FOOD OF THE WEEK – TUNA
A saltwater finfish found in warm seas, tuna belongs to a subgroup of the mackerel family. Tuna are streamlined and fast, and some breeds can swim at speeds up to 46 mph.
- Tuna season runs from late spring to early fall, but tuna is available in frozen steak form year-round.
- Depending on variety, tuna steak color ranges from light pink to a deep, dark red.
- As soon as you leave the fish market, get your tuna into the refrigerator. Store it in the coldest part.
- Eat your tuna within 24 hours of purchase.
PAN-SEARED SESAME TUNA
By: Rose Marie Jarry, Master Chef at Kronobar
- 10 ounces tuna fillet
- ¼ cup water
- ¼ cup coconut aminos (or gluten-free soy sauce)
- 2 tablespoons crushed coriander seeds
- 2 tablespoons roasted sesame oil
- 1 teaspoon ground pepper
- 1 tablespoon raw ginger, shredded
- 1 tablespoon sesame seeds
- ¼ cup coconut aminos
- 1 tablespoons coconut nectar
- 1 tablespoon roasted sesame oil
- Dash cayenne pepper
- Cut tuna fillets into strips that are 1 inch square.
- Marinate tuna fillets for at least 1 hour, if not overnight in the refrigerator. Flip tuna pieces over from time to time so all surfaces marinate.
- Heat up a pan on high heat.
- Cook tuna on each side for about 45-60 seconds.
- Remove tuna from pan and slice into thin pieces.
- To prepare the sauce, simply mix all the ingredients in the sauce list.
- Garnish with extra sesame seeds for decoration and serve with fresh salad.
Notice: The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.
Original Post at Spartan.com.
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