Tuna, Take TwoPosted by in Food
If you read my post yesterday, you know I was ready to make a nice dinner of tuna steaks when most of the family suddenly had other plans. So the tuna was put on hold and I was finally able to make it last night.
Teen Martha loves tuna and she loves it practically still swimming – she just wants it seared on the outside. And she has to have wasabi with it. I cannot stand wasabi or anything hot and spicy and I am learning to like my tuna pink.
Now, listen, this recipe is not a big breakthrough by any means, but it’s something I’m a little proud of. I don’t usually order tuna in restaurants, but I have learned that I like it, so I wanted to experiment a bit. It seems Teen Martha is always getting sesame crusted tuna, so I decided to give that a try and make a mango salsa. I loved how it turned out. The salsa gave it a tropical feel and had just enough spiciness in it to liven the dish up. The tuna was cooked perfectly to my tastes (Teen Martha’s piece was left practically raw with a tube of wasabi set next to her). I’ll be making this again since it is quick and very tasty.
Sesame Crusted Tuna with Mango Salsa
4 ahi tuna steaks
toasted sesame seeds
Rinse and pat dry the tuna steaks. Rub with olive oil and then sprinkle with as many sesame seeds as you like. Press the seeds into the tuna a bit to get them to stick. Do both sides. I grilled the tuna but you can also sear in a pan. Cook to whatever doneness you prefer – if you’re like Teen Martha, just sear it on both sides. If you’re like me, cook it a bit longer so it is cooked, but still wiggly. This took about 5-7 minutes on the grill.
1 small gherkin sized cucumber
1 tbsp chopped cilantro
juice of half a lime
1 tsp lemon or lime zest
salt and pepper
Cut up the mango into small pieces. Peel and dice the cucumber and add it. I am a chicken about hot pepper so I have a jar of sliced jalapeno and took just one little piece out and chopped it up. Use more if you like yours hot. Add in cilantro, lime juice, zest and salt and pepper. Allow the salsa to sit for about 30 min, refrigerated. Serve with tuna.
With this we had green beans, pretzel rolls from the bakery with whipped cream cheese and corn on the cob.
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