Oh my goodness, what a week. First, I apologize I haven’t posted in 3 weeks. Second, I’m engaged! Yay! I don’t intend to make this blog too personal…but I just have to share a picture!
Andrew proposed on the top of mount charleston during the sunset. The view was absolutely gorgeous. I don’t think he could have done any better…
Anyway, a lot has happened in the last 3 weeks that has interfered with this blog. However, some of the experiences will lead to some GREAT future blog posts. But for now, here’s a great recipe Andrew, my new fiancé, and I made that was simple, healthy, and made for a really good Sunday evening dinner on a hot night:
Pairings do not have to be complicated. This pairing that I’ve chosen for the Tuna Salad is the simplest I’ve chosen for the blog so far. But I did it on purpose; to show that you don’t need to make things complicated if you don’t want to!
There are three Japanese lagers that are readily available to us Americans—Sapporo, Kirin, and Asahi. What is the distinction between the three? Not much…the difference is very subtle. BUT the thing these three have in common, which is the most important to this pairing, is that they are very dry. What in the world does that mean? Think about taking a sip of beer. The beer can be refreshing—it is high in carbonation and doesn’t really leave any lingering taste in the back of your mouth after you finish that sip. That defines a dry beer—one that is refreshing and finishes clean. Actual flavor is low which makes for a great pairing with light dishes. Japanese beers are notoriously “dry” because there is a high amount of rice used to make them. It also makes them great with spicy foods and sushi.
I chose these Japanese beers with this salad because, although the dish wasn’t crazy spicy, it fit the theme. This salad is light, healthy, and in a way, refreshing. Drinking a Japanese lager with that enhances the whole experience!
Andrew and I decided to try this Ahi Tuna Salad recipe on a whim; as I mentioned earlier, it was a 100 degree day and all we wanted was something easy to make and fresh. I found it over on The Enchanted Cook’s blog. This recipe was pretty easy, you just need to make a trip to the store for those ahi steaks and a few oddball ingredients that we didn’t have. The whole meal took less than 30 minutes though! Enjoy this with any of the Japanese Beers I suggested or any other light lager that is rice-based and not too hoppy.
Other Pairing Suggestions
- Kirin Extra Dry, Saporro, Orion, or Asahi Japanese Lagers
- Rogue Brewery’s Morimoto Soba Ale
- Champagne (Brut)
- New Zealand Sauvignon Blanc
- 2 Ahi Tuna Steaks (I had to use frozen since I live in the desert, but try to get fresh ones)
- 4 Cups mixed salad greens
- 2-3 Tbsp shelled edamame seeds (optional but definitely worth it)
- ½ diced red bell pepper
- fresh lime (optional)
- 2 Tbsp Sesame Seeds
- 1 tsp crushed red pepper
- 2 tsp canola oil
- kosher salt
- ¼ Cup plus 1 Tbsp rice vinegar
- ¼ toasted sesame oil
- 1½ Tbsp tahini paste
- 1 Tbsp honey
- 1 large garlic clove, minced
- 1 tsp finely minced fresh ginger
- ½ tsp salt
- First make the dressing. Whisk together rice vinegar, sesame oil, tahini paste, honey, garlic, ginger and ½ tsp salt until well combined. Proportions make about ½ Cup sauce total, make more if you want to really drench your tuna steaks in them.
- Assemble the salad: Place salad greens, red bell pepper, and edamame in a bowl along with a little of the dressing. Mix them all together to coat with the dressing. Place mixture on two plates.
- MIx together the sesame seeds and red pepper flakes in a bowl. Sprinkle the Tuna Steaks with Kosher salt, then dredge them in the sesame mixture, covering both sides. Pat the sides of the tuna with your hands to make sure the seeds stick to it.
- Heat the canola oil in a pan until it becomes very hot! Sear the steaks on each side for approximately 45 seconds. Remove from the pan, slice, and place on top of the salad. Squeeze lime over steaks right before eating. Use the remaining dressing as a dipping sauce or drizzle more over the salad.