bits and pieces

Tuesday, November 15, 2011

Spinach Salad with Seared Tuna and a Peanut-Lime Vinaigrette

my avocat is all buried, and my goat cheese has been
purged for this week. RIP sweet cheese.
So this is Day 2 of my everything-free week of eating. I am pulling out the big guns today since I was exhausted when I got home from work yesterday and had to order chana masala, delivered to my couch.

After such a quick capitulation and speedy failure, I had to ensure I had a good balanced lunch full of protein and nom. So with further ado, please let me say that this is my FAVOURITE SALAD OF ALL TIME. I eat this for lunch maybe 2, 3 times a week. IF I'M LUCKY.  Seriously. Salad, does not normally constitute a meal, however, this salad is divine.

Heaps of baby spinach, a sprinkling of medjool dates, crushed nuts, finely sliced avocado, and crumbled goat cheese.....all topped with seared yellowfin tuna and a tart lime vinaigrette. SERIOUSLY. If you don't care for tuna, I'm sure this would be great with chicken. Not a huge fan of dates? FOOL - have this with dates! This salad taught me to luvvvv dates! And baby spinach is delicious so I will hear NOTHING about that. This salad is an awesome lunch, an easy dinner, or you could even have it as you know, a salad. Just don't eat so much of it. Get your green on!

2 cups baby spinach
6 medjool dates, sliced and diced
1 tbsp crushed nuts - normally I used peanuts, almonds, or walnuts
1/2 an avocado, chopped
2 tbsp crumbled chevre
1 seared tuna steak - you'll only use half in the salad. Cook it, let it cool and then slice it thinly.

2 tbsp olive oil/another oil like peanut or canola
1 tbsp lime juice
1 tsp soy sauce (or tamari if you're gluten-free-ing. yeah, i know. soy sauce has gluten. wtf)
1 tsp sugar (optional, I normally don't add it but if you don't like really tart things, add the sugar)
some lime zest if you're juicing real limes
1 tbsp natural peanut butter (not skippy, sadly)
1 clove of garlic, minced
1 tbsp peanuts

other things you will need:
big tupperware to bring it to lunch
a frying pan to sear your tuna
a blender or something to mix your salad dressing

  1. Sear your tuna. I marinate my tuna in a bit of tamari/soy sauce and wasabi power and rice wine. But you can marinate it in whatever you want, or just salt and pepper it. Let it marinate (if you want) for half an hour in the fridge. Remove from marinade, sprinkle each side with salt, pepper and some sesame seeds if you like. Heat your pan on medium heat until it's piping hot. Add your tuna. Depending on the thickness of the steak, you'll want to cook each side for 1 - 2 minutes. If your steak is about 1 inch thick, I'd sear it 2 mins on the first side, and 1 min on the other. Remove from heat and let rest and cool. 
  2. Mix all of the vinaigrette ingredients together in a food processor or blender. Alternately you can furiously whisk them together. The food processor/blender is great because it will chop up your peanuts for you. Pulse a few times to combine all ingredients. Set aside. 
  3. Assemble all your other ingredients. Top with tuna and dressing. CONSUME.

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