Hi friends,
I’ve got a quick newsletter for you this week.
My weeknight dinner recommendation is a new recipe hot off the press: seared ahi tuna salad with ginger-lime dressing! It’s vibrant and fresh with lots of crispy-crunchy spring vegetables.
For our weekend project, might I suggest this easy and delicious zucchini risotto with sweet, jammy zucchini and salty parmesan cheese? It comes together in just about an hour!
Scroll down for more details, and let’s get cooking!
Weeknight Dinner: Seared Tuna Salad
This sesame-crusted seared tuna salad recipe is light and refreshing during the warmer months! Ahi tuna is coated in sesame seeds, quickly pan-seared, and served with a fresh salad featuring shredded cabbage, sugar snap peas, and cashews tossed in a sweet and sour ginger and lime dressing.
Ingredient Spotlight: Ahi Tuna
Because we're serving this tuna rare, it's essential that you purchase good quality fish from a reputable source. Look for ahi tuna steaks (specifically yellowfin tuna) for the best flavor and texture.
You should be able to find high-quality sashimi-grade tuna (a non-regulated but useful term indicating that the fish is fresh enough to be eaten raw) at your local fish markets.
If "sashimi-grade" is not mentioned, you can assess freshness yourself:
Color: Look for a bright red or deep pink color. Avoid fish that look brown or gray.
Smell: Raw tuna should smell ocean-fresh and not fishy.
Texture: The flesh should be firm and spring back when you press it gently with your finger.
For optimal freshness, cook the fish the same day you buy it. And make sure to pat the fish dry with paper towels to wipe off any excess moisture.
Grab the full recipe below. ↓
Weekend Project: Zucchini Risotto
This zucchini risotto recipe (or courgette risotto) is comforting and delicious, featuring melt-in-your-mouth jammy zucchini and creamy, tender risotto. A hint of lemon zest and fresh herbs brighten up the whole dish!
Why This Recipe Works
Sautéing fresh zucchini, garlic, and onion in butter until jammy and caramelized yields a delicious aromatic base for the risotto.
Zucchini is 94% water, so it doesn't have that much flavor on its own and often requires some coaxing to pull out its sweet, grassy notes. Grating and squeezing out all of the liquid from the squash speeds up the caramelization process and produces a zucchini-flavored broth to cook the rice in.
Risotto doesn't have to be unnecessarily labor-intensive or frustrating. If you're feeling intimidated by the thought of making risotto, I've got you covered with lots of tips in the blog post!
That’s all for this week. Have a great weekend and chag sameach to all those who are celebrating!
-Karishma