Fun Fearless Foodie

My new favorite food magazine at the moment has to be Food Network Magazine.  It has everything from facts about your favorite chef’s and tv show’s, must have gadgets and tools, recipes for the weeknight and weekend, plus monthly challenges that encourage reader’s to get involved and share their results.  The last page of each issue feature’s the Secret Ingredient Challenge, a la Iron Chef, and ask’s reader’s to submit a unique and inventive recipe featuring the secret ingredient.

A few week’s ago I was driving back from Charlotte, North Carolina with my best friend Julie and she was reading FNM aloud to keep me entertained during the 8 hour drive.  When she read out that this month’s secret ingredient was peanuts I was instantly intrigued and since I had so much time on my hand’s the brainstorming session began.  Peanuts themselves may not seem that unique, they find a way into so many dishes in some form, but I was determined to come up with a way to incorporate their flavor in an unexpected way.  The first thing I think about when I think peanuts is the classic PB&J.  There is something so comforting and soothing about this classic sandwich that always brings a smile to my face.  Now my brain was running, how can I incorporate the flavors of a PB&J into a unique dish?  Dessert seemed too easy and wouldn’t make me stand out, so I started to think savory.

The recipe I decided on was a play on the PB&J with an Asian twist.  Yellowfin Tuna Steaks were on sale at my local grocer and the birth of Peanut Crusted Ahi Tuna with a Strawberry Soy Glaze was born.  I marinated the tuna steak in a simple peanut and ginger dressing and coated it in a chopped peanut and cornmeal mixture to create the perfect crispy crunchy crust with just the right amount of peanut flavor.  Adding the jelly component was easy too.  I simply reduced some strawberry jam, soy sauce, and water to create a smooth glaze that beautifully coated each slice of seared tuna and added the perfect sweet and salty balance to the dish.  Not one to waste anything, I reserved some extra dressing and added it to mixed greens to make a delicious bed for the tuna.

This dish turned out to be so simple, fresh, healthy and delicious that regardless if I win or lose will be one I make again.  Plus, it was just as good if not better than it’s restaurant equivalent and half the price!  Thank you Food Network for inspiring me to try something new!

Peanut Crusted Ahi Tuna with a Strawberry Soy Glaze

Makes one main course, or 2 small plates

Note: If you have never had seared ahi tuna before, please know that it is supposed to be served raw or rare.  The only point of the cooking process is to give it a nice sear on the outside, but you want the center to be cold.  If it is a quality piece of fish then it will not smell fishy at all and is safe to consume.

Ingredients

Tuna

• 1 5.75 ounce yellowfin tuna steak
• 1/4 cup peanuts (dry, unsalted)
• 2 tsp corn meal
• sea salt

Dressing/Marinade

• 2 tbsp low sodium soy sauce
• 2 tbsp peanut oil
• 2 garlic cloves, minced
• 2 tsp grated ginger
• 1/4 cup lime juice
• 2 tsp peanut butter

Glaze

• 2 tbsp soy sauce
• 2 tbsp plus 1 tsp strawberry jam
• 1/4 cup water

Mixed Greens

• As much or as little you like, I used a mixture of spinach, arugula and baby romaine.

Directions

1. Prepare the marinade by whisking all ingredients in a small bowl until fully emulsified.  Pour half of the marinade over the tuna steak and coat both sides.  Place in fridge and let marinate for at least one hour.  Reserve the rest for the mixed greens.
2. In the bowl of a food processor (a small one if you have it) pulse the peanuts and cornmeal until the peanuts are minced.  You want them to be crunchy so don’t grind to be too fine. Reserve.
3. To make the glaze, add the soy sauce, strawberry jam and water into a small saucepan.  Bring the mixture to a boil over medium high heat until large bubbles start to form.  Reduce the heat to medium low and continue to simmer until it has reduced by half and coats the back of a spoon (about 10-12 minutes). Remove from heat and pour the mixture into a small bowl to cool.  Once cooled, add to a squeeze bottle (if you have one) or do what I did and put it in a ziplock bag and cut off a small piece of one corner to pour onto the tuna when you are ready.
4. Remove the tuna from the fridge and coat all sides in the peanut mixture.  Heat a non-stick skillet over medium high heat.  When the pan is hot, add the tuna and sear on all sides for 1 1/2 minutes each, ensuring that the peanuts don’t burn.  Remove from the pan and let rest on a cutting board.  Slice the tuna into thin slices for plating.
5. Mix the greens with reserved dressing and place in the center of the plate.  Plate the tuna slices around the greens and sprinkle with seat salt.  Drizzle with the glaze.  Use the reserved peanuts that fell off the tuna when cutting to top on the salad.
6. If using as main course, serve with steamed brown rice drizzled with extra glaze and chopped peanuts.

Here’s hoping my recipe is a winner!  Want to give this challenge a try? Pick up the latest issue of FNM at your local grocer or bookstore and take a stab at cooking with peanut’s.  Please share your submitted recipes with me, I’d love to hear what others are up to.