Leftover Crayfish Redux

Seared Tuna on Spinach Tower with Crayfish Salad & Parsley Oil:

My brother-in-law scowls at the idea of left overs and insists on fresh meal each day. Although we completely agree a freshly prepared dish is superior in many ways, one of my favorite ingredients is the lingering items stocking my large refrigerator and can be Tuna caryfish saladthe secret ingredient to many a favorite meal. Like a mad scientist on the discovery of something evil, I will quickly scan the open fridge at the assortment of assets in a combination of solid vision and complete lack of clarity. My eyes quickly catch Middle Eastern lavash bread, leftover creamy crayfish salad and rustic parsley oil I had made of recent. After a short ponder, I grabbed my car keys and bellowed to V who was sunning on the back deck – “Back in a bit. Going to go get some tuna.”
I have to confess that I had wanted to make eatable serving towers from looped lavash bread, and this was a perfect vehicle to prop the crayfish and sliced seared tuna.

Seared Tuna on Spinach Tower with Crayfish Salad & Parsley Oil


  • 1 cup green onions, sliced
  • 1 green bell pepper, diced
  • 2 garlic cloves, minced
  • 1-lb crawfish tails, peeled
  • 8-oz cream cheese, softened
  • 4 Tbl diced pimiento
  • 2 teaspoons Creole seasoning
  • 1 Tbl lemon juice
  • 2 Tbl flat-leaf parsley, chopped
  • Salt & fresh pepper

Parsley Oil

  • 1 cup flat-leaf parsley
  • 1/2  cup extra virgin oil
  • Salt & fresh pepper


  • ½ lb fresh tuna, sushi grade
  • Sesame seeds, white and black
  • Salt & fresh pepper
  • Extra virgin oil
  • Fresh spinach leaves

Tuna crayfish salad

-- Weather When Posted --

  • Temperature: 39°F;
  • Humidity: 41%;
  • Heat Index: 39°F;
  • Wind Chill: 30°F;
  • Pressure: 29.67 in.;

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