Ready to dress and serve

                           Hawaiian Ahi salad




This is my version of something I first ate on Maui at "Mama's Fish House" restaurant.


1        pound sushi grade Ahi tuna, sliced into thin strips or 1/4 inch dice
1/2    large head nappa cabbage, shredded or very thinly sliced crosswise
6-8   ounces sea-weed salad (from the fresh made sushi section of your super-market)
1/4    package (or more) square won ton wrappers-about half of one stack minimum
fried shallots or crispy fried onions from a store bought bag (ooooh!)
2        Tbsp. tobiko  (orange or green flying fish roe)
vegetable or peanut oil for frying

1        recipe  Vietnamese garlic-ginger sauce


Slice stacks of wonton skins into 1/8 inch thin strips.  Separate with your fingers.  Heat 1 inch oil in small saucepan until hot but not smoking.  Add wonton skin strips, a few at a time, and fry until pale brown, 10 seconds or so.  Remove to paper towel to drain.

Combine all ingredients except dressing in a large salad bowl only when ready to eat.  Do not pre-mix, things get soggy and lose their texture.  Dress salad with all of dressing and toss gently to combine well.  Serve immediately on chilled dinner plates.                         serves 4-6

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