Summer evokes a lot of memories for many people. It could be the feel of the warm summer sun on your skin or even the cool ocean waters on your feet. Often times it’s the smell of barbecue from the grill. We completely agree, but we also enjoy a cold and crisp salad with some seared fish to top it off. When the humidity of the New England summer sweeps through like a rushing stampede, if there is anything that makes us think cool thoughts, we are on board.
This dish was born out of an early date in our relationship. Given that I made the first move, our first couple of dates were orchestrated by me. Then I challenged my at the time girlfriend to cook dinner. I could not have prepared for what was to come. It was a delicious meal composed of greens and fresh ahi tuna all why we watched the San Diego skyline light up the sky from Coronado Island in a small, hidden park on the water. This particular dish is very good to pair with a picnic, much like my first experience with it. While we all might want to hide in our caves huddled around the air conditioner, there are memories waiting to be made with you and yours.
- ½ lb of ahi tuna
- Cajun seasoning
- 1/2 cup of shelled edamame
- 1 red onions
- 2 cups of baby greens
- 1/2 a cucumber
- 1 avocado
- 1 full carrot
Wasabi Aioli Dipping Sauce:
- 3 teaspoons of wasabi
- 2 tablespoons of mayonnaise
- 1 tablespoon sesame oil
- 1 tablespoon balsamic vinegar
- 2 table spoons of soy sauce
- 1 tablespoon of lemon juice
Given that this is a salad, all of the ingredients will be prepared separately. First off you will need to cut half of a cucumber and then deseed. Then thinly cut into strips that are half a pencil of thickness. Remove the skin from the carrot. Then, slice off long strips with a peeler and cut those strips in half. Cut the red onion into 3 thin, full circles and then cut in half. Also remove the avocado pit and slice into pieces.
Once the cutting is done, take a frozen bag of edamame and follow the instructions for cooking to get the appropriate amount. Once edamame is fully cooked, drain and set aside to cool.
To mix the wasabi aioli, combine the wasabi and mayonnaise into a small bowl and mix until well incorporated. Once that is done set aside for later.
For the dressing, combine the sesame oil, balsamic vinegar, soy sauce, and lemon juice into a bowl and stir until all ingredients have mixed together. Set the dressing aside.
The last part of this dish is cooking the fish. First, coat the tuna in the Cajun seasoning thoroughly so that all sides are covered. Add a splash of oil to a medium sized skillet and heat to a high heat. Place the seasoned tuna into the skillet and cook on one side for a minute and a half, flip and cook on the other side for another minute and a half. Remove from the pan and let rest on a cutting board for about 1-2 minutes. Finally, slice the fish to your desired thickness.
With all of your pieces prepared, place the baby greens as your base on a plate or bowl. Then layer on the edamame, cucumber, carrot, red onion, and avocado. Then lightly place your seared ahi on top, pour some of the dressing onto your now completed salad and top with sesame seeds. Apply the aioli as desired – it does have a strong kick.
Now you have a delicious salad that is ready to eat. Enjoy as a picnic at a park like we did or enjoy at home.