1. include sesame oil in your marinade. If you can’t get sesame oil, grind up some toasted sesames. I just sprinkle some in a dry pan over med-high heat and keep them moving. It shouldn’t take more than a couple of minutes.

2. adding thinnly sliced scallions to the marinade also adds nice flavor, but that’s up to you.

3. when you chop the tuna, first slice it against the grain, then cut it into bite size pieces from there.

cheers, demi.

So here is the brainstorm:

I marinated them in asian spices – fresh ginger, fresh garlic, fresh chillies, fresh lime juice, and a little low sodium soy sauce – for at least 15 minutes.

Then I chopped up really crispy romaine lettuce, mushrooms, avocado, and finely sliced a few scallions. I chopped the tuna and added it to the mix.

For the dressing – in a food processor I chopped up two cloves of garlic with a pinch of salt and one to two anchovy fillets; I put in about one cup of olive oil and whizzed that up for a few seconds, until the olive oil looked opaque and the garlic mixture was incorporated. I ground in some pepper and poured in the juice of one lemon and whizzed all that up until the dressing thickened (about 10-20 seconds).

It was incredible. It takes a lot to impress me with cooking, but I impressed myself.

Have fun!