April 13, 2011

Ahi Tuna Steaks & Salad with Orange Vinaigrette

This was a new dish I have been impatiently waiting to make! Unfortunately it was raining, so I was not able to use the grill. Instead, I cooked the steaks in the oven on the Broil setting. I created the marinade (below) and allowed the steaks to marinate a few hours before cooking. The flavor was unbelievable.

MARINADE INGREDIENTS (for 3 steaks):
  • 1/3 cup soy sauce
  • 1/3 cup teriyaki sauce
  • 1/3 cup Asian Sesame dressing (Kraft)
  • ½ cup fresh lemon juice
  • 6 cloves of garlic, crushed (2 for each steak)
  • 2 tablespoons Sesame Oil
  • 4 tablespoons EVOO
  • Salt and Pepper to taste
DIRECTIONS:
  1. Turn oven to Broil setting.
  2. Place steaks on a broiler pan and set on the top rack in the oven.
  3. Cook each side for 3-4 minutes.

I served the Ahi Tuna Steaks with salad and an Orange Vinaigrette I created.

INGREDIENTS to whisk together (makes ½ cup):
  • Juice of ½ of an orange (+ some zest)
  • 1 tablespoon Balsamic Vinegar
  • 1 tablespoon Red Wine Vinegar
  • 6 tablespoons EVOO
  • Salt and Pepper to taste

This dish paired perfectly with Keswick Vineyard's 2009 Viognier Reserve.

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