Have you ever been to a restaurant that changes their menu seasonally? Ever wonder why? While we are spoiled by a grocery store system that has the availability of every type of food at anytime, but this system also has drawbacks.
Not only does it disrupt life's natural cycles, but it prevents us from realizing that every season brings a new harvest. The benefits of eating food in season freshness, flavor and the highest amount of nutrients. This is not limited to fruits and vegetables, but also to fish, and meat.
Recently, I returned back to my home state of Connecticut for Father's Day Weekend. I went to my favorite local farm-to-table grocery store called Stew Leonards. In the case I spotted sushi grade Yellowfin Tuna Steaks. I just had to have them. Cooking for my family brings me so much joy. It also allows me to share recipes and techniques I have picked up during my career.
I'm sharing my recipe with you in case you're craving fish or want to cook something new.
Jack's Yellowfin Tuna Recipe
Ingredient List—
Yellowfin Tuna or Tuna Steak
Marinade—
2 Cloves of Garlic
Lime Ponzu Sauce
Soy Sauce with Light Sodium (or Soy Sauce Alternative like Coconut Aminos)
Maple Syrup
1 Lime
Black Pepper
Garnish—
Avocado
Black Sesame Seeds
Cilantro
Zest from the Lime
Sesame Oil
The Tuna Steaks will be large, use a sharp knife to portion them into smaller pieces for your guests.
Next, marinate the steaks in a container big enough for all the pieces of fish to lay flat.
Marinade Recipe:
Peel 2 cloves of Fresh Garlic — grate the garlic, or use a microplaner, which adds more spice
1/4 Cup of Ponzu Lime Sauce
1/8 Cup of Soy Sauce with Light Sodium (this can be substituted for GF Soy Sauce)
4 Tablespoons of Maple Syrup
Juice of 1 Lime
Add some Cracked Black Pepper to your liking
Let the Tuna sit in the marinade for at least an hour or two.
To finish the Tuna Steak off— take the steaks out of the marinade and prep the grill or a sear pan on the stove. A proper sear comes around 750 degrees. Lay the Tuna down for 10 seconds and then flip it over. You want the middle to be warm, but still nice and rare. If you like the middle more cooked through sear for 1-2 minutes on either side.
For garnish, I cut up fine slices of avocado, I sprinkled Black Sesame Seeds, a little Sesame Oil, with chopped up Cilantro and grated some Lime Zest. Once you are happy with the plate you are ready to serve this light, tasty, dynamic meal.
Note** Yellowfin Tuna is usually caught off the coast of Delaware— all year round. While some of the other types like Albacore is best from May until December. Here is a link from Seafari to read more about tuna types, locations and the best seasons for each.
Bon appetit!
Jack