Tuesday, August 23, 2011
A few weeks ago, I had a mental health day (sounds so much better than I took the day off from work because I was stressed and needed to, well, not to be). I went up to Annapolis to hang out with my friend Kelly. It was fantastic. Talked, relaxed, and most importantly, destressed. We made dinner together and since her family doesn't love tuna as much as she, she was excited to have someone share it with (I love ahi tuna). Quite yummy.
1/2 cup chopped fresh cilantro leaves
2 jalapeno chiles, seeded, de-ribbed, minced
2 tablespoons of peeled and minced fresh ginger
4 garlic cloves, minced
3 limes, freshly squeezed (pick out any seeds)
1/3 cup low sodium soy sauce
1 tablespoons sugar
1 teaspoon sesame oil
1/4 cup extra virgin olive oil
2 tablespoons canola oil
2 tuna steaks (go for sustainably raised tuna! Whole Foods is good about that)
Salt and pepper
In a bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, sesame oil, and olive oil. Set aside.
Heat a large skillet on high heat for one minute. Coat the pan with the canola oil and let heat up for 30 to 45 seconds. Sprinkle the tuna pieces with salt and pepper (go easy on the salt or it can be very salty with the soy sauce). Sear the tuna for 1-2 minutes on each side, depending on how well-done you like your tuna.
Pour some sauce on a plate. Place the tuna on top and place more sauce on top of the tuna. We ate it with sliced avocado and lime wedges on the side. Delicious! Thanks Kelly!