We’ve subscribed to Blue Apron, which I’ve grown to love. The convenience of it is nice, but truthfully, what I like best about it is that it causes me to try ingredients and flavor combinations that I wouldn’t normally try out. While I love testing out new recipes, I tend to stick to the ingredients and flavor combos that I know are winners. I’ve seriously NEVER used so much vinegar in my cooking (That-Boy-I-Love swears he hates vinegar, the recipes that he has enjoyed from Blue Apron would say otherwise).
When I came across this recipe in my Cooking Light magazine, I knew we needed to try it out. We are big fans of this happiness! You guys, this was super delicious! I generally do Ahi Tuna as a salad topping, but the brown rice and kale combo was spot on.
If you, like me, don’t live in a place where Yellow Fin Tuna is guaranteed fresh and sushi grade, you may want to sear it just a little. This is probably all in my mind, but I think that in Colorado, the searing is a safer choice to make sure it is delicious (food source peeps, please tell me all the reasons I’m mistaking!).
Recipe is here, if you want to try the seared version, substitute the raw Tuna for a pan with Sesame Oil over medium-high heat. Salt and pepper your Tuna to taste and then sear both sides. We like the raw so I truly just sear it. The only other adjustment, I didn’t have brown short grain rice, but I did have brown rice couscous. So, I made that. I’m assuming that the results are equally tasty with either!
This week was the first week back to school, That-Boy-I-Love was also out of town ALL week long. This, my friends, is the perfect storm of truly terrible cuisine come dinner time. Frozen pizza, sandwiches, cereal, and left-over creamed spinach/caprese salad (that was okay).
Tonight was the redemption of a week of awful meals (if you can even call them that).
Ahi Strawberry Mango Salad…also known as fresh end-of-summer happiness!
The loose recipe (because I didn’t use any measurements, just what looked about right):
5 large strawberries, diced
1 small mango, diced
1/4 c. onion (I used white because it is what I had, but red onion would have been better), diced
1 avocado, chopped
3 mini red/yellow baby bell peppers, diced
2 large basil leaves, diced
3/4 lbs of sushi grade Ahi Yellowfin Tuna steak
1 bag baby spinach
White (or black) pepper, to taste
Salt, to taste
Swirl of Olive Oil
2 Tbsp Myer Lemon Olive Oil
2 Tbsp Citrus Balsamic Vinegar
How to make your mouth happy:
Swirl some extra virgin olive oil in a pan over medium-high heat. Heat the olive oil until it thins and a swirl of the pan coats the bottom of the pan. Salt and pepper tuna to taste. Add Ahi Tuna to the heated pan and sear each side, or cook to desired doneness (we like ours seared on the outside, raw on the inside). Remove from pan and chop into large pieces.
In a medium bowl, mix together strawberry, mango, baby bell peppers, onion, and basil. Add 2 Tbsp Myer Lemon Olive Oil and Citrus Balsamic Vinegar to the mixture and stir until coated.
Split baby spinach between serving dishes. Top each with half of the fruit/dressing mixture. Top with avocado and Ahi Tuna.