Wasssuuuuppp? Wasabi!

Looking for inspiration? Craving something different? Sometimes it's hard to break out of the routine. But here is an easy and delicious way to do it! Kick it island style with a little Sesame Crusted Ahi Tuna with Wasabi Dipping Sauce.

I got my inspiration for this dish from one of my favorite places on St. Thomas in the US Virgin Islands. While a nanny for a family on the island, I used to cherish my Sundays "off duty" and hit Iggy's Beach Bar at Bolongo Bay Beach Resort. The skewered tuna with wasabi sauce was my favorite thing to snack on while sitting on the deck and marveling at the clear waters and powdery white sands.

You can find individually frozen ahi tuna "steaks" in packages in your grocer's freezer section. Or, if you are lucky enough to live somewhere you can get the fresh stuff, well then I am jealous. If it's the frozen variety you'll be using, you really only need to partially thaw it according to the package directions. This is a fish that really should be prepared rare to medium-rare, otherwise it quickly resembles tuna from a can and is extremely dry. Fresh, or completely thawed fish will require very little cook time.

Marinade the tuna (10-20 minutes) in a glass dish or plastic bag in a mixture of a little sesame oil, low sodium soy sauce, honey, salt, pepper, and fresh lime juice. Heat a pan to medium-high with about a tablespoon of sesame oil. While it heats, remove the tuna from the marinade and roll in sesame seeds (white and black) until it is covered in a nice crust. Sear the fish for approximately 2 minutes on first side, 1 on the other. The sesame seeds should brown, and the fish will be medium rare. If you just can't stand the thought of medium rare, cook additional 2 minutes on the flip side to bring it to medium. If it rests for any amount of time, residual heat will cook it slightly more.

Dipping sauce: Whip up plain Greek yogurt or mayo, wasabi, a dash of soy sauce, drop of sesame oil, squeeze of lime, and garnish with sesame seeds .

Serve with simple sides like a micro green salad dressed with a little oil, lemon juice, salt and pepper; and bed of whole wheat couscous. Now kick back and imagine the sound of the waves crashing and sip on a fruity drink!

Pinkies Out!

Shown served on crostini.

Ooh la la! This is a simple but elegant appetizer contributed by Concetta, our Party Ninja. It's the simplest things that are most divine!  

Pear and Prosciutto with Honey

1 pear, 1/4 inch sliced (bosc pears are best)

4 oz goat cheese

2 tablespoons honey

1 package of prosciutto

Preheat oven to 400 degrees, spray baking sheet and lay prosciutto on sheet. Bake until crispy about 15 to 25 minutes, keep your eye on it.

Spread goat cheese on sliced pear, drizzle a touch of honey. Once prosciutto is cooled put on sliced pear and serve.

It's tough to improve upon perfection, but there are some variations you could make to accommodate your preferences or availability of ingredients. Blue cheese or Gorgonzola baked onto crostini, then topped with prosciutto, pear and honey is also absolutely deish! 

Crostini: slice a baguette into 1/2 inch slices, spread out laying flat on baking sheet, lightly drizzle with olive oil, then top with crumbles of cheese and bake until lightly toasted.

For more of a first course than appetizer, make it into a salad! I love arugula for greens with this, then break the prosciutto crisps into bits, add thinly sliced pear, and top with crumbled cheese (blue cheese, gorgonzola, or goat cheese). 

Keep it simple when it comes to dressing: fresh lemon juice, extra virgin olive oil, honey, salt, pepper. Wisk or shake then drizzle on top! Walnuts add some more crunch and flavor if you are so inclined.

Your friends will definitely be impressed with this sophisticated yet simple treat!