A perfect recipe to try out my new spiral slicer: soothing vegetable salad and grilled tuna. Also a good excuse to fire up the grill on a nice day, even if I have to ruin it by going to work.
Soothing Vegetable Salad
1 oz rice wine vinegar
1 oz cider vinegar
1 tsp sugar
1 tsp salt
2 drops sesame oil
1 small kohlrabi, peeled
1/2 medium zucchini, partially peeled (Peel in stripes, leaving ½ inch or so of peel, every few inches)
1/2 English ("seedless") cucumber, peeled
1/4 red bell pepper, seeded, ribs removed, and cut into small dice
5 mini carrots, cut into matchsticks
Stir together the vinegars, sugar, salt and sesame oil in a medium bowl. Run Kohlrabi, zucchini and cucumber through the spiral slicer (or cut into matchsticks). Place in bowl with carrots. Toss to coat evenly, and allow to sit for at least 10 minutes for the flavors to mingle. Sprinkle the red pepper over top to serve.
Ginger Preserve Glazed Grilled Tuna
1 tuna steak
olive oil
salt
pepper
2 TBSP ginger preserve
1 tsp soy sauce
4-5 drops Sriracha (or Tabasco), depending on heat preference
Preheat grill or grill pan to medium-high heat. Drizzle the tuna steak with a little olive oil and sprinkle liberally with salt and pepper on both sides. Mix your ginger preserve, soy sauce and Sriracha in a small bowl. Place the tuna on the grill and grill for about one minute, and then turn. Brush with the ginger mixture and turn, repeating on the other side. Make sure that you get really nice caramelization. Cooked to desired temperature and serve with soothing vegetable salad.
