I was trying to think of a way to diversify our meal ideas and different ways to use seared tuna. The final decision was to marinate and sear the tuna on the grill and place it on top of stir fried veggies, both with an Asian emphasis. Both parts of the dish were good alone and worked really well together.
Tag Archives: Seared
Thanks to my sis we now receive Bon Appetit magazine! This recipe comes from the January 2011 issue. I adapted it in a couple of ways. First, I nixed the pomegranate relish that was supposed to accompany it and secondly, I used chicken thighs instead of making kebobs with breast meat. Once it’s grilling season I would love to make this again, this time by making the kebobs. The thighs came out great though too!
This was another summery grilling inspiration. I had a hankering for seared salmon and figured to keep it light by having it on a salad with an oil based dressing. I also decided to spruce up the salad with some methods that I had never tried and some that were truly experimental, but worked out. This turned out much better than the last post, but we give you the truth here!
First off the primary ingredient, the salmon.
I sprinkled a store bought cajun seasoning on the meat side only.
Next was to prep some of the other salad ingredients. The first was to prep a foil packet of walnuts, sliced garlic, oil, and salt and pepper.
I had never roasted walnuts and garlic on the grill like this but it worked out. This packet went right onto the grill for about 6-8 minutes each side. The flavors intermingled well and I threw them right on the salad though I know some would be weary to throw the roasted garlic on the salad. Feel free to discard it or recycle it for another dish, but I think that it worked out well and was not too overpowering.
That was one of the new methods mentioned, the next is also a new method and one that was truly experimental and I was not sure if it would work out. I sliced 2 tomatoes in half and an avocado in half, sprayed them with a little oil, sprinkled with a little salt and pepper and then……
Probably not a big surprise, but right on the grill face down!
I wasn’t sure how the avocado would fare on the grill and it could have used a minute or two less but I was able to peel away some of the burnt parts sort of like peeling the blistered skin of a roasted red pepper. I sliced them and added them to the salad.
Back to the salmon. I was planning to sear it and placed it skin side down first.
Once I flipped it after a few minutes, the skin came right off which was the hopeful plan!
Once the salmon was done, I sliced it and put it atop the rest of the salad ingredients.