Imported from the web

Ventresca Tuna and Cucumber Salad with Chili Crisp

Name: Ventresca Tuna and Cucumber Salad with Chili Crisp
Prep time: 13 min
Cook time: 2 min
Total time: 15 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 cup Persian cucumbers (Use 2 to 3; smashed and roughly chopped); Kosher salt (A couple of good pinches, for draining the cucumbers); 0.5 Small red onion (Thinly sliced lengthwise); 1 cup Rice vinegar (Use ½ to 1 cup, enough to submerge the onion); 0.667 cup Panko breadcrumbs (See note 1); 0.333 cup Sesame seeds; 3 tbsp Lemon zest (Zest the lemon; reserve the juice for the dressing and finishing); Kosher salt (A few pinches, for seasoning the toasted panko-sesame mixture); 3 tbsp Kelp chili crisp (For the dressing; see note 2); 2 tbsp Toasted sesame oil; 1 lemon Lemon juice (Juice of 1 lemon); 1 tbsp Tamari; Kosher salt (To taste, for the dressing); Ground black pepper (To taste, for the dressing); 0.5 lb Ventresca tuna, oil-packed (Lightly drained; see note 3); 1 cup Arugula; 0.25 cup Fresh cilantro leaves (Roughly chopped); 2 tbsp Lemon juice (From 1 lemon; for the salad and finishing); 1 cup Labneh or Greek yogurt (For the chili-crisp labneh; full-fat Greek yogurt may be substituted); 2 tbsp Kelp chili crisp (For the chili-crisp labneh); Ground black pepper (For the chili-crisp labneh and serving)

Recipe by https://joeycooksfoods.com/l…/ventresca-tuna-cucumber-salad/ Facebook

Imported by Evan Keller on SeeMeCook

A bright, savory no-mayo salad combining buttery oil-packed ventresca tuna, salt-smashed cucumbers, pickled red onion, arugula, and cilantro. It is finished with a toasted panko-sesame crunch and a creamy chili-crisp labneh base.

2 servings15 minMediterranean

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Ingredients

2 cup Persian cucumbers (Use 2 to 3; smashed and roughly chopped)
Kosher salt (A couple of good pinches, for draining the cucumbers)
0.5 Small red onion (Thinly sliced lengthwise)
1 cup Rice vinegar (Use ½ to 1 cup, enough to submerge the onion)
0.667 cup Panko breadcrumbs (See note 1)
0.333 cup Sesame seeds
3 tbsp Lemon zest (Zest the lemon; reserve the juice for the dressing and finishing)
Kosher salt (A few pinches, for seasoning the toasted panko-sesame mixture)
3 tbsp Kelp chili crisp (For the dressing; see note 2)
2 tbsp Toasted sesame oil
1 lemon Lemon juice (Juice of 1 lemon)
1 tbsp Tamari
Kosher salt (To taste, for the dressing)
Ground black pepper (To taste, for the dressing)
0.5 lb Ventresca tuna, oil-packed (Lightly drained; see note 3)
1 cup Arugula
0.25 cup Fresh cilantro leaves (Roughly chopped)
2 tbsp Lemon juice (From 1 lemon; for the salad and finishing)
1 cup Labneh or Greek yogurt (For the chili-crisp labneh; full-fat Greek yogurt may be substituted)
2 tbsp Kelp chili crisp (For the chili-crisp labneh)
Ground black pepper (For the chili-crisp labneh and serving)

Steps

1
Lightly smash the Persian cucumbers with the side of a knife or the bottom of a jar, just until they crack and become craggy. Roughly chop them into bite-size pieces. Toss them in a fine-mesh strainer set over a bowl with a couple of good pinches of kosher salt, and let them drain while you prepare the remaining ingredients.
2
Place the sliced red onion in a bowl and cover it with enough rice vinegar to submerge it. Stir, then let it sit for 10–20 minutes. Drain it well before assembling the salad.
3
Heat a large skillet over medium-high heat for about 1 minute, until hot. Add the panko breadcrumbs and sesame seeds. Toast, stirring frequently, for about 1–2 minutes, until deep golden and nutty-smelling; watch closely because the mixture can burn quickly.
4
Transfer the toasted panko-sesame mixture to a plate to stop the cooking. While it is still warm, season it with a few pinches of kosher salt and toss with the lemon zest. Set aside to cool.
5
In a large mixing bowl, whisk together the 3 tablespoons kelp chili crisp, toasted sesame oil, juice of 1 lemon, and tamari. Season with kosher salt and ground black pepper to taste.
6
In a small bowl, stir the labneh or Greek yogurt with the 2 tablespoons kelp chili crisp until creamy and streaked. Taste and adjust the balance, adding more labneh if it is too spicy or more chili crisp if it needs more heat.
7
Gently press the cucumbers with paper towels to remove a little more liquid. Drain the pickled onions well if you have not already done so.
8
Add the lightly drained ventresca tuna to the bowl of chili-crisp dressing. Gently break it into large, luxurious flakes rather than shredding it.
9
Add the drained cucumbers, drained onions, arugula, cilantro, and about two-thirds of the toasted panko-sesame crunch. Toss carefully so the tuna remains in large pieces. Taste and adjust with additional lemon juice, salt, or pepper.
10
Spread a generous layer of the chili-crisp labneh onto each plate. Pile the dressed salad on top.
11
Finish with the remaining panko-sesame crunch, a final squeeze of lemon, and cracked black pepper. Serve immediately.
12
For storage, keep the mixed salad airtight in the refrigerator for 3–5 days, although the texture is best during the first 2–3 days. If preparing ahead, store the remaining panko-sesame mixture separately and sprinkle it on just before eating so it stays crunchy.

Notes

Use any chili crisp you enjoy, such as Lao Gan Ma or Fly By Jing. If it lacks savory kelp-like umami, the source suggests adding a tiny pinch of MSG, crumbled nori, or an extra splash of tamari. Ventresca can be replaced with oil-packed tuna, good canned salmon, or sardines; for water-packed tuna, add olive oil to keep the salad lush. If using Greek yogurt in place of labneh, it can be strained for 20–30 minutes for a richer consistency.