Dinner by the Sea- Fresh Tuna Salad
Monday, January 23rd, 2006
I don’t think I have ever eaten as much tuna as I did last week…not that I am complaining 
While at the beach we were treated to an amazing lunch of fresh tuna that was literally alive just that morning. It was cooked perfectly…nice and rare…though I think I could have had it raw with some soy sauce. We were given the leftovers to enjoy for dinner so I though I would get a little creative and whip up a tuna salad for a slight change of pace.
I had just seen Ina make a fresh tuna salad so I took some inspiration from her recipe. Unlike her I did not take exact measurements but you will get the gist of it. I am intrigued by avocados right now for some reason so I added one which added a nice creamy texture to the tuna. I made a simple vinaigrette with olive oil, balsamic vinegar, lemon juice and salt and pepper. I added all of this to about 2 cup of chopped fresh tuna and a chopped roma tomato. The result was a clean, crisp, healthy salad that I ate for about 2 days.
Heaven on a plate!
I also added a picture of the kitchen that I got to cook in. Just needed to add a camera and I was ready for Food Network baby!
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