Sesame Crusted Tuna


We were lucky enough to have a friend share some fresh tuna with us. It was amazing! This is the recipe I came up with to celebrate its freshness.

1 lb tuna
1/2 c sesame seeds
1 TBSP chili pepper flakes
Salt and pepper
1 TBSP wasabi
1 piece fresh ginger, finely grated
1/4 c ponzu or soy sauce
1 jalapeño, finely grated

Combine wasabi, ponzu, ginger and jalapeño, set aside.

On a shallow plate combine sesame and chili flakes. Salt and pepper fish, then roll in sesame seeds.

Heat a cast iron skillet on high heat. Cook fish for about 3 minutes per side (depending on thickness).

Serve with sauce.

Serves 4.


Wasabi Coated Salmon with Bok Choy


I was looking for a quick weeknight meal an turned to my trusty friend Epicurious for some guidance. I took their recipe for wasabi salmon with bok choy and made it my own.

1/4 c low far mayonnaise
1 tap wasabi paste
1 1″ piece ginger, peeled, finely grated
4 garlic cloves, finely grated
8 ozs skinless salmon fillets
salt, freshly ground pepper
1 lb baby bok choy, halved
8 ozs mushrooms, stemmed, sliced
2 tsp canola oil
1 c chicken stock
Toasted sesame seeds

Preheat oven to 450°F.

Combine wasabi and mayo. Combine garlic and ginger. Add 1 TBSP garlic ginger mixture to the mayo. Salt and pepper salmon then spread with mayo and sprinkle with sesame seeds. Bake for 9 – 12 minute depending on the thickness of your salmon.

In a large pan, hear oil over medium high heat, add mushrooms and 1/4 c stock cook for about 4 minutes. Add garlic and ginger and another 1/4 c stock cook on high for about minute. Add bok choy and cook until tender, adding more stock as needed.

Remove salmon from oven, serve with veggies and rice. sprinkle with a few more sesame seeds.

Serves 2.