Last Saturday I went to a Ke$ha concert. Sunday was rough. On Monday I made Seared Ahi Tuna Salad with Citrus Ginger Dressing because I don’t actually want to “die young”….
Let’s back up a little bit. If you aren’t familiar with Ke$ha, you clearly live under a rock. She is a very talented pop singer/sometimes rapper who, based on her lyrics, enjoys partying, sex, and drinking alcohol. She also favors “glitter on her eyes, stockings ripped all up the sides,” and looking, “sick and sexy-fied,” so she’s obviously a very classy lady.
Ke$ha may not be a particularly groundbreaking “artist,” but what she lacks in musical profundity, she makes up for in catchy beats and sequins. Every single one of her songs makes you want to get weird and dance. Therefore, when a friend offered me a ticket to her Jones Beach concert this past weekend, I happily accepted. I’ve been in a funk recently, and I figured a night of dancing in glitter would probably help me snap out of it.
I was right. First of all, the mode of transportation was clutch. Who doesn’t love a stretch pink hummer? Especially when it’s filled with 12 face-painted friendly freaks, glitter bombs, and infinity magnums of Pinot Grigio (our host, Dave, has very specific pre-gaming tastes). The ride to Jones Beach was one of the most festive half hours of my life.
The Ke$ha tailgate taking place in the Jones Beach parking lot was truly a sight to behold. Unfortunately, my group did not get the memo that cut-offs with a sequined bikini top was the required uniform for the evening, but then again, we were the only ones with face paint and a pink stretch hummer. As I always say, you win some, you lose some.
For the record, Jones Beach does not allow alcoholic refreshments inside the concert venue. That is why you should always travel with a friend who wears a full blown one piece bathing suit underneath her “concert overalls” to act as a mini bottle mule. (Thanks, Ellen!) Then you are free to (discretely) mix your own cocktails during the show. I imagine Ke$ha would be very much on board with this dedication to partying with her.
I can honestly say that Ke$ha gave a truly kickass performance. Between the smoke, confetti, and abundance of dancing cross-dressers, I couldn’t have asked for a fancier way to spend my Saturday evening. Also, Ke$ha looks like she’s lost some weight. Girlfriend is dirty, but she’s definitely been keeping it tight, which is inspiring. Almost as inspiring as her closing statement to the crowd, “I LIKE BALLS!” Like I said, she’s a classy lady.
Our group danced our little hearts out and piled back into the “pink dragon” to return to the city, high on life and Pinot Grigio. I then snuck into my apartment and ate two bags of Pop Chips and several Kraft Singles in my bathroom because I was starving and I didn’t want to wake Logan up. I’m an excellent roommate.
Needless to say, Sunday wasn’t the prettiest. My sheets were covered in glitter, and despite my best efforts, I couldn’t get the last bits of neon orange face paint off of my right eye. This was slightly problematic since Logan and I went to see an apartment that afternoon, and I didn’t look like an overly responsible human being. Said apartment viewing was followed by an afternoon of sangria and a particularly offensive Domino’s order, so I woke up Monday morning feeling bloated and in need of nutrients. Immediately. This is where the Seared Ahi Tuna Salad with Citrus Ginger Dressing comes in.
This salad was a revelation. As you can see, it’s light, bright and fresher than fresh. The combination of plump, juicy grapefruit, creamy avocado, and slightly nutty edamame is practically mind-blowing. I love the buttery texture of a perfectly seared Ahi tuna steak on top of those epic flavors, and the citrus ginger dressing really rounds everything out. It’s tangy with just the right amount of sweetness, and the ginger gives it a nice kick.
On the nutrition front, this salad is a winner, since it’s packed with vitamin C, fiber, healthy fat, and lean protein. Also, according to the many fitness and beauty publications that I subscribe to, grapefruit does wonders for you skin, and edamame is some sort of superfood for energy and weightloss. Long story short, this salad will make you feel good and look prettier. You’re welcome.
If you’re intimidated by the seared tuna element of this salad, don’t be. Searing tuna is one of the easiest things I’ve asked you to do on this blog. You literally season the fish with salt and pepper, heat some oil in a pan, and then cook the tuna for one minute on each side. The entire process takes 3 minutes total. You can do this.
Seared Ahi Tuna Salad with Citrus Ginger Dressing can be thrown together in 20 minutes (I swear), which makes it the perfect easy summer meal. It’s well-suited to a quick weeknight dinner or a take to work lunch. I also suggest serving this at your next casual dinner party, as it very pretty, can be prepared in advance, and the tuna looks fancy fanned out on top of the colorful salad. If you are strongly anti-fish (ugh), this salad also taste great naked or topped with grilled chicken or steak. Crank the Ke$ha and get after it, friends.
Seared Ahi Tuna Salad with Citrus Ginger Dressing: (Serves 4)
1 pound Ahi tuna steak
1 tablespoon sesame oil
fresh ground pepper
4 oz mesclun or baby lettuces
¾ cup shelled edamame
1 cup shaved carrots (I just used my vegetable peeler)
½ small red onion, thinly sliced
1 grapefruit, peeled and segmented
1 avocado, sliced
For the dressing:
1 teaspoon minced fresh ginger
1 clove garlic, minced
2 tablespoons orange juice
1 tablespoon lime juice
1 tablespoon low-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon honey
Preparing your Seared Ahi Tuna Salad with Citrus Ginger Dressing:
-Start by preparing your dressing. In a small bowl, whisk together all of the ingredients for the dressing and let stand for at least ten minutes for the flavors to really combine.
-Next, get to work on the salad. The only slightly tricky prep work is segmenting the grapefruit, but I have faith in you. Use a large sharp knife to peel the grapefruits, making sure to remove all the white pith. Next, carefully cut between the membranes of the grapefruit to remove the segments. Relax, the segments don’t need to be perfect. If the Segments are very large, feel free to cut them in half.
-Place mesclun in a large salad bowl and add the edamame, carrots, red onion, grapefruit, and avocado. (Always slice the avocado last so that it doesn’t brown.) Set aside while you sear your tuna.
-Season both sides of the tuna with a generous amount of salt and fresh ground pepper. Heat 1 tablespoon sesame oil in a large pan over medium-high heat. When hot add the tuna steaks and sear for 1 minute on each side. It should have a nice crust but be rare in the middle. (If you like your tuna more cooked, cook it longer. Duh.)
- 1 pound Ahi tuna steak
- 1 tablespoon sesame oil
- fresh ground pepper
- 4 oz mesclun or baby lettuces
- ¾ cup shelled edamame
- 1 cup shaved carrots (I just used my vegetable peeler)
- ½ small red onion, thinly sliced
- 1 grapefruit, peeled and segmented
- 1 avocado, sliced
- For the dressing:
- 1 teaspoon minced fresh ginger
- 1 clove garlic, minced
- 2 tablespoons orange juice
- 1 tablespoon lime juice
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- Start by preparing your dressing. In a small bowl, whisk together all of the ingredients for the dressing and let stand for at least ten minutes for the flavors to really combine.
- Next, get to work on the salad. The only slightly tricky prep work is segmenting the grapefruit, but I have faith in you. Use a large sharp knife to peel the grapefruits, making sure to remove all the white pith. Next, carefully cut between the membranes of the grapefruit to remove the segments. Relax, the segments don’t need to be perfect. If the Segments are very large, feel free to cut them in half.
- Place mesclun in a large salad bowl and add the edamame, carrots, red onion, grapefruit, and avocado. (Always slice the avocado last so that it doesn’t brown.) Set aside while you sear your tuna.
- (If you are using 1 large tuna steak, I recommend cutting it into two smaller steaks. It just makes things easier.) Season both sides of the tuna with a generous amount of salt and fresh ground pepper. Heat 1 tablespoon sesame oil in a large pan over medium-high heat. When hot add the tuna steaks and sear for 1 minute on each side. It should have a nice crust but be rare in the middle. (If you like your tuna more cooked, cook it longer. Duh.)
- Drizzle the dressing over the salad and gently toss to coat.
- Divide the salad among 4 plates. Slice the tuna on an angle and fan it out on top of each salad. Take a bow.