I’ve never made Tuna this way, but I’ve had a couple of versions of chicken satay that tastes like this dish. I’m still struggling to stay meat free, but I def had a Double Cheeseburger on Sunday. I couldn’t help myself. I came home only to drown myself in Broccoli and Spinach.
Staying Meat free will only work if I get up and cook something that’s a little more exciting than plain ole Lemon Tilapia. I’ve been reading up on tilapia and I’ve decided that unless it’s wild caught I won’t be eating the farm raised version. I found these wild caught tuna medallions that I cut into chunks from another recipe from Eat This, Not That. If you’re not convinced to buy this book the recipe is below. It’s topped with a coconut milk based peanut sauce that reminds me of the sauce they give you at Japanese Steakhouses. I love that sauce, but who knows what’s in it. This sauce, I know what is in there. I also used Aminos again instead of Soy sauce and it was amazing. I ended up making these for lunch for work, I ended up eating it all before I could pack it up for lunch, which wasn’t really productive.
1/2 Tbsp peanut or vegetable oil
1 Tbsp minced fresh ginger
1 clove garlic, minced
2 Tbsp peanut butter
1 cup light coconut milk
1/2 Tbsp low-sodium soy sauce (I used Braggs Liquid Aminos)
Juice of 1 lime
1 tsp sriracha or other hot sauce
1 lb ahi tuna, cut into 8 long pieces
How to Make It:
*Soak 8 wooden skewers in cold water for at least 20 minutes.
*Heat the oil in a medium saucepan over medium heat. Cook the ginger and garlic until lightly toasted, about 1 minute. Add the peanut butter, coconut milk, and soy sauce. Simmer on low heat for 10 minutes. Add the lime juice and sriracha and remove from the heat.
*Heat a grill or stovetop grill pan until hot. Thread each piece of tuna onto a skewer and brush all over with the sauce. Cook for 2 minutes per side, until charred on the outside but still pink in the center. Serve the skewers with the remaining sauce. (Source)
What have you cooked lately? Anything new or for the first time.