Sunday, July 09, 2006

It’s a Tuna-stravaganza

Yesterday I came into possession of 2 tuna steaks. One sashimi-grade, the other just normal. Ohhh what to do with such creatures.

Let me tell you what I did.

The regular (non-sashimi-grade) steak was marinated in the following:
- Teriyaki
- Lemon Juice
- Garlic
- Chilli (I only had dried chilli flakes on hand. Fresh, chopped chilli would be ideal. Tabasco would be an acceptable alternative.

The sashimi-grade tuna steak was seasoned before toasted sesame seeds were pressed onto it. I only wanted to coat the top and bottom but I ended up getting the seeds fucking EVERYWHERE. This lady came in my kitchen at this point and was all “WTF?” and I was all “Delia you cannot keep coming here. No I do not care about Norwich.”

Both steaks were seared on a hot heat for approx 90 seconds per side.

To accompany my fishes, I thought a nice avocado salsa would go down well. I therefore combined the following in a bowl:
- 1 avocado
- Half a chopped red onion
- A handful of chopped flat-leaf parsley
- 2 tomatoes, diced
- Some chilli flakes
- 1 crushed garlic clove
- Some caramelised balsamic vinegar
- Juice of 1 lemon (lime would rock hard but I didn’t have any)
- Splash of olive oil
- Salt and pepper

This was then left in the fridge for an hour or two to allow the flavours to develop.



Rach said...

How do you caramelise balsamic vinegar? That salad sounds delicious.

Jobe said...

Just boil it with a bit of sugar until it reduces.

It's INCREDIBLE. I use it on everything. YES EVEN CAKES!

mskp said...

i need that tuna-tastic treat NOW.

and...has anyone already asked how we can tell who posts what?

Rach said...

Ah, NOW I understand your previous question.

I vote we sign off at the end.