Doesn’t the colours and textures of a beautifully presented dish make you want to dig right in? I’ve been re-watching a lot of Iron Chef episodes lately while I write my posts and surf the internet which is a very bad habit (I’m doing it right now) because all the beautiful food makes me hungry and distracted from the blogging.
*10 minutes later*
Where was I again? Ah that’s right, I was talking about beautiful dishes. I’ve never really tried to present anything on a plate nicely, it’s always just slop it on a plate and as long as it’s tasty, it’s okay sort of attitude but I tried to make something look ‘pretty’ today and healthy too which is a bonus (and rarity for me).
My love for pretty things gets the better of me sometimes. I saw a bunch of beautiful French radishes and lovely fresh green tomatoes at a grocery store and couldn’t help myself but get them. After I got home, I forgot about the radish and when I found them again, they were starting to shrivel! It was such a shame because they were so fresh and beautiful before. I really need to get into the habit of buying ingredients as I need them rather than buying on a whim.
I did manage to salvage a lot of them and decided to make a pretty and healthy salad, featuring my favourite chilli canned tuna.
You can substitute other tuna flavours or even slightly cooked and flaked salmon, of course with seasoning adjustments.
I’m usually not a salad kind of person at all, especially not this type but this salad was so delicious I ate more than my share. Hope it can provide some inspiration for you today.
I’m watching a Chinese cabbage episode of Iron Chef at the moment and it’s making me crave cabbage…good that I actually bought one the other day. You may find some Chinese cabbage dishes on the blog some time soon!
Radish, green tomato and chilli tuna salad with snow pea sprouts
• 100g French or other radish (roughly 10), thinly sliced
• 100g green tomato, sliced
• Handful baby spinach
• Handful snow pea sprouts
• 1 can chilli tuna (or other flavour)
• 2 tbsp mustard seeds or English mustard
• 2 tbsp honey
• 4 tbsp lemon juice
• Olive oil
• Salt & pepper to taste
1. Combine mustard, honey, lemon juice and some olive oil in a small bowl. Mix well and season with salt and pepper to taste.
2. Arrange veggies and flaked tuna on plates in a pleasing manner.
3. Drizzle on sauce, additional dash of olive oil, salt and pepper to taste.
Question time: Do you normally cook just for the taste or do you try to style your dishes as well?
On a side note, I have SO much snow pea sprouts I don’t know what to do with them…you will also be seeing their appearance a fair bit on the blog in coming days…