Posts Tagged ‘bon appetit’

Tuna Steaks

July 30, 2009

My favorite fish to make is tuna. It’s delicious, it’s beautiful, and it’s a challenge I have not yet met. I want to make a perfectly seared tuna steak at home some time. Until I do, I will not rest. My most recent attempt was very good and cooked just enough to be rare-ish, but not perfect.

asian style tuna steaks grilled to medium doneness

asian style tuna steaks grilled to medium doneness

Seared Tuna Steaks with Wasabi-Green Onion Mayonnaise

from Bon Appetit (2004), courtesy of Epicurious

Ingredients
1/2 cup mayonnaise
2 tablespoons minced green onions (white and green parts)
1 teaspoon (or more) wasabi paste
2 tablespoons teriyaki sauce
1 tablespoon soy sauce
1 tablespoon unseasoned rice vinegar
4 8-ounce tuna steaks (preferably ahi; each about 1 inch thick)

  1. Mix mayonnaise, wasabi, and onions and chill covered.
  2. Whisk teriyaki sauce, soy sauce, and rice vinegar and marinate the tuna at room temperature for 30 minutes, turning occasionally.
  3. Drain tuna and place on a grill brushed with vegetable oil. 4 minutes per side will cook the tuna to a medium doneness.
  4. Serve with the wasabi mayonnaise.

Variations
In my excitement over the tuna steaks I made some errors in preparing this recipe which I now call my ‘variations’.

First, I misread teaspoon for tablespoon and so added a tablespoon of wasabi paste. Lucky for me I love wasabi! The sting of it made for an exciting meal.

Second, I completely left out the soy sauce in the mayonnaise. I was turned off by the mayonnaise taste so the soy sauce probably would have been a useful addition.

My only intentional variation was the use of red scallions instead of green onions since I had them from the foodshare this week. I imagine some ginger in the marinade would also add good flavor. For some flourish, sesame seeds on the outside of the tuna would be attractive and add a small crunch to the finished product.

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CSA Week 2: Beets

June 12, 2009

I neglected to photograph the CSA contents last week, mostly because it was the same as the previous week but also because the goodies disappeared within a day! The highlights of the contents were the same wonderful strawberries and asparagus (from Fifer Orchards, Wyoming, DE), plus a giant bag of arugula and a whole little chicken. Oh, and the beets!

Thankfully, Greensgrow includes some recipes with the foodshare for those who haven’t a clue what to do with a giant bag of arugula. One of the recipes was taken from Bon Appetit and was perfect. A great summer dish.

My variation on the Bon Appetit beet salad. Greens? What greens?!

My variation on the Bon Appetit beet salad. Greens? What greens?!

Roasted Beet Salad with Oranges and Beet Greens

from Bon Appetit, courtesy of Greensgrow

Ingredients
Salad
6 medium beets with beet greens attached
2 large oranges (peel and remove segments from membrane)
1 small sweet onion, cut through root end into thin wedges

  1. Heat oven to 400F.
  2. Cut off beets, wrap in foil and roast until tender (test with a fork) about 1.5 hours.
  3. Discard the stems and coarsely chop the greens. Blanch in boiling water for two minutes and drain, squeezing to remove excess water.
  4. Combine beets (cut into wedges), orange segments, greens and onions in a salad bowl. Toss with dressing, season with salt and pepper, let sit at room temperature for one hour before serving.

Dressing
1/3 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon grated orange peel

  1. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend.

Sarah’s Variation
So I only half followed the recipe, I now realize. Here are my shortcuts which were absolutely fantastic, if you ask me! And since you’re reading this, I imagine you are asking me.

Ingredients
Salad
4 small beets with beet greens attached
1 can of mandarin oranges
3 pieces of heart of palm (chopped)
1 spring onion or scallion or chives (chopped)

  1. Heat oven to 400F.
  2. Cut off beets, and roast in a pan until tender (test with a fork) about 1 hour. Let them sit overnight to cool or simply because you forgot about them!
  3. Discard the stems and coarsely chop the greens. No need to blanch them since they get left by the wayside after cleaning. I’ll find another use for them one of these days!
  4. Combine beets (cut into wedges), orange segments, heart of palm, and onions in a salad bowl. Toss with dressing and serve.

Dressing
1/3 cup red wine vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon grated orange peel

  1. Whisk vinegar, oil, and orange peel in small bowl to blend. Remember, the better quality the oil and vinegar, the better the dressing will be. Or, if you have a really cheap vinegar like me, make sure to balance it out with a really good olive oil!