Friday, March 28, 2014
But out of the office? I never have enough brainpower during the week and time to do everything I want to. This has led me to question whether or not my blog should continue this year. Am I overtaxing myself? Am I stopping myself from doing other things that make me happy because I feel the blog has to come first?
And then, I make a dinner like this one. And it's hard to imagine NOT sharing these types of delicious dinners with you all. Even if "you all" is only a few people, each of you are still important to me. So, I share with you my delicious salad. Make it tonight. If not tonight, then the minute it gets warm enough to turn on the grill. You won't regret it.
2 6-ounce tuna steaks
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups cabbage, thinly sliced
1 cup cucumber, thinly sliced
1/2 cup carrots, julienned
1/3 cup red onion, sliced thin
1 orange, sections and chopped in half
1 tablespoon sugar
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh lime juice
2 tablespoons rice vinegar
1 teaspoon sesame oil
1/2 tablespoon sriracha
Grease the grill with cooking spray. Season the tuna with salt and pepper. Cook 2 minutes on each side, or until done, per your liking. Transfer to a cutting board and tent.
Meanwhile, combine cabbage, cucumber, carrots, red onion, and orange in a large bowl. In a small bowl, whisk sugar, cilantro, lime juice, rice vinegar, sesame oil, and sriracha until fully combined. Toss the dressing with the cabbage salad. Divide evenly between 2 plates. Cut each tuna steak into slices and place over the salad. Serve immediately.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
Powered by Blogger.