Who doesn’t like a good steak? Well, a lot of folks and I’m one of them. I was raised on a lot of beef (my grandfather and uncle were both butchers), but for the last 7 years I haven’t eaten moo moos. No need to go into details, but other than missing burgers, I don’t really miss meat. I do admit to missing the smell of a good roast in the oven though, especially on the coldest days of winter. Honestly, one can find a reason to not eat or eat most anything, so I am not one to judge. And I don’t. I admit to making steaks or burgers for my family, but I choose something else. Now you know why you don’t see a lot of meat recipes on this blog.
One thing that Manservant loves is tuna. He loves ahi tuna and as long as it is sustainably caught, I have no problem keeping him satisfied. He loves seared tuna and prefers it rare, much like he does his steak. No problem there. This is such an easy dish to make and the only thing that keeps me from making this more often is the price. It is good to know though that tuna has no waste. No bones, no fat, just plain tuna and it is lean and good for you.
Well, I’m not one to plan ahead and often don’t decide what’s for dinner until I reach the grocery. And thank goodness for a well stocked freezer, for the times when I don’t reach the grocer. You would think that blogging might help me plan ahead, but it doesn’t and this is how I cook. Really. I am very good at making something from nothing. But last week I did find myself at the grocer and found some beautiful tuna. And nothing is simpler than seared tuna on the grill. Placed atop a salad one has a perfect, nutritious meal. Not to mention tasty.
So, since this isn’t an ad for tuna, I best get to the recipe. My brain is a bit tired due to the fact that Spirit arrived 4 hours late with Manservant and son. Which means that I did not arrive home from the airport pickup until about 12:30AM, which makes one a bit tired. Well, it does me. OK. Let’s eat!
Note: If you want a guide to sustainably caught fish from Monterey Bay Aquarium, click here.
Miso Pepper Tuna
Time to Make – 30 minutes tops!
Fish and Marinade:
1 1/2 lbs ahi tuna, sustainably caught
3 T fresh orange juice
1 T sesame oil
2 T white miso
1 T black sesame seeds
1 T white sesame seeds
1 T coarsely ground black pepper
1/2 T togarashi pepper (This can be found in the grocery. It is just a mix of different dried pepper, Japanese style.)
1 head Romaine washed and sliced
1 c purple cabbage sliced thin (I use a mandoline.)
1/2 of a yellow pepper, sliced thin
1 mango, sliced thin
1 cucumber, sliced lengthwise so you have pretty ribbons
1/2 c green onions, chopped
1/4 c oil
1/4 c water
1/4 c white miso
1 1/2 T rice vinegar
1-2 t honey or to taste
1-2 t minced onion
1/4-1/2 t wasabi or dry mustard
Whisk orange juice, sesame oil and miso together. Place fish in a dish and marinate while getting rest of recipe together. Make sure both sides are covered in marinade. Keep fish at room temperature.
Mix seeds and peppers together. You will cover both sides of the tuna with this when you are ready to grill.
Prepare salad ingredients.
Prepare dressing by whisking all ingredients together.
Preheat grill to high heat. Oil the grill grate before placing fish on it so it won’t stick. Dredger tuna on both sides in pepper mixture. Cook on high heat no more than two minutes per side. You may want only 1 1/2 minutes per side. Let rest a few minures before slicing thinly on the diagonal, or you may end up with flakes of fish and not slices!
Toss salad and dressing together. You may not use all the dressing. Or serve dressing on the side. Place slices of tuna on each portion. Enjoy! And then go take a walk! It was so pretty out tonight!
Other Seafood Recipes:
Moroccan Fish with Chickpeas and Saffron Aioli
White Fish with Mushrooms and Browned Butter
Orange Cacao Rubbed Roasted Paiche
Roasted Salmon with Roasted Fennel
Cajun Fish with Pecan Browned Butter
Old Bay Tartar Remoulade Sauce