Tuna Steaks, Ginger and Broccollini…oh yeah!

Dinner time, new recipe, bring it on.  Found something with some Asian flair that had to be tested recently.

Pan-Seared Tuna Steaks with Ginger Vinaigrette, from Food & Wine

Ingredients

5 tablespoons low-sodium soy sauce
5 tablespoons sake
2 1/2 tablespoons mirin
3 tablespoons minced shallot
1/2 tablespoon finely grated peeled fresh ginger
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt
Pepper
1 bunch of Broccolini, trimmed
Two 1-inch-thick yellowfin tuna steaks (grabbed frozen Ahi from Trader Joe’s)
2 teaspoons toasted white sesame seeds
Lemon wedges, for serving

IMG_3838

Directions

In a small saucepan, simmer the soy sauce, sake, mirin and shallot until the liquid is slightly reduced, 3 minutes. Remove from the heat; stir in the ginger. Slowly whisk in 1/4 cup of the oil. Season with salt and pepper.
In a steamer basket set in 
a large saucepan of simmering water, steam the Broccolini until tender, about 6 minutes. Transfer to plates.
Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of oil. Season the tuna with salt and pepper. Sear over high heat until golden brown but still rare within, about 30 seconds per side. — Ok, I actually had a BBQ to use to I did this thing called grill the tuna.  Short, sweet, to the point.  Delicious!

Transfer to a paper towel–lined plate to drain. (So didn’t have to do this part).

Slice against the grain and transfer to the plates. Drizzle with some of the vinaigrette and sprinkle with the sesame seeds.

Serve with lemon wedges and the remaining vinaigrette.

IMG_3840To be honest, I almost forgot the brocollini because there was so much going on in the kitchen and I don’t serve stuff just like the recipe, but then I realized something was missing.  This was a great combo of flavors, and I often forget about brocollini.  Was pretty quick to make, too.  So, give it a try if you’re looking for something new.

No Recipe Green Sunday Dinner

Last night I wanted to make a pre-St. Patrick’s Day dinner, color-wise.  I had done an Irish brunch so needed something lighter but wanted a green theme.  I assessed what I had in my kitchen and off I went.

IMG_0270

Started with some green olives to nibble on while prepping.  Then went for some scallops with ginger, garlic and green onions, some Brussels sprouts (with pistachios) and arugula with grapefruit.

The key to the taste of this was some sesame oil!

IMG_0280

Put some of that in a pan then added the green onions, garlic and ginger.  My kitchen smelled SO good.

IMG_0283

Then, I purposely used a big pan to (1) save time and (2) get some of those amazing, drool inducing flavors/tastes into both the scallops and Brussels sprouts.

IMG_0284

Wanted to add some (more) tang to my arugula salad so added some grapefruit.

IMG_0295

While all this was happening, had some kale chips going — just tore some kale, tossed in olive oil, sprinkled with salt and baked at 400 for 10 minutes.  I put the kale on a rack so I don’t have to flip it.

IMG_0294

Opened up a red from Italy that I’d had for awhile to serve with dinner — amazing!  Osel Ruche.

IMG_0278

IMG_0279

Final product all around was AMAZING.  Plenty of green on the plate — green kale, green arugula, green Brussels sprouts, green pistachios (tossed with them), green onions, green olives for apps.  Love just throwing stuff together!

IMG_0297