Hibachi Tuna Steaks and Stir-fry

Hibachi Tuna Steaks and Stir-fry

So I was feeling like something light and refreshing the other day; I had not been eating well so something lean and green was in order. After pondering awhile I came to one of my favorites, tuna steak. Wanting a change of pace, I decided to go an Asian route in its preparation. I did a simple lemon, vinegar, and sea salt marinade for the tuna and a spicy sweet sake flavored stir fry.

Hibachi Tuna Steaks

• In a bowl combine the following:
• ¼ cup rice vinegar
• 1 lemon juiced
• 2 teaspoons of sea salt
• 1 teaspoon black pepper
• Cover two to three tuna steaks in marinade and let stand 24 hours covered in the refrigerator. Use a glass pan, not aluminum, the acid will react with the pan producing off metallic notes.
• Sear on high heat on grill, and serve hot.

Stir-fry

• 3-4 hot peppers, choose the peppers according to how hot you like your food
• 1 large sweet bell pepper, diced
• Mushrooms
• ¼ cup fresh bamboo shoots
• Edible pod peas
• Sweet cooking sake
• Sesame oil
• ¼ cup slivered almonds
• 2 table spoons sesame seeds
• Ginger
• Garlic
• Salt, dash
• Coat hot peppers in sesame oil, and place on grill on medium heat. Turning occasionally, heat until pepper begins to shrivel and brown.
• In a large wok or pan heat several table spoons of sesame oil. Add almonds, sesame seeds, bamboo shoots, sprinkle with ginger and garlic. Cut roasted hot peppers and add to mixture. As the seeds and nuts start to fry, add mushrooms, diced sweet pepper, and peas. Add approximately two table spoons sweet cooking sake. Heat until vegetables turn color, but are still slightly crisp. Serve over rice or rice noodles.