Seared Ahi Tuna

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I am a sucker for anything seafood. I love ahi tuna, and I’ve always wanted to try it homemade. This is super easy and really not very expensive considering you will have enough to feed at least two people. I must admit I was a little skeptical at first, I’ve been living right by the ocean for the past 4 years and have gotten used to very fresh, right off the boat kind of seafood. So, going to the seafood counter at our local Kroger in Northern Kentucky definitely took some convincing to myself. Of course, I had to ask where they got the tuna steaks from and if they were fresh or previously frozen. (This is always important to me, you will not have the same end result when cooking previously frozen fish, I guarantee you!) After confirming that they were fresh and the color looked really good to me (you can always tell by the color of salmon, tuna, and mahi if they are good quality) I decided to go for it! And I was not disappointed!

The reason why I seem so anal about the quality of the tuna is because ahi tuna is pan seared for just a minute or two on each side, it is not fully cooked. I would say it’s close to medium rare, but more on the rare side. You do not want to eat anything like this unless you know it’s a good fresh piece of fish, or your stomach will have you locked up in the bathroom all night with food poisoning or a nasty stomach bug!

Ok, now that my health inspection- germ freaky rant is done, now we can talk about the good stuff!

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Mix all of the sauce ingredients in a small bowl, taste test it and add more honey or tamari if you want it a little more sweet or a little more salty. Take two tbsp and set aside. Take your tuna steak and place in a ziploc bag and pour in the sauce, marinate in the fridge for at least 30 minutes. Once marinated sprinkle the steak with salt, pepper, and a decent amount of toasted (or regular if you cant find them toasted) sesame seeds. Press down on the seeds slightly, to help them stick on the steak.

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Take your pan and place the oil. Swirl to coat, and put it on medium high to high heat. Wait until the pan is hot then pan sear the tuna 1 to 1 1/2 minutes on each side. Set on cutting board.

Bring out your greens, avacado, scallions and extra sauce. Place your greens on a plate, then your avacado, then take your ahi tuna and thinly slice lengthwise. Place your tuna over your salad. Drizzle the extra sauce over top of your salad and tuna. Take a lemon wedge and lightly squeeze over top, if you wish. Serve.

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That’s it!! super easy and fast, not to mention healthy! I like to eat mine with a side of white rice. Next time I think I’ll try an Ahi Poke Bowl! If you’ve never had one you’ve gotta try it, Salt Life Food Shack has a pretty mean one!

What you’ll need:
For the Sauce:
2 tbsp rice wine vinegar
1 tsp finely grated ginger (or powder)
1 tbsp grapeseed oil
1 tbsp sesame oil
2 tbsp low sodium tamari (you can also substitute with low sodium soy sauce)
1 tbsp honey (I may have added a tad bit more after my taste test)
2 teaspoon Siracha sauce (I like it spicy!)
1 tbsp gyoza sauce
1 tbsp oyster sauce
**You can find all or most of these sauces in the asian aisle at your local grocery store**
For the rest:
One tuna steak, raw and not previously frozen (See rant at top for tips)
Salt and pepper
Sesame seeds, preferably toasted
Field greens
Avacado, diced
White Rice or your favorite kind of rice on the side

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Crispy Salmon & Quinoa

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Crispy Salmon: super easy to make and tastes amazing!! I’ve been posting a lot of easy, fast recipes lately, mostly because I’ve been super busy working and being too tired to make anything that takes longer than 30 minutes. This meal literally took me 13 minutes from the time I dropped the salmon on the pan to the time I took it out of the oven!

I’ve only had quinoa in this Campbell’s soup that I like, so I came across a frozen package of quinoa and vegetables at Whole Foods, and anything with a steam in bag is going to taste just as fresh as if you bought it straight from the garden! I figured I’d give it a try and I was not disappointed. The quinoa has a soft texture, so the crispy salmon paired perfectly with it! This package had sweet potatoes and zucchini mixed, and they tasted great with the salmon.

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To start, preheat your oven to 400°. Take an oven safe skillet and place on high heat, while both are heating, brush your salmon with some olive oil and sprinkle with salt and pepper, I used lemon pepper seasoning. Once the pan is heated up, place your salmon, skin side up, on the skillet and cook for 4-5 minutes. I would suggest at 4 minutes to try and flip, if it isn’t coming off the pan easily leave it on for another minute or two. Once flipped to skin side up, place in the oven for 8-10 minutes. If you like your salmon well done, you will want it to bake for 10-12 minutes.

While your salmon is baking, take your quinoa and microwave according to package directions (mine was 4 minutes, sitting for 1 minute after cooking).

While all of that is cooking, take a small bowl and mix up your special soy sauce concoction! I honestly didn’t measure out anything (I tend to just add more of what’s needed and taste as I go, the best way to cook!!) I will try to guesstimate how much I think I added to make this mixture, but please taste as you go and add more honey or nectar if you want it to taste sweeter, and more soy sauce if you think it’s too sweet. This is a staple for a lot of my asian recipes and I always put it on my salmon, it tastes amazing together! And it has no fat and very few calories.

When everything is ready, spoon some quinoa on your plate, then place your salmon on top. Before I add the salmon to my plate I take a fork or use my spatula and peel off the skin. Then spoon some sauce over top of your salmon and quinoa. I tend to think less is better to start and if you think you need more you can always add more! But since the sauce has soy in it, it’s a strong taste and is very salty, so add a little bit first and see how you like it!

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What you’ll need:
1-2 salmon fillets

1 package of quinoa with vegetables (found in the freezer section by the vegetables)
salt and lemon pepper seasoning (or plain pepper)
For the soy mixture:
about 1/4-1/3 cup of low sodium soy sauce
about 2 tbsp honey
about 1 tbsp agave nectar
about 1-2 tsp fish sauce
a dash or two of ground ginger (or minced)
Whisk 

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Teriyaki Chicken Salad

Today is the day your teriyaki dreams come true!! This is a new twist on a very common favorite: chicken salad. My future mother-in-law gave me this amazing recipe. She made this for me when I was visiting over Christmas time and came down with a little fever (She’s the best!!)

This is super easy to make, just takes a crock pot and about 4 hours and voila! For about 4 servings worth, (I tend to over due it on the salad portion) you will need 4 boneless skinless chicken breasts (trimming fat and rinsing of course!) Place the chicken and all of the ingredients into a slow cooker. Cook on low for about 4 hours. After about 1 1/2 hours you should be able to shred the chicken, this way all of the flavors will blend in together and taste delicious 🙂

Once it’s all cooked, drain the liquid remaining and place the chicken into a bowl. Add mayo until it reaches the right consistency for you. And Enjoy on some toast, crackers, whatever you would like!!

What you’ll need:

4-6 boneless, skinless chicken breasts
1/2 cup soy sauce
4 Tbsp honey
1 clove garlic
1 tsp ginger
1/8 tsp onion powder
1/4 cup olive oil
Toast (I thought our Honey Wheat bread tasted great with this!)