Tuna with Sesame Seeds and
Broccoli
2 servings
INGREDIENTS
1 teaspoon dark sesame oil
2 teaspoons soy sauce
1 teaspoon honey
1 teaspoon fresh ginger, minced
1 clove fresh garlic, minced
2 fresh tuna steaks, sushi grade
1 tablespoons sesame seeds
1 large head broccoli cut into florets
METHOD
1.
In a small bowl whisk together the sesame oil, soy, honey, ginger
and garlic.
2.
Place tuna on a plate and pour soy mixture over tuna.
3.
Turn tuna on a side to evenly coat with soy mixture.
4.
Let stand for 5 minutes turning often.
5.
Fill water tank with water.
6.
Sprinkle tuna evenly with the sesame seeds and press onto fish.
7.
Place in steamer basket.
8.
Place broccoli in other steamer basket(s).
9.
Steam for 3 minutes or until tuna just turns opaque on exterior.
10.
Remove immediately to serving plates.
11.
Taste a broccoli floret, if too crunchy steam for 1-2 more minutes.
12.
Cut tuna into attractive slices and fan out on plates.
13.
Remove broccoli and serve with tuna.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Carrots with Lemon and Parsley
4 servings
INGREDIENTS
1 1/4 pounds baby carrots
2 teaspoons fresh lemon juice
1 tablespoon unsalted butter, melted
1 tablespoon fresh parsley, chopped
Kosher salt to taste
Fresh pepper to taste
METHOD
1.
Fill water tank with water.
2.
Place carrots in upper steam basket.
3.
Steam for 18-20 minutes or until carrots are tender.
4.
Remove steaming basket and drain over the sink.
5.
Place the carrots in a serving bowl.
6.
Toss with butter, lemon juice, salt and pepper.
7.
Garnish with parsley.
8.
Serve warm.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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