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Summer Salads Week 6

This week I decided to make one of my all time favorite salads. It is a perfect summer salad and is even better the next day. 

Wheat berry, Tuna, Asparagus Salad 


1lb asparagus trimmed 
11/2 C. Wheatberries 
2 C chopped green onion around 12 
1 small bunch of radishes, quarted 
1/4 C ginger 
3 tbsp rice vinegar 
2 tbsp soy sauce 
3 cloves garlic 
1 tsp garlic chili sauce 
1/2 C peanut oil (I used avocado oil) 
1/4 C sesame oil
2 8 oz tuna steaks (3/4 in thick) 
Cilantro sprigs 

Cook asparagus 2 min. transfer to ice water. Add wheat berries to same pot of boiling water gently boil uncovered 55 minutes. 
Drain transfer to large bowl. Pat asparagus dry. Cut into pieces. Mix asparagus, green onions and radishes in with the wheat berries. 
Combine vinegar, soy sauce, garlic and garlic chili sauce in med bowl. Gradually whisk in 1/2 cup peanut oil and sesame oil. Season to taste with salt and pepper. 
Heat 1 tbsp of peanut oil in skillet over high heat. Sprinkle tuna with salt and pepper add to skillet. Cook tuna until brown but pink in the center, about 3 minutes per side. 
Transfer to plate let cool. Cut tuna into 1/2 inches pieces, add to salad. 
Mix in enough dressing to coat. Season if needed. Garnish with cilantro sprigs.

Hope you enjoy! 

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