Tonight we finished off the second half of the ahi tuna we got the other day. I wanted to make mashed potatoes with these so I had a good 30 minutes to let the tuna marinade properly. This recipe was good and the simple soy, maple, and mustard marinade was good enough to eat by itself. I ended up making more to drizzle over final meal. It was great on the mashed potatoes reminding me in some weird way of shepherds pie, how the worcestershire sauce gets on the mashed potatoes and its sooooo good. Except this was more of an asian style. Lesson of the day: when showing the pics to coworker Gel, he informed me that you need a super sharp knife and that you have to cut along and with the grain of the tuna to get that precision cut. I’m more of a slap it on a plate and let’s eat kind of guy (Kansas City BBQ roots baby!) but when I look back at the photos and mine looked a little like beef brisket (flaking edges) I do see what he’s saying. No matter how you cut it, taste is the only real factor in food and this tasted delish so it’s another two thumbs up. Next time I will take more care in my cutting though, now that I know better.
Seared Ahi Tuna – Soy Maple
Makes 2 servings. Recipe from Within the Kitchen.
- Ingredients
- 1/4 c. soy sauce
1 T. Dijon or grainy mustard (I prefer grainy), any mustard will do
2 T. maple syrup
1 t. wasabi powder (optional)
8 oz. sashimi grade ahi tuna - Preparation
Stir together first four ingredients. Pour half of the sauce into a zip lock bag with tuna steak, set the rest aside. Marinade for 30-60 minutes (start mashed potatoes while tuna marinades). Heat skillet to medium high heat. Spray with cooking spray and toss tuna steak onto skillet. Cook for a couple minutes at least till you see the cooked part rise 1/3 up the tuna steak. Flip and cook for 1 minute more. Let rest for a few then slice thin and with the grain and with a super sharp knife. Lay half of the slices over a bed of half of the mashed potatoes. Use remaining marinade for dipping tuna into or drizzle over everything. It’s soooo good with the mashed potatoes!
Creamy Mashed Potatoes
Makes about 2 servings.
- Ingredients
- 2 large russet potatoes
1 T. unsalted butter
pinch of sea salt
pinch of pepper
1 T. heavy whipping cream, or more
1 T. milk, or more - Preparation
Wash potatoes and cut into small cubes. Boil until tender and mashable. Drain and add butter salt and pepper. Mash with masher or old school style and use a fork. Add cream and milk and stir, adding more till desired consistency.