Tuesday, May 18, 2010

Quick Salad - Avocado Tuna Salad

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! 

Quick Avocado Tuna Salad
Ingredients: (Add Amount to Your Liking)
Raw Tuna
Iceburg Lettuce
Chipotle Mustard
Olive Oil
Sesame Oil
Sesame seeds

1. Clean and dry some chopped iceburg lettuce and place them on a plate. 
2. Dice up the raw tuna and mix it with a tiny bit of sesame oil. Then put it on top of the bed of lettuce.
3. Dice up some avocado and put it on top of the tuna and lettuce.
4. Mix together 2 portions of chiptole mustard to 1 portion of olive oil to make a dressing (for thinner dressing, add more olive oil)
5. Drizzle dressing on top of the salad.
6. Lastly, sprinkle sesame seeds.

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