Six in Seoul

This months Cooking Light magazine is right up my alley, it is chalked full of seafood recipes!  Can you say YUMMY?!?!  I got my March issue of Cooking Light on .... get this ....25 March!!  AUGHHH, one of the only things I don't like about living in Korea, it takes FOREVER for my magazines to show up, and then I feel behind.  Anyhow, on March 26th, I headed for the Noryangyin Fish Market to pick up some yellowfin tuna so I could make this delicious looking salad!  So, here is where my adventure started....

(The pictures from the fish market are from my own personal paparazzi that follows me around...thanks, Liz)

 
My tuna...

Purchasing tuna from the lady with the pink apron!  I just LOVE the pink apron!  Check out the guy behind me, he is sneaking a feel of Boy 3's hair while I am not looking!!  ;)

Check this big chunk of tuna out (just over 2 lbs)....only 30,000 won for this! That is about $22 USD, for sashimi grade yellow fin!  OH BABY!

Isn't she pretty? 

First, you salt & pepper this lovely lady, I like LOTS of fresh ground pepper.  Heat your pan over med-high heat with about a half a tablespoon of olive oil, make sure you pan is nice and hot before you put your tuna in. Cook on all sides for about 2 minutes each, or until desired degree of doneness.  I cooked mine for about 2 minutes on each side and it was perfect!

Transfer to a cutting board and let rest for a few minutes.  Then slice against the grain into thin slices to top your salad with.  My mouth is watering just looking at this!!

OK, OK, on to the salad portion:

4 cups cabbage, sliced
1 cup thinly sliced cucumber
½ cup matchstick cut carrots
1/3 cup thinly sliced red onion
1 navel orange, sectioned and cut up into small pieces
1 TBL sugar
3 TBL fresh chopped cilantro
2 TBL fresh squeezed lime juice
2 TBL rice vinegar
½  tsp dark sesame oil
¼ tsp chili paste

Combine cabbage & next 4 ingredients (through orange) in a large bowl.

Combine remaining ingredients (sugar through chili paste) in a small bowl stirring well with a whisk.  Reserve 1 TBL dressing.  Drizzle the rest of the salad dressing over the salad and toss gently.  Divide mixture between 4 plates.  Arrange tuna over salad mixture, drizzle reserve salad dressing over tuna.  Serve with a crunchy pepper cracker on the side. 

This salad is DELIGHTFUL!!  It is also very fast and easy, great for a sports night.  I think it took maybe 30 minutes to prepare. 

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