Tuna Salad With Miso-Finlandia Grapefruit Vodka Dressing

Vodka isn't really part of our everyday pantry. Unless we're making penne alla vodka, we'd rather drink it than cook with it. But here's an idea for how to use flavored vodka in a salad. Finnish-American chef Sara La Fountain created this dish as part of the Cooking With Finlandia tour that's coming to Miami this Saturday. She'll be serving this, but you can also try it at home. Here's her recipe.

Tuna Salad With Miso-Finlandia Grapefruit Vodka Dressing
Serves 10

18 oz tuna steaks
4 Tbsp Oil
3 boxes of salad mix
4 carrots, julienned
4 oz sugar snaps, julienned
10 radishes, cut into thin rounds
8 Tbsp wasabi nuts, chopped

Miso dressing: 

6 tsp miso paste
4 tsp ginger, grated
2 tsp garlic, grated
4 tsp soy sauce
4 tsp honey
2 Tbsp lime juice
1 cup oil
4 Tbsp Finlandia Grapefruit Vodka
2 Tbsp Water

Cut the steaks into long strips and season with salt. Heat the frying pan with oil until very hot, sear the tuna strips for about 1 minute until crispy brown. Place the fried tuna strips in the refrigerator for 1-2 hours; slice into thin slices. To make the miso dressing, mix all the miso dressing ingredients together. Then plate the salad by adding salad mix, carrot sticks, sugar snaps, radishes, and wasabi nuts on a plate. Add thin tuna slices on top of the salad and drizzle with some miso dressing.

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