Little Ivy Cakes

Tuna with Ivy's Yum Sauce

Found some good looking tuna on sale at the market this week. It was something different and new for us to try, salmon and tilapia are starting to get old.
Preparing tuna for the first time inspired me to make a delicious new sauce to go with it and so I ended up with a new sauce that turned out super-lick-the-plate-yummy and thought I would share with you. Go ahead and try it, trust me, it tastes better than the picture looks. :)

INGREDIENTS:
2 tuna fillets, 0r live it up and get ahi tuna.

"A member of the mackerel family, tuna is a large fish with rich, oily, firm flesh. Ahi tuna, also known as yellowfin, is a variety that is slightly more flavorful than the mild-tasting albacore. Because its meat is oily and firm, tuna takes well to grilling and pan roasting." Williams Sonoma

THE SAUCE:
1 heaping tbs freshly zested ginger
2 tbs honey
1 tbs vanilla
1 tsp melted butter
1/4 cup soy sauce low sodium,
1/4 tsp wasabi powder (optional)

1 tsp roughly chopped sesame seeds, I had black and white mixed. (optional)

2 tbs oil for cooking

-In a small mixing bowl whisk ginger, honey, vanilla, soy sauce, wasabi powder, and sesame seeds together until mixed well.

-Heat olive oil in a frying pan and place tuna steaks in pan flipping at fsrt to coat both sides of fish with oil before it starts to cook.
-Pour 1 -4 tbs of sauce on each fillet
-cook fillets on med -high heat for exactly 4 minutes on each side
-Once you flip fish on other side to cook, poor another tbs or so on that side as well.
-Pour the remaining sauce on the cooked fillets when platted up for serving.

Serve with a nice salad and edadame for a healthy meal.

THE END!