Tuna is a hard fish to work with. There are only four recipes I can think of when it comes to using raw tuna...tuna sashimi, seared tuna, tuna tartare and ahi poke. Cooked or canned tuna is another story. It is much harder because cooked tuna is very dry and fishy. I can only think of covering cooked tuna with lemon juice or mayo or other thick dressing to hide the fishy taste.
Anyhow, I had some left over raw tuna and decided to make a salad out of it since I want to try something new. I know tuna tartare always taste great with avocado, so in this salad, I added avocado. Tuna tastes great with sesame oil in ahi poke. Raw tuna also taste pretty okay with lettuce like spicy tuna handroll made in some restaurant. Iceburg lettuce is the best since the crisps of the leaves add contrasts to the mushy texture of raw fish. And of course, raw tuna tastes good when it's spicy like spicy tuna maki or like sashimi with wasabi; so for the salad dressing, I decided to use chipotle mustard and olive oil...wasabi should work well too!
1. Clean and dry some chopped iceburg lettuce and place them on a plate.