Feeds:
Posts
Comments

Archive for the ‘Tuna’ Category

Makes 4 servings

  • 4 5 oz fresh tuna steaks
  • 2 tsp sesame oil
  • 3 tbsp white sesame seeds, lightly toasted
  • 3 tbsp black sesame seeds
  • 4 tsp wasabi
  • 2 tsp warm water
  • soy sauce to taste
  1. Preheat oven to 400°F.  Brush tuna steaks on each side with sesame oil, then season with salt and pepper to taste.  Combine white and black sesame seeds in a shallow bowl. 
  2. Dip each steak in sesame seeds, thickly encrusting the top, bottoms and sides.  Transfer tuna to a nonstick roasting pan.  Bake for 20 minutes or until cooked to taste. 
  3. Remove from oven.  Mix water and wasabi to make a paste and serve on the side with soy sauce. 

Read Full Post »

Serves 4

  • 1 1/2 lbs chicken wings, tips removed
  • salt and freshly ground black pepper
  • 4 tuna steaks (6 oz each)
  • 1 tbsp vegetable oil
  • 1/4 cup plus 1 tbsp rice-wine vinegar
  • 1/2 cup plus 1 tbsp soy sauce
  • 1/4 cup ketchup
  • 1/4 cup honey
  • 1/4 cup orange marmalade
  • 1 tsp chile paste or pinch of red pepper flakes
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated or minced
  • zest of 1 orange (about 1 tbsp)
  • juice of 1/2 orange
  • 4 slices fresh pineapple
  • 4 slices mango
  • 1 cup pea shoots
  • 2 cups quick pickles (recipe follows)
  1. Preheat oven to 400°F.  Cut each chicken wing into two pieces.  Rinse well and pat dry on paper towels.  Spray a baking pan with nonstick spray and arrange the wings on it.  Season with salt and pepper and bake until skin is crispy, 45-50 minutes, turning halfway through baking. 
  2. While wings are in oven, place tuna steaks in a glass dish and pour 1 tbsp oil and 1 tbsp each of rice-wine vinegar and soy sauce over them.  Turn to coat and marinate in refrigerator for 45 minutes. 
  3. Next, make a glaze by combing ketchup, honey, marmalade, 1/4 cup rice-wine vinegar, 1/2 cup soy sauce, chile paste, garlic, grated ginger, orange zest and fresh orange juice in a medium saucepan.  Bring to a boil.  Reduce heat and simmer, stirring occasionally until glaze is thickened, about 30 minutes.  Set aside. 
  4. When the wings are crispy, toss them in glaze (reserving 3 tbsp in pan) and remove with tongs to a foil-lined glass baking dish.  Reduce oven heat to 375°F.  Return wings to the oven for another 10-15 minutes, checking frequently to make sure they don’t burn. 
  5. Heat an outdoor grill and brush with oil.  Grill tuna, 2-3 minutes per side for rare, 4-5 minutes per side for medium.  Grill fruits 2-3 minutes.  Brush tuna with reserved glaze and arrange on each plate with the chicken wings, grilled fruit, pea shoots and chilled quick pickles. 

Quick Pickles

  • 1/2 cup rice-wine vinegar
  • 3 tbsp sugar
  • pinch of red pepper flakes
  • 1 seedless or Kirby cucumber, thinly sliced
  1. Combine vinegar, sugar, and red pepper flakes in a small saucepan and bring to a boil.  Place cucumber slices in a medium bowl and pour boiling liquid over them.  Cool; chill for an hour before serving. 

Read Full Post »

Makes 4 servings

  • 1/4 cup extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 cloves garlic, thinly sliced
  • 1/4 cup fresh mint leaves, chopped
  • 2 tbsp fresh oregano leaves, chopped
  • 4 swordfish or tuna steaks, 1/2″ thick (about 2 lbs)
  1. In a small bowl, combine oil, lemon juice, 1/2 tsp of the salt, 1/4 tsp of the pepper, garlic, mint and oregano. 
  2. Heat a grill pan or nonstick skillet over medium-high heat; spray with nonstick cooking spray.  Sprinkle fish with the remaining 1/2 tsp salt and 1/4 tsp pepper. 
  3. Grill fish 1-2 minutes per side.  Remove to a serving plate; spoon sauce over top. 

Read Full Post »