We are having such a great time at the beach, lots of reading. I'm currently half way through The Art Forger, anyone read it?, and a whole lot of cooking! Normally I try to switch up my post topics throughout the week, but I've spent way more time in the kitchen this week than I have browsing online. Hope you don't mind a lot of recipes!
This dish was a huge hit on Father's Day.
A yummy tropical seafood dish with the perfect summer salad.
**Don't forget to enter the Ginkgo Leaf Cutouts art giveaway! It ends tonight at midnight.**
4, tuna steaks about 6 ounces each– sashimi grade
2/3 cup cilantro
4 tbsp unsalted butter
4 teaspoons low-sodium soy sauce
2 teaspoon wasabi paste
2/3 cup scallions
3/4 cup, 2 tsp dry white wine – I used a Sauvignon Blanc
2 tbsp red wine vinegar
3 tbsp black sesame seeds
1 tbsp olive oil
1 tsp salt
1 tsp pepper
The tuna will cook quickly, so start with making the sauce first, and start up the grill. Heat the grill to medium-high direct heat.
To start the sauce, combine red wine vinegar, white wine and finely chopped scallions in a medium saucepan and heat over medium heat. Allow mixture to heat until you have about 4 tablespoons of the mixture left. To measure this, you'll really have to eye ball it. I tilt the skillet to the side so I can see the mixture in on spot to eyeball this. It doesn't have to be exact, but as close to 4 tbsp as you can see.
Once heated, remove scallions and set aside. Stir in soy sauce and wasabi paste until it’s mixed in. Reduce heat to low heat on your medium saucepan mixture and add in butter one tbsp at a time. Be careful to not allow your mixture to boil and burn the butter.
Once all butter has been mixed in, add in cilantro and stir. Remember to keep heat low on simmer.
Next, add in mangoes and keep on very low heat basically just to keep it warm while you cook the fish.
To cook fish, rinse with cold water and pat dry. In a medium flat dish, mix salt, pepper and sesame seeds. Rub olive oil on the edge of the tuna steak and dip in the mixture. Do this for each piece and use remaining olive oil to brush on the flat sides of the fish (top/bottom).
Sear the fish for a 1-2 mins on each side. This will make the fish rare - pink/red in the middle. To cook your fish all the way through, you'll need to reduce the heat or cook indirectly.
I served this dish with a yummy avocado, cilantro, chickpea, tomato summer salad with a lemon vinaigrette. It was too die for a new favorite of mine! They paired perfectly with the cilantro and avocado to complement the tuna.
NUTRITIONAL INFO - TUNA + SAUCE
Total Fat: 17 g
Carbs: 18.3 g.
Fiber: 2.7 g.
Protein: 41.8 g.
Old Points: 9