We were recently gifted with some tuna from our sailing/fishing friends and wanted to put together something worthy of their generosity.

In my search, I landed on what looked like a winner from The Domestic Man.  Simple, very quick to prepare and cook, plus I was introduced to a new-to-me seasoning, Furikake, a combination of sesame seeds and nori seaweed.  Well, I thought to myself, I can make my own, which is what I did.

All this to say, my dear Galley Peeps, I have created a very simple, very quick to prepare Asian-inspired fish dinner for you complete with three…count them…three delicious creations in one post all with printable recipe options.

FURIKAKE SEASONING

what you will need

1/4 cup white sesame seeds

1/4 cups black sesame seeds

2 sheets Nori seaweed, cut into small slivers

1 tsp sugar

1 tsp sea salt

taking it for a spin

Place the Nori in a blender and pulse until most of the slivers are finely chopped.

Add the rest of the ingredients and pulse until most of the seeds are powdery.

Store in a container until ready to use.

This summer will take us on a sailing voyage on the Saint Lawrence River and our hope is to do more fishing along the way.  The idea of becoming more self-sufficent provisioning-wise is very appealing.  Our fishing friend has supplied us with some new lures and we have a very good fileting knife so now as Galley Kat I have to come up with some delicious and easy ways to prepare the catch.

This next recipe fits all the criteria.

FURIKAKE GRILLED TUNA

2 servings

what you will need

1 tbsp Bragg seasoning (or your own brand of soya sauce)

3-4 tbsp Furikake seasoning

2 tuna steaks

2-3 tbsp cooking oil (I used grapeseend)

1 tsp sesame oil

for dipping sauce

1 tsp Bragg seasoning  (or soya sauce of choice)

1 tsp rice wine vinegar

1 tsp water

1 pinch of cayenne

sprinkling of sesame seeds

Stir sauce ingredients together and set aside.

time to get grilling

Rub all surfaces of the tuna with Bragg.

Coat all surfaces generously with Furikake

Heat cooking oil and sesame oil in your grill  pan until it begins to smoke.

Sear tuna quickly on each side.

Timing  will depend on the thickness of the tuna and preferred doneness.

I found 45 seconds per side was perfect for a medium rare result.

Slice tuna and serve with dipping sauce on the side.

 

BOK CHOY with GARLIC OYSTER SAUCE

2 servings

what you will need

2 cloves garlic, minced

1 tsp cooking oil

4 baby bok choy, cut in two lengthwise

2 tbsp water

1 tbsp oyster sauce

1 tsp water

1/2 tsp ground pepper

1 tsp sesame oil

making the sauce

Heat oil in a small saucepan (limited galley supplies means I used my wok for this, one pan to clean)

Add garlic and sauté until crispy and browned.

Remove and set aside

Heat 2 tbsp of water in the wok.

Add bok choy, cover and steam for about 1 minute until bright green.

Remove and set aside.

Add oyster sauce, 1 tsp water, pepper and sesame oil to wok and heat through until syrupy.

When ready to serve, plate the bok choy, drizzle with oyster sauce and sprinkle crispy garlic over all.