Tuna sesame seeds and balsamic reduction Tuna with sesame seeds & balsamic reduction

Tuna with sesame seeds & balsamic reduction

August 14th

Ahi tuna, yellow fin, whatever–just make sure it’s fresh.

Dip the steaks–not too thinly cut–in olive oil and then sprinkle with sea salt, coarse ground black pepper and smear with crushed garlic or sprinkle with garlic powder for a lighter taste.

Dip pieces into black and white sesame seeds…press down so they adhere….

Heat coated grill (olive oil, or some butter–but remember this tends to burn easily!) very hot and toss the tuna steaks on—press down firmly on the steaks once per side and still on a high flame, flip them and continue cooking for 2 minutes on high. This will give you a pink center or medium prepared steak. If you want it more red or less pink, guess what, folks, you adjust the flame and keep the rarer pieces on for less time, the more well done pieces a little longer on the flame…nor genius or Ph. D. stuff here!

Make a balsamic reduction (you can do this while the fish is grilling). Pour 1/2 cup at least into a stainless steel cooking pot and put it on high flame till you gt the thickness and consistency you want. Then when fish is cooked, pour a dash of this reduction on top of the tuna and then swirl it all around the plate–you’ll think several things at once when you see this:

1. you have died and gone to heaven
2. you’re in a fancy restaurant, not your very own humble kitchen.
3. Aha! my husband’s going to know I’ve been cheating on him and going to posh places

Cancel that last…dying young and going to Hades in a jet plane ain’t all it’s cracked up to be. Ask
James Dean

Serve the tuna with healthy veggies like steamed broccoli and/or smashed and mashed garlic potatoes! (Remember garlic fights against cholesterol and is natural and it also helps keep the blood pressure down when combined with Niacin–ask your doctor–I josh you not.)