I’ve been to two Spago’s in my life: Beverly Hills (thanks to my parents during college) and Palo Alto, CA (also thanks to my parents but post college). I also was lucky enough to meet Chef Wolfgang Puck at a private event thrown for Morgan Stanley when I worked there years ago. He was warm, easy to smile and laugh a bit, but serious about the food coming out perfectly. He is truly a legendary chef and deserves the reputation as far as I’m concerned.

©EverydayCookingAdventures 2013

To go with my very first seared ahi tuna attempt tonight, I wanted a light cucumber salad to accompany it. If I was ever going to try something Spago-worthy, this simpler recipe was the one to start with. I didn’t have a Japanese cucumber so I used an English one and peeled, seeded (using a knife to cut little rectangles down the centers once sliced in half), and half-moon sliced it according to the directions below. This was the perfect amount of salad for two people and the dressing was fast to make and tasted vinegary & sweet at the same time. It was the perfect cooling accompaniment to the pepper-spice-crusted tuna. We both enjoyed the entire meal and I was so proud to have accomplished both of my first Japanese cooking & Wolfgang Puck attempts! Here’s my cuke salad: #wolfgangpuck

©EverydayCookingAdventures 2013

Spago Cucumber Salad

Serves 2

Ingredients
-1 cup thinly sliced Japanese cucumbers (If Japanese cucumbers are not available, English cucumbers can be substituted. The English cucumbers need to be peeled, cut lengthwise, seeded and sliced into thin half moons.)
-1/2 teaspoon salt
-1/2 tablespoon sugar
-1/2 tablespoon soy sauce
-2 tablespoons rice wine vinegar
-1/2 teaspoon sesame oil
-1 teaspoon sesame seeds

Directions
1. In a large bowl, combine cucumbers and salt and mix well.
2. Add sugar, soy sauce, rice wine vinegar and sesame oil and mix well. Sprinkle with sesame seeds and mix.
3. Put aside and let marinate for 20 minutes before serving. Adjust seasonings before serving.