My uncle loves to go deep sea fishing, and recently went out for tuna. He caught some yellowtail and some yellowfin. Every time he goes I always ask for some, and this time, he delivered! Tuna is pretty expensive to buy, so getting it fresh for free is pretty awesome. I seared the tuna and served it over a salad with an asian vinaigrette. The salad was made from a spring mix and napa cabbage cut into strips like a slaw.

Ingredients

• Tuna loin
• Spring salad mix
• Napa cabbage
• Grape tomatoes
• 1/2 red onion
• 1/4 cup rice wine vinegar
• 1/4 cup sugar
• 1 tbsp soy sauce
• 1/2 lime, juiced
• 1 tsp grated ginger
• Some chopped cilantro
• 1/2 cup canola oil
• 1 tbsp sesame oil
• Salt and freshly ground pepper

Directions for tuna and salad

• Rinse the tuna and pat dry with paper towels
• Grind black peppercorns onto a plate and roll the tuna loin in the pepper
• Pour a little canola oil into a pan on high heat
• Sear the tuna for a few seconds on each side, place on a plate and put it in the freezer for a few minutes to stop the cooking process
• Cut the napa cabbage into strips, halve the tomatoes, and thinly slice the red onion

Directions for vinaigrette

• Heat the vinegar in a small saucepan over medium heat, then mix the sugar in until it dissolves
• Combine the oil, soy sauce, lime juice, sesame oil, ginger, and cilantro
• Pour in the vinegar and sugar mix
• Mix the dressing and chill in the refrigerator for ~20 minutes

Slice the tuna into ~ 1/4 inch slices and serve over the salad. This was my first time making an asian vinaigrette, and I really liked it. I was getting tired of balsamic dressings, so this was a nice alternative. The napa also added a different flavor and textural element which was nice. Overall, the salad was really good and I used the leftover dressing again the next day. And then there’s the tuna, which is always delicious. Hope you enjoy!