All posts tagged: mint

Minty Tuna Persimmon Salad

This is a follow-up post to my Pink Peppercorn Crusted Tuna with Lemony Mixed Greens and Avocado Aioli. It’s a great way to use up that extra aioli and the tuna that was leftover after cutting nice, neat, presentable strips! This is perfect for a light lunch. In case you want to make this first—not with leftovers—I’ve written full instructions for every step. As with the previous salad, I’ve separated the garlic and oil instead of using prepared aioli as an ingredient. The aioli dressing for this salad is more like a vinaigrette. Ingredients Tip: Double the amount of tuna and use the leftovers for Pink Peppercorn Crusted Tuna with Lemony Mixed Greens and Avocado Aioli. Directions Combine all dressing ingredients in a small bowl and whisk, or in a small jar and shake. Coarsely crush peppercorns with a mortar and pestle and press them into all sides of the tuna. Add a bit of freshly ground salt too, if desired. Heat a heavy iron skillet on med-high heat until very hot. Add the oil …