Sweet and Tangy Tuna –

by

This is so easy and so good. First, get some really NICE tuna steaks; sushi grade is best. It’s a very good thing that tuna is heart friendly, since you may be tempted to have heart failure at the price of good tuna. You want about ½ lb to ¾ lb per person.

Per serving (multiply x the number of servings):

1/4 cup soy sauce

1/4 cup honey

1 Tbs wasabi powder

Mix up the ingredients thoroughly. It works best if you use a cooking fork and whip energetically and thoroughly. The honey will combine nicely and not separate out if you get it completely mixed.

Herself Sez: The Ol’ Curmudgeon is actually talking about a Granny Fork. There is also a longer-handled Granny Fork that may be easier for others to use, or may work better with a deeper bowl. Myself, with my arthritis, I prefer the large handle of the Oxo Cooking Fork.

At any rate, it’s a 3-tined fork, and the tines are sharp. It works very well for numerous tasks in the kitchen.

Put the tuna steaks and half the mix into a plastic freezer bag and suck all the air out. Let it sit in the refrigerator for a minimum 2 hours. Turn after each hour so that the tuna gets well marinated.

For cooking, lube up a good skillet – preferably cast iron – with olive oil or whatever lube makes you happy. Coat the steaks with sesame seeds and pat in firmly. When the skillet is ready cook the tuna about 90 seconds per side. If you have not been able to cook the tuna within a day or two just add a bit more time, up to 3 minutes per side if the tuna is a couple of days old. Yes, it should be very rare in the middle – don’t overcook it.

Serve with the reserved sauce for dipping. Wonderfully tart and sweet with just a bit of a bite from the wasabi powder.

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