Scene - Blogs - SALAD DAYS Blackened Ahi Tuna at Daily Grill

SALAD DAYS: Blackened Ahi Tuna at Daily Grill
Published: 6/22/2012 11:07 AM
Last Modified: 6/22/2012 11:07 AM

My dad was on a game show once.

It was a local one called "Civic Quiz" or "Civi-Quiz," and it came on every Friday night at 6:30 p.m. on the Laurel-Hattiesburg, Miss., NBC affiliate, WDAM. Members of area civic organizations, like the Kiwanis Club, would be the contestants -- two opposing teams of three or four each.

One week, Dad, who was an award-winning Toastmasters member (stay with me, I swear this has something to do with salad), buzzed in to answer the question "What is another name for tuna?"

"Chicken of the sea," Dad said -- and fairly quickly started laughing along with the rest of the audience. Sitting here typing this, I'm chuckling, all these years later.

Otherwise, that is the ONLY fond childhood memory I have of tuna, all of which came in a smelly can, as far as I could tell. My dislike of it only deepened after high school, as tuna was the weekly treat Mom would give our cat, Felix.

After moving to Tulsa and trying sushi, however, I discovered ahi tuna -- and loved it. But my favorite way to enjoy it is in salad form at the Daily Grill downtown.

They serve a Blackened Ahi Tuna Salad -- seared-rare tuna over field greens with artichokes, bell peppers, almonds and a delicious Asian vinaigrette. Of the dozen or so times I've eaten at Daily Grill, I've had this about 10 times.

Plus, it's listed on the restaurant's "Simply 600" menu, so I have zero guilt when ordering. Obviously, that means I can order dessert.

Peace, love and chickens of the sea ... XOXO

P.S.: Some of y'all have been sharing your favorite salads with me during my SALAD DAYS blog series this week. If you have additional suggestions, please holler -- I'd love to mention those some time soon!

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DomoArrigato (8 months ago)

Blackening spices overwhelm the delicate Ahi taste...Sear the Ahi Tuna in a hot cast iron skillet with a Tbs of olive oil, leave middle as red as you want...myself just the middle 1/3 red, plate it and drizzle toasted sesame seed oil over the tuna...eat the salad on the side...

Enjoy!!!

And today is my first batch of Fried Green Tomatos this season. The tomatos are a bit small, but I couldn't waiting any longer. Unfortunately, they have a fair amount of carbs and calories...

Slice green tomatos 1/4 slices
dip in flour
dip in egg wash
dip in flour, breadcrumb, pepper, celery salt combination
place on wax paper
refrigerate for about 2-3 hours (this keeps the breading from frying off the tomatos)
drain on paper towels after frying in peanut oil
dollop of ranch dressing on top, followed with a vigorous grinding of pepper.

ENJOY!!!

Dr. Strangelove (8 months ago)

Thanks for the recipe Domo sounds great.

DomoArrigato (8 months ago)

1/4 inch slices

TCH51 (8 months ago)

Great looking salad. Funny tuna story (lol). Dommo I am going to try that green tomatoe receipe.

Tulsa World Scene Writer Jason Ashley Wright (8 months ago)

Thanks, Domo! This sounds awesome, totally going to try it ... j.a.w.

DomoArrigato (8 months ago)

Just finished my fried green tomatos...and they were excellent.

That is all I ate...12 small slices (2" across) slices with spicy Ranch Dressing and cracked pepper....I am smiling from ear to ear....

DomoArrigato (8 months ago)

The fried green tomatos also make a great basis for a really great sandwich.

Take two fried tomatos (as prepared above) place on a slice of toasted sour dough bread, a slice of prosciutto, then top with a tasty cheese like a pecorino romano. Toast under broiler until cheese is melted and browned. Maybe a garlic aoli to top??

And I wonder why I can't lose any weight????

DomoArrigato (8 months ago)

Another simple recipe that goes great with a sandwich, or browned polenta...

2 Tbs of flour
2 Tbs of Butter or olive oil (your preference)

blend together in a hot skillet, making a roux

blend in 1 Qt half and half (milk works and is less calories, but hey rich is rich) making a thin white sauce.

Add 1 jar of prepared marinara sauce (Ragu, cheap store brand, whatever)

add garlic and italian seasoning to taste.

Italian Cream of Tomato Soup...quick, easy, scrumptious, great to impress guests with

Polenta...periodically I make a batch of polenta using chicken broth with Italian seasoning mixed in, spread it on a cookie sheet about 1/3 inch thick...when set, I cut into triangles, and other shapes...freeze loosely on the cookie sheet, then transfer to a bag in the freezer. Then when I want to use some, I get it out about 45 minutes early to thaw, brown in butter or olive oil and serve with soup, or salad.

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Living Wright

While other kids were watching "The Smurfs," Scene Writer Jason Ashley Wright was tuned in to "Style with Elsa Klensch." By fourth grade, he knew he wanted to write, and spent almost three years publishing a weekly teen-oriented magazine, Teen-Zine -- circulation: 2. After earning a degree in journalism from the University of Southern Mississippi, he became the medical reporter and teen board coordinator for the Hattiesburg (Miss.) American, a Gannett newspaper. Eight months later, with visions of Elsa dancing in his head, he applied for the fashion writer position at the Tulsa World, where he began working on Aug. 3, 1998. He is now a general assignment reporter for Scene.

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