On Shabbos, I alter the fish course around my guests in a big way. Sometimes I just serve herring, sometimes I serve broiled salmon, sometimes sliced tuna steak. The fish mini-course usually precedes the dips situation because I want to get the fish out of the way so the fleishig dips can be enjoyed.
- Cooking and Prep: 1 h 20 m
- Serves: 6
Prepare the Dijon-Ginger Tuna
Combine marinade ingredients and add tuna. Marinate for one to two hours.
When ready to cook, heat a frying pan over very high heat and sear each steak for about 30 seconds per side. (I do all six sides.)
To serve, top with Israeli salad or salsa.
Food Styling by Renee Muller
Photography by Hudi Greenberger