– Perfectly seared and blackened sashimi grade tuna on a bed of romaine lettuce drizzled with a ginger vinaigrette – Chili-seasoned and lightly seared, served thinly sliced with shaved red onions and ponzu sauce – Minced and seasoned tuna, served over sliced cucumbers, with house madeWhen I plan our meals, I prefer recipes that serve four. The leftovers get thrown in tupperware to make lunch the next day a breeze. When making seafood, though, I only cook for two. Mostly because fresh local fish is too expensive to be eaten as a weekday lunch, but also because it doesn’t keep very well. So a sushi-grade tuna steak is a special treat reserved for nights when Lucas doesn’t need lunch the next day (or doesn’t mind a frozen burrito). Catching a red-eye to Taiwan Monday night qualifies as one of those occasions. Note: Lucas was in Taiwan last week. Yes, I’m over a week behind with posting, but I’ll catch up soon since I survived on only leftover stuffed peppers and Skinny Cow ice cream bars while he was gone.

With summer bringing sunlight and (occasional) warmth until 8pm, light refreshing dishes are in order. Unlike a comforting pot roast or stew, a slightly seared slice of tuna dipped in citrus soy sauce screams summertime. I didn’t always agree with that sentiment though; until heading off to the big city for college, I’d never had raw fish or even almost raw fish as the case may be. The thought of it creeped me out – nothing refreshing about it. And even if I wanted to try it, I wasn’t about to be the only fool eating sushi with a fork. I was so stubborn that I just sipped my soda and watched as the other three people on my double date racked up a $300 sushi bill on Sunset Blvd. during my freshman year. I’m not sure when I finally came around, but I most definitely practiced using chopsticks in my dorm room before making my debut. Now, I can’t imagine a life without sushi, and I try relentlessly to get my parents, devout sushi haters, to love it too. While not exactly sushi, this slightly seared tuna satisfies similar cravings. 

Come to think of it, the outer sear might be enough to make this tuna the perfect hybrid to convince my parents to eat and love raw fish as much as my brother and I do. With a light chill from the fish and a tang from the orange, each bite bursts of freshness. A little crunch from the sesame seed crust compliments the texture of the soft interior, adding complexity to an already outstanding piece of meat. sushi grade fish washington dcIf it didn’t break the bank, we’d eat this dish at least once a week and life would be grand.buy sushi grade ahi tuna Seared sesame crusted tuna with orange ginger soy sauce (Adapted from Martha Stewart)sushi order crossword clue

Orange ginger soy sauce 2 teaspoons white miso 3 teaspoons grated fresh ginger 1/3 cup plus 2 tablespoons fresh orange juice 1 tablespoon low-sodium soy sauce 1 tablespoon plus 2 teaspoons rice wine vinegar 1/8 teaspoon red-pepper flakes ¼ teaspoon sesame oil Combine all of the ingredients together in a bowl. Whisk until the miso dissolves. sushi grade fish vancouver bcServe with seared tuna.sushi grade fish st paul Seared sesame crusted tunawhere to get sushi grade fish in orange county ¾ to 1 lb sushi grade yellowfin tunasushi grade fish va 3 tablespoons sesame seeds

2 tablespoons black sesame seeds 1 tablespoon canola oil Cut the tuna into 2-3 rectangular pieces. Mix the sesame seeds together on a plate. Press the tuna into the sesame seeds on all sides. Heat canola oil in a medium skillet over medium high heat. Sear the tuna for 20 seconds on each side, then transfer to a paper towel to drain. Let rest a couple of minutes. Slice  into ¼-thick pieces and serve with orange ginger dipping sauce. More from Snixy Kitchen and Spiced Charred Green Beans Searing beautiful sushi-grade ahi tuna is one of my favorite ways to eat fish. The rich flavor of the tuna works really well with bold spices. So here we use a simple combo of BBQ seasonings and sesame seeds to enhance its natural goodness. Paired with an umami rich miso slaw and spicy charred green beans, this Asian inspired dish hits all senses-- sweet, spicy, tangy, and savory! Est. Cooking Time: 35 min Black and White Sesame SeedsMixed greens with a soy ginger vinaigrette

Seasonal veggies stir-fried or tempura dipped Pan sauteed yaki-soba noodles Your choice of white or brown rice (for grasshoppers 12 and younger) Your choice of teriyaki chicken, salmon fingers, or mini cali roll with tempura veggies & rice All entrees are made fresh to order, we appreciate your patience. *Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of food borne illness.Today I have a new salad recipe for you, a sushi themed salad with sesame crusted seared ahi tuna! This salad was inspired by the flavours of sushi and my favourite fish for sushi is tuna so that is the centre piece of this salad. I would be perfectly happy with raw sushi grade ahi tuna for this salad but if you are making it for someone that is a bit leery about eating raw fish, it's just as good lightly seared! I build the salad up with other common sushi ingredients including avocado, edamame, cucumber and carrots in addition to the lettuce.

If you want to include the rice component of sushi you could add some or some quinoa but I like the lighter version of the salad without it. For the dressing I went with a wasabi vinaigrette that includes soy sauce both of which are commonly served with sushi. This sushi salad with seared ahi tuna really does remind you of eating sushi and it's a makes for an amazingly tasty light meal! When I think of sushi I tend to think of spicy tuna rolls so I sometimes cannot resist throwing on sriracha mayo and teriyaki sauce! Sesame Crusted Seared Ahi Tuna 'Sushi' Salad with Wasabi VinaigrettePrep Time Cook Time Total Time Servings4A sushi themed salad with seared sesame crusted ahi tuna and a wasabi vinaigrette. ingredientsFor the wasabi vinaigrette:1 teaspoon wasabi paste 2 tablespoons rice wine vinegar 1 tablespoon soy sauce (or tamari for gluten-free) 1 teaspoon ginger, grated For the sesame crusted tuna:1 tablespoon oil 1 pound ahi tuna 2 tablespoons white sesame seeds