Ahi Tuna with Shrimp Jicama Salsa

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
325
protein 
41 g
sodium 
682 mg
carbohydrates 
19 g
fat 
10 g
fiber  
Trace
cholesterol 
94 mg
Servings 
4
Ingredients 

Shrimp Jicama Salsa
½ cup cooked and diced shrimp
¼ cup fresh, diced mango
¼ cup fresh, diced jicama
2 Tbsp diced red bell peppers
1 Tbsp chopped green onion
2 Tbsp fresh lime juice
1 Tbsp plus 1 tsp white soy sauce
Pinch red chili flakes or more to taste
¼ tsp sea salt

Mashed Sesame Soybeans
2 Tbsp sesame seeds
1½ cups edamame (green soybean) kernels, steamed
½ cup vegetable stock
1 Tbsp white soy sauce
⅛ tsp freshly ground black pepper
¼ tsp sea salt

4 4-oz ahi tuna fillets
1 cup julienne carrots
1 tsp canola oil

Instructions 
  1. Preheat oven to 350F. Spread sesame seeds on a baking sheet and toast for a few minutes until golden. Cool.
  2. In a large bowl, combine ingredients for salsa and mix well. Set aside.
  3. Preheat grill or broiler. Grill or broil fish for 3 to 4 minutes on each side, or until done.
  4. Heat canola oil in a wok or sauté pan over high heat and stir-fry carrots until tender.
  5. Place toasted sesame seeds in a food processor and pulse just until some oil is visible. Add remaining ingredients for Mashed Sesame Soybeans to food processor and mix for several minutes until pureed.
  6. Serve 1 tuna fillet with ⅓ cup Mashed Sesame Soybeans, ¼ cup stir-fried carrots and ¼ cup Shrimp Jicama Salsa.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.