Tuna Escabeche Salad
Yesterday was a whirlwind. Ever since I made my personal chef business my full-time focus, I'm realizing just how much I subconciously neglected certain tasks in the past. It's awesome though, and everyday I learn more and more.
I met an entrepreneurial group for a quick drink at a happy hour. I figured I'd have just enough time to meet some new people and talk "business". Before I knew it, an hour had gone by, and I needed to rush home to fix dinner before we had to run off yet again. Needless to say, things can be busy and unless you love cooking as much as I do, it can really be a drag and waste-of-time for a lot of people. That's where I come in! (Hint hint, nudge nudge).
I was going to make baked cod and charred green beans, but realized I only had time for something quick. So here it is, my new and healthy five-minute fix! A quick way to make your life fun, easy, and positively delicious!
Servings: 4
Ingredients
4 cups spring mix
5 red radishes, sliced thinly
1/2 long English cucumber, sliced thinly with skin
1 long carrot, sliced thinly
1/2 jicima, peeled and sliced thinly
1 can premium white albacore tuna in water, drained
juice from 1/2 orange
juice from 1/2 lime
1/2 tsp cumin
1/2 tsp chili powder
1 tsp olive oil
1/4 tsp apple cider vinegar
dash of salt
dash of black pepper
Steps
Empty spring mix into a large bowl and top with all remaining vegetables
To make the dressing, whisk all remaining ingredients minus the tuna in a small bowl. To make more dressing, simply double the quantity.
Use a fork to separate the tuna over the rest of the ingredients. Then pour the dressing and toss the salad lightly. If you know it's going to be a while before you eat the salad, simply place the salad sans dressing and tuna in the fridge. If you add the dressing and tuna too soon, it will wilt the vegetables.
Serve cold and enjoy!
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