Layered Tuna Sashimi Salad
Category: Main Dishes | Blog URL: http://tokyoterrace.com/2009/09/16/returning-the-favor-hubby-guest-blog/
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Photo: Brad White
Watching "Julie and Julia" with Rachael this summer was a total revelation for me. At several moments throughout the movie, I felt as though I was watching hidden camera footage from the last year or so of our life since Rachael starting her food blog. My incredible wife, whom you have all come to know and love as the brains and heart behind Tokyo Terrace, is constantly whipping up new recipes and ideas for her site. Seeing "Julie" and her hubby go through the joys and struggles of this food blog world was an interesting look in the mirror.
Nearly everyday, I get to come home to a meal for which I would gladly pay top dollar in a restaurant anywhere in the world. The photos and recipes she posts just can’t do it all justice. Rachael’s food is amazing and yes, I do realize how fortunate I am to be on the receiving end of her passion for cooking!
As of this week, it has been five years since our first date (back in college when Rachael cooked for us using only a dorm microwave). Thinking about all this reminded me that Rachael deserves the same kind of treat that I get to enjoy so often. Today, I tried, in my I-don’t-really-do-this-since-I’m-married-to-a-fantastic-cook kind of way, to return the favor.
After school finished and my second graders went home, I went to one of our favorite local indoor markets for some “inspiration,” as Rachael calls it.
Once I passed by a beautiful piece of fresh tuna, I knew I had to buy it. Congratulations, Brad. You’ve got yourself a hunk o’ fish. Now what? After racking my brain and wandering aimlessly for a few minutes, I saw some avocados in another store and had an idea. How about some sort of inside-out tuna roll…minus the rice?
Sadly for me, the avocados in this particular store weren’t ripe yet, and they weren’t in the next store either. The third time was indeed the charm though, and I bought two gorgeous, slightly soft avocados. Next was a little Boston Bibb-type lettuce, some red cabbage, and a couple green onions for a little extra color, texture and flavor.
My idea was to have alternating layers of green and red and to my surprise, it worked! The base of the salad was the green lettuce, topped with thinly sliced red cabbage. Atop the lettuces laid the creamy avocado wedges and slices of fresh blue-fin tuna in a sort of pyramid of deliciousness.
I tried three different sauces, since I eat a lot of them but have no idea what actually goes into one. In the first, I tried balsamic vinegar, but that just didn’t go with the tuna (maybe with a steak salad it might work…). Then, I tried a mix of soy sauce and sesame oil. Sounded promising, but the sesame overpowered the tuna. Finally, I just whisked a little wasabi paste and soy sauce together and just knew that with some tiny little green onions, the simple combination would be the perfect dressing for this salad.
So, here is my first and only "Tokyo Terrace" recipe. Bradley-san’s layered tuna sashimi salad. There’s no rice in this recipe, but I suppose that could also make a nice base or side dish next time around.
Cheers to Rachael for all the wonderful things she does here at Tokyo Terrace. Happy anniversary hun- I hope you enjoyed your night off!