Friday, March 28, 2014

Weeknight Dinner: Thai Tuna Salad

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I've had a crisis once I turned 28.  I am feeling a lot better now but part of me is wondering what is most important in my life and how I can maximize my time doing those things.  And what I should give up so I don't always feel exhausted, behind, and overwhelmed outside the office.  It's funny, in the office, I am totally in control - I don't let a lot faze me.  And, I'm pretty much always on top of my work.

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. 
Thai Tuna Salad (adapted from Cooking Light)
Serves:  2
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...



1 comment:

  1. My daughter is getting ready to turn 24 in a week and she's starting to realize how fast time flies. Seems like yesterday she was 14! Twenty-eight is so young, but it is never too soon to prioritize so you can enjoy yourself a little bit more. I think every blogger questions whether or not they should go on. I do on a monthly basis, but something keeps me going. The moment it isn't fun anymore, I'm going to take a break and see if I miss it. This salad would make anyone want to blog about it!

    ReplyDelete

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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)
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