OK so HONEY it is, the secret ingredient in this weeks challenge. I made an appetizer and drink incorporating the main ingredient. One that would have Charlie Starkist standing up on his hind flippers doing the cabbage patch dance if only his fins would allow.
Here they are: Yellowfin Tuna with a honey, ginger, wasabi glaze and a Honey Rosemary Martini…it really couldn’t have gotten much better than this! We are tempted to do this again tomorrow!!!!
Honey, this ain’t your Charlie Starkist kinda Tuna!
2 yellowfin tuna steaks
1/3 cup of raw local honey
1 teaspoon dry asian (yellow) mustard
2 Tablespoons Minced Ginger
1 inch squeeze of Wasabi Paste
1 tablespoon (plus enough to rub steaks) sesame oil
1 tablespoon of white sesame seeds mixed with ½ teaspoon of seasalt
Rub outside of steaks with sesame oil. Heat 1 tablespoon of sesame oil in a cast iron frying pan. Heat on high until it starts to smoke slightly. Add Steaks and sear for 1 minute and 30 seconds each side. Steaks will sear slightly. Do NOT overcook. Take out of pan, place on a small platter and baste with ½ of the honey glaze. Put in the freezer for 20 minutes. Remove from freezer and slice thinly across the grain. Baste with the other half of the honey glaze and sprinkle with sea salt sesame seed mix. Put in the refrigerator until completely chilled. While Tuna is chilling make dipping sauce.
¼ cup of sour cream
1 tablespoon of minced ginger paste
3 tablespoons Ginger salad dressing (the one I used was Naturally Fresh brand in the produce isle refrigerated section)
1 teaspoon soy sauce
Mix all ingredients together and refrigerate until well chilled.
Honey Rosemary Martini
Rim glass with small amount of honey, dredge in a mixture of honey powder (Savory Spice brand) and vanilla sugar. Put small amount of honey in the bottom of the glass.
In a cocktail shaker put 4 ice cubes, 2 shots of gin, juice from half a lemon and ¼ cup or more if needed of a simple syrup that has been infused with rosemary. Shake well and fill ice cold rimmed glasses ½ way. Fill the glass to the top with a brut champagne. Garnish with a sprig of rosemary wrapped in a lemon rind.
You can’t stop at just one of these and will want to make them all night!