It Smells in Here

by sara on January 16, 2011

Oh man.  Ahi tuna and veggie stir fry got conquered tonight at the Casa de Foodgarbl.  I found this recipe on the Bakin’ and Eggs blog and it looked simple enough for a kitchen n00b like me to handle.  Result?  Simple.  Awesome.  And now the entire apartment smells delicious.  Let’s get started.

First, marinate your tuna steaks in a few tablespoons of soy sauce for 30 minutes at room temperature.

Now, put together your wasabi aioli using wasabi powder that you probably already have in your cupboard next to the toasted sesame seeds and pumpkin pie spice, like we did.  Mix 1 tbsp of powder with 1 tbsp of water and 1/4 cup of mayo.

It should look like this.  Put that bad boy in the fridge for 30 minutes.

Meanwhile cut up all of your veggies you intend to use with your stir fry.  I used red bell pepper, zucchini, onion and sugar snap peas.  I also grated 1 tbsp of fresh ginger and we already had minced garlic on hand.

Stir frying is all about speed and order of things cooked.  That’s what she said.  No she didn’t say that.  You don’t want to burn your garlic or overcook your veggies.  I added 1 1/2 tbsps of Asian Stir Fry oil (racist) to a medium-high hot wok then tossed in the grated ginger and minced garlic.

After about 20 seconds I dumped in the onion and bell pepper.

Stir that around for about 3 minutes and then add the zucchini and sugar snap peas.  Start heating up a stainless steel pan on medium-high heat on another burner for the tuna steaks.

At this point I added a drizzle of Ponzu sauce, a couple sprinkles of soy sauce and some red pepper flakes.  Keep stirring for another 2-3 minutes (taste one to make sure it is cooked through but still remains crisp).

Remove the wok from the heat and let sit while you cook the tuna steaks.

***FOODGARBL TIP PAY ATTENTION YOU’LL LOVE ME FOR THIS!  Do not use olive oil when cooking tuna steaks on high heat.  It will smoke up the kitchen because its smoke point is really low.  I learned this the hard way and nearly peed my pants when it started smoking.  Tonight I used vegetable oil but you could also use sesame oil.  Also, using a stainless steel pan (rather than non-stick) helps you get a nice sear on the tuna steak.  Every day you visit Foodgarbl you learn something that will change your life.  ***

Where were we?  Add 1/2 tbsp of vegetable oil to the pan and let it get hot for a few seconds.  Add the tuna steak to the pan and let it sit for 45 seconds.  Don’t touch it.  You’re going to want to touch it.  It’s like a puppy in a pet store.  But don’t.

Do the 45 second tuna sear dance.

Here is what it should look like on both sides when done.  If you’re a champion.  If you messed up, maybe Walgreen’s is hiring?

The inside of the steak should remain rare and look pink.

Top the tuna with the wasabi aioli and dish up some of the veggies on the side.  Top the veggies with some toasted sesame seeds if you have them.

The tuna melts in your mouth and the aioli gives it a nice punch.  The veggies were perfectly crisp and tasted like heaven.  Recreate this dish at your home if you know whats good for you.  And, take time to thank Jen who gave us such a great recipe.  Thank you Jen.

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{ 4 comments… read them below or add one }

Janice January 17, 2011 at 10:13 am

Nice garbl, I like it! The recipe looks easy enough but I’m not sure I can handle it. It is pathetic that we don’t have a wok? I need to buy one. The last one we had rusted up cuz I’m a n00b and I don’t know how to clean woks.


Janice January 17, 2011 at 10:13 am

I bet it smells like ass in your house too – Asian food always leaves eau de ass in the house.


Serene January 17, 2011 at 4:15 pm

*** Foodgarbl has changed your life in so many wonderful ways! ***


Jen January 17, 2011 at 8:49 pm

Yuuummmm…your tuna looks perfect!


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