Asian Salad #483

Yes, we love Asian-inspired salads around these parts, especially in the summer because there is very little or no cooking involved.  Here is another variation, probably #483 out of the millions I've made in the last 10 years, that needs no introduction. It's almost like another deconstructed sushi salad:

2 cans olive oil packed tuna, drained & crumbled
1/2 small bunch cilantro, chopped
1 cucumber, chopped
1.5  avocado, chopped
Lettuce (iceburg is great with this one)

Dressing:
1/3 c mayo
1-2 T lime or lemon juice
1 t  ginger, finely minced
1 clove minced garlic
2 T rice wine vinegar
Chili powder
Salt & pep
Chili flakes

Vigorously shake dressing ingredients together in lidded jar.  Combine veggies & tuna, pour dressing and toss to coat.  Can leave the lettuce out of the initial combination and serve the salad on a bed of the lettuce.  Chopped peanuts or cashews are also a great addition sprinkled on top.

Roasted Fennel, Orange, and Tuna Salad

This is a recipe I just got out of the Oregonian FoodDay section, so I can't take credit.  It's not very often that I'll see a recipe and try to make it exactly as it states, but this recipe caught my eye because it contains the generic combo of flavors we love - nutty (avocado), bitter/bite (watercress, arugula), tart (orange juice vinaigrette), savory (roasted fennel & tuna) and sweet (oranges).  Add salt & fresh cracked pepper, and it's the perfect summer dinner all in one bowl!!

See notes below.
2 fennel bulbs, coarse chopped
2 oranges
1 large avocado, pitted/peeled/chopped
2 cans oil-packed or water-packed white tuna, drained
* fresh watercress, trimmed
* olive oil
* white wine vinegar
* S&P

Preheat oven to 420 degrees.  On a baking sheet, drizzle fennel with some of the olive oil and sprinkle with salt.  Roast fennel for approximately 20 minutes - keep an eye on it to avoid burning during those last few minutes.
While fennel is roasting, slice peel & white pith off oranges, and slice into segments. Set segments aside.  Squeeze peels into small bowl or measuring cup & set aside for dressing.
In bowls, arrange greens, tuna, avocado, orange segments, and fennel.  For the dressing, whisk olive oil and white wine vinegar (approximately equal amounts; eyeball it) together with the orange juice that was set aside.  Season with salt & freshly ground pepper, and drizzle over the arranged salad.


Notes:
- This original recipe only calls for watercress.  Watercress is expensive (as this salad is in general, really), so I used a blend of watercress, arugula & red/green leaf lettuce from the garden.  The salad really needs the bite of a peppery green like arugula, mature watercress, or even dandelion though so I wouldn't recommend just plain lettuce.
- It definitely needs the two fennel bulbs.  I used one large one, and it could use a stronger roasted fennel flavor for sure.  Fennel is expensive though so if you don't grow your own, just one large bulb was fine.
- Serve with a crispy cold white like Sauv Blanc

Also, since the Oregonian website makes it extremely difficult to find the recipe & give them proper linkage, I'll just refer to their general page  (I clipped the recipe out of the paper, the old-school way).