One week ago Friday we harvested our first greens from there: a few leaves of kale, spinach, lettuce, mizuna, tatsoi, bok choy... just enough to make a small salad with a simple vinaigrette dressing and a sprinkling of feta cheese.Add to that a pan-seared macadamia nut encrusted fresh Ahi steak, and call it a simple but wonderful dinner.
Pan Seared Macadamia Nut Ahi from Diana's kitchen
Coat both sides of the tuna steak with extra virgin olive oil and sprinkle with a little kosher salt and freshly ground black pepper. We like the pepper, so add a little extra if you like. Then lightly coat both sides of the Ahi with crushed macadamia nuts.
If you can sear the fish outside, do so. Otherwise, heat a skillet to the highest temperature and with just a slight coating of olive oil. Sear on one side for 1-2 minutes, turn, and sear the other side for about a minute. The inside of the Ahi should still be nice and pink. Sashimi grade Ahi should really be served rare.
Remove and serve.
