Happy Friday team, another week done and dusted!
Seeing as I’m currently unable to fulfil my pledge of one newsletter a week, I’ve taken the wise decision of spacing it out to once every two weeks. There’s too much going on these next few months as I have taken on another job and my brain is still processing how to navigate both simultaneously. I haven’t had much time recently to put pen to paper, but don’t worry, you’ll probably get as many recipes just a little more spaced out.
I feel very grateful for these past weeks, things I’ve felt most grateful for are:
Spending quality time with Woody and Ash, as well as cousins, aunts who’ve been visiting. The bond you have with family is something really special.
Making new friends and feeling like an excited teenager about seeing them again.
Being able to walk Woody to school, walk to work, walk pretty much anywhere. it’s the best feeling ever not having to use the car.
Eating my delicious lunches most days at home, they almost always hit the spot. No one knows better than me knows what I feel like.
My life in Portugal, the weather, the people, the light, the nature, you name it, I love it.
And so my heart is so full that it’s left me with only a nibble of appetite. On top of that, the weather has truly been incredible and warm, making it irresistible to spend as much outside as possible.
So I’m sharing with 2 super quick but very very tasty, and also quite sexy tuna recipes. I would never ever choose tuna steak on a menu, I find cooked tuna to be bland and strong at the same time however raw tuna is another kettle of fish all together.
Both are perfect for a solo lunch or a sexy starter for one of your fancy dinners, it’s one those chameleon recipes that works for every occasion (except a babyshower…maybe).
Asian sesame tuna with avocado
Ingredients
Sushi-grade tuna
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon lime juice
1 teaspoon grated ginger
1 teaspoon honey
Salt and pepper to taste
2 tablespoons vegetable oil for searing
1 ripe avocado, sliced
Store bought fried onions
Salt to taste
Instructions:
Pat dry the tuna loin with paper towels. Season with salt and pepper. Spread sesame seeds on a plate. Roll the tuna loin in the sesame seeds, coating all sides evenly.
In a small bowl, whisk together soy sauce, sesame oil, lime juice, grated ginger, and honey to make the marinade.
Heat vegetable oil in a skillet over high heat. Sear the tuna loin for about 1 minute on each side, or until the sesame seeds are lightly toasted but the tuna remains rare in the center. Remove from the heat and slice the tuna thinly against the grain.
Drizzle the asian sauce over the place, arrange the avocado slices, top with the tuna slices, garnish with the fried onions and pickled ginger (optional).
Sicilian tuna crudo
Ingredients
Sushi grade tuna
Good quality olive oil
A handful of capers, roughly chopped
A handful of pitted olives, roughly chopped
A handful of shelled pistachios, roughly chopped
1/2 lemon
flaky salt
half an orange
Instructions
With a sharp nice slice your tuna against the grain in small slices and arrange the tuna on a plate as you like.
In a bowl mix together the capers, olives, pistachios
Pour over some really good quality extra virgin olive oil, so the tuna is almost swimming in the oil.
Distribute the olive, caper and pistachio over the plate evenly.
Squeeze the 1/2 lemon, grate the orange directly onto the plate
Finish with a good healthy pinch of flaky salt.
Treat yourself or your friends with these two recipes, they are both absolute winners.
Enjoy x