Dinner the other night was fresh cuts of fish (tuna and salmon) over a mixed salad, mostly "Nüsslisalat" which is essentially like baby spinach clumps, chopped seared asparagus, sauteed onions and zucchini, with a sweet-soy viniagrette dressing.
My favorite way to do tunasteaks is to marinate them in some sesame oil, soy sauce, minced garlic and wasabi for an hour or two before cooking, and then before cooking (I even leave on the garlic chunks... I really love garlic... and then spread each face of the tunasteak with a bit of aioli sauce and then stick a bunch of crushed pepper, I really like red peppercorns, which have this intriguing sweet-spicy-ness pepper flavor to them. Then sear for just about 1-2 minutes per side (for ~ 2cm thick steaks) in a hot pan (trying to flip them with a good spatula so they retain the most of the browned garlic-aioli-pepper coating), leaving the centers nicely pink...
Granted, it is tough finding a decent cut of tuna in this very inland country! On occasion it looks fresh enough that I give it a go!
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