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Thursday, October 13, 2011

North Carolina to Washington State

Back at it again folks! I was thinking of featuring some more at home recipes and decided it could wait for the next blog. Tomorrow marks the beginning of a great day for your gypsy gourmet, as my article on CNN's food blog( is running in the lead! I'm so excited I can hardly wait! The seared Ahi tuna that I prepared on site for the shoot is what I'm featuring today, to make sure all my loyal foodies out there have it on hand.(Yes, you too Mom, two times, twice.) So, I hope you all enjoy this easy, flavorful concoction I've come up with. It's really not as fussy as it looks. It tastes great, is a healtier option than what is offered out on the road, and can be made in the cab of a truck.

Seared Ahi Tuna
1 sashimi grade Ahi tuna steak
1 pkg organic mixed greens or baby lettuces (whenever possible please, support you local co-op!)
organic grape tomatoes (as many as you like, I normally use 6, 3 per serving)
4-5 sliced baby portabella mushrooms (omit if desired)
3-4 T tri color bell peppers diced small
2-3 T toasted sesame vinaigrette (recipe follows)
optional creamy wasabi mustard sauce for dipping and plate painting
2 T olive oil + 1 T for seasoning (see instructions)
1/2 t toasted sesame oil
1 t soy sauce
2 T black sesame seeds
1 1/2 t fresh minced garlic
1 t prepared minced lemongrass (it comes in a tube for convenience)
1 t prepared minced ginger (also comes in a tube for convenienence)
fresh ground peppercorns to taste
ground sea salt to taste

*NOTE FOR BEGINNERS*You should prepare a few things ahead of time, such as; the 2 T olive oil and the 1 T toasted sesame oil can be combined in a small dish. The garlic, ginger, and lemongrass can be prepared and combined with the soy sauce in a small dish, for convenience. Mise en place, or everything in it's place, prepare and have at hand all vegetables beforehand, for ease of assembly.

Season the Ahi as follows; drizzle and rub the 1 T olive oil on steak, distribute evenly on both sides and sprinkle the sesame seeds on each side. Grind enough salt and pepper on just to enhance, not overpower, about 1/8-1/4 teaspoon. Pre-heat a non-stick skillet(electric on the truck, conventional if not)to medium-high, you want the pan stinkin' hot for the sear. Next add the 2 T olive oil and the 1T sesame oil, quickly adding the garlic, lemongrass, ginger, and soy sauce . *Note* I say quickly, because I mean it. You must add these quickly and move them around in the pan to keep them from burning. After that is done place the Ahi steak in the pan, allow to cook for about 2-1/2 minutes and turn to the other side, cooking for an additional 2-1/2. Remove tuna from pan, and the pan from the heat(or shout off) and set aside. This is where you'll place your mixed greens in a bowl, add all prepped vegetables, and the toasted sesame vinaigrette. Toss evenly and plate in the center of your plate. Using a VERY sharp knife, slice tuna on the bias, or at a 45 degree angle(diagonally), for pretty presentation, place on top of the greens, and serve. Serves two.

Toasted Sesame Vinaigrette
3 T rice vinegar
1 T soy sauce
1 T toasted sesame oil
2 T olive oil
1 t each grated ginger and garlic
1 T white or black sesame seeds
1 t honey
cracked black peppercorns to taste
pinch of sea salt

Combine the vinegar, soy sauce, ginger, garlic, honey, sesame seeds, salt, and pepper together in a small bowl. Whisk briskly and slowly add the oils at a drizzle to help the dressing emulse, or stay together. Toss with mixed greens and serve immediately. Refrigerate any leftovers and use within 3-5 days.

Easy Creamy Wasabi Mustard Sauce
2 T prepared wasabi mustard (can be found in your local grocery store by the deli)
3-4 T quality mayonnaise (like Hellmans or Duke's)

Mix two ingredients well, put in squeeze bottle and make fun swirls, hearts, circles, commas, or whatever suits your fancy on your plate.(just have fun with it!) If you're anything like my brother, you'll put your initals, take a picture, and post on Facebook for everybody else to drool over. (Props to the Gangsta Gourmet)

I hope you all enjoy this recipe as much as Chris and I do, it's relatively simple and really punches up the flavor quotient. Never be afraid to try something new, in most cases if at first you don't succeed, you'll read more carefully and get it the second time. Nobody wants to throw away tuna twice! Always remember to take your time, a deep breath, and have fun with it. It's really all about the love anyway, isn't it? Until next time folks, eat well, laugh often, and drive America's highways safely.

gypsy gourmet


  1. Camille - loved the article on CNN! If you ever stop overnight at a Shorepower (Truck Stop Electrification) site, give us a call and we'll hook you up for a free night of power. The better to run your appliances with! We currently have locations in Oregon, Washington, North Carolina, Utah, and New York. Best, Alan @ Shorepower

  2. Thanks Evo, will remember that and recommend that to my network of folks, as they pass through your area. It's definitely appreciated.

  3. Two thumbs up, Sister Driver. You are much braver than I was out there on the road. I did simple stuff in the truck, but nothing as fancy as you're doing. I know, it's really not all that fancy but from the cab of a truck it is! Rock on, and keep it between the ditches. :)