And with one swoop of Mr Time, the weekend was gone! Did you accomplish major plans or maybe you just relaxed and tried to regain some sanity for Monday? Me...I ate ahi tuna and it was delicious!
This recipe seems a little tricky but I wouldn't try to pull a fast one on you guys. It's easy, healthy and the hardest part is the prep.
Once you have all of the toppings sliced and ready to go, then you can focus solely on cooking the ahi tuna because you really don't want to overcook it. Give it your maximum attention.
Try and buy the tuna fresh and not packaged although even that can be okay, I like to use the color as my guide. The older the ahi tuna gets, the darker it will look. A good fresh piece will look bright and crimson in color.
The fish doesn't need much love, rub it with some olive oil and season with salt and pepper. If you can't buy toasted sesame seeds, then toast your own by simply adding them to a pan and cooking over a medium heat making sure to move them around, they burn fast so be careful.
Roll the tuna in the seeds and then comes the fun part. Cook that fish for about two minutes on each side.
I like to watch the side of the tuna, that's where you'll see the how deep into tuna the heat is penetrating and you can use that as a guide to how rare you prefer to have it.
You can see from this photograph that I like my tuna on the rare side with that crunchy sesame crust around the edges. Once the ahi tuna is cooked, let it rest.
Each lettuce cup is filled with so many great flavors and once you take a bite, you just know that what you're eating is healthy and fresh.
Crunchy vegetables and cashews, savory onion and a some sweetness from the orange teriyaki sauce makes these easy to shovel into your mouth.
I ate three and could have squeezed in a few more.
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