Seared Tuna

I love ahi tuna. I love it grilled, raw and just about every way in between. I finally perfected seared tuna. The key is to marinate the tuna and then pat the outside to nearly dry with a paper towel before searing.

Ingredients:
1/2 tbs sesame oil
1 tbs soy sauce
1tsp rice wine vinegar
1 tsp garlic powder or smashed and chopped fine
1 tsp ginger powder or smashed and chopped fine (or you can skip everything from the sesame oil through the garlic powder and just use gyoza sauce, that’s what we do)
tuna steak
1 tbs sesame oil (or peanut or vegetable)
1tps Sriracha sauce
1 tbs toasted sesame seeds per tuna steak

Directions:
Combine the first five ingredients by whisking them together in a small bowl. Pour 1/2 to 2/3 over the tuna steaks and let marinate at least an hour. Reserve remainder for dipping sauce. Heat pan over medium high heat. Add oil and Sriracha sauce.  Sear steaks each side (including ends!) until pink about 1-2 minutes per side. If you prefer your tuna less raw in the middle cook each side a bit longer. Remove from heat. Sprinkle with sesame seeds. (You’re really kind of coating it with the sesame seeds.)

My opinion:
I love this dish. I crave it regularly. It’s super simple to prepare and as long as you remember to cut with the grain, looks good on a plate. (I often forget.) The spice can be tempered to your taste by adding more or less Sriracha.

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Grilled Salmon

As summer is winding down, this is one dish I will really miss as it just doesn’t taste the same on the good, ole George Foreman.

Ingredients:
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger (I’ve used ground ginger powder in a pinch, though fresh tastes better)
4 center-cut salmon fillet (you could cut a one-pound fillet yourself, but I just have the fish monger do it for me at the counter)
1 teaspoon toasted sesame seeds
This recipe is modified from an EatingWell.com recipe.

Directions:
Whisk soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes (I’ve gone up to overnight without issues). Reserve the remaining sauce.

We use a Non-Stick BBQ Grill Rack, but if you wanted more flavor, feel free to use a cedar plank. Place the salmon skin side down on the Grill Rack or cedar plank (If using a grill rack, the skin will stick. If you want to keep the skin, oil the rack first) and discard the marinade. Cook for about four to six minutes, feel free to flip once. Drizzle with the reserved sauce and garnish with sesame seeds.

My Opinion:
With a side of cous-cous and a salad or peas, this is a wonderfully filling summer meal. It’s light enough to not be overwhelming. The flavor is sweet and sour and salty and really brings out the flavor of the salmon.  I will really miss this dish come January!