This recipe is one I'd wanted to make for awhile now, but we were waiting for the tuna to go on sale (It is on sale now at Harris Teeter in case you have one in your area). However, I'd like to make it clear that this absolutely delicious and beautiful, healthy gluten, dairy, nut free low carb dinner came not from me, but from my wonderful fiance Jon. I have been asking him to cook me a meal since he feels intimidated in the kitchen and I feel like the authoritarian kitchen Czar or something :) He not only thought this up independently (he didn't know I had a draft for it already), but he planned and executed the whole thing like a pro! Thank you babe, it was fantastic - and now you can cook more than eggs. The ironic part is I didn't even get a break from the kitchen like I'd wanted: I couldn't bring myself to leave the cozy cubby of our kitchen nook. I just stood and admired him in action.
Actually, I (Jon) got the idea from Karen's Seared Tuna with Asian Slaw @ Gluten Free Sox. As a Yankee fan, I'm almost disappointed that it turned out so well :)
2 fillets (about 1.5 lbs) fresh sashimi-grade wild-caught tuna steaks
1-2 T. organic virgin coconut oil
for frying
4 cloves garlic, whole
iodized salt and pepper
Dipping Sauce:
1-2 T. San-J Low Sodium Wheat Free Tamari
1 t. balsamic vinegar
3/4" chunk fresh ginger, minced
3 cloves garlic, minced
1/3 medium carrot, grated (omit for low carb)
Garnish (optional):
kelp flakes
grated carrot
Coat a frying pan with nonstick spray and melt coconut oil in the pan at medium heat. Once the oil is melted, rinse off the steaks and place them in the pan. Sear for 45 seconds per side and serve immediately with a side of dipping sauce. For the dipping sauce, combine all of the ingredients in a small dish and stir together. Top the fillets with salt, pepper, and either grated carrot or kelp flakes. I served the steaks with a side of sauteed apples and garlic, and steamed broccoli as seen in the pictures.
1-2 T. organic virgin coconut oil
for frying4 cloves garlic, whole
iodized salt and pepper
Dipping Sauce:
1-2 T. San-J Low Sodium Wheat Free Tamari
1 t. balsamic vinegar
3/4" chunk fresh ginger, minced
3 cloves garlic, minced
1/3 medium carrot, grated (omit for low carb)
Garnish (optional):
kelp flakes
grated carrot
Coat a frying pan with nonstick spray and melt coconut oil in the pan at medium heat. Once the oil is melted, rinse off the steaks and place them in the pan. Sear for 45 seconds per side and serve immediately with a side of dipping sauce. For the dipping sauce, combine all of the ingredients in a small dish and stir together. Top the fillets with salt, pepper, and either grated carrot or kelp flakes. I served the steaks with a side of sauteed apples and garlic, and steamed broccoli as seen in the pictures.
Note: I cook these just so the outside has a nice flavor and the inside is still raw; if you like your fish thoroughly cooked, then after a short searing you should turn down the heat and cover. Serves: 2-4
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ReplyDeleteJeena xx
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this recipe sounds delicious. I love grilled tuna
ReplyDeleteGlad you liked it! (your comment about the Sox/Yankees cracked me up!) The dipping sauce sounds really good - I'll have to try that next time I have tuna.
ReplyDeleteKaren
Hi Cindy and Yoni,
ReplyDeleteI tried the Sashimi Tuna recipe again, and this time it turned out perfectly! I also did the side of sautéed apples and garlic. I also added mushrooms to this. It turned out great, but I had the usual no takers on the mushrooms, and James doesn't like fruit with his entrée. I also had a side of mashed buttercup squash seasoned with just salt, butter and nutmeg. The color was stunning, and that particular squash is always wonderful. I crumbled up a square of that Nori you gave us to garnish the tuna along with salt and pepper. I have never been successful at grating ginger, so I made a wasabe-lime sour cream dip with cilantro, and that also was a hit…. Thanks for the wonderful recipe! Love, Momj