I apologize for my absence yesterday. I decided to pour a glass of water onto my laptop and had to the spend the rest of the morning trying to repair it. Unfortunately, it was dead on arrival, so I am typing this post on my brand spanking new Macbook. It took me most of the afternoon restoring and reinstalling all my apps, and I have yet to check to see if my backup is current and all my data is still retrievable. It’s made me realize that I need to have some better systems in place to ensure I don’t lose all of my photos and documents.
Needless to say to it was a stressful and expensive way to spend my Friday and I had this post all ready to go, but I had to reinstall all my apps and edit the photos again, so I decided to call it a day.
Since we don’t eat dairy, Asian food is a huge lifesaver. We love sushi, but it can quickly get very expensive. Serving this quick and easy seared sesame and nori crusted ahi tuna is a favorite weeknight dinner. If you are looking to make it more substantial a bit of rice or some salad greens will bulk it up. It’s important to use sushi grade tuna for this since it is essentially raw on the inside. Don’t walk away when you are cooking it, a minute on each side is all you need.
Sometimes we add a drizzle of sriracha mayo or a little furikake.
If you make this recipe be sure to tag #scalingback on Instagram – I love seeing what you create in your kitchen! You can also find me on Facebook, Twitter, Pinterest and Snapchat (username: jeffers.tina)
- For the tuna:
- 1 sheet nori
- 3 tablespoons black sesame seeds, toasted
- 1 teaspoon coarse sea salt
- 1 pound sashimi-grade tuna
- 1 teaspoon of olive oil
- For the soy dressing:
- 1 tablespoon soy sauce
- 1 teaspoon mirin
- 1 teaspoon sesame oil
- For the pickled daikon
- 1 small daikon radish, peeled, about ¼ pound
- 1 teaspoon rice vinegar
- ½ teaspoon sugar
- ½ teaspoon salt
- 1 avocado, peeled, pitted and thinly sliced
- To serve:
- 1 cup radish sprouts or
microgreens
- For the sesame and nori crusted ahi tuna:
- Using a spice grinder or food processor process the sheet of nori until finely ground. Place the nori, sesame seeds and salt in a bowl and mix to combine. Sprinkle the nori sesame mixture on top of the tuna covering both sides.
- Add the olive oil in a cast-iron skillet over medium-high heat until the oil starts to shimmer. Place the tuna steak in the pan and cook for 1 minute on each side just to sear the outside. Thinly slice.
- For the pickled daikon:
- Using a mandoline or julienne peeler cut the daikon into thin matchsticks. In a small bowl toss the daikon with the rice vinegar,
sugar and salt. Let sit for 10 minutes to let most of the liquid release. - Before serving, squeeze as much of the moisture as possible with your hands.
- For the soy dressing:
- In a small bowl combine the soy sauce,
- To Serve:
- Place some of the pickled
daikon on a plate. Thinly slice the tuna and layer on top of the daikon. Add ¼ of the sliced avocado, drizzle with a tablespoon of the soy mixture and top with radish sprouts.
