The Missus took me to Tuna Town tonight, and it was a pleasure.
Get your mind out of the gutter, you sick bastard. This was Ahi Tuna Town.
Yesterday, we had glommed onto a couple of nice inch-thick slabs of raw ahi tuna - perfect for searing - and She Who Must Be Obeyed found an excellent Asian-style marinade recipe. We blended up ¼ cup dark sesame oil, ¼ cup soy sauce, and 1 Tbsp freshly squeezed lime juice; then whisked in 2 Tbsp grated fresh ginger, 2 cloves minced garlic, and a couple of sliced up scallions. After soaking in this goop for a few hours, the fish went into a hot, lightly oiled grill pan (a non-stick skillet works just fine) for just 60-90 seconds on each side. Garnished with a sprinkling of thinly-sliced scallion and black sesame seeds, it was a perfect dinner entrée.
[Useful Hint: Take a knob of ginger and freeze it. It’ll keep for a looooong time, and when it comes time to use it, don’t even bother to peel it. Just grate it with a Microplane until you have as much as you need. Easy-peasy... and you’ll have a burst of fresh ginger flavor.]
This evening, we still had a goodly-sized chunk of that seared tuna left. So She Who Must Be Obeyed sliced it up and served it on a bed of arugula and baby romaine, with chunks of heirloom tomato and avocado, dressed only with a squeeze of fresh lemon juice.
It was ridiculously good. Restaurant quality? No: better.
I wish to hell I had taken a picture, but, honestly, it looked so good, I was compelled to eat first and ask questions later. And that, Esteemed Readers, is the measure of a Fine Meal.
Get your mind out of the gutter, you sick bastard. This was Ahi Tuna Town.
Yesterday, we had glommed onto a couple of nice inch-thick slabs of raw ahi tuna - perfect for searing - and She Who Must Be Obeyed found an excellent Asian-style marinade recipe. We blended up ¼ cup dark sesame oil, ¼ cup soy sauce, and 1 Tbsp freshly squeezed lime juice; then whisked in 2 Tbsp grated fresh ginger, 2 cloves minced garlic, and a couple of sliced up scallions. After soaking in this goop for a few hours, the fish went into a hot, lightly oiled grill pan (a non-stick skillet works just fine) for just 60-90 seconds on each side. Garnished with a sprinkling of thinly-sliced scallion and black sesame seeds, it was a perfect dinner entrée.
[Useful Hint: Take a knob of ginger and freeze it. It’ll keep for a looooong time, and when it comes time to use it, don’t even bother to peel it. Just grate it with a Microplane until you have as much as you need. Easy-peasy... and you’ll have a burst of fresh ginger flavor.]
This evening, we still had a goodly-sized chunk of that seared tuna left. So She Who Must Be Obeyed sliced it up and served it on a bed of arugula and baby romaine, with chunks of heirloom tomato and avocado, dressed only with a squeeze of fresh lemon juice.
It was ridiculously good. Restaurant quality? No: better.
I wish to hell I had taken a picture, but, honestly, it looked so good, I was compelled to eat first and ask questions later. And that, Esteemed Readers, is the measure of a Fine Meal.
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