Tuna with Lime Cilantro Sauce

TUNA WITH LIME CILANTRO SAUCE, WASABI MASHED POTATOES AND BOK CHOY

I first tasted this lime and cilantro sauce at my friend Lynn’s house.  We were co-chairs of the wine tasting committee for the Darien YWCA, a tough job but somebody had to do it. As we had to taste ten wines, we always served dinner. So we had some ballast for the evening ahead.

The sauce was outstanding, although the original version also included shiitake mushrooms, which I found a little unnecessary.   At the time I was also co-chairing the YWCA Gourmet group with some other fabulous friends.  We created a menu, serving the sauce over seared tuna.  We paired it with sautéed bok choy and wasabi mashed potatoes. Have I mentioned my mashed potato obsession?  The combination is fantastic. It has been one of our family’s favorite meals ever since.

Over the summer, we had all three children back home. It was the first time we had all been back in Driftway Lane for over three years. I noticed that Costco was selling gorgeous tuna steaks, so I cooked this meal for our first night together. It was as good as I remembered, although, as always, I did not make enough bok choy! I have now amended the recipe to two per person.

I am only really giving the recipe for the sauce.  To be honest, I just take all the ingredients and rarely measure anything out. It seems impossible to produce anything other than something fabulous.

For the wasabi mashed potatoes, I simply add wasabi paste to mashed potatoes. Quite a lot or the taste is lost once you add the sauce.   We also love baby bok choy.  I buy two per person, trim and clean them, then cut each one in half lengthwise.  I sauté them in a pan with a little oil and finish with soy sauce.  They do not take long, so cook just before you plan to serve.

For four people 11/2 to 13/4 pounds of fish is more than enough.  Barbeque on high heat, searing on both sides.  The length of time will depend on the thickness of the tuna or swordfish. Ideally, the fish should be rare inside.

I now love serving this sauce with swordfish, a little more eco-friendly and slightly less expensive.  I am sure it would be great with chicken too.

INGREDIENTS FOR SAUCE- SERVES FOUR/FIVE

• Juice of one to two limes
• 2 TBS cilantro, chopped
• bunch of scallions, trimmed and cut into thin slices- include green parts
• two inches of fresh ginger, chopped
• 2TBS soy sauce (or more to taste)
• 1 cup heavy or whipping cream
• 1 TBS coconut oil or olive oil

METHOD

Heat oil in a skilled and add scallions and ginger. Salute briefly. Add soy sauce and cream and cook for a few minutes.  Just before serving, add lime juice and cilantro.  All the ingredients are fabulous so just keep adding to suit your individual taste.