Now that I have access to a complete kitchen, I’ve had the chance to get back to one of the ultimate joys in my life – cooking! First up, I decided to recreate the delicious meal kindly prepared for me by the lovely Janelle, with a few tweaks inspired by our visit to LAB Brewing.
Seared Sesame Ahi Tuna with Zucchini Salad
Print recipe
| Serves | 1 |
| Prep time | 10 minutes |
| Cook time | 6 minutes |
| Total time | Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 16 minutes |
| Allergy | Fish, Milk |
| Meal type | Main Dish |
Ingredients
- 1/2lb sushi grade Ahi tuna (about 3/4in thick)
- 2 teaspoons sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons sesame seeds
- 1/2 Medium zucchini
- 1/3 tomato (seeded and chopped)
- 1oz Pecorino Romano cheese
- 1 tablespoon white balsamic vinegar
- 2 teaspoons olive oil
Directions
| Step 1 | |
| First, prepare the zucchini salad. Using a vegetable peeler, peel the zucchini into strips and place in a small mixing bowl. | |
| Step 2 | |
| Add the seeded and chopped tomato, white balsamic vinegar and olive oil and toss to coat. | |
| Step 3 | |
| Next, take the Ahi tuna and massage with sesame oil. | |
| Step 4 | |
| Sprinkle salt, pepper and sesame seeds on both sides of the tuna steak. | |
| Step 5 | |
| Heat a non-stick skillet over medium high to high heat. | |
| Step 6 | |
| Once the pan is hot, place the tuna in the pan and sear for 2-3 minutes on each side. | |
| Step 7 | |
| Right before serving, use the vegetable peeler to peel the pecorino into strips and toss with the zucchini salad. Season with salt and pepper to taste. | |
I paired this with something I traditionally wouldn’t recommend, but it seemed necessary.
Our family homebrew Yeti clone!
Our pup, Barleywhine (yes, that is actually his name), seemed to think the recipe and pairing was good.
Last night I decided to immerse myself into more of the beer culture of Northern Colorado.
The Verboten Sisterhood meets weekly at the brewery in Loveland.
IN the brewery in Loveland, to be exact. I grabbed a pint of their Angry Banjo Kentucky Common and enjoyed the ambiance as the ladies filtered in, glasses in hand.
After beer nerd chatting and displays of how to pour the perfect beer, one of the Verboten founders, Angie, brought out this devil. I had a few sips and found it necessary to tamper the heat with another snifter of Yeti clone when I got home.
Also… found these on the shelves at a liquor store. No limit. Bought out the shelf. One for sipping now and three to age.
Have I mentioned that I love Colorado yet? Because I do. I really do.
