It has been quite some time since I’ve posted a recipe. My work has gotten more hectic and my family and main blog have gotten all my attention in my spare time.
I have a backlog of delicious recipes to post…many photos to sort through, ingredients to type up and share. I will start with one of our family favorites: seared ahi tuna. I purchase sashimi grade tuna steaks frozen from a local gourmet shop that also happens to have an online presence – TKgourmet.com. I prefer the Yellowfin Saku AAA Grade Tuna Loins – delicious. My Ahi Poke salad recipe used this tuna raw and it was delicious.
What you will need:
sushi-grade tuna steak(s)
1 tablespoon sesame seeds
1/4 cup reduced sodium soy sauce
1 teaspoon sesame oil
juice from half a lime (too much lime juice and the tuna will “cook” mire like a ceviche)
salt and pepper to taste
I cheat on the lime juice and use frozen fresh lime juice as you can see in the photo below. Mix all of the above in a bowl. Pour on a shallow plate and roll the tuna in the mixture.
Heat up your pan to a medium-high temperature before putting the tuna on. I dump the tuna, sauce and all in the pan. Cook about 5 minutes, depending on how pink you want the tuna. Since this was a high quality piece, I let it stay fairly red.
For the salad I picked fresh spinach and kale from my garden. Chopped up some warm bacon and cucumbers. Delicious.