Pan-seared Ahi and Mango Avo Salad, plus Ginger Lemon Drop

(It's Salads and Sips for 2 all month!)

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Happy 4th of July to all my American friends! It’s also my birthday! If you are a free subscriber, I sent an email to you - remember that special offer ends tonight at midnight US Eastern ST!

I’ve been going through old photo albums this week and found these pictures of me as a one-year-old, rocking a party dress and eating cake. Some things never change.

Also, I’m sharing the hospital menu that my mom saved from so many years ago. Isn’t it astounding? Can you imagine, after hours of labor and finally pushing out a baby, you get to have an amazing meal like this? I’ll have two of everything, please!

I hope you enjoy today and the holiday weekend with someone you love.

Life in SoCal

What’s it like to live in SoCal? A few glimpses from Southern California life that I’ve shared over on Substack Notes:

My newest potato chip obsession, a day at the beach, latest book club read, and first blush on the Early Girls.

Salads and Sips for 2

July is the month for Salads and Sips for 2. Yes, it’s meal salads and fun drinkies all month long! They are perfect for enjoying with your special someone while you watch the sun go down.

Not a salad eater? Don’t scroll away! These are not your pale-green-iceberg-chunks-with-pink-spongy-tomato salads.

I despise those, too.

The salads this month are colorful, zippy, hearty but not heavy, and most importantly, delicious. Plus, there are a variety of proteins, in-season veggies, and drinkable dressings. Well, maybe not that last one. But, these homemade dressings are good.

This week’s recipe is my re-creation of a popular salad. It’s served at a restaurant I mentioned in last week’s restaurant recommendations. My friend Fran pointed out this salad on the menu and said, “It’s dynamite.” Well, anytime Fran says that, you know it’s gonna be great. And indeed, the salad is dynamite.

Recipes

Pan-seared Ahi and Mango Avo Salad

Serves 2 generously

Time: 30-ish minutes

The flavors of the Pacific Rim on a plate! Tender yellowfin tuna served with a savory almond-y sauce. Creamy mango, avocado, and cucumber salad is garnished with a miso dressing and crunchy macadamia nuts. It looks fancy, but it’s not hard to make, I promise.

Notes:

• Don’t be afraid of the multi-part, kinda long ingredient list. Everything comes together quickly, and it’s all essential to the finished dish tasting fan-damn-tastic.

• On its own, the miso dressing will taste sharp, but don’t worry. It contrasts perfectly with the luscious mango, creamy avocado, and buttery macadamia nuts in the salad. Together, there is flavor harmony.

• It’s not a recipe misprint. You really only need one minute per side to sear the tuna! Ahi (yellowfin tuna) is eaten raw (remember last month’s poke tacos?), so be sure to get sashimi-grade ahi. I find it in the frozen food section.

Miso Salad Dressing Ingredients:

• 1 Tbsp yellow miso

• 1 Tbsp olive oil

• 1 Tbsp plain rice vinegar

• 1/2 Tbsp toasted sesame oil

• 1/2 Tbsp fresh lime juice

Mango Salad Ingredients:

• 2 cups mango, diced

• 1 cup cucumber, diced

• 1/2 cup grape tomatoes, halved

• 1/2 cup fresh mint leaves, loosely packed

• 1/2 cup cilantro leaves, loosely packed

• 1/2 cup flat-leaf parsley leaves, loosely packed

• 1 cup avocado, diced

• 2 tsp fresh lime juice

• 1/4 cup macadamia nuts, halved

Almond Schmear:

• 1/3 cup almond butter

• 1 Tbsp olive oil

• 1 Tbsp honey

• 1 Tbsp soy sauce or liquid aminos

• 1 Tbsp apple cider vinegar

• 1 Tbsp water, for thinning

Ahi Ingredients:

• 2 fillets (4 oz each) ahi (yellowfin tuna), sashimi-grade

• Kosher salt and ground black pepper

• 1 Tbsp grapeseed oil, or other high smoke point oil

Directions:

1. Make the miso salad dressing by combining the miso and olive oil in a small bowl first to loosen up the miso. Then add the remaining ingredients and stir to combine. Set aside.

2. Make the mango salad by combining the mango, cucumber, and tomatoes in a medium bowl. Finely chop the mint, cilantro, and parsley and add to the salad. In a separate bowl, toss the diced avocado with lime juice and stir to coat avo with the juice.

3. Assemble the salad by pouring the miso dressing on the mango mixture and stirring to coat. Add the avocado, including the lime juice, and gently combine. Top with macadamia nuts.

4. Make the almond schmear by combining the almond butter and olive oil in a small bowl first to loosen up the almond butter. Add the remaining ingredients and stir to combine. You may need to add more water to get the right consistency. Set aside.

5. Heat a skillet over high heat. Blot the fillets dry with a paper towel, then salt and pepper on both sides. Once the skillet is blazing hot, add the oil and swirl to coat the pan. Place the ahi in the skillet and immediately start the timer, setting it for one minute. After one minute, flip the ahi to the other side to sear for 30 seconds to one minute. You will be able to see the cross section, so pull the fillet while there is still a large pink middle section. Immediately transfer the fillets to a cutting board and quickly cut into slices.

6. Time to assemble the plates! Now you have a choice. If you want to get fancy, place a couple of heaping spoons of almond schmear on a plate and, using the back of a spoon, make a C shape to spread it out. Place the sliced ahi on top. Yes, I know, it’s a very early 2000s plating technique, but I think it’s still pretty. Alternatively, place a dollop of the almond schmear on each plate and call it good. Add some salad to each plate, then devour.

Ginger Lemon Drop

Yields 1 drink

Time: 5 minutes

A classic Lemon Drop cocktail, but make it gingery! This was inspired by the most delicious cocktail of my entire Hawaiian vacation a few months ago. My attempt to replicate it turned out pretty fantastic, and it’s already my go-to drink this summer!

Ingredients:

• 1 tsp each granulated sugar and lemon zest for rimming glass

• 2 oz vodka

• 1 oz ginger simple syrup, purchased or homemade (recipe below)

• 1 oz fresh lemon juice

• 1/2 oz triple sec

Directions:

1. Rub a cut lemon around the rim of a coupe glass, then dip in the sugar and lemon zest. Set aside to dry.

2. Tip the vodka, ginger simple syrup, lemon juice, and triple sec into a cocktail shaker. Add 4 ice cubes, cover, and shake for 20 seconds or until cold.

3. Strain the cocktail into the prepared glass. Sip and smile!

Ginger Simple Syrup

Yields about 1 1/2 cups

Time: 45-ish minutes

Bright and zingy! This simple syrup is nice and gingery. It is fantastic in cocktails, sparkling water, or champagne! Thanks to Burrata and Bubbles for the recipe.

Notes:

• It seems people don’t peel ginger root anymore. But I still peel mine. I think by doing so, it gives the syrup a brighter, cleaner color and taste. But you’re an adult, so you can do what you want.

• Don’t throw away those solids after straining the syrup! The pulverized sweetened ginger will keep in the fridge for a couple of weeks. It is delicious added by the spoonful to your morning yogurt, afternoon tea, or evening ice cream.

Ingredients:

• 1 cup fresh ginger, peeled and sliced into 1-inch pieces

• 1 cup granulated sugar

• 1 cup water

Directions:

1. Tip the ginger, sugar, and water into a small pan. Stir and place over medium-high heat. Bring the mixture to a boil. Remove from the heat, cover, and steep for 30 minutes.

2. Pour everything into a blender and blitz for 20 seconds or until pureed. Strain through a fine mesh strainer into a bowl. Press on the solids to extract as much liquid as possible.

3. Transfer the liquid to a mason jar or container with a lid. Cover and store in the fridge for up to 3 weeks. Give the jar a shake before adding to cocktails, sparkling water, or champagne.

Podcast

How do you tell a good recipe from a not-so-great one? Curious about the behind-the-scenes world of recipe developers, cookbook authors, recipe testers, and food writers? Then you’ll enjoy my podcast where I interview peeps in the food world and get their insight.

I’ve got a new episode dropping next week, so now is the perfect time to catch up on any episodes that you’ve missed!

Photos courtesy of Georgia Freedman, Sophia Real, Rachel Ciordas, and Kerry Faber.

Tell Me

What are some of your favorite salad ingredients? Or go-to summer drinks? I’d love to hear about them in the comments.

Coming next week: more Salads and Sips for 2. Middle Eastern-inspired sumac chicken and grilled artichoke salad. Plus, a rosewater spritz! See you next Friday.