A trip to Journey at Pechanga for lunch or an early dinner proves to give you big payoffs in the healthy eating department. Chef Jerome O’Reggio’s Seared Ahi Salad is one of the most popular items on the menu.
Here’s how you can make your own version at home.
1 package pre-washed field greens
1/2 lb ahi steak or large chunk
1/4 red onion – sliced very thinly
Handful bean sprouts
Crispy wonton strips
Your Favorite bottle Soy-Ginger dressing
Toasted sesame seeds (optional)
Heat sautee pan to med-hi with 1 tsp sesame oil. Flash the sesame seeds in the pan for 10 to 20 seconds. Move seeds to paper towel and save. Coat ahi with toasted seeds. In same sautee pan at med-hi heat, sear ahi on 1 side for 15 to 20 seconds. Flip and sear opposite side until all outside has nice brownish, seeded crust.
Assemble salad with desired amount of onion, bean sprouts, wonton strips and dressing. Slice ahi steak into 1/4″ strips and place on top of salad.