From leftovers ► high-octane ENERGY in five minutes. Many recipes are fated to taste better the next day, but never did I guess my striking seared ahi tuna the day after its candlelit dinner debut would be one of them. Now chilled, the velvety texture intensifies a sense of freshness. And next to the subtle bite of crispy fresh spinach, its a pairing like fine wine and chocolate. The adds of creamy avocado, wasabi and toasted seeds make each mouthful unique. Somewhat sad to finish the last of it, I would eat this meal every day, it was that good.
Nutritionally this is the perfect meal with the highest quality protein, EFA (the good fats) and healthy greens. FASTfood here at WMMCO means table-ready deliciousness in minutes, not drive-thru-out-of-a-bag-junk. Keep a keen eye out for leftovers in your refrigerator that can easily shift gears into high performance nutrition for you and your family, its a whole new feeling of triumph when you do.
What a difference a minute can make. Take the time to create a beautiful plating for you and your family. Look that vibrant plate in the face and enjoy what you see looking back at you. If you noticed my treasured chopsticks, those were a gift from my brother when I was 14 years old, brought back from Vietnam where he served in the Marine Corp. They make a meal more special and somehow more flavorful – perhaps because chopsticks set a different pace that buys us time to notice tastes and textures. Give it a try.
If you’ve never seared a steak like this before, rest assured its easier than eggs in the morning. Begin with at least a one-inch thick ahi tuna steak to achieve the seared consistency its famous for. Liberally sprinkle a sesame seed spice mix on both sides patting down a bit into the meat. Used here was Toasted Sesame Ginger Seasoning Blend from Victoria Gourmet. In a very hot cast iron skillet, drop 2 teaspoons of extra-virgin coconut oil (avocado and sesame oil, or EVOO work fine). Add the steak right on top; you should hear that unmistakable sizzle.
Sear only until brown on the outside and still rosy pink on the inside about 2-3 minutes. Gently turn the steak over to sear the other side for an additional 2-3 minutes. Transfer it immediately and loosely tuck a foil tent around the plate to let it rest for about five minutes. As with other meats, the juices redistribute for a moist tender cut. Carve the steak into generous slices just before serving with sides of wasabi and pickled ginger. When purchasing your steak, anticipate plenty of leftovers for this next day killer salad.
- Seared ahi tuna steak, chilled overnight
- Fresh spinach, thoroughly washed and dried
- Avocado sliced lengthwise
- Wasabi (I used Wasabi horseradish)
- 5-seed spice mix (I like Victoria Gourmet Toasted Sesame Ginger)
- Carve the chilled ahi tuna into generous quarter-inch slices
- Plate the spinach first, arranging 3-4 slices of tuna on top
- Arrange avocado slices with a spritz of wasabi
- Sprinkle with 5-seed spice mix
- Sit, enjoy.