So the Vietnamese Noodle salad will need to wait for another day but tonight we did enjoy the Cajun Spiced Tuna Salad.
It was quick and easy which was perfect for today when I had spent the day running errands. First to Best Buy to get a new cord for my computer since the one we ordered was the wrong one. Then to Home Depot to get wire for the underground fencing for the dogs. The bank, Costco, lunch, Barnes and Nobles, grocery store and fish monger before finally coming home to put all the goodies away.
Now we have had dinner and Frank is our mowing the lawn since it is supposed to rain all weekend. Hopefully we will have some breaks in the weather because his brother, Dan, and his wife, Rebecca, are joining us for dinner Saturday and we are hoping to get the pool opened and some flowers planted on Sunday. Keep your fingers crossed for us and print out this recipe for the next time you want a delicious and quick dinner.
Cajun Spiced Tuna Salad
adapted from Cuisine at Home, Issue #51
1 orange, juiced
1 lemon, juiced
2 T. sweet orange marmalade
1 lb. Ahi Tuna Steaks, cut into 2" pieces
2 T. coconut oil
1 pint grape tomatoes
2 T. Miracle Whip
2 T. Honey
8 c. Spring Mix Salad
1/4 of a red onion thinly sliced
Mix 3 T. orange juice, orange marmalade and a pinch of kosher salt together in a bowl. Add tuna and toss to marinate. Set aside for 5 minutes.
Whisk together remaining orange juice, lemon juice, Miracle Whip, Honey, salt and pepper to taste.
Tuna and Tomatoes:
Remove tuna from marinade and place on plate. Sprinkle with Cajun seasoning to taste. Heat coconut oil in non stick skillet over med high heat. Sear the tuna so it is carmelized on the outside and rare on the inside. Remove to a plate. In the same skillet add the tomatoes and cook until they start to brown and blister, only a minute or so.
Combine Spring Mix Greens and red onion in a bowl, toss with most of the dressing. Top with the tuna and blistered tomatoes. Drizzle with remaining dressing. Print Recipe