Ahi Tuna Tostada Salad
June 7th, 2009 — 12:44am
This is why my friends and I don’t go out to eat often.
It’s because we make dinners like this. And we can make four of them for the price a restaurant might charge for one.
Of course, if my kitchen were a restaurant, last night’s special might have read as so:
Ahi Tuna Tostada Salad
Spice encrusted ahi tuna seared and served with mango-jicama slaw on a crisp corn tortilla and a bed of romaine tossed in cilantro-lime vinaigrette
I don’t have much else to say about this, but I think you’ll like the warm, earthy spices on the rare fish. The jicama slaw is a balance of sweet and sour, soft and crisp, and the leftovers make a good side dish the next day. The whole thing is filling, but you can easily feel good about it afterward.