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.
Dijon-Ginger Tuna
Recipe By Chanie Nayman
- Cooking and Prep: 1 h 20 m
- Serves: 6
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Contains:
Ingredients (7)
Tuna
Marinade
Start Cooking
Prepare the Dijon-Ginger Tuna
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Combine marinade ingredients and add tuna. Marinate for one to two hours.
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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.)
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To serve, top with Israeli salad or salsa.
Credits
Food Styling by Renee Muller
Photography by Hudi Greenberger
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