Tonight's installment of The Lady of Shallots "Summer Salad Marathon" was inspired by two recipes. The first was this " Grilled Mahi-Mahi with Grapefruit, Avocado, and Watercress Salad " from Real Simple (March 2008). The second was this recipe for Seared Ahi Tuna from SimplyRecipes.com. I made only one minor adjustment to the tuna marinade, and that was that I used powdered ginger out of necessity. I marinated the tuna for two hours and it was terrific. As for the salad, I obviously left out the mahi-mahi (and substituted the seared tuna), left out the avocado*, and added fresh chopped cucumber from my neighbor's garden (a gift, not stolen). I used the dressing as stated in the recipe. This was a terrific and healthy meal for a very hot and humid summer evening. The sweetness of the grapefruit and the honey-lime dressing balances the slight bitterness of the watercress very effectively and is just gentle enough to support the tuna without overshadowing ...
On either side the river lie Long fields of barley and of rye, That clothe the wold and meet the sky; And thro' the field the road runs by To many-tower'd Camelot; And up and down the people go, Gazing in the oven low, Round a kitchen island there below, The kitchen of Shallot. (With apologies to Tennyson)