I love salads topped with tuna, and like to experiment with different ingredient combos. Here’s a good one I made up that has an Asian flair to it. The picture’s pretty weak (it’s of the leftovers), but hey.
For the tuna:
1 pound tuna
salt and pepper
For the salad:
spinach (about half a bag)
broccoli cole slaw (about half a bag) without dressing. Regular cole slaw mix would work fine.
1/2 an onion, sliced
about 1 cup snap peas
3 scallions, cut into long pieces
6 radishes, sliced
handful candied pecans (I made my own quickly by melting together some butter and brown sugar and tossing with pecans, allowing them to dry on wax paper as I cooked).
For the dressing:
soy sauce, rice vinegar and sesame oil (about 2:2:1 ratio)
big spoonful grated ginger
squeeze of lemon juice
dash of fish sauce
Marinade tuna in equal parts honey and soy sauce, with a generous amount of wasabi powder thrown in, for at least an hour. Coat both sides with sesame seeds. Sear about 2 minutes per side. Allow to rest for 5 minutes.
Sautee onions, snap peas and scallions for a minute or two with a little sriracha. Set aside. Make your dressing, tasting as you go.
Slice tuna. Combine with cooked veggies and raw veggies. Add dressing and serve (makes about 4-5 servings).