May 14, 2009
A week ago, I was convinced I couldn't complete this dish. Not because I had anything against it, quite to the contrary. This recipe has been on my radar for some time. The problem was the availability of fresh, quality Ahi tuna in a landlocked, Midwestern town. I considered just using avocado, because, well, I really really love avocado. I'll never understand those people who are unable to ingest anything *eeek* GREEN.
But, it is TUNA salad, after all. Luckily, I found two 6-ounce portions of frozen Ahi tuna in the freezer section for $5.99. Since I didn't know the quality of the tuna, I seared more towards medium well.
Everything came together easily and quickly. I only made half of the recipe which could have easily fed at three if not four lunch portions. I cut whole wheat flour tortillas in half and served as a wrap.
Results: What a treat! The sharp wasabi and tart lime was so invigorating against the creaminess of the avocado. My husband gave me the "oh my god!" look as he took his first bite. This is a keeper. Thank you so much Kate (of Warm Olives and Cool Cocktails) for the excellent recipe. I would have never forgiven myself if I took a pass on this one!
Final Grade: A+