I'm trying to feel it! I mean, really put my whole heart into wanting this weather to warm up. The best thing I can do is cook my way into spring, and so that's precisely what I'm going to do.
Spring is when the veggies start peeking their heads out of the ground for the first time, and we inevitably start thinking that salads sound extra delicious.
One of my favorite salads to prepare is a seared ahi and pear salad. This salad has slightly exotic flavors that lend themselves perfectly to a warm evening dinner on the porch, or at least for the inspiration to pretend that's where you are.
Picking the right piece of tuna is the key to this fresh and delicious recipe. At the fish counter, ask for sushi grade yellow fin or bluefin tuna, which seems to be easy to find these days due to the in-store sushi bars that have popped up almost everywhere.
This recipe calls for a light searing of the outside of the tuna, while the inside remains rare and beautifully pink. I have kept the ingredients list relatively simple here, but I also love to adorn this salad with blue cheese and asparagus (perfect for spring).
Seared ahi tuna salad with honey soy vinaigrette
6 oz. fresh Yellowfin or Bluefin tuna
Coarse ground salt
Fresh cracked pepper
3 tablespoons canola or other light tasting oil
1. Heat oil in a skillet over high heat.
2. Lay tuna on a flat plate. Coat tuna on all sides with salt and pepper.
3. Using tongs, place tuna in hot oil for 10 seconds. Repeat for all sides, 10 seconds each.
4. Once all sides of the tuna have been seared, place the tuna on a paper towel-lined plate. Let rest for 5 minutes before placing in the fridge until you're ready to serve.
1 clove garlic, minced
1 teaspoon honey
1 tablespoon rice vinegar
2 tablespoons canola or other light tasting oil
1 teaspoon soy sauce
1/4 teaspoon dry mustard or wasabi powder
1/4 teaspoon grated ginger
1. Combine all ingredients into a small jar with a tightly-fitting lid. Shake until incorporated.
Spring greens, washed
Ripe pear, thinly sliced
Toasted almond slivers
1. Toss greens with desired amount of dressing. Top with sliced seared tuna, pear slices and almond slivers.
Jessica Roy is a private chef, specialty caterer and author of foodie blog, Shiso Fresh.