Saturday, August 24, 2013
Cumin Seared Tuna with Lime Teriyaki Glaze and Chunky Guacamole
Cumin Seared Tuna with Lime Teriyaki Glaze and Chunky Guacamole.
2 7-8 oz sashimi grade tuna steaks
2 Tablespoons of whole cumin seeds ground in a spice grinder or blender (reserve a pinch for the guacamole)
2 teaspoons salt
Lime Teriyaki Glaze:
1/4 cup Soy Vay or Trader Joe's Very Teriyaki Sauce
1 teaspoon freshly grated ginger
3 packets True Lime (or 1/4 cup lime juice)
One Envelope of pressurised guacamole (like Wholly Guacamole) or two avocados roughly mashed
1 small tomato chopped
1 green onion sliced
2 Tablespoons cilantro or parsley minced
Pinch of freshly ground cumin
(salt if using fresh avocados)
Wonton Chips (Optional):
Wonton skins or egg roll wrappers cut into triangles
Oil for frying.
About 30 minutes before you want to cook the tuna place the steaks in the freezer. Mix the freshly ground cumin and salt together in a shallow dish and set aside.
Fry your wonton chips. (if you plan on using them) If you don't know how to fry things this is not the recipe for you.
Meanwhile prepare the Lime teriyaki by mixing the lime, ginger and teriyaki together.
Combine all the guacamole ingredients and chill in the fridge.
Remove the tuna steaks from the freezer and coat with the cumin/salt mixture.
Heat a heavy skillet preferably cast iron over high heat until smoking hot. Turn on your vent fan if you've got one. Place one tuna steak in the center of the pan and cook for 1 minute. flip and cook for 1 minute more. Remove from pan and set aside. Let pan reheat before repeating with the second tuna steak.
Slice the tuna into thin strips and fan out on a plate, (Or over a bed of Teriyaki Noodle Salad, recipe follows.) drizzle with the Lime Teriyaki and top with a scoop of the guacamole. Serve the remaining guacamole on the side.
Teriyaki Noodle Salad
8 oz fettucini or linguine noodle
4 oz button mushrooms sliced
1 cup frozen peas
1 medium carrot grated
2 green onions finely sliced
3/4 cup Soy Vay or Trader Joe's Very Teriyaki Sauce
2 Tablespoons Golden Mountain Seasoning or soy sauce
1 Tablespoon freshly grated ginger
1 7-8 oz package baby salad greens preferably asian style or arugula
Cook fettucini according to pack age directions except throw your sliced button mushrooms into the water to cook with the pasta.
Mix all the other ingredients except the salad green together in a large bowl. Add the hot freshly drained pasta and mushrooms to the dressing/veggie mix stir to combine then fold in the salad greens.