This salad brings together some of my favorite concepts: sticking with what’s in season, using leftovers in a new way, and Asian flavors, which I’m always in the mood for.
I made these Sesame tuna brochettes for a recent Cowgirl Chef column in the Fort Worth Star-Telegram on holiday appetizers, and ended up with leftover tuna, which turned out to be a very good thing. Truth be told, I don’t eat fresh tuna that often, simply because it’s usually so expensive, but every now and then, when it’s super-fresh and available, I think it’s worth the splurge.
Especially when everything else is inexpensive, as is the case with this salad. Juicy tangerines, toasted almonds, peppery arugula, and an easy-to-put-together vinaigrette.
Like so many recipes that I come up with that originate from leftovers, this one’s getting five stars – it’s fabulous, if I do say so myself, and bonus points for me for using what I’ve got in the fridge. Yay!
Sesame Tuna Salad
Makes 2 dinner-size servings
about ½ pound of Sesame Tuna Brochette leftovers (see recipe in FWST)
2 big handfuls of arugula
⅓ cup of almond slivers, toasted
2 tangerines, peeled and pieces separated
1 tablespoon of finely chopped shallot
1 teaspoon of finely chopped ginger
½ of a serrano chile, chopped (seeds included)
2 tablespoons of chopped cilantro
¼ cup of rice wine vinegar (I like the one with garlic)
1 tablespoon of lemon juice
2 tablespoons of soy sauce
⅓ cup of grapeseed oil
1. Slice the tuna brochette cubes into 1/4-inch pieces and toss with the arugula, almonds, and tangerines.
2. Whisk together the shallot, ginger, serrano chile, cilantro, rice wine vinegar, lemon juice, soy sauce, and grapeseed oil. Let rest for 10 minutes, then taste for seasonings. Drizzle some of the vinaigrette over the salad, toss again, and serve.