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| picture by Murrindie Frey for ITP Publishin |
Usually Phiras and I have our lazy days in on Fridays.. But today he spent the day with friends, as I was enjoying some lovely "me time" watching Grey's Anatomy and catching up on some stuff.. I actually ordered in today, since for once I was not in the mood to cook.. I ordered grilled fish and a salad as I'm trying to watch it a little these days, but then munched on Rafaello chocolates which kind of defeated the purpose.. So in the name of fish and light meals, I am posting the last of the Harper's Bazaar's detox menu.. Enjoy ;)
Serves 2 – 3
- 3 tuna steaks
- 1 tsp of sesame oil
- 1 tbsp light soya sauce
- ½ tsp cracked pepper
- 3 - 4 tbsp sesame seeds
- 750g green asparagus, removing the ends
- 1 large onion, chopped finely
- ½ cup chicken stock
- salt and cracked pepper to taste
Cut the tuna in squares as you trim the sides. In a small bowl, mix the soya, the sesame oil and pepper, then rub the steaks with the mixture before coating them in sesame seeds. Heat a little nut oil in a pan and sear the tuna steaks just for a minute or so on each side. Remove from the heat and let it cool before cutting the tuna into slices.
Blanch the asparagus by cooking them in boiling salt water for 4 – 5 minutes. Remove from the heat and place in ice-cold water. In a pot, heat a little olive oil, and cook the onions until they turn translucent. Add the asparagus, the hot stock and cook for a few minutes. Remove the pot from the heat and with a hand blender, mash the asparagus until smooth. Return to the heat, season with salt and pepper, and cook just enough to heat through. Serve the slices of tuna with a drizzle of soya and a generous amount of asparagus mousse. Bon Appétit!
