Ahi Belly Salad


This salad is ideal for a light lunch. The dressing is bursting with flavors of balsamic vinegar, capers, thyme and a slight kick of cayenne. You may substitute the Ahi belly with any fish of your choice.

2 hrs
4 Servings


2 lb
Ahi belly (trimmed; can substitute any fish))
1/4 cup
extra virgin olive oil
1 clove
garlic (minced)
1 Tbsp
while balsamic vinegar
1 Tbsp
capers (rinsed and chopped)
cayenne pepper
1 tsp
fresh thyme
1/2 lb
arugula (rinsed and dried)
sweet onion (thinly sliced)
1/4 cup
flat leaf Italian parsley (roughly chopped)
1/2 lb
local grape tomatoes (sliced in half)
Prep Time:
2 hrs
Total Time:
2 hrs


Toss Ahi belly in 1 tablespoon of extra virgin olive oil and minced garlic, season to taste with salt and fresh cracked pepper. On a charcoal or gas grill, cook Ahi for 2 to 3 minutes, set aside. In a small bowl, whisk balsamic vinegar, remaining extra virgin olive oil, capers, a pinch of cayenne pepper and thyme, season to taste with salt and fresh cracked pepper. Toss and lightly coat arugula, onion, Italian parsley and tomato in dressing.  

Break the Ahi belly into large pieces and garnish salad, serving with extra dressing if desired.

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Chef Mark Noguchi