Tuesday, September 3, 2013
strawberry + tuna salad [recipe]
I found a similar recipe in the March 2013 issue of American Baby magazine but the recipe called for canned tuna and mayo. After making the salad, I decided I wasn't a fan of the canned tuna in the salad.
I did like the addition of quinoa in my salad and the dressing was perfect to complement the other ingredients. So I decided to make the salad again and leave out the tuna. My husband suggested trying it with fresh tuna and that's how this recipe came about.
2 cups raw baby spinach
1/2 cup cooked quinoa
1/2 cup sliced strawberries
2 Tbsp sliced almonds
2 Tbsp crumbled feta cheese
1/4 lb fresh tuna steak*, seared to desired temp
1 Tbsp olive oil
1 Tbsp balsamic vinegar
1 tsp honey
Combine first five ingredients in bowl or on plate.
In small bowl, mix together olive oil, vinegar and honey.
Prepare tuna by searing over high heat to desired temp*.
Slice tuna, serve over salad and top with dressing.
Makes one serving.
*A note from my husband on choosing a tuna steak: If you're skittish about buying fresh tuna or eating raw/semi-raw fish, just follow these tips. Skip the big grocery store, especially if you don't live near a coast. Find a good, local fish market. Believe it or not, a good fish market will not smell very fishy. Fresh fish doesn't smell or taste "fishy" (unless we're talking Bluefish, but that's an acquired taste). Make sure your tuna steak was never frozen; fresh is always best. Ask when the fish was delivered and whether the market cuts its own steaks. A good fish market will receive whole tuna loin and cut its own steaks. And finally, if you're concerned about sustainability, skip Bluefin tuna and go for Yellowfin. Bluefin is severely overfished due to its desirability.