One thing about working from home is that it gives you flexibility as to where to work. I don’t mean that you can work at the local coffee shop, or while you’re away from home for whatever reason. I mean, you can work in the dining room . . . or in bed . . . or on the couch. Without a formal “office” or even a comfortable desk to sit at in our home, I’ve been starting the day working at the dining room table (this table also functions as my photo studio). In theory, I get the most efficient work done here, because you know, I’m sitting upright. Focusing. Like a real office worker.
But damn if I don’t end up watching the neighborhood cat hunt birds in the yard across the street. I also get distracted by the daily walk-bys of the Urban Smurf and the Suburban Shepherd. The Urban Smurf fetches his groceries and carries them home with a pole he balances on his back, with bags hanging on either side of the pole. Seriously. The Suburban Shepherd takes his two elderly dogs for daily walks, but instead of using leashes, he herds them like sheep with a big stick. Seriously.
By late afternoon, I shift to the couch, where I work while watching re-runs of Sex and the City on E! for the millionth times. The worst part is that the episodes are totally terrible on basic cable, as they cut out all the raunchy bits that made the show what it was. The good news is that it provides me with a bit of background noise while I finish my work day. In the worst transition in the history of this blog, Carrie and the gals were just at a party where some ahi tuna appetizers went by on a tray…
Ahi tuna really rocks. I know some people aren’t into the raw fish thing, but I’m not one of those people (shrimp ceviche is one of my favorite recipes). As long as you get sashimi-grade ahi tuna from a reputable fish market or store, you’re good to go. Look at the beautiful color! While the thinly sliced tuna is the real star of this salad, I couldn’t resist adding even more of my favorite ingredients like crunchy edamame, luscious California avocado and homemade miso-wasabi dressing. For even more crunch (I really like crunch), I topped the bowl with Poppy Seed Sticks from NatureBox. These sesame sticks studded with poppy seeds are a satisfying snack, and are also perfect replacement for croutons in all your favorite salads!
For the Miso-Wasabi Dressing:
- 1-1/2 tablespoons rice wine vinegar
- 1-1/2 tablespoons white miso
- 2 teaspoons wasabi
- 1/3 cup extra virgin olive oil
For the Salad:
- 6 cups butter lettuce, torn
- 2 carrots, grated or thinly sliced
- 1 avocado, peeled, pitted and sliced
- 1 sashimi-grade ahi tuna steak (about 12 ounces), very thinly sliced
- 1 cup shelled edamame beans
- 1/2 cup NatureBox Poppy Seed Sticks
- Prepare Miso-Wasabi Dressing: In small bowl, whisk together vinegar, miso and wasabi. While whisking, slowly drizzle in oil until all oil is incorporated.
- Divide lettuce between 4 bowls or plates. Top with carrots, avocado, tuna, edamame and NatureBox Poppy Seed Sticks. Serve with Miso-Wasabi Dressing.