Ahi Tuna Salad with Mango Mole Dressing
Jeff, Sandy, UT

This is a refreshing, fruity salad topped with pan-seared Ahi tuna, mozzarella cheese, and completed with a spicy mango mole dressing. This unique salad treat has become a standard at all our summer parties. Very colorful and festive.

INGREDIENTS:

• 1/2 cup Mozzarella Fresca™ Fresh Mozzarella
• 4 strawberries
• 1/2 cup yellow pear slices
• 3 green onions
• 1/2 cup yellow pepper slices
• 1 small / medium jicama
• 4 cups romaine lettuce
• 2 - 3 endive
• lemon-pepper seasoning
• 8 oz Yellowfin (Ahi) tuna
• 1/4 cup vinegar
• 1/4 cup water
• 2 Tbsp corn starch
• 1/4 cup chopped, peeled mango
• 2 Tbsp Equal or other sugar substitute
• 1/2 tsp ground cumin
• 1/2 tsp chipotle powder
• 2 tsp cocoa
• 2 cups chicken stock

INSTRUCTIONS:

For Dressing: Boil the chicken stock in a large pot. Stir in cocoa, chipotle, cumin, sugar substitute and mango. In a small bowl, mix cornstarch and water. Pour mixture into boiling pot and stir constantly for approximately 1 minute. Remove from heat. When cool, stir in vinegar. Set aside. For salad: Coat Ahi tuna with lemon-pepper seasoning (to taste). Pan-sear with a small amount of olive oil to keep meat from sticking. Meat should be medium-rare. Set aside and let cool. Place romaine lettuce in a large salad bowl. Open endive leaves and arrange around sides of bowl. Cut jicama, pepper, and onions into 3" lengths and place on lettuce (onions will also need to be slit in half, lengthwise). Cut pear and strawberries into small slices and place in bowl. Cut Ahi into bite-sized pieces and place on top of the salad with chopped mozzarella medallions. Cover with mango mole dressing just prior to serving. Serves 4 - 6.