I have been perusing through old cookbooks, and that always gets me motivated to branch out and make a new recipe. Oftentimes I glance at a recipe and then change it to suit my taste, adding a little more garlic here, a fresh herb there, and voila – you have created your own recipe.
That is the thing; there are no “new” recipes, just versions of the same dishes that have been made for centuries. That’s why I came up with the idea of writing recipes with at least two alternatives. For example; if you have an Asian fish recipe and want to make it Italian, simply change the flavoring from sesame oil to olive, replace ginger with garlic and cilantro with basil. It is actually very simple, and anyone with even an inkling about food can do it.
I have written the following recipes with just this type of thinking in mind, to get those creative juices flowing.
Sesame Grilled Tuna with Ginger Soy Sauce
1 piece ahi grade tuna, 1 1/2 pounds, cut into 4 steaks
2 Tablespoons toasted sesame oil
3 Tablespoons soy sauce
Wasabi Soy Sauce
1 Tablespoon wasabi powder
3 Tablespoons soy sauce
1/4 cup lime juice
1/4 cup chicken stock
1/4 cup mirin
1 Tablespoon toasted sesame oil
2 teaspoons minced ginger
3/4 cup combined black and white sesame seeds, toasted
- Combine the tuna with the sesame oil and soy sauce in a medium bowl. Marinate for 10 to 20 minutes.
- Meanwhile make the sauce. Combine the sauce ingredients in a small saucepan and bring to a simmer over med-hi heat. Remove from the heat and taste, adjust seasoning.
- Place the sesame seeds on a baking sheet and coat the tuna in the seeds.
- Heat a grill pan over high heat for 5 minutes. Lightly spray with vegetable cooking spray. Sear the tuna 2 to 4 minutes on each side, depending on desired doneness. Remove to a cutting board. Slice the tuna against the grain and place on 4 dinner plates overlapping slightly. Ladle the sauce over the tuna and serve warm.
Italian Grilled Tuna with Parsley Lemon Sauce
1 piece of ahi grade tuna, 1 1/2 pounds, cut into 4 steaks
1 Tablespoon extra virgin olive oil
Salt and pepper, to taste
Parsley Lemon Sauce
1 Tablespoon capers, rinsed
3 Tablespoons fresh lemon juice
1/4 cup chopped Italian parsley
2 teaspoons minced garlic
2 Tablespoons extra virgin olive oil
- Combine the tuna with the oil in a medium bowl. Season with salt and pepper and marinate for 10 to 20 minutes.
- Combine the sauce ingredients in a small bowl and whisk, taste and adjust seasoning. Heat a grill pan over high heat for 5 minutes. Lightly spray with vegetable cooking spray. Sear the tuna 2 to 4 minutes on each side, depending on desired doneness. Remove to a cutting board. Slice the tuna against the grain and place on 4 dinner plates. Spoon the sauce over and serve.
Alternatives: You may use salmon, chicken breast, pork tenderloin or shrimp instead of
tuna. The sauce can be prepared a day ahead and reheated before serving.