Kosher Food and Drink

Here’s another recipe which seems intimidating but is fairly easy. It will also wow your friends and family. And, more importantly, it’s super healthy and delicious. It’s a perfect lunch or dinner for the Nine Days.

So much of our standard fare is brown and boring. This is colorful and vibrant and the list of additions for this dish are endless. Add whatever you want or whatever you have on hand. I love to add a sweet fruit element such as strawberry or mango.

Ahi tuna steaks are relatively easy to find. As it pertains to kosher (the word is indeed in the name of our website, kosherfoodanddrink.com), organizations such as the CRC say tuna must be purchased with skin on — or as you will see in kosher supermarkets, with a small piece of attached skin — or from a reliable kosher fishmonger. Keep your vacuum sealed tuna steak frozen until shortly before use and only begin to thaw it in cold water. It should not take more than 15-20 minutes to get thawed enough for this recipe sitting in cold water.

Pan Seared Ahi Tuna

Equipment:

• Skillet
• Ziploc bag

Ingredients:

• One frozen then mostly thawed tuna steak (see note above)
• 1 Tbsp soy sauce
• 1/2 Tbsp sesame oil
• 1 tsp Mirin (optional)
• Everything seasoning to coat both sides
• 1 Tbsp High-heat oil of your preference (e.g. Canola)

Instructions

1. Place the ahi tuna inside Ziploc bag
2. Mix the soy sauce and sesame oil (and optional mirin) in a bowl and pour over the ahi tuna in the Ziploc. Turn in over to make sure to coat both sides
3. Marinate for 15 minutes.
4. Preheat skillet until very hot 
5. Remove tuna steak and coat both sides with everything seasoning
6. Add the oil to the hot pan. Sear the tuna for about 1 minute on each side, gently turning midway through with tongs
7. Remove to a cutting board. Allow to cool slightly and then slice into slices

Peanut Ginger Sesame Drizzle

Ingredients:

• 1/4 cup natural peanut butter
• 1 Tbsp soy sauce or coconut aminos
• 1 Tbsp seasoned rice vinegar
• 2 Tbsp fresh lime juice
• 1 tsp fresh minced ginger
• 1 tsp sesame oil
• 1 tsp minced garlic
• 1/4 tsp red pepper flakes 
• 1/4 tsp cayenne pepper
• ¼ cup hot water 

Instructions:

1. Combine peanut butter, soy sauce, rice vinegar, lime juice, ginger, sesame oil, garlic, crushed red pepper flakes, and cayenne pepper until smooth.
2. Add water slowly and continue mixing.

Poke Bowl

Ingredients (for attached photo):

• 1/2 cup cooked brown sushi (short grain) rice
• 1/2 avocado
• 1 small Persian cucumber
• 4-5 radishes
• Half jalapeno, sliced on bias
• Half carrot, julienned
• Chopped green onions
• Lime to garnish
• Other options: Sprouts, cabbage, cilantro, mango, strawberry, romaine lettuce, or whatever floats your boat!

For the sushi rice:

• 1/2 cup brown sushi rice (I use Lundberg organic)
• 3/4 cup water
• pinch of salt
• 1 Tbsp seasoned rice vinegar

Instructions:

Brown Sushi Rice:

1. I do not rinse my sushi rice
2. Place the rice and the water in a pot, with a pinch of salt, cover and bring to simmer. Reduce heat and continue to cook for about 10 minutes until water is absorbed (or use a rice cooker, as I do here, I love these mini ones)
3. When the rice is ready, let it cool slightly, transfer into a glass bowl and pour the seasoned vinegar over the rice, and using a wooden or plastic spoon, mix it in lightly

Make the ahi tuna bowls:

1. Chop vegetables as desired.
2. Place rice on base of serving dish. Add your accoutrements as you want and layer the sliced tuna on top
3. Top with scallions (and toasted sesame seeds if you have) and lime to garnish
4. Drizzle peanut-ginger-sesame on top
5. Serve immediately