Sesame Crusted Tuna
vegetable oil
1/2 cup thinly sliced ginger
1/2 yellow onion, finely chopped
1/4 cup rice vinegar
1/4 cup fresh orange juice
2 tbsp. mirin
2 tbsp. white
1 tbsp. Sriracha chile sauce ( great thing to keep in your refrigerator at all times )
1 cup heavy cream
6 – 6 ounce 1 " thick tuna steaks
1/2 cup sesame seeds (roasted or plain)
In a saucepan, cover the bottom of the pan with oil (not too thick). Add the ginger and onion and cook over a medium heat until softened. Add the vinegar, oj, mirin, wine and chili sauce until the liquid is almost evaporated. About 10 minutes. Add the cream and simmer until reduced in half and gets a tad thick. Strain the sauce, season with salt and pepper, return to the pan. Keep warm until serving.
Season the tuna with salt and pepper and coat the sides with sesame seeds. In a nonstick skillet, coat the bottom with vegetable oil, and add the tuna when the oil is hot. Let the tuna sit for about 2-3 minutes, flip and then do the other side. Slice the tuna about 1/3 " thick before serving.
Vegetable Stir Fry
1/8 cup of vegetable oil
2 tbsp. sesame oil
6 ounces of sugar snap peas cut into thin matchstick pieces ( about 2 cups )
2 small carrots cut into matchstick pieces
1 red pepper cut into matchstick pieces
1/2 yellow onion (use the other half from above) thinly sliced
1 small zucchini cut into small matchsticks
4 scallions thinly sliced
2 tbsp. rice vinegar
2 tbsp. orange juice
In a large nonstick skillet, heat the vegetable oil and sesame oil. When hot, add all the vegetables, stir fry for about 3-5 minutes or how crisp you want your vegetables. Add the rice vinegar and orange juice, continue to stir for about 2 more minutes. Serve.
On the plate is the veggies, white rice, tuna and the sauce. The sauce was delicious and there is more than you need so keep it for further meals.