Tuesday, February 3, 2009
Seared Tuna with Bok Choy
I never get tired of eating fish. Scott and I probably have fish or seafood for dinner 2-3 times a week. I have a few favorite recipes that I do over and over and this is one of them. It is quick, easy and we always leave the table feeling satisfied, but not stuffed. I buy cases of tuna steaks at Restaurant Depot in San Antonio. They are individually packaged and really quite a bargain considering what the tuna goes for at HEB. I almost always have bok choy in the garden (except maybe in the dead of summer) and I have to say that, next to broccoli raab, it is my favorite green. To make the tuna: mix equal parts black and white sesame seeds-for 2 steaks I use about 2 tablespoons each, grind in about 1/2 to 1 teaspoon of Szechwan peppercorns and about 1 teaspoon of five spice powder. Heat about 2 teaspoons peanut oil in a skillet (I use cast iron) until it is quite hot. Dredge the tuna steaks on both sides in the sesame seed mixture and place them in the pan. I cook them for about 2-4 minutes per side. You just want the outside cooked...the inside is warm, but still red as in the picture below.
I showed these pics to our daughter Molly as she is trying to eat better. After seeing the first
picture (the one above), she said, "That looks good...I could eat that" and then I showed her this picture and she balked..."Uh-uh...can't do raw fish...I wouldn't be able to get that down."
The bok choy is easy...chop and boil it for about 2 minutes, then drain and saute in some hoisin sauce. It is equally good with oyster sauce instead of hoisin. The brown sauce on the plate, which looks just awful-muddy brown and gloppy-is my favorite new sauce. Molly did go home last weekend with a jar full of it although she won't be using it on tuna! It is easy and magnificent. To make: mix 5 tablespoons ginger jam, 2 tablespoons tamari (or soy sauce) and
1 tablespoon prepared wasabi. Just those three ingredients, yet such a complex and interesting flavor. I can think of so many ways to use it and I think this summer, when we have spring rolls weekly, this will be the dipping sauce. I am going to bake a salmon in it next week. I can imagine how well it would take to the oily, strong flavored salmon. Anyway, for the meal above, add some buckwheat noodles (udon) and you have a great, quick, healthy dinner.