Wednesday, March 23, 2011

SESAME SEARED TUNA, GINGER SOY DIPPING SAUCE & CUCUMBER SALAD!


I had this for supper last night with some steamed rice. It was so good. Wonderful meal anytime but especially during lent!

SESAME SEARED TUNA

"Easy, great tasting tuna coated with sesame seeds, and quickly seared. This tuna is served rare, so be sure to use a good quality fresh tuna."

INGREDIENTS:

1/4 cup soy sauce
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon honey
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
4 (6 ounce) tuna steaks
1/2 cup sesame seeds
wasabi paste
1 tablespoon olive oil

DIRECTIONS:

In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.

Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.

Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

GINGER SOY DIPPING SAUCE

INGREDIENTS:

1/4 Cup Soy Sauce
1/4 Cup Rice Vinegar
1/4 Cup Water
2 Tsp. Sugar
2 Tsp. Fresh Ginger, peeled and grated
1/2 Tsp. Crushed Hot Red Pepper Flakes, or to taste
2 Tsp. Asian Sesame Oil
2 Green Onions, sliced thin
2 Tab. Fresh Cilantro, chopped

DIRECTIONS:

Combine all ingredients, with the exception of the onions and cilantro in a small bowl, whisking to incorporate. Stir in sliced green onions and chopped cilantro

CUCUMBER SALAD

"This sweet and tangy summer salad of cucumber and peanuts with just a hint of heat is always a hit at picnics and potlucks since it doesn't need to be refrigerated and you're pretty much guaranteed to be the only one bringing this dish!"

INGREDIENTS:

1English Cucumber
1/4 Cup Seasoned Rice Vinegar
1 Fresh Serrano Chili Pepper, seeded and minced, or to taste
½ cup chopped cilantro, coarsely chopped
2 Tab. Chopped Salted Peanuts

DIRECTIONS:

Peel and halve cucumber lengthwise. Using a small spoon, remove seeds. Cut cucumber into approximately 1/4-inch thick slices. Toss the cucumbers and 1 teaspoon of salt together in a colander and set colander over a bowl. Drain like this for at least one hour. (You can also weigh cucumbers down with a ziplock bag of cool water placed on top of the cucumbers in the colander to achieve a better drain.) Mix the cucumber with the remaining ingredients and salt and pepper to taste.

You can adjust the heat of this salad with the amount of peppers used. You can also add a little sugar or a half cup of thinly sliced red onion.

4 comments:

Domestic Goddess said...

That looks good but I don't know if I could eat raw tuna.

Sue said...

That is the only way to eat fresh tuna. Try it one time.
Sue

Robin at The Primitive Hutch said...

Everything sounds wonderful I love tuna.
Thanks for sharing!
Prim Blessings!
Robin

Linda ★ Parker's Paradise said...

I can't do rare or raw tuna. Too scared of it.
But I am thrilled to have the recipe for dipping sauce!
★Linda★