I am a terrible girlfriend. Tom has been asking me to make a salad since I arrived. I have been here almost two months now, and my first ever Hong Kong salad appeared last Thursday evening.
I admit my kitchen hasn’t seen much action lately, and for some reason, moving countries again has seriously disrupted my cooking mojo. If I don’t heat up a pan soon this blog may become TomEatsJenEatsAndLazesAbout.
So in an effort to get back on the horse, I’m posting my recipe for this seared tuna salad created on the fly while perusing the aisles of City Super at 8pm. I hate sounding cliche, but it really is as simple as it looks below.
Sushi grade tuna marinated for 15 minutes in equal amounts of soy sauce, sesame oil, and rice wine vinegar.
Sear the tuna on a smoking hot pan for a few seconds on all sides. Slice. Place some rocket in a bowl, add a little bit of marinade and toss. Add the asparagus and gently toss. Do the same for the mango. I say gently because otherwise your salad will look like a big mess. Plate the salad mixture and place the daikon randomly about. Top with tuna slices.