Charred Tuna Asian Green Salad

In the spring and summer I fancy myself a salad slayer- I don’t kill the lettuce, but I slay at salad making. I am often struck by how pretty the arrangement of everything can be and how just how damn inviting a little gorgonzola can make, pretty much, well, everything.

There’s no gorgonzola in this salad because I was adhering to the no fish and cheese rule. Yes, I make notable exceptions for shrimp Alfredo and very high brow offerings like the occasional fillet o’ fish sandwich from McDonald’s, but the star of this salad is the tuna, so why hurt its feelings by breaking rules?

I have a sensitive stomach so since this was not marketed as sushi grade tuna, I charred the bejesus out of its steak soul. In celebration of spring, I blanched some asparagus after cooking briefly in heavily salted water, added edamame, a strawberry sliced thin and some finely diced scallions, and called it a day. The dressing integrates the whole salad by introducing the Asian flavors and making the salad a cohesive “song of spring”. Asparagus fills my spring “food joy tank” so much I could perhaps call it Aspara-gas, but then people might make farting jokes. I rarely fart so the jokes would not ever be funny. I digress.

I got the salad dressing recipe online and made some palate adjustments (like adding honey) and some necessary adjustments (like settling for powdered over paste wasabi). The recipe still needs some adjusting but as I adjusted I started having more and more dressing and a solo salad to use it to dress. Yes, the sad sigh of cooking for yourself includes things like an embarrassing abundance of salad dressing and nobody to compliment your strawberries.

Ingredients  2 cups of mixed greens  5-6 stalks of celery  2 strawberries  medium diced scallion  an abundance of edamame  Tuna steak portioned  salt and pepper  lemon  2 tbs of soy sauce  tsp of honey  tsp of Wasabi  3 tbs of rice wine vinegar  2 tbs of olive oil (or so)    Plan of Attack  Put on a pot of salted water to boil  When boiling, add trimmed asparagus and cook for 2-3 minutes. Drain immediately and run cold water over the asparagus until cool. Set aside.  Season the tuna steak on both sides with salt and pepper and put a tbs of olive oil into your medium skillet. When hot add the tuna and slice lemon wheels onto the top, turning frequently. Whenever you turn, try and keep lemon underneath nd lemon on top to retain moisture.  While the tun cooks assemble the dressing. Whisk the soy sauce, honey, rice wine vinegar, wasabi, and olive oil.  Prepare the vegetables and then place the cooked tuna on top. and drizzle with the prepared dressing. Enjoy!

Ingredients

2 cups of mixed greens

5-6 stalks of celery

2 strawberries

medium diced scallion

an abundance of edamame

Tuna steak portioned

salt and pepper

lemon

2 tbs of soy sauce

tsp of honey

tsp of Wasabi

3 tbs of rice wine vinegar

2 tbs of olive oil (or so)

Plan of Attack

Put on a pot of salted water to boil

When boiling, add trimmed asparagus and cook for 2-3 minutes. Drain immediately and run cold water over the asparagus until cool. Set aside.

Season the tuna steak on both sides with salt and pepper and put a tbs of olive oil into your medium skillet. When hot add the tuna and slice lemon wheels onto the top, turning frequently. Whenever you turn, try and keep lemon underneath nd lemon on top to retain moisture.

While the tun cooks assemble the dressing. Whisk the soy sauce, honey, rice wine vinegar, wasabi, and olive oil.

Prepare the vegetables and then place the cooked tuna on top. and drizzle with the prepared dressing. Enjoy!