This week has been spent putting up more vegetables for winter. From green beans to tomatoes to even more fermented vegetables. I’m so excited to be back in the kitchen, at times too excited as my legs and feet don’t hold up the way they used to before Lymes. I do however, take breaks to rest between projects so getting it all done plus making dinner actually gets accomplished…most nights! 🙂
Tonights dinner was one of our son’s favorites. Ahi Tuna with a wasabi sauce. Easy to make and very tasty. I found a great recipe out of Make It Paleo, however, didn’t have all of the ingredients as they listed, so I improvised a slight bit.
Mix the following ingredients together in a bowl and pour in a bag over 4 Tuna Steaks:
1/4 C. Coconut Aminos
1/8 C. Fish Sauce
1 TBS. Chopped Garlic
1 TBS. Garlic Tea Tree Oil
2 tsp. Ginger (if you have, fresh even better)
1 tsp. Sea Salt
Let marinate 2 hours prior to cooking. Before placing on the grill, dip each side in a bowl with sesame seeds, poppy seeds, sea salt and ginger. Lightly coating. Cook each steak on the grill or in a grill pan for about 2-3 minutes per side depending upon how rare you can handle it. It’s far better the rarer it is. One of our children does not like it rare so I compromised and did the 3. It was slightly over cooked for my taste, however, all ate dinner so that was an accomplishment.
Homemade mayonnaise (see previous post on recipe) with some wasabi powder. Wasabi is strong and it’s taste gathers steam to the palate the longer it’s in the dressing so be careful when using. Start small and gradually increase quantity to your personal taste.
Served along side the cucumber, tomato, olive and basil salad. Yumm!