It’s moments like these that show you who your real friends are, and guys, I have some questions…
I decided to do another challenge to shake things up after the first 100 posts. A few of you posted ingredients that I couldn’t use for the next post, and I randomly selected 3. This time, I’d have to come up with something without onions, tomatoes, and gluten. That hurt my soul, but you need more than that to take me down!
I thought about just making one of my usual dishes with gluten-free substitutes, and it started off well enough. I made a black & red bean burger with some gluten-free buns…delicious, but way too simple.
I’m not buying more gluten free bread, so I had to do some research for additional gluten-free items. I actually didn’t need to look that far though, since I found out that corn tortillas were fair game. Now we’re talking.
Dani and I went through a few shows about Tuna fishing on Netflix, and Hulu over the winter, and I had a few pieces in the freezer– and just like that, the idea came together. I infused some soy sauce with citrus and added star anise. I wanted to sear the fish quickly, but the sauce took longer than I expected to thicken, and the tuna over-cooked a little– it was delicious though!
Either way, I navigated an entire meal without three of my most cherished ingredients (I am Nigerian, after all). It was a simple, but tasty bite.
3 lb Tuna Steaks
2 Tbs Soy Sauce
1 Tbs Sambal
1 Star Anise Pod
1 Cup Parsley, chopped
2 Cloves of Garlic
4 Corn Tostadas
Salt & Pepper to taste
- Season the tuna lightly with salt, then pat dry, and sear for thirty seconds on both sides, and glaze with soy sauce, lime juice, star anise, and garlic. Remove from the heat, and let rest.
- Slice the tuna thinly, and make the tostadas with parsley, sambal, and remaining soy sauce.
- Plate and serve.