Sometimes, I can cook.

Menu Tonight:

Samurai Magic Tuna

Publix California Rolls.


Samurai Magic Tuna (named because I wasn't sure how to cook tuna at first, and asked Stephanie a question about "treatment" just to make sure that they didn't put anything special on it to make it raw-edible...Samurai Magic.)

Started with a Yellowfin Tuna Steak.

Dipping Sauce/Marinade:

Measurements all by ear and by taste. but will be approximated.

Wasabi mustard (in with the condiments, however wasabi paste would have been preferred.) (aprx 1.5 tbsb)
Soy Sauce (2 tsp?)
Rice Wine Vinegar (a small splash)
Sesame Oil (1/2 tsp, maybe a bit more)
Chopped up some Pickled Ginger (from a jar) as fine as i could and added a splash of the pickling liquid.
mix. Should be a nice consistency, not too thick not too thin. Runny is bad. If you want to know how to thicken it....don't ask me coz i have no idea.


Take your tuna and coat all sides with anywhere from 1/4--1/2 of the sauce.

Take it out to the grill....stove...wherever.

PREHEAT the pan on Med-high that has been coated w. sesame oil. Put down the tuna steak and sear 1 minute each side. then Wa-La

Slice the tuna, plate it, drizzle with sauce, garnish w/ a little pickled ginger and put the rest of your sauce in a bowl.

WHEE.

I can haz skillz.


And btw yes I'm proud because I cannot cook 90 percent of the time.

*heart*