I can always get good salmon here, but other fish… it just depends.
There are always at least 20 different kinds of fish at the counter where I shop. I don’t try most of them because either I’m clueless as to how to prepare them or they have bones and mon mari won’t eat them.
There is tuna about 50% of the time, and 25% of the time it looks beautiful.
This was one of those times…..
I was prepared.
I had seen this recipe in ‘the foods of asia, a food lover’s journey’ and was waiting for the chance to make it.
Even mon mari loved it.
I did have to modify it a bit, like substituting chives for nori, horseradish and mustard for wasabi…
I used metal rings to mold the rice.
Sesame Tuna with Sushi Rice
Total time: 25 minutes
- 2 tuna steaks, 12oz (360gr) total weight
- 1/4 cup toasted sesame seeds
- 1 tbs olive oil
- 1/2 cup (3.5oz, 100gr) Arborio or other sticky rice
- 1/2 cup (4oz, 120ml) chicken stock
- 1/2 cup (4oz, 120ml) water
- 5 tsp white Balsamic vinegar
- 2 tsp mirin
- 1 tbs fresh chives, minced
- 1 tbs fresh garlic chives, minced
- 3 tbs mayonnaise
- 2 tsp Dijon-style mustard
- 5 tsp prepared horseradish
- 2 tbs chives, chopped
- Coat both sides of tuna with sesame seeds, pressing down. Set aside.
- Cook rice in water and stock just until done.
- Mix all ingredients for mayonnaise, set aside.
- When rice is done, remove from heat and stir in vinegar, mirin and chives.
- Spoon the rice into metal rings or lightly oiled ramekins, pressing down to pack.
- Un-mold onto plates.
- Heat oil in a large skillet until very hot.
- Add tuna and sauté 2 – 3 minutes per side, depending on thickness.
- Remove and add to plate with rice.
- Add a dollop of the Mayonnaise and serve.
For a large part of my life there was no internet.
I managed to get an education, to have a successful career, to keep my life organized and to stay on top of current events.
Damned if I know how…..
Two days off-line and I was lost. I didn’t know what was going on in the world.
There was a lunar eclipse on Tuesday. I knew that, but I hadn’t bothered to find out the details. I mean, after all, I could just check that evening.
Except I was off-line.
I’d found a new recipe I wanted to try, but I hadn’t bothered to print it out. I mean, why should I? I bookmarked it. I’d just pull it up when I was ready.
Except I was off-line.
Mon mari asked if the weather was going to be nice this weekend. He always asks me. I always tell him.
Except Wednesday…. I was off-line.
I decided not having internet access would give me an opportunity to catch up on some projects: organize my food photos, do some blog maintenance, fix a few cosmetic issues on my sites.
No, no and no. I needed to be online.
If I had known ahead of time that I would be off-line I could have prepared, downloaded what I would need, gotten organized and all that.
On the bright side my herb garden is looking great,
It’s a bit worrying, though…. If I’m this computer / internet dependent the 20-something’s must be so much more so. Where would we be if it all came tumbling down?