Ahi Tuna

Please excuse my absence this week from my blog. After the constant week and a half I spent getting ready for Greek Easter, I caught up on work and then came down with the flu, curbing my blogging last week. I'm back to give you some great recipes this week and hope I don't disappear for this long ever again!

 

 

Until a year or so ago, I hated the idea of sushi. I had tried it a few times and was completely grossed out at the idea of it. Then, my parents brought us to this wonderful Japanese buffet that had a huge sushi selection called Minado. The restaurant is the perfect place to try sushi and new sushi (if you are an aficionado). You can see how everything looks and decide if you want to try it, and the labels on the sushi tell you everything that is in it. This is how we learned to eat sushi...and now, we crave it! Funny how your tastes can change so much!

My parents also started making Ahi Tuna at home on Friday nights. This is a great, simple recipe and can be served with white rice, veggies, or almost anything.

ahi tuna steaks

sesame seeds

2 Tbsp sesame oil

Make sure you are using fresh, never frozen, tuna that is red (not grayish) in color. You really want to buy this from a reliable and quality store! Fresh fish really should never smell "fishy". If you got full steaks, cut them up into bite sized pieces. Place them into a mixing bowl that has a bunch of sesame seeds in it. You can use anything from basic seeds to a gourmet blend with mixed color seeds. Mix it up, adding more seeds until the tuna is adequately coated. Then add to a preheated pan with the oil. Constantly toss the tuna while cooking. You are just SEARING the outside of the tuna! It will take as little as 30 seconds or as much as 2-3 minutes to cook, depending in your stove. The pieces should be grey on the outside and red, close to raw on the inside. Serve with soy sauce, pickled ginger, wasabi, or anything else to your liking.