Wednesday, March 10, 2010

Grilled Sashimi Tuna

Marinated in sesame oil, soy sauce, rice vinegar, sesame seeds, and
garlic. Throw it on a blazing grill then cover with sesame seeds then
a bit of sea salt (no coarse ground this time). Sear 2-3 minutes on
each side. Leave the grill uncovered. Must be served rare or might as
well eat tuna from a can (yuk!!!). $9.99/lb at Fresh Market; 6oz
serving/person is plenty.... No fat here.

Patti Johnson: we did consume with Bibb Lettuce and home made
dressing. -Credit to Mike Fox, my dressing mentor and Gandy Dancer in
A2 for the Martha's Vineyard dressing as the foundation for the recipe
which you'll all see some other time.

Wine idea: Toad Hollow unoaked Chardonnay.

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