Tuna
2 tuna steaks (1 Lb. total- the Writer with the bigger portion of course)
1/3 cup Safflower oil*
1/4 cup low sodium soy sauce*
2 tablespoons packed brown sugar (organic from Whole Foods)
2 tablespoons sesame oil
2 teaspoons grated ginger root
2 cloves garlic, finely chopped
Wasabi Aoili
1/4 cup Veganaise
1 heaping teaspoon wasabi powder (the Writer likes a strong wasabi punch)
1. Place all Tuna ingredients in a large food storage bag. Add tuna and coat with the marinade. Seal and refrigerate for at least 2 hours, but no longer than 4.
2. Combine Aoili ingredients and set aside.
3. Turn grill to medium setting. Grill tuna steaks for 3-4 minutes per side. Garnish with sesame seeds.
*Because safflower oil is high in oleic acid it gets less damaged by heat. Heat can damage the fatty acids in oils and change them into harmful substances. Oils that are higher in saturated fats are the most stable when heated. Still remember that oil should always be used in moderation!
*The brand of soy sauce can make a huge difference in taste. The more authentic the brand, the better the flavor!
We served this on our patio with grilled organic baby broccoli, a Rogue Dead Guy Ale for the writer, and a pesky fly...shoo fly!
Wow...what a day! This one goes to the siblings, notably our noble sisters. The cook and the writer started off in the early morning cheering the heroic efforts of the cook's sister as she completed her first sprint triathlon...congrats E-Funk! It continued with the celebration of the writer's first nephew, Tyler, a beautiful baby boy that could bring tears to the most stoic Grenadier Guard(think British, red coat, funny hat). Congratulations Jen and Rich, and I agree that though there is social pressure to say every baby is cute, your baby is actually very cute.
What better way to end a day of such glorious achievement, than to consume the most meaty fish that will be discussed in this blog...Ahi Tuna. (Please don't tell the cook I used 'meaty' to describe a protein used in her dish). And what better way to enjoy such profound pescado than with a lather of salty soy, nutty sesame and spicy wasabi, with a light sear on a grill over high heat.
A preceding sentence with so many s's and such contradiction deserves only one description: delicious.
The dish is made with a fish that can replace many of the calories consumed from watching other people swim, bike and run, and give birth to a 6' 12" baby. The marinade also dazzles the taste buds in all the classic senses: sweet, spicy, salty, and did I catch a slice of umami?
With this recipe, you can tell Betty is trying to reach a new "Melting Pot American," but is still short-sited to some of the subtle ways to clean up a recipe for the "New American."
Well, I guess I should sip the last finger of this Woodford Reserve as I enjoy the final crumbs of tuna I cleverly placed in gaps of my teeth as a late evening snack. Truly a sign of a successful first meal in our quest.
Time to download all the memories shared today with our favorite people, and get some sleep, as the alarm bell is always around the corner for the "New American!"
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