I halved the recipe. Although I do like tuna, it is probably unwise for me to eat 2 lbs of it all at once. The one thing that I don't like about this recipe is that the acid in the lime juice cooks the tuna too much so it has to be eaten right away. All of it. Maybe I just put too much lime juice in it, I was juicing limes when I remembered that I was halving the recipe so there is a bit more than the recipe called for. If I were to make it again I would just toss the part I know I'm gonna eat right away in the dressing. Also, I might not cook the tuna at all. Slice it sashimi style and dress it and eat it. That would be better in the summer anyway because my stove was radiating so much heat just to cook this for a minute.
Here's the recipe.
6 comments:
It looks great.
I did a trackback.
I like your suggestion of serving it sashimi style. This looks delicious.
Right, you don't really have to cook it at all, really, unless you want to have that seared flavor in it.
Thanks for the comment:) I think I will try the salad with the pouch style tuna, it would definately be a change from the standard tuna salad. BTW, your Tomato Goat Cheese Tarts look fantastic!
Thanks for your comment. Laughing so hard at "that's okay, I like acid..." hilarious!
Hah! Funny! Good tip about not dressing all of it at the same time. Basically the acid is cooking it up ceviche style.
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