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Summer is the perfect opportunity to devour salads. Fresh seasonal produce comes together delectably in so many combinations. Today it’s wild tuna, fresh summer corn and purple cabbage. This is not one of those salads doused in dressing either. I decided to let each ingredient kind of stand apart in it’s delicious simplicity and just be.
Sesame Crusted Tuna with Asian Cabbage Corn Slaw
It’s rather simple really how this salad comes together. Oven roasting the corn brings out the natural sweetness in the corn and a touch of honey just keeps it there.
Why don’t you try this salad for yourself and see what you think. Fresh summer in a plate is waiting.
Dr. Lisa Leslie-Williams, BS, Pharm D is a clinically trained pharmacist turned holistic wellness expert, author, speaker and wellness motivator. As the founder of The Domestic Life Stylist, her background in science and passion for natural health is evident in her holistic recipes and wellness articles that have been crafted to support the body's natural ability to heal.
The media spokesperson has been a guest expert and shared her wellness recipes on numerous TV, news and online publications including the Dr. Oz Show, ABC, NBC, FOX, Women's World Magazine and much more!
What a lovely way to serve tuna! I love the flavours in your salad too. Thank you for sharing this healthy and delicious recipe with us at the Hearth and Soul hop. Pinned and will tweet too 🙂
Such a gorgeous way to enjoy tuna, and so summery. Love it, Lisa! Thanks so much for sharing at Inspire Me Wednesday. Featuring you in this week’s issue.
This looks so pretty and delicious!
It really is tasty. I hope you get to try it.
What a lovely way to serve tuna! I love the flavours in your salad too. Thank you for sharing this healthy and delicious recipe with us at the Hearth and Soul hop. Pinned and will tweet too 🙂
Thanks April!
Such a gorgeous way to enjoy tuna, and so summery. Love it, Lisa! Thanks so much for sharing at Inspire Me Wednesday. Featuring you in this week’s issue.
Thanks so much Mel!