Jun

Sesame-Seared Tuna & Mango Salad

Cooking for myself is either a love-it or hate-it kind of activity. Sometimes I am absolutely not in the mood and just nibble on whatever leftovers or easy stuff I can throw together. Other times, I relish the quiet time and take the opportunity to test out something new. Tonight was one of those nights. Ben was at a work dinner, and ahi tuna steaks were on sale for $6.99/lb. Rare tuna is one of those things I had previously only enjoyed in restaurants, and quite intimidated me. However, my confidence has grown a lot lately, so I figured I could at least give it a go.

To start, I whisked together a marinade for my tuna with the following:

-1 tbsp Trader Joe’s Mango Chili Vinegar
-juice & zest from half of a lime
-small handful of freshly chopped cilantro
-salt & pepper

I washed and patted dry the fish, then placed in a shallow dish with the marinade for about 15 minutes while I prepared the salad, turning the fish occassionaly.

For the salad, I tossed together some fresh field greens, seeded diced cucumber, freshly grated carrot and red cabbage, sliced red pepper, green onions, and diced mango. The mango is key! I wish I had put even more in. For the dressing I used:

-1 tbsp Trader Joe’s Mango Chili Vinegar
-juice from half of a lime
-1 tbsp soy sauce
-dash of sesame oil
-dash of ground ginger

To cook salmon: generously spray a skillet with olive oil and heat over medium-high heat. Sprinkle 1 tbsp of sesame seeds on a plate, and using tongs to turn salmon, coat both sides. When oil is just smoking, place fish in pan and cook without moving for 2-3 minutes. Turn and cook on other side to desired doneness. Remove from pan, and let rest for a minute before slicing and placing over salad.

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