Scalloping with my family on the FL coast is a magnificent adventure, and my uncles are master fishermen, leaving me with some leftover seafood. It traveled home with me. Just don’t ask me how I carried it.. Airport security must see the strangest things in carry-on luggage..
Wrapped in giant kale from my garden with a little dressing, and it is quite the refreshing summer dinner. The trick, like a burrito, is not to over stuff it.
- 2 large kale leaves
- 1 cold leftover cold seared tuna steak, chopped
- 10 leftover cooked bay scallops
- 1 medium tomato, diced
- 1/4 tsp soy sauce
- 1/4 tsp ginger vinegar (or red or champagne, etc)
- blue cheese crumbles (leftover from masterchefonfox Mystery Box 4)
Mix the chopped tuna, scallops, tomato, soy sauce, and vinegar together. Season. Cut out the ribs of the kale. Spoon tuna mix into the middle of the kale, removing as much liquid as possible. Sprinkle a little blue cheese on top, and then wrap it up like you would a burrito- sides first and then over the top.
It’s almost like eating the fish straight out of the leftover container cold…