Month: July 2022

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Pan-seared Ahi Tuna with Wasabi Vinaigrette

The fish monger at our local Sunday morning farmers market has been carrying fresh ahi tuna. We always enjoy fresh tuna for a delightful light Sunday supper that’s quick and easy to prepare. We’ve been enjoying the tuna with a simple wasabi vinaigrette dressing. Be sure you buy only the freshest high-quality tuna as this recipe only lightly pan-sears it.

Preparation is fast and easy – prepare the vinaigrette, dip the tuna into it and then quickly pan-sear it.

A quick and easy recipe for pan-searing fresh ahi tuna flavored with a wasabi-based vinaigrette.


Credit: scottskitchen.com

Ingredients

  • 1 Ahi Tuna Steak (we prefer 0.8 lbs for two people – make sure the tuna is very fresh and of highest quality!)
  • 
1 tbsp Black Pepper
  • 
1 tsp Kosher Salt
    • Wasabi Vinaigrette:

  • 1 tbsp Olive Oil

  • 1 tbsp Soy Sauce
  • 
1 tbsp Apple Cider Vinegar

  • 1 tsp Wasabi Paste

  • 1/2 tsp Sesame Oil

  • 1/2 tsp Lemon Juice

Directions

  1. In a small bowl large enough to hold the tuna, prepare the wasabi vinaigrette and coat the tuna with it. Liberally season the tuna with salt and fresh ground pepper.
  2. Heat a small sauce pan on high and then add the tuna.
  3. Quickly sear the tuna for 2 mins – then flip and sear for 2 mins on the other side.
  4. Remove from pan and immediately slice thinly. Serve quickly with additional soy sauce and wasabi in a small dish. Use your chopsticks!

Enjoy!…

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Roasted Strawberries Galore!

This is a wonderful time of year at our local farmers markets – the fruits and vegetables are at the height of their ripeness with flavors so good and tasty. It’s peak flavor season now for these local strawberries so last week I picked up some at one of our markets – three baskets worth.

Roasted Strawberries

The problem with strawberries – if it’s really a problem?! – is how quickly they can turn soft, mushy and spoil. Keeping them in the refrigerator doesn’t really solve the problem – unlike for most other fruits and vegetables.

The next morning after I had brought home my generous load of strawberries, I coincidentally received an email from Jacobsen Salt Co. with a recipe for roasting strawberries – what a great idea! We’re fans of Jacobsen’s many salts which originate from Netarts Bay on the Oregon Coast (see their story). We also really enjoy Jacobsen’s steak seasoning – it’s perfect to use with our New York steak recipe.

But back to the strawberries and Jacobsen’s recipe suggestion: Roasted Strawberries with Crème Fraîche and Flaky Sea Salt. Basically, the recipe (credited to Rebekah Peppler) involves slicing the larger berries, tossing with 2-3 Tbsp of sugar, and a bit of water into a baking dish then into a 375 degree oven for 30-40 minutes. Let the mixture cool, sprinkle with a bit of sea salt and you’ve got a delicious strawberry topping to go over vanilla bean ice cream, yogurt, etc. Save leftovers in the refrigerator – you’ll have a day or two more of delicious desserts!

Thanks to Jacobsen Salt Co. for this delicious and timely recipe!