|Plum sauce from the Black Plums and Asian slaw will compliment our Ahi tuna dinner tonight.|
For the Asian slaw dressing, I had a bottle of Sesame Ginger marinade in the pantry, so I figured I could start with that. I mean, I have all the ingredients and could make my own Asian-style dressing, but someone gave this to me. It's called "Culinary Treasure's Organic Lemon Ginger Marinade" so how can I go wrong with that? I shook the bottle and poured out a cup into my large glass measuring container. Then I whisked in a half cup of mayonnaise, tasted it, and poured it over the coleslaw vegetables. That will marinate with the vegetables for a couple of hours and be just right for making a base for the delicious tuna I will cook tonight from a recipe inspired by SLO Fresh Catch.
Ahi Tuna with Plum BBQ Sauce (Plums)
Servings: 4 Level: Easy
Recipe from the SLO Veg website:
Plum Sauce Ingredients: 1/2 cup sugar 1 cup water 1 tablespoon prepared minced ginger (Christopher Ranch brand) 4 plums, sliced 1 teaspoon five-spice powder 1/2 lemon, juiced 1/3 cup hoisin sauce
Directions: Heat a grill pan, broiler or grill to high heat. Heat the sugar and water in a medium pot over medium-high heat. When the mixture reaches a bubble, reduce the heat to medium-low and add the ginger, plums and five-spice powder. Simmer for 10 minutes, then stir in the lemon juice. Remove from the heat and let cool for about 5 minutes. Add the plum mixture to a blender or food processor and process until smooth. Pour into a medium bowl and stir in the hoisin sauce. Reserve.
1 pound ahi tuna
coarse sea salt and fresh-ground black pepper
1/4 cup sesame seeds
Directions: Coat all sides of the tuna with mixture of salt, pepper and sesame seeds. Sear in canola oil on
all sides for about 30 seconds each. Slice tuna into 1/2" slices and
place on a bed of Asian coleslaw.
Coleslaw Ingredients: 1/2 head of green cabbage, sliced thinly
1/2 green bell pepper, sliced thinly
1/2 cup shredded carrots
1 cup Lemon-ginger-sesame dressing
1/2 cup mayonnaise
Directions: Prepare the vegetables by slicing into thin strips, then toss.
Whisk mayo into sesame dressing and pour onto coleslaw mixture. Chill for at
least an hour, then serve.