1 tuna steak (half pound – or a bit smaller per person)- sushi grade if possible
Easy & quick- this is an insanely tasty creation. This recipe was inspired by many sushi meals– and one particular Ahi tuna salad at Aspen bakery. They rested quick-seared tuna on some greens- that were drizzled with honey, lime & orange zest. So ya know, i took it up a notch. That’s how we do.
a snacko backo recipe:
salt and pepper (if you have a big crusty salt- like a maldon- that is what gives a beautiful crust)
3 tablespoons soy sauce
1 tsp rice wine vinegar
1 tsp honey
juice of 1/2 lime
with rice or over greens/salad. (I have decided instead of making rice– way easier to pick up a carton of sticky rice from the thai place on my corner. )
wasabi & pickled ginger (can get from grocery store- either in jar- or sushi counter if available) If no pickled ginger- could also put some finely minced ginger into the dipping sauce but would give a stronger bite.
garnish w. lime and orange zest (for long zest strips- take a vegetable peeler- get one strip- then cut into tiny lines).
1) chop avo & mango- toss in small bowl, set aside. in a separate little bowl- whisk all dipping sauce ingredients together
2) Take a stainless steel pan. Coat w. olive oil. Heat on med-high. Take tuna- wash, pat dry. Very generously sprinkle salt and pepper- gently press in with finger tips [i like to do one side- and do the second side while on the heat]. Once oil is very hot- put down tuna. Cook 2 mins (applying s&p verso if needed). Flip. Cook 2 more minutes. If you bought ahi-grade- you are done. Take off and eat. I bought mine from whole foods- so was unsure about the raw-factor. So (after taking the pic) I quickly picked up with tongs- and seared- only for a hot second (pun intended) along each side/edge.
November 11, 2013
[…] i should add- that i threw some best baked tofu in here [baked alongside the eggplant at 350]. you could also serve alongside some nice miso salmon or seared tuna. […]