I have always admired badass women— the ones that dare to be different— the ones that fight for their right to be in this world— the ones that do not care what people think of them nor afraid to be judged harshly— the ones that are going to do what they love & what’s right no matter what. I’m not talking about ladies with tattoo here; although I would have loved to get a tiny one on my wrist only if I was not forbidden from my most important people; namely, my mom, my favorite aunty, and my hubby. Growing up, though I wasn’t shy, I didn’t like to socialize that much; I was a total introvert. I looked up to, for lack of a better word, badass women for inspiration & guidance.
Who do I think is badass? Irena Sendler, Jane Austen, Rosa Louise Mccauley Parks, Norah Jones, and of course, Hillary Clinton, just to name a few. I admire how they stand their ground, and are confident for what they believe. And if I were to invite them over for a meal, I would try to serve something as awesome as possible, and this spicy sashimi tuna salad fits the bill perfectly. This unapologetic ‘salad’ is raw, spicy and a bit bitter. I think they look pretty good, and let me tell you, it tastes just as good as its look.
- 300g. red padrón peppers
- 2 cloves garlic
- 3 anchovy fillets
- 3/4 cup fresh squuezed lime juice
- 2-3 tbsp. tamarind chutney
- 1 tbsp. fish sauce
- olive oil, salt & pepper, as needed
- Roasted red padrón pepper with olive oil, salt & pepper at 400F for 20 minutes. Let cool slightly.
- Blend everything in the blender until well-combined. Taste and add salt & pepper as needed.
- Make about 2 cups.
- fresh ahi tuna, thinly sliced
- spicy red padrón dressing, as needed
- fresh squuezed lime juice, as needed
- thinly sliced onion, as needed
- brussel sprout leaves, as needed,
- lime, thinly sliced, to serve
- pepper, as needed
- Marinate tuna with spicy red padrón dressing for 15 minutes.
- Blanch brussel sprout leaves in boiling water for a few seconds, then submerge into ice cold water; drain. Put together all ingredients as you do for salad (except lime juice); squeeze lime juice over it. Sprinkle pepper over it. Use extra spicy red padrón dressing as a dressing for this ‘salad’ (if you can stand the heat). Enjoy.
- I don’t give out specific measurement as you can see you can use the dressing for a large portions, and keep the rest in the refrigerator for a week.
Until next time, have a fantastic day.
P.S. I’m NOT talking politic here, so please don’t bring politic to my blog. You may disagree with people I admire and vice versa, but we can both be kind to each other.
“All Rights Reserved”
All images are copyright protected. Please do NOT use ANY OF MY IMAGES without prior permission.
If you want to use this recipe, please kindly use ‘link back’ to the this post for the recipe. I would really appreciate it if you do not republish my recipe word for word, in English or in any other language, on your site.
If you adapt any of my recipe, please kindly use ‘link back’ to my original post as well.
Thank you so much.