Dateline: Tue 16 June. Somehow it's been over three years since I made tuna here, and that was what was featured Tuesday a week ago. A slight special at the Harris Teeter made the tuna steaks marginally more attractive, but I'd been looking out for them nonetheless. On that night, I spiced and pan-seared them to a tasty medium-rare while also cooking down an Asian-inspired ginger-soy glaze to go over top. I also tried out black ("Forbidden") rice as a novelty and was well-pleased with the result. A small side salad with Thousand Island dressing finished out the plate.
Adapted from "Sesame-Seared Tuna with Ginger-Soy Vinaigrette." In Cuisine at Home, Issue 48 (December 2004), p. 22-23.
"How to Cook Black Rice (aka Forbidden Rice)," from Chris Scheuer of The Café Sucre Farine. [Updated 22 May 2024]
Thousand Island Dressing adapted from "Beef & Cheddar Melts Sauce," a Roediger House creation.
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