Recipe of the Week: Cucumber Ahi Salad

Seattle knows a thing or two about seafood.

Many a resident and out-of-towner scour the city’s restaurants seeking the best under-the-sea dishes. But a delicious seafood meal can start in your own kitchen, thanks to Feasting at Home blogger Sylvia Fountaine, with her DIY recipe for a summer “sushi salad.”

This cucumber ahi salad combines fresh catch with veggies, and is a perfectly simple and tasty summer lunch.

Cucumber Ahi Salad with Pickled Onion, Mustard Seed and Dill

Serves: 2-4

Ingredients:

¼ cup rice vinegar

2 tablespoons sugar

½ teaspoon salt

cracked pepper

2 teaspoons mustard seeds (or use whole grain mustard)

1 star anise pod (optional)

½ red onion, finely sliced

1 English cucumber (or 4 turkish, about 12 ounces total)

4 ounces sushi grade ahi

1 tablespoon olive oil

Fresh dill

Directions:

1. In a small pot or saute pan, bring vinegar, sugar, salt, pepper, mustard seeds, star anise to a boil. Add the finely sliced red onion. Simmer two minutes and chill in the fridge 20 minutes or until cold (you can do this the day before).

2. When ready to serve, thinly slice the cucumber with a vegetable peeler or mandolin. Slice one side (laying it down on a counter, peeling towards you, then flip over and slice the other side. Discard the seedy middle section. Place cucumber ribbons in a bowl. Top with half the dill and mix.

3. Cut the ahi, slicing ¼ inch thick, bite size pieces, cutting across or against the grain, then toss with the onions and pickling liquid ( make sure you’ve waited until it’s cold, and fish out the star anise pod) and toss to coat.

4. Pour the ahi-onion and liquid over the cucumber ribbons, gently tossing. Using tongs divide and arrange among bowls. Garnish with fresh dill and a drizzle of olive oil (optional).