alive logo

Ahi Tuna and Arugula Salad


    Ahi Tuna and Arugula Salad

    This recipe is for an appe-tempting small bite. Quantities can be doubled to create the ideal summertime lunch. Albacore tuna is an affordable substitute to make this a regular favourite.


    4 oz (115 g) premium ahi tuna, sliced 1/4 in (6 mm) thin
    6 cherry tomatoes, halved
    1/2 avocado, cubed
    2 Tbsp (30 mL) pine nuts, toasted
    2 cups (500 mL) arugula, washed and trimmed


    1 lemon, juiced and zested
    1 lime, juiced and zested
    1 shallot, fine diced
    1/8 cup grapeseed oil
    Salt and cracked black pepper to taste

    Dressing Combine lemon and lime juice and zest together with shallot in a stainless steel bowl, and season to taste. Let sit for 2 minutes before slowly pouring in grapeseed oil, whisking continuously.

    Salad In another bowl combine tuna, cherry tomatoes, avocado, and toasted pine nuts. Add in arugula, and gently toss with other ingredients. Add enough dressing to lightly coat the leaves, and finish seasoning to taste.

    Divide among the plates in uniform stacks. Serves 4.

    source: "The Life of Riley", alive #285, July 2006


    Ahi Tuna and Arugula Salad




    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.