Sesame Seared Tuna with Citrus Salsa

Do you have days that never end?!?! Yesterday was one of those. I had so much to do between teaching and getting ready for a cooking class that I did not have time to eat or snack before heading out. Luckily I had bought some tuna the night before. If you are short on time and still wish to have a yummy and healthy dinner, I would suggest that you buy tuna. Tuna is a great fish. It has very little “fish”taste, cooks so so fast, and needs very little dressing. The sesame seeds and the sesame oil in this recipe gives it so much flavor that you would not need to add anything to it. I had wanted to prepare a citrus salsa and since I had several fruits on hand this is what I use to dress my tuna.

Ingredients for the salsa for 2 people: 1 blood orange, 1 tangerine, 1 clementine, 1/4 red grapefruit, 2 tbsp  of light soy sauce, 1 tsp of fresh ginger grated.

Peel the fruits. Open the fruits and remove the skin from the each segment of all citrus. Cut each segment in tiny pieces. Add 1 tsp of grated fresh ginger, 2 tbsp of soy sauce and mix well. Set aside.

Ingredients for the tuna for 1-2: 1 tuna steak, 1 tsp of toasted sesame oil, 1 tbsp of sesame seed, salt, pepper, raw brown sugar.

Place the tuna steak on a plate, sprinkle with salt, pepper, and raw brown sugar. Then pour the sesame seeds over the steak and press them onto the steak. Flip the tuna steak and repeat those steps. In a small frying pan, warm up the sesame oil over medium-high heat. When the oil is sizzling, add the tuna and cook it to your satisfaction. ( I love my tuna rare so I only cook it for maybe a minute on each side). Flip the steak and cook the same way.

Place the steak on a plate and let it rest while you are deglazing the pan. Take two plates and scoop a few tablespoons of the salsa on each plate. Cut the steak into very thin strips and lay those strips on top of the salsa. Pour the juice of the salsa ( you will need to have at least 1/3 cup of juice- if you don’t, use some bottle orange juice) into the warm frying pan and deglaze the pan. The juice will boil and as it does, scrape the bottom of the frying pan. The juice should become thicker. Drizzle that juice over the slices of tuna. ET voila;-)

Bon Appetit and Happy Cooking!!!

Oven Roasted Lobster with Citrus and Pomegranate Salsa

For Christmas I was given a wonderful cookbook about Papillottes. The pictures were amazing and the recipes so tantalizing that I had a hard time putting it down….If I were not working, I know what I would do all day long;-) did you guess?!?! I would play in my kitchen and try all those tempting recipes. Well for now, I will try to try some of those recipes for dinner.

During my reading I kept seeing seafood recipes with various fruit salsa, including one with grapefruit. I would have never thought of using grapefruit to accompany my entree…. This is where I found my inspiration for today’s recipe.

Ingredients for 2: 2 small lobster tails, 1/2 grapefruit, 2 clementines, 1/4 pomegranate, 1 tbsp of sherry wine, 2 tbsp of honey, 1 green onion chopped thinly, 1 tbsp of mint chopped thinly, red pepper flakes, salt, pepper, and oil.

With kitchen scissors, cut through the lobster shell from the top down to the tail ( but cut through the bottom of the lobster not the top). Remove the meat from the shell, clean the shell by rinsing it under water. With a sharp knife, cut through the meat in its length and remove the veins. Rinse the meat. Place the meat in a bowl. Add 1 tablespoon of olive oil, sprinkle with salt and pepper and place the meat back in its shell. Place the lobster on a silpat and cook in a warm oven at 425 for 8 minutes.

While the lobster is cooking, prepare the salsa. Peel the mandarins and the grapefruit. Then with a sharp knife, make  a small indentation into each segment and peel off the fruit off the skin. Repeat this process for both mandarin and for half of the grapefruit. Place the fruit segments into a bowl. Open the pomegranate and remove the seeds from the fruit ( you will need about 1/4 of the fruit). Add the seeds to the grapefruit mixture. Add 1 tbsp of sherry, 2 tbsp of honey, the chopped mint, the chopped green onion. You may add 1/8 tsp of red pepper flakes to spice up the salsa but I don’t like spicy food. To serve your meal, place your lobster on your plate, spoon the salsa beside it. You may also add some oven roasted broccolini. Et voila!!!

Bon Appetit and Happy Cooking!!!