I have been using Arugula in recipes since the late 80s love to use it... my first experience with the vegetable was Grilled Salmon Steaks with Plum Tomato and Arugula Compote. A retiring Chef that I worked with gave me a recipe when I was the caterer for a small, slightly snooty, private Midwest college. I remember so many blushing brides with their leg warmers and teased hair saying “oh, that sounds so totally awesome!" and their future husband sitting next to them saying "whatever... I mean yes sweetie that sounds great, I love arugula."
Really, let’s face it there is only one reason that we use arugula... see if you can pick it out below:
a. Arugula is wonderful and healthy, jam packed with iron and vitamin A.
b. Arugula has a beautiful, gentle peppery flavor that I just love.
c. Arugula is really fun to say and when you use it in a recipe people are impressed with your foodie knowledge.
Come on you can answer, I won't tell...
That being said this is a fun, light, summer recipe easy to make and really refreshing! I was looking for a new twist on Ceviche and came up with this, really a perfect meal for the hot summer that we are living with now.
1 pound of tuna cut into a rough half inch dice
1 1/2 tsp soy sauce
1 tsp grated ginger
1 small onion cut into a fine dice
Juice from 1 lime
Grated zest of the same lime
Small splash of rice vinegar
1/2 cup coconut milk
1 TBS chopped cilantro
Salt and pepper
Ok, my mind is wandering a bit, when it is time to serve lay it on a bed of fresh arugula garnish with the cilantro and a little lemon peel. Looking at my picture I should have added a little something else for color, but the flavor was great, and it does play well with the peppery flavor of the greens.