As much as I love going out to eat and trying new restaurants, there’s something about Valentine’s Day that makes me want to turn my back on every prix-fixe menu and hole up inside my house for a cozy meal with my family. There are only so many bacon-wrapped filets or chocolate lava cakes that one amorous couple can handle!
So, I set to work coming up with a Valentine’s menu that includes some of our favorite flavors. The appetizer? That’s not a hard one in our house. It’s a given that it will involve smoked salmon or Brie cheese.
And then the entree…what to do, what to do.
Since we like to keep things light around here, a simply prepared seafood dish with colorful veggies seemed to fit the bill. Ahi tuna is something I typically reserve for a “restaurant only” meal. But, come on! This is Valentine’s Day we’re talking about. And, if you like your tuna rare (all of you sushi lovers out there), this takes mere minutes to make.
All you need is 15 minutes of marinating time and about 3 minutes for cooking. You want to avoid marinating the fish for longer than 15 minutes, otherwise the lime juice in the marinade will “cook” the tuna, much like ceviche.
- 1 tablespoon fresh lime juice
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 (1-inch) piece fresh ginger, sliced
- 2 (6 ounces each) fresh ahi tuna steaks, about 1-inch each
- ½ teaspoon ground pepper
- 1 green onion, thinly sliced
- In a small bowl, whisk together the fresh lime juice, soy sauce and sesame oil. Pour the mixture into a large resealable plastic bag. Add the ginger slices.
- Season the ahi tuna steaks with pepper, transfer to the bag and seal the bag and marinate for 15 minutes. Take care not to marinate for any longer, otherwise the fish will start to "cook" in the marinade.
- Transfer the marinade to a medium glass bowl and microwave for 1 minute.
- Heat an oiled grill or grill pan over medium-high heat. Sear the fish until the desired degree of doneness is reached, about 2 minutes per side.
- Thinly slice the ahi. Garnish with green onions and serve with the heated marinade.