Saturday, May 28, 2011
Grilled Ahi Tuna with Cilantro Ginger Sauce with Asian Peanut Slaw
Here is how:
1. The fish:
a. Rinse 2 tuna steaks (about 6 oz. each) under cold water and pat them dry. Season the steaks all over with extra virgin olive oil, salt and pepper.
b. Heat up your grill (my favorite part).
c. Meanwhile, prepare your sauce: Heat up 2 Tbs. of canola oil in a small skillet over medium-high heat.
d. Add 2 Tbs. of peeled and finely chopped fresh ginger and stir-fry for 1 minute.
e. Next add 1 cup of chopped fresh cilantro and stir fry another minute (until the cilantro is bright green).
f. Mix in:
-2 Tbs. of gluten free tamari sauce (I use San J)
-2 Tbs. of light brown sugar
-1/4 cup of water
g. Cook the sauce for 1 minute over high heat. Remove the skillet from the heat.
h. Grill the tuna steaks on direct high heat for about 2-3 minutes per side until mid-rare.
i. Serve the sauce along with the fish.
2. The Asian peanut slaw:
a. In a small whisk together:
- 2 1/2 Tbs. cider vinegar
- 2 1/2 Tbs. sugar
- 2 Tbs. gluten free tamari
- 1 tsp. grated fresh ginger
b. In a large bowl combine:
- 2 cups of coleslaw mix
- 1/2 cup of chopped peanuts
- 1/2 cup of chopped fresh cilantro
c. Combine the sauce with the slaw and toss gently to combine.
Here is to grilling weather and good food! xo