Saturday, January 7, 2012

Alton Brown inspired us.

It is a rare scene to catch both Vance and I parked on the couch watching TV. Catching me on the couch is no great task, but it is always challenging to get Vance to enjoy quality television time. And then Alton Brown came around - he is the most sciencey, non-emotive chef in the world - always following strict measurements. Adhering to a recipe and cook times to the T. Well my scientist husband seemed to take to Alton this week as we watched him make seared ahi tuna.
I jazzed it up a bit and served the tuna over steamed baby bok choi, bell peppers and green onion with a ginger and garlic tipping sauce.
Tuna was on sale for 9.99/lb at Teeter!
  • For the tuna marinade:
  • 1/4 cup dark soy sauce
  • 1/4 cup honey
  • 1 4 table spoons dry wasabi powder
  • 1 pounds tuna loin, cut into 2 pieces
  • 1/4 cup sesame seeds
  • 1-2 tablespoons peanut oil

  • Dipping Sauce:
  • 1/3 reserved marinade
  • 1 teaspoon back brown sugar
  • 1 tablespoon rice wine vinegar
  • 2 chopped green onions
  • 1 head of minced garlic
  • 1 teaspoon minced ginger
Steamed vegetables:
2 colorful bell peppers
4 small heads of baby bok choi
2 green onions

  • Mix all ingredients together and reserve about 1/3 of it for the dipping sauce. Marinate tuna in a shallow container for a few hours in the refrigerator. Turn once if the marinade doesn't cover the entire fish. On a plate, lay the sesame seeds. Roll the tuna in the seeds to evenly coat.
  • Brush a grill pan lightly with olive oil and heat on medium-high heat. When the pan is hot place the tuna on the pan and do not move! Sear on each side for 1.5 minutes for rare tuna.
  • Slice the vegetables thinly and place in a bamboo steamer basket (over a wok with steaming water). Steam vegetables for about 10 minutes until tender. A delicious and healthy dinner!

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