Tuesday, February 19, 2013

Rippin' Another Blog: SesameTuna & Pea Shoot Salad

The Lowdown:

First of all, I'm just going to say how amazed I am with google translator. Kristy decided (I'm not sure how) that our next Rippin' Another Blog session was going to be from Mattias Jeppsson's Min ugn ar min TV.

The first thing you may notice is that it makes absolutely no sense. That is unless you speak Swedish(?). I think it's Swedish at least. Actually, it was kind of fun. It was like shopping in a specialty food store where you have no idea what any of the ingredients are, or what they are used for. There were pictures and there was jibberish. That is all.

Luckily for all of us, google translator is mind-blowingly amazing. In approximately three seconds I had already understood the recipe. Understood as in I read the English translation. Interesting choice Kristy, interesting choice.

I'm not much of a salad kind of guy. I generally find them boring and dull. I understand their importance for healthy eating and all that jazz. Still, I just can't get over how bland they can be. That is of course, unless you lie and call something that isn't a salad, a salad. This recipe is really just a glorified, albeit delicious, tuna recipe. I simply added red cabbage, a few more pea shoots, and put salad in the name to make myself feel good about my life decisions. In all honesty, who doesn't love a salad that really isn't a salad?

What's even better about this "salad," is the fact that I went to the grocery store, cooked the tuna, made the dressing, and plated the meal in under thirty minutes. The only thing keeping this meal from being uber healthy is the ridiculous amounts of heavy metals in the fish. Heavy metal as in mercury, not Metallica or Slayer. Healthy, quick, easy, and done.



The Playlist:

1 Ahi tuna steak
1/2 Lime, juiced
1/2 cup Olive oil
1 tbsp Sesame seeds
1 package Pea Shoots
Red Cabbage, to garnish
Cilantro, to garnish
Sea salt & Pepper, to taste


The Skinny:

  1.  In seasoned cast iron pan: heat on medium-high until pan is hot.
  2. Seer tuna on each side for 20-30 seconds.
  3. Sprinkle sesame seeds onto tuna and slice.
  4. Mix the olive oil, salt, pepper, and lime juice.
  5. Place tuna on a bed of cabbage and pea shoots. Add cilantro and dressing.


Stay Rad -h
Featured on: Premeditated Leftovers33 Shades of GreenChef in TrainingFood Renegade, Foodie Friday,  

7 comments:

  1. This looks/sounds delish.

    -Tiara

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    Replies
    1. Now I just have to figure out how to do it with a less expensive fish. Thanks for stopping by :)

      -h

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  2. this is something you should feed me.

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    Replies
    1. Hmm... I think you're too far from the coast to get good quality seafood. Viva Toronto heh.

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  3. What gorgeous pictures! Your salad looks absolutely beautiful, and sounds delicious.

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  4. I sometimes have to use google translate just to read the recipes that are submitted to the Hearth and Soul Hop. Your "Tuna salad" looks awesome!

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    Replies
    1. It's an amazing tool! I never even knew about it prior to this post.

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