All Photos © Christine Elise McCarthy 2013
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
If you read this blog regularly, you know I burned $5 recently on a little container of micro arugula. It is that little shamrocky looking stuff in these pictures. I just wanted to follow up on my confession that I bought something so silly by pointing out how much mileage I am getting out of it! It is really a pretty (and SPICY) little thing & it dresses up food spectacularly. And it really does add flavor so – that might not be the last time I splurge on it. So there.
There is nothing easier than this recipe. The hardest part is finding a quality piece of fish & then ponying up the cash for it. I got two 3/4 pound slabs at Costco recently for about $20. That felt steep but then I saw the same fish at Gelson’s for $27 a pound so I felt better.
I felt even better when I used this stuff. You might have already seen my pretty Sushi Tower
which was a massive success both on the plate and in my mouth. This seared option is also wonderful & far easier to pull off. The two sauce options are really easy, too. I am posting a little baby kale & arugula salad I made here, too, because it isn’t really a recipe that warrants its own post but the Matsuhisa dressing is so unbelievably delicious – I had to share it with you. It would go well on any salad or seafood or chicken. Crazy yummy!
3/4 cup finely diced sweet onion
2 TBS plus 2 tsp soy sauce
2 TBS plus 1 tsp rice vinegar
2 tsp water
1/2 tsp sugar
pinch of salt
1/4 tsp powdered mustard
pinch fresh ground pepper
4 tsp grapeseed oil
4 tsp sesame oil
OK – now onto the mayo concoctions.
Blend 1/3 cup mayo with 2 tsp prepared wasabi.
1/2 cup mayo of your choice
2 TBS sriracha
1 tsp sesame oil
Blend together. If you have a squeezy bottle to put it in do – because then you can make pretty designs on the plate with the mayo.
As to the tuna, I used a mortar & pestle to grind up
1 TBS peppercorns
1 TBS white sesame seeds
1 TBS black sesame seeds
1 tsp ground pepper
It was hard to grind them. Next time – I will just use a pepper mill for grinding the pepper & not bother grinding the sesame seeds.
Then – simply press your ahi into the mix.
Press the spice mix in with your hands. Then, on a very hot grill, sear for about two minutes on each side.
Cut it up right away to disperse the heat & to keep it from cooking more. Dress with your mayos & serve with Wasabi Mashed Cauliflower and/or the salad with Matsuhisa dressing! What a fabulous, light & healthy meal!