Wow, it's a new record - posts two days in a row!
We love fish and would eat it more often, but around here it's very, very expensive - usually $12 per pound or more. When it was just the two of us eating it, no big deal, but with 2 growing boys eating adult or near adult-sized portions, it's really hard to spend that kind of money. Most of the time we're stuck with salmon and tilapia, but I can also find pretty decent tuna for about $9-$10 per pound. Still pretty pricey, but I get so tired of not eating fish, so I splurge once in a while. It's a shame, really - we like fish and it's so healthful...........sigh.
When I started looking for a recipe for the tuna, I knew I wanted Asian flavors. I came upon this recipe from Cooking Light and it jumped out at me. This recipe is very easy to put together and very flavorful. The seasonings on the tuna give it a nice kick and while the sauce has its own kick, it also has a nice contrasting coolness from the sour cream and mayonnaise.
I served it with mushrooms and onions that I roasted in a mixture of sherry, soy sauce, salt and pepper - these turned out very nicely and I liked that it freed up my stove for making the spinach. I used the basics of this spinach recipe, substituting sesame oil for the olive oil. Add a side of plain white rice and you have a simple but elegant and delicious meal with relatively little fuss.
The only thing I didn't like about this recipe? The name. The official name is Tuna "London Broil" with Wasabi Cream. I don't get it......................
