By Quarry Café Kitchen Manager Sarah Klein
An updated version of the 80s classic. While you have your pan at searing temperature, throw on some asparagus, drizzle with toasted sesame oil and tamari after it is cooked to continue enjoying the beginnings of our local harvest.
Serves 4
1/4 pound almonds, toasted and crushed
1/4 pound crystallized ginger, pulsed in a food processor or minced
4 each 5-6 ounce tuna steaks
2 Tbsp canola oil
Salt to taste
Mix together crushed almonds and minced ginger.
Pat each tuna steak dry, sprinkle with salt.
Press both sides of tuna into the almond ginger mix.
Heat a saute pan over medium high heat.
Once oil is nearly smoking, sear each crusted steak for two minutes per side.
Serve with fresh, local asparagus and grain of your choice.
Note: If you want tuna cooked more, sear each side and bake until done to your taste.
