It Needs More Ginger
Since January 1, I’ve tried to do #onebravething every day. Today’s brave thing? Posting a ridiculous pic of me out for everyone to see. Credit to Rei for this delightful photo. You look magnificent, Mother. And it’s all thanks to my superhuman photographing powers. You’re welcome.
I didn’t take many pictures of dinner last night largely because I thought it was a complete and total experiment but Rei wanted to capture what we did so that we can remember it for next time. It was pretty good but could use some refinement.
What did we make? We did seared sesame encrusted ahi tuna steaks over noodles with a ginger/citrus/miso sauce. We were inspired by a few different recipes (including this one) with quite a bit of improvisation. More precisely, you were inspired by a few recipes, I was dragged along for the ride, and we collectively ignored any and all directions because we are those people.
I started by marinating the tuna steaks in some sesame oil, lemon juice, soy sauce, and black pepper.
We brought a pot of water to boil for the noodles. As that came to boil we worked on the ginger, miso, and cilantro sauce. Rei chopped up some shallots and ginger while I heated some sesame oil in a pan. We added both of these to the pan and cooked for a few minutes.
In a separate bowl, we squeezed in some fresh orange juice, chicken stock, and rice vinegar. We added this to the pan with the ginger to reduce. It got too thick so we added some more chicken stock and decided it needed garlic so we added some grated garlic. Then we tasted it and probably changed it some more.
We added in some white miso, scallions, and some chopped cilantro, heated for a bit, and poured it into a bowl. This is what was left after tossing some with the first batch of noodles. It was really good.
I rolled the marinated tuna in sesame seeds and put into a pan heated with a little canola oil and some sesame oil. Rei seared on each side for a short period of time. It was a little underdone but we were nervous about overcooking after the last time we made ahi tuna steaks.
We cooked up the noodles (I really wanted soba noodles but our local market didn’t have any), drained them and then tossed them in the sauce.
We split the noodles between the two bowls, sliced up the tuna, and put it on top of the noodles.
After the tuna was cooked, we added the marinade to the pan, heated it up to cook off the things that can kill us, and poured it over the top of the tuna and noodles. Although let’s be real, there are worse ways to go.
This is not a flavor profile we have a lot of experience with but I plan to change that up soon. There is a dish that I have in mind that I am trying to get to. It may take a while (and a flight on United) to get to it but I am nothing if not persistent and tenacious. I’m less emotionally invested in this exact dish, but the journey is fun and lined with good food, so I am in support of this endeavor.
We had artichokes as our second course which we didn’t capture on film but that counted as out vegetable. Then I crawled into bed to read a book.
Rei, what did you think of this meal? It was pretty easy but I think it needed more ginger.
I really enjoyed this meal. Yeah, the tuna was underdone (better under than over in my opinion), and the sauce could have used some more ginger or other flavors to lighten and brighten it a bit, but it was a great first foray (second if you count the overcooked tuna from a while ago) into this palate. I am here for it. I heckin love these flavor combos!
I have to say, though, it’s not good the second day and cold. That’s what I did for the day after’s lunch, and it was mediocre at best. 3/10 would not recommend unless you are really in a rush in the morning and can’t pack anything else for lunch. Then and only then may you proceed with caution.
Speaking of packing lunches, I’m pretty tired and probably heading to bed soon. Yes, I know it’s barely 8pm, but if you were to guess how many fucks I give, I can already tell you that you’re overestimating me.
Good night, y’all!
Rei and Terri
