Wednesday, June 22, 2016

Ahi Tuna Lettuce Cups

Summer. Oh how I anxiously await yuor arrival, and then the moment you appear, how I despise you. As an Arizona native, you would think that I have grown accustomed to the 115+ degree summers here. Fun fact, I have not. While I agree to accept it (because let's face it, Arizona rocks), I will never "get used" to burning myself on my seatbelt, not being able to walk outside in my bare feet, or check the mail without blistering my poor fingertips. With being said, I have been finding it rather hard to get inspired in the kitchen, because, well, everything is so damn hot. And not in the deliciously spicy kinda way. I have found some great non-oven, non-grill recipes for the summer, and this is one of them. Lightly seared ahi tuna, just a couple of minutes on the stove, and all fresh, crisp toppings make for a perfect summer meal, complete with a kick-ass wasabi vinaigrette on top. So what are you waiting for? Hike up the a/c and get to cookin'!

Ahi Tuna Lettuce Cups

  • 1 lb. sushi grade ahi tuna
  • 2 tbsp. olive oil
  • 2 tbsp. toasted sesame seeds
  • salt and pepper to taste
  • 10 butter lettuce cups
  • 1 large carrot, cut into matchsticks
  • 1/2 cucumber, halved then sliced
  • 1 avocado, pitted and thinly sliced
  • 1/3 cup shelled edamame
  • 1 green onion, sliced
  • 1/2 cup chopped cashews
Wasabi Vinaigrette:
  • 1 tsp. wasabi paste
  • 1 tbsp. soy sauce
  • 2 tbsp. white wine vinegar
  • 1 tsp. grated fresh ginger
  • 1 tbsp. oil

In a medium bowl, whisk together the vinaigrette ingredients and place in the fridge until the lettuce cups are ready to be served.

Heat 1 tbsp. olive oil in a non-stick skillet over medium-high. Rub the other tbsp. of oil on both of the sides of the tuna, then season with salt and pepper. Press the sesame seeds firmly onto both sides of the tuna. Sear the tuna on one side for 2 minutes before flipping to the other side for another 2 minutes. Remove from the heat and allow to rest for a couple of minutes before slicing.

To prepare the cups, place some sliced carrots, cucumber, and avocado into each lettuce leaf. Top with a slice of tuna, some edamame, green onion sliced, and chopped cashews. Serve with the wasabi vinaigrette. 

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