Tuna Tomato Salad

20260108 #breakfastdiary day 1608, -10°C/partly cloudy Open Sesame The Arabic incantation for 'open sesame' is "افتح يا سمسم" (iftah ya simsim) in medieval Arabic. There's a theory — unconfirmed — that among all the possible words, sesame was chosen because simsim also meant 'gate.' The more dominant theory is that sesame was simply a staple crop common throughout the Arab world that forms the backdrop of the Thousand and One Nights, so paradoxically it worked well as a device for forgetting something so obvious. Anyway, sesame seeds don't stick to tofu as easily as you'd think. Digging a little further, I found methods like coating the tofu with a starch slurry or egg white before rolling it in sesame seeds. If that's too much trouble, you can also poke the tofu with a fork to rough up the surface, then roll it in sesame seeds to make sesame-crusted tofu. (Chanting 'stick, sesame, stick, sesame, stick, sesame,') 350kcal Tuna Tomato Salad with sesame-crusted tofu on the side

1 tomato, a handful of chives, 1T shio kombu, 1 can tuna, 1T sesame oil, 1/2 block tofu, 1-2T sesame seeds, 1t wasabi

1. Wash the tomato under running water and cut into bite-sized pieces. Finely chop a handful of chives and 1T shio kombu. 2. In a mixing bowl, combine the tomato from step 1, the canned tuna, and 1T sesame oil, and mix well. Add wasabi and mix a bit more. 3. Prepare 1/2 block of firm tofu, microwave for 2 minutes, pat dry, and roll in sesame seeds. 4. Place the tofu from step 3 on a plate and top with the tomato-tuna mixture from step 2.

Inspired by @main_no_recipe