It has been really some time given that I have posted a recipe.  My perform has gotten much more hectic and my household and main site have gotten all my focus in my spare time.
I have a backlog of delicious recipes to post…many pictures to type by means of, elements to type up and share.  I will start with one particular of our family favorites: seared ahi tuna.  I acquire sashimi grade tuna steaks frozen from a nearby gourmet shop that also takes place to have an on the web presence - TKgourmet.com.  I prefer the Yellowfin Saku AAA Grade Tuna Loins – scrumptious.  My Ahi Poke salad recipe used this tuna raw and it was scrumptious.
What you will want:
sushi-grade tuna steak(s)
1 tablespoon sesame seeds
one/four cup lowered sodium soy sauce
1 teaspoon sesame oil
juice from half a lime (too much lime juice and the tuna will “cook” mire like a ceviche)
salt and pepper to taste
I cheat on the lime juice and use frozen fresh lime juice as you can see in the photo under.  Mix all of the over in a bowl.  Pour on a shallow plate and roll the tuna in the mixture.
Heat up your pan to a medium-high temperature ahead of putting the tuna on.  I dump the tuna, sauce and all in the pan.  Cook about 5 minutes, depending on how pink you want the tuna.  Since this was a substantial top quality piece, I let it remain fairly red.
For the salad I picked fresh spinach and kale from my garden.  Chopped up some warm bacon and cucumbers.  Delicious.