June 13, 2013

Sear-iously Good Tuna

The items in this week's share really inspired this quick and easy dinner of sesame crusted seared tuna over bok choy and daikon.  It didn't hurt that tuna was on sale at the grocery store either.

Start by mixing up a marinade for your tuna.  We used soy sauce, sesame oil, honey, and some fresh ginger. Toss everything together, add your tuna, and let it sit while you prep everything else.
For the salad, we just chopped up some baby bok choy, sugar snap peas, and daikon.  If you have a mandoline, that would be ideal for slicing the daikon.  But if you're like us and don't have one, just try to slice the daikon as thin as possible.
For the dressing, we threw together some sesame oil, Chinese cooking wine, black vinegar, and a touch of honey.  You could also use rice wine vinegar in place of the Chinese cooking wine and black vinegar, we just didn't have any on hand.  So we improvised.

Now, back to the tuna.  Once marinated, we seasoned it with some wasabi salt & pepper that we'd picked up from the Asian market, to add a little spice.  But if you don't have any, you can season with salt and pepper.  Then just roll it in your sesame seeds.  We used a combo of black and regular.  Place your tuna in a hot pan and sear it for a couple minutes on each side.  We like it raw in the middle, so we didn't leave our tuna in the pan very long.

Then just slice up your tuna and arrange it on top of your salad.  We topped ours with some freshly sliced scallions.  It paired nicely with the Flying Dog green tea imperial stout that I happened to find at the grocery store that morning.  Restaurant quality food in a matter of minutes.  What more could you ask for?

1 comment:

  1. Lookin' good. Heck of a lot better than what I ate for dinner!