna Salad
I.M. Ripe
3 I.M. Ripe nectarines:
2 pitted and cut into
cubes, 1 pitted and
thinly sliced
1 pound fresh ahi tuna,
cut into cubes
1 avocado, pitted,
peeled and diced
2 green onions, thinly sliced
1 handful of fresh cilantro,
finely chopped
1 tablespoon black
sesame seeds
Coarse-grind salt
4 cups mixed spring greens
2 tablespoons seasoned
rice vinegar
1 tablespoon sesame
seed oil
Prepare the dressing: In a medium bowl,
combine lime juice, vinegar, coconut milk,
ginger, lime zest, chile, wasabi and salt.
Whisk in oil until blended. Set aside.
In a large bowl, combine the cubed
nectarines, ahi, avocado, green onions,
cilantro and sesame seeds. Add the
dressing and gently mix. Season to taste
with salt.
Place spring greens in a medium bowl.
Whisk together vinegar and oil in a small
bowl. Drizzle onto the greens. Toss to coat.
Divide the greens among 4 plates. Garnish
each plate with nectarine slices and top with
the nectarine/ahi mixture. Makes 4 servings.
Recipe created by Peggy Thurlow.
DRESSING
2 tablespoons fresh
lime juice
1 tablespoon seasoned
rice vinegar
1 tablespoon coconut milk
1 teaspoon grated
fresh ginger
1 teaspoon grated
lime zest
1 teaspoon minced fresh
serrano chile
½ teaspoon
prepared wasabi
½ teaspoon salt
1 tablespoon sesame
seed oil
Tuna Salad with Grapes
Four Star Fruit
2 5-ounce cans solid white
tuna, well-drained
½ teaspoon salt
4 cups shredded cabbage
In a bowl, combine tuna, eggs, celery, tarragon
and ¾ of the grapes. Toss with a fork.
In another bowl, whisk lemon zest, mayonnaise,
sour cream, lemon juice and salt. Add to the tuna
salad and toss to coat.
To serve, place 1 cup of shredded cabbage on
each plate. Top with tuna salad. Garnish with the
remaining grapes. Makes 4 servings.
