Friday, July 23, 2010

Local Sesame Crusted Tuna, Black Sticky Rice, and Asian Just Picked Zucchini Slaw

When shopping for fish its hard for me to pass up a locally caught Tuna. Look at these beauties.

Sesame Crusted Tuna
Pour sesame seeds on a large plate (sometimes I mix black and the white seeds) and then press each tuna into the seeds. Season with a little salt as well. Then either grill or sauté in a very hot pan to desired temperature.

Black Sticky Rice
After you have prepared your rice per the directions on the packaging, you can mix in any or all of the following for great flavor - 1 cup of coconut milk, handful of chopped cilantro, juice of one lime, and handful of chopped mint leaves.

Asian Zucchini Slaw

I have been making variations of this slaw, depending on the fresh veggies I have in my fridge at any given time. Tonight I used zucchini, but it also works with cabbage, carrots, radishes, and or celery.

What you need:
Handful of Mint
Handful of Cilantro
6 Radishes
1 Red Pepper

Using the grater attachment for your food processor (or grate by hand):
zuchini or cabbage
carrots thin
green, red or yellow peppers

Then chop 2 or 3 tablespoons of ginger (save 1 tablespoon for the dressing) of cilantro and mint.

For the dressing:
1 tablespoon of the ginger
2 teaspoons of soy sauce
2 tablespoon of rice vinegar
juice of one lime
half a teaspoon asian red chili sauce
splash of fish sauce
olive oil

Mix the above together and whisk.

Toss (wait about 5 minutes) and serve on the same plate as the tuna and rice. The dressing from the slaw will make a nice sauce for the fish.

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