I made this one for a dinner party last night and I’m glad I did. It’s kind of one of my go-to recipes for summer evenings in particular when you really just want to drink a glass of wine and munch on some chips with a scoop of something delicious inside. I have been known to modify the recipe a bit as well and roll a variation of this up in sushi, which is also rather amazing and satisfying.
Our hosts last night were asking what was in the salad, so I recreated it today taking some note of what I was seasoning with. Without further ado, here’s yesterday evening’s starter and today’s lunch version:
For one serving (today), I used…
about 50 grams of fresh raw tuna, cubed
half a green onion, chopped
about a quarter of an avocado – cubed
half a cob of corn – cut directly off the cob and into the bowl,
a handful of chopped cilantro,
a squeeze (perhaps a quarter?) of lime,
about a half a thumb of grated ginger,
half a cucumber, seeds removed and chopped/cubed
a small handful of Salicornia (also known as sea beans), chopped – you could leave these out if you can’t find them
a half a tsp of chili oil
a half a tsp of sesame oil
a Tbsp of olive oil
salt to taste
Mix it all together stirring carefully so as not to mash the ingredients – add the avocado last because if it’s ripe it will disintegrate quickly when stirred. Adjust seasonings – a bit more salt, lime, ginger, oils to your taste.
The recipe multiplies easily and is totally adaptable. Fresh chopped sweet cherry tomatoes in there are also great.
Go grab your chips over at Taqueria if you can (if you live in Munich you should be eating there regularly by now anyway… 😉 ). Homemade and crispy with just the right amount of salt. Also, you can buy some salsa when you’re there (I can recommend the chipotle) and pair it with this salad.