My husband and I have become spoiled. You see, we unknowingly moved next door to a couple of fisherman!! And they are extremely generous fisherman! You have no idea how awesome this is if you’ve never had fresh-from-the-sea fish. I get giddy just thinking about it. It’s summer on the east coast and right now the fresh tuna is definitely out there! Mmmmm…
Having said that, I totally get how a huge part of the country probably doesn’t like seafood. Because bad or old seafood is really disgusting. No doubt. Gross. But fresh seafood? This, my friends, is one of my absolute favorite foods. Trouble is, it doesn’t stay that way for long and so it becomes difficult to market the stuff in certain parts of the country in an affordable way.
Even if you hate seafood, and can’t be convinced to eat fish, this salad can be easily adapted by substituting the fish with chicken or even grilled beef. The combination of tomato, cucumber, and avocado screams summer, especially if you have grown the cucumbers and tomatoes in your garden.
The dressing takes this over the top. I love the combination of soy sauce and wasabi and so if you’re a lover of sushi condiments, give this a try!
- Baby lettuce (ie, Spring mix), 1 to 2 cups
- Fresh herbs, chopped (dill, cilantro, and/or parsley)
- Tomato, 1 small, chopped
- Avocado, ½, chopped
- Seedless cucumber, about ¼ cup, chopped
- Fresh tuna, 6 oz
- canola oil, 2 tablespoons (1 cup)
- rice vinegar, 1.5 teaspoons (1/4 cup)
- soy sauce, ¾ teaspoon (2 tablespoons)
- wasabi sauce, ¼ to ½ teaspoon (1 tablespoon)
- Combine all salad ingredients
- Sear tuna over high heat for about 30 seconds to 1 minute on each side, depending on thickness, and then slice thinly
- Top with dressing
- Combined all salad dressing ingredients and shake well
- Refrigerate remaining dressing if you make extra dressing