The sunshine never felt so good. It has been one long FREAKNING winter. I think I’ve been wearing my parka and boots since maybe November and finally on April 26th, I decided to retire them for the season. I remember last year, it was in the 70’s in March. We finally reached 60 degrees this past week and I feel like a new woman
Today it was 75 and sunny…beautiful as can be. Blake and I spent the entire day together, which we haven’t done in months because he usually has school on the weekends. We worked out, ran errands, went on a bike ride, and had a beautiful dinner on the grill.
How pretty! I have to give some major props to Blake for the seared ahi tuna. He gets it perfect every time!
We got these Ahi Tuna steaks from Trader Joe’s for about $3.00 a pop.
Along with the Seared Ahi Tuna, we paired it with a homemade corn relish and cilantro yogurt sauce.
- -2 ahi tuna steaks
- -1 teaspoon extra virgin olive oil
- -1/2 teaspoon salt
- -1/2 teaspoon pepper
- -1 tablespoon soy sauce
- -1 tablespoon black sesame seeds
- First preheat your gril to 350 degrees.
- Next, drizzle olive oil on both sides of each steak and sprinkle on salt and pepper (on each side). Then, sprinkle on black sesame seeds (on each side).
- Place steaks onto grill and cook for 3 minutes. Drizzle on some soy sauce and flip and cook for an additional 3 minutes.
The key to getting the perfect seared ahi tuna is not cooking it too much. If you coo it too much it kind of tastes and looks like chicken. It works best on the grill, but can be done in a frying pan or in the oven as well.
One last thing. The corn relish can double as a corn pico, paired with crunchy corn tortilla chips. Perrrrfection.
What is the first thing you’re making (or made) on the grill?
- -1/4 cup plain greek yogurt, non-fat
- -1/4 cup fresh cilantro, chopped
- -1 teaspoon salt
- -1/2 teaspoon cumin
- In a medium sized bowl, mix all ingredients together.