When wuff created his Deconstructed Nigir Amuse Bouche for the big Christmas Feast, Vrghr had some lovely sushi-grade Salmon and Ahi Tuna left over. So wuffy seared the Ahi (recipe here: http://www.furaffinity.net/full/25877728/ ) and used it as the "star" component in a quick toss-together salad, surrounded with some Sashimi cuts of the salmon, some nice avocado slices, and a bit of other "this and that" leftovers from the Feast.

This turned out SO GOOD that wuffy just had to post up the results here. The "soy, Ponzu & Wasabi Foam" used to season the salmon sashimi can be found here with the "Deconstructed Nigiri Sushi Appetizer" recipe found here: http://www.furaffinity.net/full/25884169/ .

This recipe certainly isn't hard and fast. You should feel free to modify it according to your tastes and the availability of ingredients. But this combination totally worked out well! Wuff would GLADLY sit down to a serving of this any any fine restaurant, but making this at home is not only rewarding, it is FAR cheaper too!

Makes 3 servings.

Ingredients:
Seared Ahi Tuna ( Recipe found here: http://www.furaffinity.net/full/25877728/ )
~1/2 lb sushi-grade Salmon
~8-10 oz mixed Kale & Baby Spinach Greens
~2 dozen "grape" Tomatoes
~2 dozen Black Olives
1/2 ripe Avocado (sliced into thin slices)
4-5 TBS shredded Cheese
~6 TBS Ken's Steakhouse Asian Sesame Salad Dressing
~1 TBS Sweetened Soy Sauce (available at nearly every Asian market)
~1 TBS Ponzu Sauce (a citrus-y soy sauce)
~1 TBS finely chopped Nori (seaweed used for wrapping sushi rolls)
~1 tsp Vrghr's Soy, Ponzu, Wasabi Foam (Recipe can be found here: http://www.furaffinity.net/full/25884169/ )
Dash of Omnivore Salt

Directions:
Split the Baby Spinach & Kale greens, tomatoes, and black olives between 3 large salad bowls. Drizzle a couple TBS of Kens Asian Sesame salad dressing over each. Toss gently to dress. Top with a light sprinkle of grated cheese.

Shingle 3 slices (or more) of the Seared Sesame-Crusted Ahi Tuna down the center of each bowl.

Slice the Salmon across the grain into thin planks and arrange the slices along one side of the Ahi.

Arrange the slices of Avocado on the other side of the Ahi and sprinkle VERY lightly with a pinch of Omnivore salt.

Drizzle a couple teaspoons of the Ponzu sauce over all the seared Ahi Tuna.

Drizzle a couple teaspoons of Sweetened Soy Sauce over the seared Ahi Tuna.

Smear the lightest coating you can of the soy foam over the salmon.

Garnish with the fine-chopped Nori over all.

!DEVOUR!