Friday, March 25, 2011

Fresh From The Garden and Seared Macadamia Nut Ahi

At the end of January we planted the first seeds and seedlings in our hoop house.

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.