PAN-FRIED MAY WAH TUNA SALAD
MAY WAH TUNA sauteed in sesame oil with black and white sesame seeds, garlic and lemon. Combined with chopped steamed cauliflower, celery and apple. Tossed with a Smoked Paprika Dill Relish Mayo!
Makes a little more than 4 cups
2 T. light sesame oil – I used ROLAND brand
7 oz. MAY WAH TUNA, thawed, sliced crosswise into 3/8 inch wide planks from end to end, stacked a few at a time, cut from top to bottom in half then crosswise into 3rds
salt to taste
fresh grind black pepper
1 t. jarred minced garlic
1 t. white sesame seeds
1 t. black sesame seeds
1/2 fresh lemon squeeze
3 c. fresh steamed cauliflower buds, chopped (steam rather than boil to keep the moisture content down)
2 stalks celery, 1/4 inch cubes
1/2 sweet orange pepper, diced into 3/8 inch squares
2 T. minced sweet onion
1 apple, cored and diced – I used HONEY CRISP – no need to peel
1/2 t. salt
1/2 t. dried basil
1/2 t. smoked paprika
1/8 t. celery seed
fresh grind black pepper to taste
1 T. dill pickle relish
1/2 c. Vegenaise (or other vegan mayo)
In large skillet, over medium heat, melt sesame oil.
Add slices of tuna, salt and pepper. Stir to coat all surfaces, arrange in one layer, cook about 5 minutes on each side.
Reduce heat to low. Add garlic and sesame seeds, stir to coat then distribute in one layer again. Stay at stove and move the pieces around the pan, for about 1 minute, to prevent burning of the seeds, which can happen suddenly.
Add lemon juice, stir to coat. Remove from heat. Set aside.
In large mixing bowl combine cauliflower, celery, orange pepper, onion and apple. Stir.
Sprinkle salt, pepper, basil, paprika and celery seed over contents. Stir to evenly coat all ingredients.
Using rubber spatula, scrape all tuna and seeds plus the oil from the pan into the bowl.
Toss salad evenly.
Add dill relish and Vegenaise, stir to coat all ingredients. Adjust seasoning, then pack in container and refrigerate till very cold.
PAN-FRIED MAY WAH TUNA SALAD was designed to use as a salad absent the bread, not as a sandwich. I served mine on a leaf of radicchio lettuce with good result.
Notes: If you think you might burn the sesame seeds, don’t ruin the MAY WAH TUNA. Add the sesame seeds after you’ve removed the tuna from the stove, stir to coat with the oil in the pan and set aside.
The reason we add the garlic and the seeds after the tuna is almost cooked, is to prevent burning of the seeds. But a distraction could cause you to lose focus. So keep your eyes on those seeds.
HOW WAS MAY WAH TUNA?
When I first opened the package and tasted the tuna, it was soft as most tuna fish is with a delicate texture and a mild aftertaste of tuna fish. Rather than make a tuna salad out of the fresh product I decided to cook it. First I cut off a thin slice, pan-fried it in a little oil and salt, and it tasted great, not exactly like the fresh tuna flavor, but delicious just the same, so I decided to go with a pan-fried tuna salad and was glad I did.
I can imagine frying up many of these thin planks and serving them as an appetizer with a dipping sauce and garnish.
The next time I purchase May Wah Tuna I’ll also try an uncooked fresh tuna salad, which means I will purchase this item again, probably two for further experimentation. Nice job May Wah!