4.11.2010

By now you've noticed the very long stretches in between postings on Foodcrush. Not because I don't love blogging and cooking anymore, just the fact that I'm a little short on time to fulfill my self -made obligation to my Blog. Today is literally one of the first Sundays since sometime in January that I have some time on my hands to pursue my cooking and writing. I must admit my "busy-ness" is also self induced having recently been promoted at my day job and juggling responsibilities that are new and exciting. Working on the weekends in addition to Mon-Fri has been my M.O. for the last several months in hopes of wrapping my head (and arms) around my new work-world. Though it's been challenging enough to occupy all of my free time. I'm starting to get back into my regular groove of gearing up for spring/ summer gardening, farmer's market, getting the house and yard ready for summer entertaining.
A recent trip to the Los Angeles area inspired (have you figured out that I'm easily inspired yet?) me to start thinking about the warm weather we should have soon here in the Rogue Valley. Even though our weather is still a little chilly & overcast I am cooking as though the sun is shining.
My latest craving is Ahi Tuna, a nice Ahi steak seared with a Dijon Mustard Soy glaze fit the bill last night.

Seared Ahi Tuna with Dijon Soy Glaze and Pineapple, Jalapeno & Ginger Salsa

Make the Salsa:
1 cup finely diced fresh pineapple
1/2 fresh jalapeno pepper- seeds and rib removed -minced
1 tblsp fresh ginger - minced or run on a Microplane grater
juice of 1/2 fresh lime
2 tblsp prepared orange marmalade
Salt & Pepper
Combine all ingredients in a bowl add salt & pepper to taste. Let sit a room temperature for at least 30 minutes before serving.


Tuna
1 lb fresh sushi grade Ahi tuna steak- about 1 & 1/2 inches thick
1/4 cup Dijon mustard
1 tblsp Soy sauce
pinch of salt - freshly ground pepper

Combine mustard, soy, salt & pepper in a bowl, add Ahi Tuna steak and let marinate for at least 10 minutes, turn steak over and let marinate 10 more minutes.
Add 2 tblsp of olive to a very hot skillet, let olive oil heat through to almost smoke point.
Add mustard coated tuna to pan, lower heat to med-high and sear for 5-6 minutes depending on the thickness of the steak. Turn and sear the other side for approx. 4-5 minutes. Turn heat off and cover skillet, let Tuna heat through for about 3-4 minutes, it will still be rare on the inside. Slice against the grain and serve with pineapple salsa.

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Cincinnati, OH, United States
A dedicated foodie, with a passion for the best food. Favorite food crushes include; Cheese, Wine, Breads, Seafood, anything made with eggs, ...there's actually no point in a list, there isn't much out there I don't have a crush on. Transplanted from the Northeast at age 18, a whole new frontier of food was opened up to me. I have fished for Salmon, hunted for mushrooms, cracked open fresh oysters from the sea and devoured them on the spot. Figs, pears, peaches, so many indigenous jewels! I dedicate this BLOG to the endless variety this region provides. My hope is to live here for a very long time & continue to discover and experience it's unique bounty! Alas, my life has now taken me to Cincinnati, OH where the food culture is like none I have ever experienced.

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