Banana Bread Chocolate Fudge Swirled Cheesecakes.
Ahh Monday, you have come back again.
Not sure if I am bummed about this or super happy. I am leaning towards super happy because with this Monday comes the potential for sunshine, and after the weekend we had here it will very much be welcomed. It’s still early, but I am hoping for no more snow.
And that’s all I will say about the weather. Just please… no more snow.
You know what I still find really weird?
That people are actually making the recipes I create. I mean, I know that is the point of this whole site and what I do, but still, every time I read a comment, get to see an instagram photo (my favorite!! I love seeing your photos) or read an email about one of you guys making a recipe and loving it, it is the most awesome thing. Makes me smile every time. To me, it’s a little surreal.
Even when family members text me about recipes I get exited.
Last night my cousin was looking for a gluten-free recipe to make for her roommate. Every time Abby texts or calls looking for recipes I get so pumped that she is going to make something. She is always sending me photos of dishes she had made.
It’s super fun and since we are far apart, it’s an awesome way to stay connected.
I always fear that people are going to hate whatever they try. I mean, everyone’s got different tastes, so it scares the living daylights out of me.
I know, I gotta get over it, can’t please everyone…but I’ll always try. It’s a habit I don’t think I will ever be able to break. Unless you start to get on my nerves. Then I would be fearful if I were you. Just kidding!
This salad. It is sort of raw fish, but sort of not. It’s about as raw as fish is going to get around here. Maybe I am still developing the taste buds (and braveness) to like raw seafood, but as of right now I am gonna be saying, no.
So I seared my tuna and called it poke mostly because I liked the way it sounded. That’s how I roll.
Honestly though, this salad is so good and super quick to make too. The flavors are heavy on the tropics which seems to be all I am craving lately.
The tuna cooks in like two minutes and it is super important to not go any longer than that. If you cook the tuna through it’s just going to be dry and flavorless. Leave it extra pink and pretty.
And there is also some wonton crisps. Baked not fried because I am tired of frying after these, + these. Baked works awesome. Still so good.
Oh and this salad? It’s so not one of those boring Monday salads. NOOO. I would not do that to you guys. Nope. this salad will brighten your day – even if your Monday doesn’t include sunshine (or happens to be snowy!).
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I mean, there is pink involved. And not the died kind. Ya!
This is the first recipe from you that we didn’t like, I used mango instead of pineapple and did add spring onions but it just wasn’t tasty at all. I’ve loved all of the other recipes I’ve tried from your books and website.
Thanks so much for giving this recipe a try, so sorry to hear it wasn’t enjoyed! xTieghan
I am a little confused. I don’t see sesame oil in the ingredient list except in the vinaigrette. The instructions indicate the tuna should be seared in sesame oil. Does the vinaigrette use the full 1/2 cup of hot chili/sesame oil or is that to be divided in some manner and a portion used to sear the tuna?
You can just use a dash of sesame oil for the searing:) Please let me know if you give the recipe a try, I hope you love it! xTieghan
Thanks Jon! xTieghan
We made this for dinner last night. I had a photo, but lost it on Insta 🙁 Anyway, the tuna came out very tasty! The recipe does not specify how or when to apply the toasted seeds, so I googled another ahi recipe and went by that. We very much enjoyed the sauce for the tuna along with the won ton chips. The chips were so fun to make! I could not find won ton wrappers, so used egg roll wrappers, brushed on a bit of oil, salted them, then used a pizza cutter to cut them to size. They came out perfect! I appreciated the multitude of flavors both in the Hula dressing and the salad. Unfortunately, my husband didn’t care for either of those. He felt the cilantro was a bit much and the dressing wasn’t up his alley. Anyway, we will be using the tuna portion of this recipe.
Hey, thanks so much for trying out this recipe and for the feedback! I really appreciate it xTieghan
Made this for a weekday lunch and felt like I was eating a fancy restaurant quality salad. So delicious and fresh for summer! I don’t love pineapple so used fresh squeezed orange juice in the tuna marinade and vinaigrette.
Happy Friday! Thanks a bunch for making this recipe, I love to hear that it was enjoyed. Have a great weekend☀️ xTieghan
So fresh and a great way to make TUNA Steaks. So filling as well I didn’t t have wonton wrappers in the house so I made pita chips to give it that crunch. Was amazing
Happy Friday!! I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
We made this tonight and it was DELICIOUS!!!
I am thrilled you liked the recipe, thanks so much for giving it a go! Happy Sunday:) xTieghan