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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

TIP OF THE DAY: The New Tuna Salad

Looking to detox after a Valentine’s Day of chocolates and rich desserts? Salad and grilled fish is a good start.

As much as we love that can of Bumble Bee, our favorite tuna salad is New School, made with seared tuna.

You can use your favorite salad ingredients, but we prefer something a bit different. Adding a bit of the seaweed salad available at many markets is an inspired choice! Shredding the ingredients into a slaw style adds even more interest.

This recipe serves four. You can substitute salmon for the tuna. Either fish can be served warm, at room temperature or chilled.

SEARED TUNA SALAD

FOR THE SALAD Ingredients

  • 3 cups shredded napa cabbage (“Chinese”
    cabbage)
  • 3 cups shredded romaine lettuce
  • 1 carrot, shredded
  •  

    Seared tuna loin with a big, healthy salad. Photo courtesy Arch Rock Fish Restaurant | Santa Barbara.

  • 1 red bell pepper, seeded, deveined and julienned
  • 2 tablespoons fresh Thai basil leaves or fresh mint leaves, chopped
  • Optional: 1 cup bitter greens, such as arugula or watercress, chopped
  • Optional: 4 ounces seaweed salad
  • Optional: 3 green onions (scallions), thinly sliced
  • Optional garnish: avocado slices
  •  
    FOR THE DRESSING

  • 1/4 cup peanut oil or vegetable oil
  • 2 tablespoons soy sauce (we use the low sodium variety)
  • 2 tablespoons rice vinegar
  • 1/4 teaspoon sugar or honey (or 1/8 teaspoon agave nectar)
  • Salt and freshly ground black pepper to taste
  •  

    A sesame crust adds flavor, texture and eye
    appeal. Photo courtesy Arch Rock Fish |
    Santa Barbara.

     

    Preparation

    1. COMBINE salad ingredients.

    2. WHISK together the dressing ingredients.
     
    FOR THE TUNA

    Ingredients

  • 1/4 cup black sesame seeds
  • 1/2 cup white sesame seeds
  • 4 ahi tuna steaks (6 ounces each), 1 inch thick
  • Salt & freshly ground black pepper
  • 2 tablespoons canola oil
  • Optional garnish: wasabi tobiko
  •  

    Preparation

    1. MIX together the two types of sesame seeds. Take a few minutes to toast them—the flavor is worth it. Use a large dry frying pan over medium heat. Add the sesame seeds in a single layer. Toast, shaking the pan occasionally; remove the seeds when they grow darker and fragrant.

    2. SEASON tuna with salt and pepper. Dredge in the sesame seeds, coating the tuna evenly.

    3. WARM the oil until smoking, using a nonstick pan. Add tuna steaks and cook about a minute, until the white sesame seeds begin to turn golden. Turn the tuna and cook for another minute.

    4. REMOVE tuna to a cutting board and cut as you prefer into salad-size slices.

    5. TOSS salad ingredients with dressing right before serving. Plate with tuna, garnish as desired and serve.
     
    We make this dish at least once a week, for lunch or dinner. It’s so good, and good for you!

      





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