Monday, February 18, 2008

Seared tuna steak with wasabi mayo sauce

You can get a decent frozen tuna steak from trader joes. Just let it defrost in the fridge overnight and...

soy sauce
sesame oil
rice wine vinegar and/or mirin
(or white wine vinegar and lemon juice in my case since I had neither)

Mix this stuff in a zip lock bag, throw in the tuna, and let it marinate on the counter for about 30 minutes. You want it to warm up a little.

Heat a small amount of sesame oil in a skillet on Med-high heat. Once hot, put the tuna in the skillet and sear it for about a minute on each side. Seared tuna is best served seared. Rare. So don't overdo it. Shown here served with jasmine rice and the wasabi mayo sauce.

Wasabi paste
Soy sauce- just a little bit

This steak was about a pound. Which is easily two servings.

Q: When is a salad no longer a salad?

A: When it involves rendered bacon fat.

Here's a pretty simple salad with a balsamic vinaigrette. (Thank you firefox spell check for telling me I don't know how to spell vinegarette.)

1 bag mixed field greens
3 slices thick cut bacon
1 package white button mushrooms, sliced.
some goat cheese

dijon mustard
balsamic vinegar
olive oil
lemon juice

Cut the bacon into ~1/2" pieces. Cook in heavy cast iron pan (is there any other kind?). Scoop out the bacon and drain on a paper towel. Sautee the mushrooms in the hot bacon fat. Scoop these out and set aside with the bacon when they're done.

Combine all the dressing ingredients and whisk together. Dress the salad. Toss the salad. Add the bacon, mushrooms, and goat cheese. Toss again. Serve.