The Perfect Summer Meal

Inspired by a meal out earlier in the week, on Friday I decided to try making a salad topped with fish (generally we eat fish simply rubbed and grilled with veggies and bread or potatoes on the side). First I tossed juliened cucumbers and carrots with mixed greens, avacodo, and a simple vinegrette of rice wine vinegar, peanut oil, salt, pepper, and sugar. Then Jeff briefly seared sesame seed crusted albacore tuna, thinly sliced it, and placed it on top of the greens. We finished the salad with dabs of lemon wasabi sauce and a sprinkle of crushed vegatable chips. Perfect with a cold beer on a beautiful evening at the end of another very long week.