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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Crispy Orange-Ginger Chicken with Pickled Diakon & Carrots and Cucumber Kimchi

I’ve finally recovered from the holidays.  I had a wonderful holiday season, but I’ve been baked-out (in the culinary sense) and sick, and now I’m back in the game!

I made this meal last night.  The idea started with craving some pickled carrots.  That might sound like an odd craving, but they are quite tasty if you haven’t had them.  Chicken was on sale at the grocery store, and I love an orange-ginger glaze on chicken when I’m going Asian.  Cucumber Kimchi (oi sobagi) was sounding rather yummy, too.

I was cooking for Christina (my gf) and my mom.  The latter of whom can have a picky palate, particularly when it comes to vegetables and spice, so I’m often restricted in my options for dinner with her.  Naturally, I like to push her to try new things, though, which with this included the pickled veg.

Much to my surprise, my mom actually loved the dish, particularly the pickled bits!  That’s a rare result, and I do think this dish turned out quite well, so I think it’s a good one to share with you all after the holiday break.

With Cucumber Kimchi and pickled daikon & carrots

While at the grocery store, they actually had daikon radish, which I absolutely love pickled, so I picked that up, too.  Continue reading

Spinach Ricotta Stuffed Mushroom with Shrimp and a Smoky Red Pepper Sauce

I made this meal up as I went along.  I had been craving stuffed mushrooms, but the nice large portobello caps have been far too expensive at the grocery store.  Thankfully, I was able to get a pack of two big beautiful ones at Trader Joe’s for just over $2.

Mushrooms have such a great meaty texture that you could simply serve the stuffed mushroom with a salad without feeling like you were lacking a main dish.

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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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