Albacore Salad Recipe
I’ve decided to document more of what I’ve been cooking. For regular readers, I apologize this isn’t a bad date post or one filled with my culinary adventures outside of the home. There are just some nights where I want to eat salad at home and read a book. Quite ordinary but fulfilling all the same.
On this particular night, I had just gotten back from San Francisco and there wasn’t much left in my fridge. I defrosted some albacore steaks I had from Trader Joe’s (I usually buy salmon, albcore and other frozen fish for quick recipes such as these) and rummaged around for spices.
- albacore- use fresh, if possible
- baby corn- use fresh, if possible
- asparagus- use fresh, if possible
- 1 head of romaine lettuce
- 1 brown onion
- 1 tablespoon capers
- 1 tablespoon whole grain mustard
- vinegar (I prefer white balsamic)
- fresh pepper
- canola oil
- olive oil
After heating up my wok and adding a splash of olive oil, I first prepared the salad portion. I admit I used a can of baby corn but fresh would be measurably better. As it would be for fresh asparagus (don’t you just love snapping off the ends?). Alas, I had to settle for some frozen asparagus. Stir fry these with half a diced onion. Add in the chopped romaine leaves. Add a pinch of salt, grind in some pepper and about three splashes of white balsamic vinegar. You’re basically heating everything up so no need to cook for very long. It’ll take about 5 minutes. Remove to a plate, bowl or what have you.
Next, add a splash of canola oil and the rest of your diced onion. Start grilling your albacore steaks. You can whip together a quick sauce of salt, capers, whole grain mustard and balsamic vinegar (use white if you want to keep your albacore non-dyed looking). Now, the “doneness” is up to you. Because the fish I used was frozen, I cooked it a bit longer but if it was fresh, I would just sear it. Plate and this should feed four quite well.
And voila, you have yourself a albacore salad. Now time to grab a book…