seared ahi for special people

Number one on the list of things you taught me (and boy, is that a long list) is the power of cooking for the ones you lovr.

You know what else is special, though? Cooking for the ones I love who also knew and loved you. It still feels a little wrong to say that anything could be fun, particularly anything remotely related to you, but I’ve started to enjoy the feeling of plating something and placing it in front of someone who knows where this chain of love started.

All cooks learn somewhere that cooking is an act of love. It’s even better when you get to share that chain with others.

So recently I was with Ashley, who you embraced as your own in Austin, and I made her some food, and I felt you whisper through me that this was what was most important: ingredients, laughter, cocktails, meals to share, love in food form.

Ahi is one of my favorites to make, because it’s so fast - what a metaphor. So easy to overdo. Requires a very light touch.

Which, don’t the best things in life come from what you don’t need to fuss with too much? When I think about what I hold dear, it is what comes naturally to me: those I love. Laughter. Cooking. Coffee with the sunrise. Runs where my brain shuts off. Music in the background.

Food can be home, but only when uncomplicated, deftly plated with a light touch, and shared with love. And that is number one on the long list of your teachings.

SEARED AHI STEAKS

Ingredients

High-quality ahi steak
Soy sauce (or coconut aminos)
Rice wine vinegar
Sesame oil 
Sesame seeds

Mix equal parts soy sauce/aminos, vinegar, sesame oil (I just eyeball it based on how much tuna I have). 

If you want, you can reserve some of the marinade to pour over the cooked tuna!

Soak the tuna in marinade for about 2 minutes/side. Pour sesame seeds onto plate and press down both sides of the tuna in the seeds to form a crust.

Heat a pan over high heat until very hot and then reduce to medium-high. Add your preferred cooking oil and then sear the tuna on both sides. Start with 90 seconds per side, and then check and continue to sear until you reach desired level of cook.

ASPARAGUS SIDE

This one was super easy - cleaned them, sliced them up, cooked over medium heat with a little olive oil until just cooked (I honestly just taste one to see how it's progressing), add red wine vinegar and cook a little longer, add salt + pepper to taste.

BONUS - DIP - INSPIRED BY ALISON ROMAN

Ingredients
Scallions
Olive Oil
Red pepper flakes
Greek yogurt
Lemon
Salt & pepper
Parsley

Thinly slice 4-5 scallions (white and green parts). Cook in a pot over medium heat with 1/3 cup olive oil, 1 tsp red pepper flakes and salt and pepper to taste, until the scallions begin to sizzle and the oil turns orange (may not happen if super high quality olive oil). Let cool slightly.

Mix juice of 1 lemon + salt and pepper to taste with greek yogurt. Spread on a plate, spoon scallion mixture over it, top with chopped parsley. Taste for seasoning and enjoy!