Pepper-Crusted Ahi Tuna
A twist on the wildly popular seared tuna dish of the early 2000’s, this recipe is both delicious and healthy. A rich source of omega-3 fatty acids, potassium, magnesium, iron and vitamin A this dish is sure to impress your guests while providing a powerhouse of essential nutrients.
To make this delicious and healthy dish, season the ahi with salt and pepper to taste. Then, coat the ahi with coarse ground black pepper. In a large saute pan, heat the oil until it begins to shimmer. Once the oil is hot, place the ahi in the pan. Carefully press the ahi into the oil and sear each side for a couple of minutes. The goal is to create a golden crust on the ahi without cooking it all the way through. If the ahi is not browning, the pan may not be hot enough.
After the ahi is seared, remove it from the pan and slice it against the grain. Toss the sliced ahi with the green bean saute and garnish with whole peppercorns and orange juice reduction. Then serve over a fresh salad and drizzle with the remaining dressing. This beautiful and flavorful dish is both healthy and quick to prepare. A great option for a busy weeknight dinner or hors d’oeuvre.
The combination of umami fermented black garlic, sweet sesame seeds, and a good dose of salt and pepper makes this dish a winner. It is sure to wow your family and guests. Best of all, it’s super easy to make at home.
Tuna is a versatile protein, so it goes well with a variety of side dishes and other ingredients. A smoky mushroom risotto, sauteed spinach, or a simple salad with a vinaigrette dressing would all pair nicely with this dish. Grilled veggies such as zucchini, bell peppers, and eggplant are also great options. And of course, any type of rice would make a nice accompaniment to the tuna.
To make this dish, first mix the crust ingredients in a bowl. Then, sprinkle both sides of the tuna filets with a generous coating of the mixture. For extra flavor, add a little garlic powder to the mixture. If desired, you can also use other seasonings such as thyme, onion powder, or fennel seed.
Once the tuna is coated, it’s time to sear it. Cook the tuna for a couple minutes on each side, until it’s cooked through and lightly browned. Then, serve it with the Korean dipping sauce on top. The tangy dipping sauce complements the sweetness of the sesame-crusted tuna perfectly. The whole dish is surprisingly quick and easy to prepare, so it’s ideal for a busy weeknight dinner.
Shrimp tacos are a fun twist on the typical fish or beef taco and they’re a great option for vegetarians too. You can use either corn or flour tortillas, and a variety of other toppings can make the dish even more unique. For example, grilled pineapple adds a subtle sweetness and the charred bits are a nice contrast to the savory shrimp. Black beans, a staple of Mexican cuisine, also work well with shrimp tacos. They offer a hearty, filling texture and their earthy flavor complements the shrimp. Salsa, with its fresh, tangy flavor, is another traditional taco accompaniment. If you want to turn up the heat, Tabasco sauce adds a bit of spicy, vinegary flavor that complements the grilled shrimp.
To make these shrimp tacos, combine the shrimp with olive oil, honey, salt, pepper, chili powder, cumin, smoked paprika, onion powder, and garlic powder in a bowl and toss well. Thread the shrimp on skewers (if using them) or cook them in a skillet over medium heat. Watch them closely because they cook quickly. When the shrimp are cooked through, remove them from the heat and let cool.
To assemble the tacos, place some of the slaw on a tortilla and top with a few pieces of shrimp and a drizzle of the sour cream cilantro sauce. The sauce can be made ahead of time and stored in the refrigerator, so it’s one less thing to do when you’re ready to eat.
Smoked Salmon Tacos
Smoked salmon is a versatile ingredient to add to tacos, pastas, soups and more. Its flavor is subtle, and the fish remains tender and flaky. These tacos are a quick, weeknight-friendly meal to make and will impress dinner guests.
To prepare the salmon, pat dry and evenly season with salt, pepper and Cajun spice. In a large skillet, heat oil over medium-high heat until hot but not smoking, then cook the salmon on each side for 3 to 4 minutes or until fully cooked and flakes easily with a fork.
While the salmon cooks, make the smoked tomato salsa. To do this, preheat the oven to 450°F. Line a baking sheet with aluminum foil lightly sprayed with cooking spray for easy clean-up. Place the tomatoes, onion and jalapeno in a bowl, then drizzle with the olive oil, salt and paprika. Mix well, then set aside.
To assemble the tacos, spoon about 1 tablespoon of the seasoned red onion mixture and 2 pieces of the smoked salmon onto each tortilla. Top with the avocado salsa, and serve with extra lime wedges on the side. This recipe is also great to bring to a barbecue or potluck and makes a great lunch to enjoy at work. Leftovers can be gently reheated on a rimmed baking sheet in the oven or in a covered skillet over medium-low heat.