19: Grilled Tuna Salad (Page 68, Barefoot Contessa at home)

One of the things I remember about food technology in high school was carrying place mats, figurines, napkins, candles and/or vases of fake flowers to school so that we could be marked on our table setting as well as our cooking. So I decided to add a little something to my photo today. The other thing I remember was the time spent washing up (i.e. rinsing in soapy water and then clean water). If I ever washed the dishes like that at home, my dad would rewash the dishes.

Today was a public holiday for the Brisbane metropolitan area so I decided to eat something healthy today since I spent some time this morning at the gym (quite a few people there actually) and then watched our Australian athletes win a few more medals in the pool. It motivated me to be a little kinder to my body.

I don't usually eat salads but this salad was very nice. Tuna and avocado complement each other very well (I heart avocado and tuna sushi), the sesame seeds and lime-soy-tabasco sauce combination add a little zing to the salad to stop it from being boring. I ate this with some bread but it would have also tasted nice on its own but I'm really not used to eating salad on its own. I just was not raised that way. Salad is a side dish not a main course!

This time I seared my tuna steak so it was more medium than well done. However it is still not as rare as the barefoot contessa makes it. But I don't think I would like my tuna any rarer than that. My avocado was very ripe still so I should have waited a few days before eating this I think. What I don't understand is how she managed to cut her tuna up into such nice little cubes. Mine started to flake as I was cutting it up. Maybe my knife was not sharp enough to slice nicely into the fish.

Cooking time: 10 minutes

Currently reading: "Hokkaido Highway Blues" by Will Ferguson