Asian Style Chef Salad


  • 1/4 cup olive oil, divided
  • 1 pound fresh yellowfin tuna steak
  • 2-3 baby eggplant
  • 1/2 pound snow peas
  • 1 small North Carolina sweet potato
  • 8 radishes
  • 4-8 scallions
  • 1 1/2 pounds mixed greens
  • Sesame Ginger Dressing, divided


Pour 1 tablespoon oil in a large skillet over medium heat and sear tuna on both sides until cooked to desired state. Remove from pan, let cool and slice in bite sized wedges.

Thinly slice eggplants lengthwise. To the same skillet add remaining 3 tablespoons oil and brown eggplant slices over medium-high heat 1-2 minutes per side. Remove from pan, let cool.

Snip ends, then blanch snow peas in boiling water 1-2 minutes; drain and refresh in an iced water bath to halt cooking. When cool, drain and set aside.

Peel, score and slice sweet potatoes to make star-shaped rounds. Blanch 3 minutes in boiling water. Drain and cool.
Slice radishes thinly. Slice scallions into 2-inch pieces or make into fans by cutting multiple slits into root end.

Toss greens with 1/4 cup of *Sesame Ginger Dressing and divide between four plates. Arrange sliced tuna, eggplant, snow peas and sweet potatoes over greens. Garnish with radishes and scallions. Place a small amount of remaining dressing near each plate as a dipping sauce.