If you miss Mixt Green's Maui salad as much as I do, here at least are the ingredients, via an old menu of theirs I found online.
The Salad:
butter lettuce, coriander-crusted ahi tuna, avocado, mango, cherry tomatoes, cucumber, red onion, shiso, mango citrus vinaigrette, topped with toasted macadamic nuts
Mango Citrus Vinaigrette:
Blend Rice Wine Vinegar, OJ, Lime juice, honey, dijon, mango chunks, pepper, garlic, olive oil poured in slowly to emulsify.
Of course no amounts are here, so you'll need to experiment! If you do, we'd love to hear.
Update 8/2017:
Recipe found!
Maui // Serves 4
Dressing:
1/2 cup mango puree
1/4 cup rice wine vinegar
2 tablespoons fresh orange juice
1 teaspoon fresh lime juice
1/2 teaspoon chili garlic sauce
2 tablespoons minced fresh cilantro
1/2 cup canola oil
salt and freshly ground pepper
Salad Ingredients:
1 cucumber
4 (6 ounce) tuna steaks
salt and freshly ground pepper
4 tablespoons crushed coriander seeds
2 tablespoons canola oil
2 heads butter lettuce
1 large hass avocado, sliced
1 pint cherry tomatoes, sliced
2 ripe mangoes, peeled, seeded & julienned
1 red onion, finely diced
1 bunch basil, leaves picked
1/2 cup crushed macadamia nuts
Preparation:
To make the dressing, combine mango puree, vinegar, orange
juice, lime juice, garlic sauce, and cilantro in a blender. Blend until smooth,
then slowly add oil in a stream and blend again. Season with salt and pepper.
Set aside.
Peel cucumber, slice in half lengthwise, then run a spoon
down the middle and scoop out the seeds. Slice into half moons. Season each
tuna steak with salt, pepper and 1 tablespoon of crushed coriander. Press
spices onto each steak to ensure coating sticks while cooking. Heat saute pan
over high heat, add canola oil. When it reaches smoking point, sear tuna on all
sides (about 6 seconds total). Slice each steak into 3 large pieces and set
aside. To plate, gently toss butter lettuce, avocado, cherry tomatoes, mango,
onion, cucumber and basil leaves with desired amount of dressing. Top with tuna
and macadamia nuts.
Source: Mixt Salads: A Chef’s Bold Creations by Andrew
Swallow.
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