This was the first thing I did with the fresh tuna steaks I got from my friend. I was at the mall when I got the call telling me she was on her way to drop the fish off. I immediately left all the shopping and headed home. Ideas began to swim in my head – it’s very hard to drive when that happens- all I could think of was to get in my house and get my hands on those tuna steaks.
It happened to be lunch time and what is more refreshing on a hot day than a freshly made tuna salad? Well, that is what I made. I briefly seared both sides and seasoned them with salt and pepper. I kept them aside to cool off while I went to my back yard to decide what herb to use in the salad. A few years ago I remember eating a lemon thyme chicken salad at a local wrap place in South Orange. It was delicious and I made it at home many times after eating it. While I was outside in my backyard, I thought of that salad and brought some fresh thyme for the tuna salad. I wanted to add a sweet element to the salad- an apple came to mind. I had one left in my fridge and it was my favorite variety- Braeburn. I love the sweet and sour taste paired with the crisp texture of this particular apple. It all came together really well, a little mayo, fresh thyme, lemon juice and an apple.
It was a simple salad but absolutely delicious. I have never had fresher fish before- I couldn’t believe someone caught it just a few days before I put the salad together. Makes me want be more of a locavore.
- 2 fresh tuna steaks about 8 ounces each
- 1 tablespoon olive oil
In a wide non-stick frying pan, add the olive oil and heat on high. Sprinkle the steaks with salt and pepper and place in the frying pan. Cook on one side for 5 minutes and turn over. Cook the other side for 3 minutes and take out of the pan. Shred with a fork and place the tuna in a mixing bowl to cool off.
- 1 large apple, Braeburn or Gala, chopped into ¼ inch pieces
- 1 tablespoon fresh thyme, chopped
- Juice of small lemon
- 1/3 cup mayonnaise
Add the chopped apples, thyme, lemon juice, mayonnaise, salt and pepper into the shredded tuna. Mix well and serve on top of a bed of greens.
- 4 cups of baby arugula
- Juice of a lemon
- Drizzle of olive oil
In a mixing bowl add the arugula, lemon juice, salt, pepper and olive oil. Toss well and serve as a bed under the fresh tuna salad.