Sesame Ginger Tuna Fillets And Green Beans
1/4 cup soy sauce
2 tablespoons sesame oil
1 tablespoon brown sugar
2 cloves garlic pressed
1 tablespoon ginger freshly grated
1 teaspoon store-bought Asian Spice rub mixture, see below
2 Yellowfin Tuna fillets, wild-caught, (about 6 oz each)
1 tablespoon peanut oil
1 cup cooked green beans
In a bowl mix together the soy sauce, sesame oil, brown sugar, minced garlic, and ginger. Set to the side.
Rinse and pat dry the tuna steaks. Season with the rub mixture and let rest for 15 minutes.
Heat a skillet to high heat with the oil.
Place tuna in the skillet and cook, uncovered, 4 to 6 minutes per ½-inch thickness (6 to 9 minutes for the ¾-inch-thick steaks) or until fish begins to flake when tested with a fork but is still pink in the center, turning once during cooking. Adjust the heat as needed if the skillet gets too hot.
Arrange the cooked green beans on two plates and top each with a tuna fillet. Drizzle 1 tablespoon of the sauce over each serving of fish..
Serve the remaining sauce as a dipping sauce
Note: The Asian spice rub I use contains equal amounts of
salt, brown sugar, red chili flakes, sesame seeds, ginger, and garlic.
Cucumber And Radish Salad
Half a white onion, sliced
6 large radishes
½ cup sour cream
1 tablespoon lemon juice
1 teaspoon white wine vinegar
1 tablespoon olive oil
1 teaspoon honey
1 teaspoon dried dill
Peel the cucumbers and slice into rounds. Place them in a colander. Add the sliced onion and 1 teaspoon of salt. Let it drain for 30 minutes.
In a serving dish combine the ingredients for the dressing. Slice the radishes thin and add to the dressing along with the cucumber slices and onion. Mix well. Cover and refrigerate until serving time.