The Recipes

Seared Tuna with Mirin Vinaigrette

Shockingly, just at my regular market, the fish monger had some really great ahi tuna that looked great today.  I don't want to know where it came from or how it got there, because I was too excited.  Fresh seafood was so readily available and affordable when I lived in California that I got spoiled.  I always seize on the opportunity when it looks remotely good here.

Seared Tuna with Mirin Vinaigrette


- 8-oz. Ahi tuna fillet
- 1 T. blackening or cajun seasoning
- a few grates of fresh ginger
- drizzle of sesame oil
- 1 T. vegetable oil
- 1 T. soy sauce
- 1 T. mirin (sweetened sake)
- drizzle of honey
- 1 tsp. Sriracha or other hot sauce
- 2 T. olive oil
- 1 c. arugula
- sprinkle of sesame seeds

Coat both sides of the tuna with the seasoning of your choice.  Heat the sesame and vegetable oils in a small skillet.  Once the oil is hot, add the tuna and sear it just for 1-2 minutes per side.

While the tuna cooks, whisk together the ginger, soy, mirin, honey and Sriracha.  Slowly drizzle in the olive oil.  Toss with the arugula to coat.

Remove the ahi and slice it.  Arrange it on the plate, piling the arugula alongside.  Drizzle with any remaining vinaigrette and garnish with the sesame seeds.