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Seared Tuna with Coldbuster Salad

Seared Tuna

Due to its high mercury concentrations, women of childbearing age and inclination should not eat tuna more than once a month, and pregnant women should probably stay away from it altogether.

2 6oz. steaks of sushi-grade yellowfin/ahi tuna
2/4 tsp Chinese five-spice powder
salt, pepper
1 tsp olive oil

Heat oil in skillet over medium-high heat. Blend five-spice powder with a pinch of salt and pepper. Rub it into the tuna steaks. Cook each steak in the skillet for a few seconds or until it's seared to your liking, flipping to cook both sides.

Coldbuster Salad

This salad may make you smell, but if you're coming down with bronchitis, I know of nothing that wards it off more effectively. Also vampires.

1 cubic centimeter of ginger
1 clove garlic
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 bag gourmet salad greens

In a mortar, mash together the ginger and garlic until very fine. Pour in the soy sauce and vinegar and stir till thoroughly blended. Spoon sparingly over the salad greens - this stuff is spicy.

February 28, 2004 in Recipes | Permalink