I may have mentioned that mon mari is not overly fond of fish.
He likes salmon…. Or, at least, he tolerates salmon. He even likes it fixed simply, grilled being preferred, but other methods are acceptable.
Occasionally, I get to do other fish, cod or tuna or sole. As long as there are absolutely no bones and I do something interesting.
He liked this.
Miso Tuna with Stir-Fried Vegetables
Total time: 25 minutes
- 2 tuna steaks, 12oz (360g) total weight
- 1 tbs red miso
- 1 tbs mirin
- 2 tbs sherry
- 2 tsp mushroom soy sauce
- 1 tsp sesame oil
- 2 tsp sesame seeds
- 2 cups chopped Savoy cabbage
- 1/2 red pepper, chopped
- 1 leek, sliced
- 2 tsp sesame oil
- 2 tsp olive oil
- 1 tbs sweet soy sauce
- 1 tsp Balsamic vinegar
- Mix all ingredients for glaze, except for sesame seeds
- Put tuna on a baking sheet and spoon glaze over.
- When vegetables are chopped, put tuna into 400F (200C) oven, for 7 – 10 minutes, depending on thickness. Good quality tuna is best if medium to medium rare.
- Heat oils in a large skillet
- Add vegetables and sir-fry until just starting to get tender.
- Add soy sauce, vinegar, and stir-fry another minute
- Divide and put on two plates
- Remove tuna and add to plates.
- Sprinkle with sesame seeds and serve.
Mon mari added lights to the last room.
Now that the ceiling his done he feels safe putting the lights up.
This is the first time they’ve been out of their boxes since we left the Vendée.
We bought them (yes, they are meant to be a set) to put in the upstairs hall in that house, that had the over-the-top jungle print wallpaper.
They were perfect.
Since this is the last room to be finished, and also the smallest of the 4 bedrooms, we decided it could have the fanciest lights.
They’re a bit over-the-top as well.
We have to have some fun.
He’s working on the floor – just not very rapidly…… We had sunshine today.