Years ago when I was working in a seafood restaurant, they had this amazing seafood cobb salad that people always raved about. Unfortunately, I never tried the entire dish myself but I did taste the components separately and knew that the dish was a winner. This recipe is my version of that seafood cobb salad with seared tuna, shrimp and crab all tossed in an orange cumin dressing.
**Helpful tips and common mistakes
There are many steps you have to take to complete this salad because there are several components. However, everything comes together rather quickly so don’t despair!
First things first, the dressing. Whenever you are incorporating oil with egg yolk, you are essentially making mayo. Add garlic and you have aioli. This dressing is much thinner than a mayo-based dressing because of the orange juice; if you want it thicker, add more oil. Make sure you are very slowly adding the oil into the egg yolk mixture. If you add too much oil too quickly, it won’t emulsify properly and the mixture will break.
When cooking the shrimp, don’t let the liquid come to a rapid boil; you want it at a low simmer. By poaching the shrimp rather than boiling, you will end up with tender and moist shrimp.
As for the tuna, you want to just sear the outside, keeping the inside raw. If you’re not a fan of seared tuna, you can go ahead and poach it in the same liquid you used for the shrimp. You can also choose to grill it, bake, or broil the tuna.
I like to toss my lettuce with the dressing before plating so that you don’t have to toss everything together again before eating. Assemble your toppings and you’re all ready to go!
There are just so many components in this salad that you walk away quite full. The dressing is light and nicely pairs with the seafood, not masking the flavor of the tuna, crab or shrimp. Healthy, filling, and delicious! My kind of salad!
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