A delicious and healthy meal that is ready in a matter of minutes!
My sister died unexpectedly seven weeks ago. It was a tragic accident that I never thought would happen to anyone in my family. It’s strange how time slows down after experiencing the loss of someone close to you. I find myself pondering lots of existential questions and trying to make sense of everything. It’s so easy to just give in to the darkness and say, “fuck it” to the world. I did that for the first several weeks. I needed to cry and wail and feel the anger, sadness, and regret. It made me feel better temporarily. I still walk around feeling empty and very alone much of the time. I know these feelings will pass, and life will become bearable again, eventually.
Mr. K and I took a spontaneous trip to Connecticut over the weekend. We needed to get away and take time for ourselves. It felt restorative to walk along the water, breathe in the fresh air, and just observe people living their lives. I want to savor the sweet moments that I have with my loved ones. I keep wondering how much time is left for people that I love. It’s just where my brain often goes these days. I recently re-watched the finale of Six Feet Under, one of my favorite dramas. I had forgotten that Nate dies shortly before the show ends. The show does a beautiful job of portraying all of the messy and complicated feelings that people experience when they are grieving. When you lose a family member, you have your own grief to contend with, but you also want to be there for the remaining family members who are also grieving. Some days, it can be tricky to do both.
At the very end of Six Feet Under, Claire is driving off to NYC to start a new chapter of her life, and while she is driving, we flash forward and see how and when each main character will die. Before Claire leaves, she tells her mom she doesn’t want to go to New York, but instead wants to stay there with her family. The response of Claire’s mom is extremely beautiful and gut-wrenching. She essentially tells her, “No, you are not allowed to stay here. Go and live your life.” That is the dilemma we face after a loved one dies. Part of us wants to die as well, but the best thing we can do to honor our loved ones who have died is to live a meaningful life. Most of us won’t ever know how much time we have left on earth, but we can be brave and live life with a curiosity, openness, and compassion that would make our loved ones proud.
I have only prepared a fresh tuna dish once or twice in my life. I need to do it more often, because it’s delicious as well as super easy and healthy! This salad recipe, adapted from Rachael Ray, is perfect for hot summer weather. Other than prepping a few veggies and making a simple vinaigrette, you simply sear the tuna steaks for a few minutes on each side. The salad is vibrant with rich tuna, creamy avocado, and wasabi vinaigrette adds the perfect amount of heat. Enjoy, and have a great week!
Tuna Salad with Wasabi Vinaigrette
- 2 ahi tuna steaks 6 ounces each
- Salt and freshly ground black pepper
- 5 ounces mixed pre-washed salad greens
- 4 scallions sliced
- 1/2 cucumber thinly sliced
- 1/2 ripe avocado sliced
- 15 cherry tomatoes halved
- 2 tsp wasabi paste
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 4 tbsp extra-virgin olive oil separated
- 2 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- Coat your steaks with salt and pepper. Place 2 tablespoon of olive oil in a saute pan, and heat pan over high heat. Add tuna steaks to the hot pan and sear tuna 2 minutes on each side. Remove tuna from heat.
- Combine greens, scallions, cucumber, avocado, and tomatoes in a bowl.
- In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in 2 tbsp. olive oil and 2 tbsp. sesame oil to combine dressing.
- Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad. Sprinkle salad with toasted sesame seeds.