Thursday, June 20, 2013
Black Sesame Tuna over Grilled Vegetable Salad
On a hot summer weeknight, you want something easy. You also want something that won't weigh you down once you decide to hit the sack.
I love grilling up big bowls of fresh vegetables on the outdoor or indoor grill (on stormy nights) in the summer. Now, my veggie salad recipe is going to be a bit - eclectic - tonight; meaning you can really do anything you want and this will work. I'm going to give you suggestions on the seasonings which will pair nicely with the tuna. From there, you are on your own.
I also recommend this dish or an indoor grill or grill pan so that the sesame seeds stay on the tuna. If you must drill this outside, do it on a fish pan or tin foil.
So, here you go:
For each serving, you will need:
For the Grilled Vegetable Salad:
I used the following, but pick any veggies you like:
Sliced yellow squash
baby carrots, halved
Fresh tomato, halved
1 tbs. soy sauce
2 tbs. canola oil
1 tsp. ground coriander
1 tsp. lemon pepper seasoning
Paprika; optional and to taste
For the Tuna:
1 wild caught tuna steak, about six ounces
1/2 tbs. canola oil
1/2 tsp. Wasabi paste
1/2 tbs. black sesame seeds
Cooking spray for grill
Fresh chopped herbs (basil, mint, parsley, etc).
Soy Sauce for passing at the table
Spray grill pan with cooking spray.
Preheat grill pan to medium-high.
Combine all ingredients for the grilled veggies with the marinade. Marinate for about 20 minutes at room temperature. Add to hot grill pan.
Note: Suggest adding vegetables that take longer to grill first; tomatoes last. Grill until you get the desired amount of "done-ness." (Is done-ness a word?)
Now, for the tuna:
While the veggies are grilling, rub the tuna on both sides with the oil. Dredge in the Wasabi powder and then the sesame seeds.
Grill tuna for about three or four minutes each side for rare to medium rare. Adjust cooking time accordingly for desired temperature.
Top with fresh chopped herbs. Drizzle with chili oil and pass soy sauce at the table.
See you soon!