Is there anything more ego boosting than creating your own recipe? My ego is filling the kitchen right now. Today I cooked Asian Spiced Tuna with lime-cilantro rice and browned butter cauliflower. Okay, I’ll admit it; the brown butter cauliflower came from Chef Regina Mehallick at R Bistro. The rest is mine! The recipe (this is for 2-3 people) is as follows:
Tuna:
1.5 lbs tuna steak(s)
1/3 cup soy sauce
¼ cup olive oil
2 tablespoons brown sugar
Pinch red pepper flake
½ teaspoon ground ginger (fresh grated ginger would probably be better, but I didn’t have it on hand. Use about a ½ inch if you’ve got it.)
A splash of sesame seed oil
3 cloves garlic minced
Lime-Cilantro Rice
1 cup rice (I use sushi or sweet rice)
½ cup chopped cilantro
Juice of a lime
2 cloves garlic minced
Salt and pepper to taste
Brown Butter Cauliflower
1/3 of one of those packaged heads of Cauliflower
2 tablespoons butter
Salt and pepper
Throw all of tuna ingredients into a plastic baggie so tuna can marinate at least 30 minutes and up to an hour and a half. Preheat oven to 375 degrees. Separate the cauliflower into fork sized pieces. Put the butter into a small sauce pan and cook until takes on a light brown color and/or smells nutty. Toss the butter with the cauliflower, salt and pepper and spread over a sheet pan. Bake 30 minutes or until tips are golden brown. Cook rice according to directions. When rice is cooked, add cilantro, lime, garlic, salt and pepper and stir to distribute evenly. Heat grill pan or skillet to medium high and when hot, cook on each side for about 2-3 minutes or until dark brown. The goal is for the tuna to be medium rare to medium. Simmer the marinade for a few minutes just to make sure it is safe to use as a dipping sauce.
So delish! Fish is intimidating to many a cook, but I’ve got to tell you, tuna steak is easier to cook than chicken. It cooks fast though, and the sugars in the marinade will burn if you heat the pan too hot, so no wandering off to watch a Scrubs rerun while cooking. It seems like a fancy meal, but while the cauliflower is baking and the rice is cooking, you park your tush on the couch and laugh as Dr. Cox serves up yet another example of how a 2 syllable word can be made into a 7 syllable word. Then when you serve the meal, you can recount how you spent hours in the kitchen slaving over dinner, and you can make someone else clean the kitchen because, gosh, you’re just exhausted.
Serve this is a glass of pinot grigio…so perfect!
Tuna:
1.5 lbs tuna steak(s)
1/3 cup soy sauce
¼ cup olive oil
2 tablespoons brown sugar
Pinch red pepper flake
½ teaspoon ground ginger (fresh grated ginger would probably be better, but I didn’t have it on hand. Use about a ½ inch if you’ve got it.)
A splash of sesame seed oil
3 cloves garlic minced
Lime-Cilantro Rice
1 cup rice (I use sushi or sweet rice)
½ cup chopped cilantro
Juice of a lime
2 cloves garlic minced
Salt and pepper to taste
Brown Butter Cauliflower
1/3 of one of those packaged heads of Cauliflower
2 tablespoons butter
Salt and pepper
Throw all of tuna ingredients into a plastic baggie so tuna can marinate at least 30 minutes and up to an hour and a half. Preheat oven to 375 degrees. Separate the cauliflower into fork sized pieces. Put the butter into a small sauce pan and cook until takes on a light brown color and/or smells nutty. Toss the butter with the cauliflower, salt and pepper and spread over a sheet pan. Bake 30 minutes or until tips are golden brown. Cook rice according to directions. When rice is cooked, add cilantro, lime, garlic, salt and pepper and stir to distribute evenly. Heat grill pan or skillet to medium high and when hot, cook on each side for about 2-3 minutes or until dark brown. The goal is for the tuna to be medium rare to medium. Simmer the marinade for a few minutes just to make sure it is safe to use as a dipping sauce.
So delish! Fish is intimidating to many a cook, but I’ve got to tell you, tuna steak is easier to cook than chicken. It cooks fast though, and the sugars in the marinade will burn if you heat the pan too hot, so no wandering off to watch a Scrubs rerun while cooking. It seems like a fancy meal, but while the cauliflower is baking and the rice is cooking, you park your tush on the couch and laugh as Dr. Cox serves up yet another example of how a 2 syllable word can be made into a 7 syllable word. Then when you serve the meal, you can recount how you spent hours in the kitchen slaving over dinner, and you can make someone else clean the kitchen because, gosh, you’re just exhausted.
Serve this is a glass of pinot grigio…so perfect!
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