Seared Tuna Steak Wrapped in Seaweed

Has January been flying by or what?
Spring semester is starting this Monday for me.  Yikes!  Although, I’m actually pretty excited since I’ll be graduating!

Did everyone have a fun, food-filled lunar new year?  We cooked up a Vietnamese spread for dinner… with PLENTY of leftovers.  I’ll be sure to post about it.

Onto this post’s meal, though.

I saw some beautiful tuna steaks at the store and just had to have them!

I love seaweed paper (nori), either on sushi or as a snack.  It’s great that Trader Joe’s jumped on the bandwagon with roasted seaweed snacks so that I don’t have to go to the Asian markets to get it.  Delicious!

For sushi, however, you want to get the sheets of seaweed paper, not the small snack-size.  Now, this dish isn’t sushi, of course, but it’s the same concept with rolling in nori.

As you can see, there are a few components to this dish, including a couple of fun sauces.  I also served the dish with some brown rice and shredded sautéed zucchini.  Feel free to use white rice and whatever veggie you like.  I just had zucchini I needed to use up.

Once you get the rice cooking (rice cookers are a wonderful thing), get started with the sauces.

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Panko-Encrusted Tilapia with Ribboned Asparagus Salad

This is another meal that’s on the quick and easy side.

I chose tilapia for my fish because it is affordable and mild.  I often buy swai for the same reason.  Check it out next time you’re at the store if you haven’t heard of it.  It’s only $3.99/lb around me, even for the version stuffed with a lobster and crab mix.

I usually cook my fish bare with some seasoning, but we’ve been eating a lot of fish lately, so it was time for a change-up.  Panko is much lighter and crispier than ordinary bread crumbs; it makes a big difference.

I also wanted to do something different with the asparagus I had bought.  I ordinarily cook the spears whole on a cast iron grill pan (which is fantastic, by the way).

I served the dish with a chipotle-sriracha mayo.

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