A rare and daring opportunity to read revealing snippets of time from the life of an otherwise ordinary mom. These snippets expose dramatic insights on the subject of motherhood from a mom that loves to cook and to eat amidst juggling her new found responsibilities of being a parent.
Thursday, April 7, 2011
Seared Ahi Tuna
1 (6 ounce) Ahi Tuna steak
¼ tsp. fresh ground black pepper
¼ tsp. sea salt
2 tbsp. of sesame seeds
1-2 tbsp. olive oil
Wasabi Aioli (dipping sauce):
1 tbsp. of wasabi paste 1 tbsp. mayonnaise
Deciding whether to consume sushi while pregnant is an ongoing debate amongst pregnant women, their doctors, and their appetites. I even tried reasoning with myself, “Well, it is only 9 months”. Leave it up to the pregnancy police to spoil our appetites. As if expectant moms everywhere were not already having nervous thoughts as to whether or not they’d be able to raise a "normal", well-rounded child; now certain categories of food could what, impede their kids' growth even before emerging from the womb? As things are often reported what is good one day is bad the next. So when it is eventually reported that women who consume sushi during their pregnancy are 99.9% more likely to give birth to a billionaire genius, those of us that refrained (even partially) will share in a collective, “Crrrraaaap!” So you can’t let Cletus the Fetus have certain things when he’s in but once he’s out some mom somewhere will pull a "Britney" by filling his bottle with soda.
I am curious about other cultures consumption of this delicacy. After all, could it be possible that all Japanese women swear off sushi and sashimi for the duration of their pregnancies? A speculative question at best but my gut would be to say no. Sushi has been and will always be a favorite food selection for me but just like my writing style it is an acquired taste. Those that love and crave the fresh diet of perfectly manhandled rolls of fish and rice will greatly appreciate this easy at home sashimi-style recipe. It will be even more delicious if you're returning from a 9 month sabbatical.
Make sure to purchase a high quality fresh or frozen sushi-grade piece of fish. I prefer to work with a slightly frozen piece as I find it easier to slice after searing. I allow the outside to partially thaw for searing and the inside thaws quickly at room temperature once it is sliced.
Begin by seasoning the tuna with the sea salt and black pepper. On a small plate, lay the sesame seeds and then gently roll the tuna until all sides are evenly coated. To sear the Ahi, heat the olive oil in a frying pan and on the high side of medium heat sear each side of the tuna for 1 minute (for ¾ -1 inch) up to 1 ½ minutes (for 1 ¼- 1 ½ inch) depending on the thickness of the steak. The outer part of the fish will turn from a red to whitish-pink leaving the inside pink and tender.
This is the type of recipe you can’t walk away from. Just in case it starts smoking while searing (mainly due to the sesame seeds and olive oil), I suggest that you keep your oven fan on. I am just trying to prevent you from frantically running through your house, waving a dish rag at the smoke detector, while also attempting to calm your annoyed and alarmed toddler. It could happen, trust me.
Now thinly slice and arrange the tuna on a serving plate with the Wasabi Aioli. Mix the wasabi paste and mayonnaise in equal parts for some zip. Accompany with soy sauce and fresh pickled ginger. Prepare this dish as an appetizer, entrée or as an addition to a mixed green salad.
Now meet the man behind the fish… no really, to the right, the man kneeling behind the fish. That is my dashing father-in-law. I was successful in wrestling this recipe from his repertoire and since the opportunities to dine out have become limited with my remarkably messy and spirited toddler I now have the freedom to enjoy an all time fave at home. Thanks Pops!