Sesame Seared Tuna & Cheesy Cauliflower Puree: Live, Love & Eat in Sayulita

La Cruz is just a twenty minute drive from Sayulita and on Sundays you will find the very popular La Cruz Farmer's Market at the Marina,where they sell the most delicious foods...to eat right there or to take home. Last Sunday, my husband and I watched the fishmonger cut a gorgeous loin of atun (tuna), fresh right out of the tuna's belly. A crowd of us watched him prepare the loin...the tuna was only out of the ocean for two hours. It was so exciting. We took it home and I prepared it for dinner that night. Now that is what I call fresh! It doesn't get any better!

Cheesy Cauliflower Mash is a perfect side to go with the tuna, and at fruit & vegetable tiendas here in Sayulita, the most amazing cauliflower can be found. The other day I was searching for the plastic wrapped round of cauliflower that we are all accustomed to buying and asked the young man where I could find it.  He pointed over to a mass of green leaves and lo and behold, underneath the leaves was a gorgeous snowy white, perfectly blemish free cauliflower. Fresh cut from the garden! These beautiful cauliflowers can also be found on the vegetable truck that drives around the Sayulita streets daily. Again, that is what I call fresh and it doesn't get any better!

Please enjoy these recipes. They are so easy and delicious! 

Sesame Tuna Seared

Ingredients:
* loin of fresh tuna…approximately 4-6 “ thick, depending on the diameter of loin 
* dipping sauce
* 1 &  ½ cups white sesame seeds. They can be purchased in bulk from La Abejita in Bucerias on the right side lateral when heading into Puerto Vallarta. Ask for ajonjoli blanco or you can buy the natural ones at many of the tiendas here in Sayulita. 

Dipping Sauce:
* ¼ cup soya sauce
* 1 & ½ Tbsp. white wine, such as a sauvingnon blanc or pinot grigio
* 2 Tbsp. liquid honey
* 2 Tbsp. sesame oil 
*1 Tbsp rice wine vinegar

Whisk with fork until the honey is well combined with the remaining ingredients. Divide the dipping sauce into 1/3 & 2/3 portions, reserving 2/3‘s as a dipping sauce for the cooked tuna. 

Method:
-Dip the tuna into 1/3 of sauce, letting the excess dip off
-Slice tuna into 2 or 3 - 2” slices 
-Totally coat in sesame seeds 
 
-Grill on the barbecue set to high for 3 minutes on each side. You want the center to be completely uncooked. 
-Alternatively, you can sear on a hot oiled skillet if you do not have a barbecue. Make sure that you only sear the outside of each side.
 
-Slice into 1/8 - 1/4” slices and serve with the reserved dipping sauce. Oh, so yummy!

 

Cheesy Cauliflower Puree: You will never miss mashed potatoes again! 

Ingredients:
*1 head cauliflower, depending on the size
* 2-4 Tbsp. heavy cream  
* 1-3 Tbsp. butter
* 2-4 ounces sharp cheddar, grated 
* salt & pepper to taste

Method:
- Clean and trim cauliflower, breaking into small florets
- Add cream and butter to cauliflower
- Microwave, uncovered, on high for 6 minutes 
- Stir to coat cauliflower with cream/butter mixture and microwave for another 6 minutes or until florets are soft. In my microwave it takes an additional 12 minutes.

- Add mixture to blender or processor with grated cheese
- Puree until smooth 
- Season with salt and pepper 

- You can adjust cream and butter to your taste 

I hope that you enjoy these recipes as much as I do! I look forward to sharing Cheese Souffle in our next publication!
 

SaveSave