mixed herb salad with roasted parsnips,portobellos, and leeks, topped with grilled yellowfin

I'm not a big salad eater. I hate dressing usually, and normal lettuce doesn't really do too much for me. But last night, I decided to give salad a try but with a new spin: mixed herbs, roasted parsnips and portobellos, leeks, persian cheese (you can use any type of cheese you'd like- goat cheese,feta-etc) a few pomegranate seeds and some roasted walnuts. But to top it all off, I grilled some yellowfin tuna in my new grill skillet with some of my applewood smoked sea salt that I was itching to try. The result? A salad I plan on making again, for sure.


for the salad-

about 3 handfuls of mixed greens and herbs (arugula, spinach, dill,cilantro,parsley, and dandelion)
a handfull of pomegranate seeds
a handful or so of roasted almonds (optional)
about 1/4 cup crumbled cheese (use whatever you would like, I used some semi soft Persian cheese)

for the roasted vegetables:

1 large parsnip, cut into small cubes
1 large portobello mushroom, also cut into cubes
1 leek, sliced
1 tablespoon paprika
1 teaspoon applewood smoked sea salt
3 tablespoons olive oil
1 tablespoon thyme
1 tablespoon marjoram

for the tuna rub:

1 large yellowfin tuna steak
1 teaspoon applewood smoked sea salt
1 tablespoon paprika
1 teaspoon black pepper
1 teaspoon dried sage
2 tablespoons olive oil

Ok, so after that long list, here's how to prepare the dish!

Put your chopped vegetables into a over safe pan, coat and toss with the olive oil and spices, roast for about 20 minutes at 400 degrees.

In the meantime, coat your fish with the rub, pour about 2 tablespoons of olive oil in your skilled (I used a grill skillet, but you can also blacken the fish) and heat to medium high. Place the fish in the pan, and sear each side for no longer than 2 minutes. Make sure you do not overcook the tuna, for it dries out pretty easily. I prefer a more well done steak, but there was still a bit of pink in the middle

When you're finished with all of the above, mix your greens and other salad ingredients, top with the roasted vegetables, and then top with your tuna steak.


With love,

1 comment:

  1. good choice of greens on this salad, i like a dark variety versus your typical iceberg selection. -Ryan