Ahi Tuna

I'm not too clear on the recipes for any of this, since Ed made it. The Asian slaw he made the night before, and let it sit marinated overnight in the fridge. Its based loosely off of Alton Brown's recipe, but I don't think he used any peanut butter. It was a little too spicy, for my tastes. The veggies were purple cabage, napa cabage, carrot, yellow and red peppers, jalapeno, and scallions.

The tuna we got at the New Deal fish market, which I will definitely be hitting up more often. It's run by three generations of guys, and I guess the youngest guy quit his job as an engineer to help with the fish. That is dedication. Anyway, these guys definitely knew what they were talking about, and sold so very good fish, which is the primary objective when it comes to eating raw fish. They only had tuna steaks, next time we're going to get some tuna loin, which has the grain going in a different direction.

The marinade and dipping sauce for the fish was some sort of combination of soy sauce, honey, and sesame oil? Again, Ed made it and I didn't pay any attention. He had that reducing for a while, so it was a thick, sweet, salty deliciousness by the time it got used as a dipping sauce. The tuna he coated in sesame seeds, about half and half white and black, since we happened to have both. Then he seared it in a cast-iron pan, about 30 seconds a side, until it was cooked about 1/8 inch in on each side. Maybe someday I'll get around to asking him for specifics... since we're doing this again for some friends next week.






The way every piece of tuna should look... what a beautiful fish!

Irish Soda Bread

A while back, I got a bunch of dried cherries that turned out to be not sour at all. I don't particularly like these not-sour dried cherries, so I've been somewhat at a loss as to what to do with them. I think I have it figured out, though, because they were fantastic in this Irish Soda Bread, replacing raisins. This recipe is straight from the King Arthur Flour book.

2C white flour
1C whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/4C sugar
2 tbs butter
1C dried cherries (or raisins)
1 egg
2C buttermilk

Mix your dry ingredients, and crumble the butter into the batter using your fingertips. Beat the egg, then add the buttermilk, and once those are incorporated, dump the wet ingredients into the dry. Stir just until combined (it was pretty dry), then plop that into a greased bread pan. Cook on 350 for 45 minutes, or until done. At least, I think it was 45 minutes. You might want to check it at 30.