SEARED AHI + RUSSIAN SALAD -Recipe by Koji Cooks

SEARED AHI + RUSSIAN SALAD

After finishing school at Parsons in Manhattan and working a brief stint at Simon & Schuster (the only part of that job I enjoyed was ice skating during my lunch break at Rockefeller Center), I decided to go to Sevilla, Spain, for a few months. It was my first trip abroad on a shoestring, I might add. Regardless, I had a wonderful trip. Russian salad, a combo of canned tuna and potato salad, was served as a tapa everywhere. Here is my version of the famous salad. The seared ahi recipe can be found in the preceding post, MOJO TUNA TACOS, found in the recipe section.

SEARED AHI + RUSSIAN SALAD - Recipe (serves 6)

For the seared ahi, see MOJO TUNA TACOS recipe. We are having this bento style, poolside along with romaine and cantaloupe. I serve my cold mayo salad concoctions often with refreshing sliced or cubed cantaloupe.

RUSSIAN SALAD

3 cups of cooked, sliced, quartered russet potatoes, chilled.

2 hard boiled eggs chopped

1 can of drained white tuna in oil, preferably imported.

1/2 cup of frozen peas, defrosted.

1 carrot, peeled and grated

1/2 cup red onion, diced.

SAUCE

2/3 cup mayo

3 tablespoons red wine vinegar

1/4 cup sugar

1/2 to1 teaspoon kosher salad to taste.

lots of fresh ground black pepper

METHOD

Peel and slice the potatoes into 1/4-inch slices, place them in a pot of cold salted water, and boil until tender (mine took about 15 minutes total). They should be cooked al dente; check frequently. Allow to cool and cut into quarters. Mix ingredients together in a large bowl until well combined. Stir in the potatoes and salad ingredients, and chill until ready to serve.

KOJI LOVES, LOVES TUNA!