Sesame seared Tuna with soy sauce

This dish can be made well ahead of time so that you don't need to stress last minute. Rather enjoy a glass of wine with the guests I would suggest. This recipe well be enough for 6 persons as a starter.

Ingredients;

Tuna;

1 pound raw tuna

3 tbs chopped cilantro

3 tbs chopped parsley

3 tbs roasted sesame seeds

1,5 tbs lime peel, chopped

salt and pepper

Cut the tuna in strips 1,5 x 1,5 inch and rub them with salt and pepper. Give them a quick fry in vegetable oil on all sides (only about 20 sec. on each side). 

Chop the herbs and combine with the sesame seeds and lime peel. Add the herbs to some glad squares (same amounts as yours tuna strips, divide the herb mixture among the glad squares). Put one strip of tuna on each glad square and cover with the herbs then wrap in the square. You can now put it in the refrigerator until serving time, at least one hour. 

Sauce;

1/2 cup Ketjap manis (sweet soy sauce)

1/2 lime, juice and peel

1 tsp minced ginger

1tsp finely chopped red chili

1 tbs chopped cilantro

1 tsp minced garlic

2 tbsp regular soy sauce

1 tsp sesame oil

Combine all ingredients. Let stand about 10 minutes and it is ready to be served.

Remove tuna from refrigerator and cut in thin slices. Arrange on a plate with the soy sauce and perhaps some arugula or another salad if you prefer. 

Mustard dressing

We eat a lot of salads at our house and so as not to get bored I have a lot of different dressings that I use. This is one of them!

Ingredients;


3 tbsp honey
1 tsp dijon mustard (or more, I not to exact when making dressing)
salt/pepper
white vinegar (white wine, white balsamic, apple vinegar or whatever white vinegar you fancy)
olive oil (I don't use expensive oil when I make a dressing like this)


First I add the honey, dijon, salt/pepper and vinegar to a bowl and whisk until combined. Taste the mix to make sure it has the right balance of sweet and sour and enough salt/pepper.

When that is done add the olive oil a little bit at a time while whisking continuously. After a while the dressing will thicken and get a more dressing like texture. Thats when you start to taste to see when you have added enough oil. This is all about preference, some use a little bit more, some less. The important thing to remember is that the dressing is not done, and it is not enough oil until it thickens. This might sound strange but you will notice....

You can also use this recipe to make a balsamic dressing, just use balsamic vinegar instead of white. You can also add garlic, herbs etc. to make it even more interesting.

Yumm!

Lemon Dressing

This is a dressing I use all the time as it is really good and can be used on almost all kinds of salads. I use it with shrimps, chicken, fish, meat and on a plain green salad as well. You can make it sour or "not" by adding more lemon juice or honey.

Ingredients;


Lemon juice from 1 lemon
A good squeeze of honey (runny honey from a squeeze bottle)
Salt/pepper
Garlic (as many cloves as you like) finely chopped
Chile red, finely chopped (You have to taste the chile before you decide how much to use, take a small bite of the tip since that is the spiciest piece of the chile. If the chile is really hot perhaps use only 1/4 of a chile, if not use 1)
Olive oil


Whisk a lll the ingredients except the olive oil. Taste to see if it's got the right balance of sweet and sour and remember this is really a matter of preference as much as it's a matter of right and wrong. Some like it sour, some like it sweet.

When you're happy with the taste add the olive oil gradually while whisking vigorously. When the dressing  is done it should have a nice thick consistency and the taste should be just the way you like it. Neither the lemon nor the olive oil should be overpowering the other.

Use as you like!!