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| Rare Tuna Salad |
It was Dan's turn to pick which fish, so we had sushi-grade tuna from Healthy Living.
After I did Julia's
HB Eggs, I coated the tuna steak in Maille mustard and black sesame seeds, and let it sit on the counter for 15 minutes to get the chill off. I set an oiled pan over medium heat and fried on each side for 1 - 1 1/2 minutes, drained on paper towels, removed to a dish, covered with cling wrap and refrigerated.
btw, I accidentally dripped raw fish juice into the mustard pot and had to throw the just-opened jar away:(
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| Cauliflower Carrot Slaw |
My standard slaw recipe:
1/4 cup mayonnaise, and a teaspoon each of onion powder, garlic
powder. Then 1/2 tsp. each of celery salt and mustard powder, 1/2
tablespoon rice wine vinegar, and enough white sugar to give a
sweet/sour balance (a tsp. or so). I actually used slightly more vinegar this time because I wanted it to be thinner, and not as sweet.
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| Black Creek Preserves Green Goddess Dip |
I have no idea what is in that, but it goes very well with fish and eggs.
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| Carrot Cauliflower Slaw |
Those are Arethusa's dilly beans - and there are Wickles Pickles buried in the mesclun. I fashioned this after the salade nicoise from Leunig's restaurant. It's missing capers, olives, and anchovies - but those are salty indulgences I'm allowed only occasionally.
