Thursday, October 6, 2011

asian-style spicy tuna salad

I will (almost) always be able to talk myself out of buying a new pair of shoes, or pants, or a shirt. When I buy clothes, it's mostly from Target.

I won't think twice about turning down plans to go out because I'm trying to save money.

I hand-washed my clothes in London for 3 months before breaking down and using the laundromat. Not easy, or smart.

After I've talked myself out of buying new clothes, I'll probably blow all that money at a new restaurant that I've just been dying to try. Or at the grocery store. I'm equal-opportunity like that.

At the store, I will spend $5 on a 4oz piece of fish because the mood strikes and I have a recipe building in my head that I simply must try now. Hesitation is fleeting. Pinterest boards and salivary glands dictate my actions. I can't help it.

Last night, I went to Whole Foods for a whole fish to make for dinner. At the counter, I noticed the beautiful pieces of fresh tuna sitting there, begging to be purchased and turned into something delectable. Something grilled, mixed with fresh flavors, maybe with a kick? Definitely with a kick. I've been itching to find ways to use sriracha more in my cooking, and this was the perfect opportunity.

I apologize profoundly for not having pictures, the lighting last night was, well, dark, it being night and all. Also, the food was just too delicious to spend time taking pictures. I promise though, I will absolutely be making this again, and probably soon. I'll take pictures then and inundate you with them.

If you trust me (and really, you should), here's what I did (measurements, with the exception of the tuna, are approximate):

Spicy Asian-style tuna salad - 4PP
4oz fresh tuna steak
2t mayonnaise (I used regular because it's what we have, but you could certainly lighten it up)
1/4t freshly grated ginger
1T chopped fresh cilantro
1T sriracha
juice from half a lime
2T minced red onion

Cook the tuna until well-done, about 6-7 minutes. If you get sushi grade, it really won't matter if it's undercooked (it's usually meant to be served seared), but for tuna salad purposes I cooked mine well done. Once it's done, chop up into small pieces so it resembles what you'd get out of a can. In a small bowl, combine all the other ingredients and mix well. Throw tuna in and mix. It might behoove you to start with less sriracha and add it in last, so you can taste as you go. I like things spicy! You may not.

I served the tuna salad with a few slices of avocado on whole wheat bread, bringing the total of my sandwich to 10PP. It was kind of like eating a spicy tuna roll sandwich! I loved the red onion for crunch, but I really don't enjoy celery. If you like celery, you could probably use that instead (or in addition, to bulk it up a bit). 

I really, really did not want this sandwich to end.

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