Rebecca Nielsen's Recipe

Pan Seared Tuna w/Asian Sauce

Category: Fish

Serves/Makes: 2
Difficulty: 2
Prep Time: 15 minutes

Ingredients:

1 small bunch fresh cilantro chopped
2 t fresh grated ginger(or more if you like)
3 cloves garlic grated or minced
1 lime juiced
1/3 c low sodium soy sauce
1/4 t sugar
1/3 c Persion Lime Olive Oil*
1 T + 1 t Pomegranate Balsamic Vinegar*
2 8oz to 10oz sushi grade tuna steaks
1 T + 2 t Scallion Olive Oil*
1 t Roasted Sesame Oil*
salt and pepper

Directions:

Combine chopped cilantro, ginger, garlic, lime juice, soy sauce, and sugar. Mix well with fork. Add Persion Lime Oil and Pomegranate Balsamic Vinegar, mix well. Set aside.

Heat a cast iron pan to hot. Add Scallion Olive Oil and Sesame Oil. Salt and pepper both sides of the steaks. Place tuna steaks on oil and DON'T MOVE steaks, set timer for 1 minute. Turn steaks over and pour 2/3 of the sauce on top of steaks. Time for 1 more minute. Do Not Overcook! Remove immediately and serve with remainder of sauce for dipping.

* Persion Lime Oil, Sesame Oil, Scallion Oil and Pomegranate Balsamic Vinegar are available at The Olive Tap in Long Grove, IL.

Cooks Notes: I have bought oils and vinegars from The Olive Tap for years. If you have never delved into the world of flavored oils and balsamic vinegars you are in for a treat. They have the most amazing variety of Specialty Olive Oils and Balsamic Vinegars as well as a plethera of other products. Please give their web site a look. You won't be dissapointed. If you have any questions or comments please shoot me a note and I will get back to you toot sweet.