Mahi-Mahi Burgers with a Cilantro-Ginger Aioli & Sauteéd Pineapple Wedges

I know, I know, burgers are not typically the image that comes to mind when one thinks about fish- and vice versa. But after you try out this next recipe, all those mental prototypes of buns and red meat is drastically going to make a change for the better!

When I saw the sale on Mahi-Mahi the other day I was determined to make something fun and different. I prepared the burgers the night before, refrigerating them overnight, and using the down time to play with ideas of how to top them. I knew I wanted to use ginger and pineapple and was almost considering caramelized onions when my mother suggested I make an aioli. I was instantly smitten.

The results? I even surprised myself with how much I enjoyed this meal. It was uniquely refreshing, light, yet deliciously filling. My boyfriend took one bite and after he was done "mmming" and licking his lips he said, "Can we make this meal a regular thing?" He then proceeded to devour his entire plate, all the while telling me how I needed to make these burgers again and again, and soon!

Mahi-Mahi is a very mild white hawaiian fish and as long as you buy it very fresh (it should never ever smell fishy!) even an Anti-Fish-Eater would enjoy this meal. We've all seen frozen fish filets in the freezer section of the local grocery store, and while there are some quick fix brands that will work with this recipe, I challenge you to find the freshest fish you can and go all the way, making your own delicious homemade Mahi-Mahi Burgers from scratch.

Mahi-Mahi Burgers

• 1 lb Mahi-Mahi Filets
• 1 tsp Paprika
• 1/4 cup Parsley, minced
• 1/2 tsp Rosemary, dried
• 1/4 tsp Sea Salt
• 1/4 tsp Cracked Black Pepper
• 1/2 tsp Garlic Powder
• 1 egg or approximately 1/4 cup Sunflower Oil
• Ginger, freshly grated
• 2 Tbsp Coconut Oil

*Finely dice, or "mince" in a food processor, the Mahi and parsley. Add the rosemary, salt, garlic powder, and pepper. If using an egg, pre-whisk it in a separate bowl and then add to the Mahi mixture. If using the oil slowly drizzle into the mixture, kneading with your hands until the mix is moist and slightly sticky. Split into palm-sized portions, roll into balls, and then flatten, shaping the Mahi mixture into thin, rounded patties. Refrigerate for 3 hours or overnight. You can also freeze them if you'd like. 


*To Cook: In a frying pan heat the coconut oil over Medium-High. Sprinkle each side of the patties with a little sea salt and place in the pan. Increase the heat to High and grate about a tsp of fresh ginger onto the top of the Mahi Burger. Cook 3-5 minutes on each side depending on thickness. When you flip them, repeat with the ginger on the opposite side. Remove and cover to keep warm. Return the pan to the stove, reserving the juices, in which you will cook the pineapple. 


*Lightly toast the Ciabatta rolls in the oven while preparing the burgers and pineapple.

Sauteéd Pineapple Wedges

• 1 cup Fresh Pineapple, cut into wedges
• 1 tsp Cayenne Pepper
• 1/2 Tbsp Coconut Oil (if needed)
• 1 Tbsp Ginger

*In the same pan you cooked the burgers in, turn the heat back to High and add 1/2 Tbsp. of Coconut Oil (unless there is already enough "juice" left over from the burgers). Heat until very hot, test by flinging some water from your fingertips into the pan, if it sizzles or pops, the pan is hot enough. Add the pineapple, shaking the pan to toss them in the oil. Add the cayenne and the ginger. Continue shaking the pan, making the pineapples "jump!" which is a *key trick to sautéing. Cook for 2 minutes and then remove from heat. 


*Sauté actually means "Jump" in French and if your pan is hot enough it should make the food 'pop' naturally. It is best to heat the pan without oil first, testing it with water droplets before adding any oil or butter. Also, in Sautéing do not use a non-stick pan and use a pan-flip instead of a spatula as this turns the food at equal times and promotes even cooking. 

Cilantro-Ginger Aioli

• 1/2 cup Mayonnaise (Use Veganaise for a healthy, similar taste)
• Juice from 1/2 Lemon
• 1/2-1 tsp Cayenne Pepper (depending on your heat preference!)
• 3 cloves Garlic, pressed
• 1/4 cup Cilantro, finely chopped
• 1/4 tsp Seasoned Salt
• 1 Tbsp Ginger, grated
• 1/2 tsp Garlic Powder

*Combine all ingredients, reserving a small amount of the cilantro as garnish. Salt to taste. 

To Serve: Slice:

• Red Onions
• Avocados
• Hot House Tomatoes

*Slather the toasted buns with the aioli, top with the onion slices, tomatoes, and 3 large ripe avocado slices! Sprinkle with Cilantro and serve with the Pineapple Wedges.


I also made some Teriyaki-Glazed Chicken Wings to serve as an appetizer but these burgers would go great with a batch of baked Sweet Potato Fries or Grilled Asparagus. 


This was a fast favorite in my household, and I now I hope it will find a happy home in yours as well! Happy Cooking!


<3 Marea

Ham & Swiss Cheese Scones with Habanero Pepper Jelly

This morning I woke with a strong need to cook something different. I've been wanting to give scone-making a shot for quite awhile now but I didn't want to go down the well-trodden path of blueberries or currants. (I'm also looking for any excuse to use my new KitchenAid, and while it is definitely not a necessity to make this recipe, I just love turning it on!)

I surveyed the fridge and decided I had a batch of swiss cheese and mushrooms that were just begging to be baked into something fabulous; couple that with some left-over ham from a previous dinner at the parent's house and my ingredient list was almost complete. Next I performed a speedy internet search on the basics of scone-making, a quick one-over of the pantry, and after some clever mental substitutions, I was officially off and running. Mission: Ham & Swiss Cheese Scones!

I played with the flavors and quantities between batches and after the third attempt I had a scone worthy of a blog-post! Enjoy :]

Ham & Swiss Cheese Scones with Habanero Pepper Jelly

• 5 cups All Purpose Flour
• 1 1/4 tsp Baking Powder
• 1/4 tsp Baking Soda
• 5 Tbsp. Butter
• 2 Tbsp. Shortening (You can only use butter if you want, just up it to 6 Tbsp!)
• 1/2 cup Fat-Free Sour Cream
• 1 cup Ham, finely diced
• 1 1/2 cup Swiss Cheese, finely diced
• 1/2 cup Parmesan Cheese, grated
• 1/4 cup Mushrooms, minced
• 1/4 cup red onions, minced
• 3 Tbsp. Whole Grain Dijon Mustard 
• 4 Tbsp-1/2 cup Fat-Free Milk (added as needed)
• Salt, if needed-- but the ham and cheese have their own salts so be careful! I decided against adding any salt and they turned out perfect. 

*Preheat your oven 400 degrees. In a large bowl, or food processor, combine the flour, baking powder, and baking soda. Cut in the butter and shortening (making sure your butter is very cold, for a flakier scone!) using a two knife method (or blend if you are using your processor), until the mixture is coarse and crumbly. Stir in the swiss, 1/2 of the parmesan, the ham, and mushrooms. 


*In a separate bowl combine the sour cream and mustard and stir into the flour mixture. Now knead the dough, slowly adding in the milk until the consistency is firm yet moist, but not sticky! Be careful to not over-knead! 

*Roll the dough out on a clean, flat surface, using your hands, and shape into fist-sized balls. Press the remaining parmesan cheese into the centers. Flatten, and press the edges into a rectangular/square shape. Cut diagonally into wedges. 


*Lay the wedges evenly on a buttered, floured baking pan. Bake at 400 degrees for 18 minutes, or until browned. 


To Serve: Once the scones have browned remove them from the oven and as soon as they are cool enough to touch, serve them! You can lightly brush the tops with butter or margarine, if you'd like. I served mine with a dollop of Habanero Pepper Jelly, which offers a perfect blast of heat and sweet. Or you can slice them in half and make mini open-faced sandwiches, or dip them in a hearty corn chowder or chili.

They are best if made fresh so unless you are baking for a bounty of guests save some of the dough for the next day. I portioned mine off so there will be plenty to play with again in the morning. Perhaps I will serve them alongside some eggs for breakfast- the possibilities are quite plentiful with this bite of bliss!

<3 Marea

Steak Tacos, Habanero & Mango Salsas, & Strawberry Mint Margaritas!

After living on both coasts I can now say with full confidence that Tucson, AZ has *THE* very best Mexican food I have yet to come across in the U.S. Before anyone gets defensive, New York and California do dish up some delicious Latin-flavored feasts, but when it comes to authentic, "As-Close-to-Actually-Dining-in-Mexico-Style" cuisine on a consistent level, Southern Arizona is the whole enchilada! Hey, they have to have something good there to ease the pain of 108 degree summer days, right? :] Oh, and did I mention, not only does Tucson have the best Mexican food, they also like to serve it up 24 hours a day, no matter the holiday? Now there's a reason to endure the heat!

Since the move I've had to do my best to bring the taste of the Southwest to our table, and although the following recipes may not beat the real thing, they are still pretty damn delish! 

Warning! The following recipes are wickedly spicy! Use discretion, if you can't handle the heat add the peppers a little at a time.

Fresh Mango Pico de Gallo 

• 4 Roma Tomatoes
• 1/2 cup Cherry Tomatoes
• 1 medium Sweet Onion
• 1 red Guajillo Pepper (look like red jalapeno)
• 2 Hot Cherry Peppers
• 1 Yellow Hot Wax Pepper
• 1 green Jalapeno
• 1 cup Fresh Mango
• 1/2 cup Cilantro, chopped
• 1/2 Tbsp. Sugar
• Juice from 2 Limes
• 2 tsp. Pico de Gallo (the spice!)
• Salt and Pepper, to taste

*Brunoise the tomatoes, onions, and peppers. Toss them with the sugar, lime juice, pico de gallo, salt and pepper. More salt will make the tomatoes and onions sweat, which will create a juicier salsa. Stir in the Cilantro. Refrigerate for at least 30 minutes. 

I love to make a Salsa Fresca for topping tacos, burritos, and even eggs but my boyfriend recently requested a more "thick and saucy" style dip for dunking his chips. A food processor, or "Ultimate Chopper" in my case, was the perfect fix for just such a request. 

Hot & Hearty Habanero Salsa

-In a Food Processor, mildly puree: 

• 5 Mini Bell peppers, red, orange, yellow 
• 1/2 of a large Onion
• 3 Celery Stalks, halved
• 1 Roma Tomato
• 1 Hot House Tomato
• 4 cloves of garlic
• 2 orange Habaneros
• 2 Serranos
• 2 green Jalapenos

*Be sure to cut down into pieces your chopper can handle! You can blend these separately and then mix them together in a large bowl.

Next brunoise and add:

• 4 Roma Tomatoes
• The other half of the large Yellow Onion
• 1 Orange Habanero Pepper
• 1 green Jalapeno Pepper
• 1 Serrano Pepper
• 4 Mini Bell Peppers, red, orange, and yellow

Stir everything together and season with:

• ½ cup Cilantro, chopped
• 1 tsp Seasoned Salt
• 1/2-1 tsp Himalayan Crystal Salt (or regular sea salt)
• 1 tsp Black Pepper
• 1 tsp Garlic Powder
• Juice from 1 lime
• 1/2 tsp Cayenne Pepper
• 1 Tbsp. Cane Sugar

*Refrigerate before serving. 

If there is one trick I've learned from watching and indulging in my father's salsas my whole life is that, the best way to make hot salsa manageable is to trick the taste buds with sweetness. The mini bells add a nice sugary taste (as does the Tbsp. of sugar!) that allows the first bite of this salsa to be deliciously dulcet while the after taste sparks up the spice. The taste buds are able to temper between each bite, the sweet providing a much needed cushion before the heat sets in (and after, since you can't stop eating it!). 

Steak Tacos

• 2 thinly cut Skirt or Flank Steaks, sliced into strips
• 2 Tbsp. Olive Oil (or butter if you prefer)
• 1 Jalapeno, diced
• 1 clove Garlic, minced
• 1 tsp. Cayenne Pepper
• 1 tsp. Seasoned Salt
• 1 tsp. Garlic Powder
• 1/8 tsp. Lemon Pepper
• 1/2 tsp. Chili Powder
• 1/2 tsp. Cumin
• Juice from 1/2 of a Lime
• 1/4 cup Red Onion, thinly sliced
• Pepper, to taste
• 1/4 cup Cotija Cheese
• 1/4 cup Cheddar Cheese
• 1 Avocado, freshly sliced
• Soft or Crunchy Corn Tortillas (I like soft, The Boyfriend likes crunchy, so I make both!)

*After you have sliced the steak, toss it with all of the spices in a medium size bowl. Squeeze the lime on top and let sit. In a skillet heat the oil over Medium-high. Add the onions and sauté for 3-5 minutes, until soft. Add the jalapeno and garlic and cook 1 additional minute. Toss in the marinated steak and turn the heat to High. Cook, stirring frequently, until the meat is no longer pink, approximately 1 minute. Salt and Pepper to taste. Reduce heat to low and cover, allowing the meat to simmer in its juices for 2 more minutes. Remove the steak from the heat and transfer to a bowl, cover. 

*Heat the tortillas over the burner, flipping every 10 seconds until heated through. 

To Serve: Pile the tortillas full with the steak, cheddar cheese, and Salsa. If you don't make a salsa fresca top the tacos with chopped tomatoes and onions and garnish with cilantro. Finish with the Avocado Slices and sprinkle the Cotija over the entire plate. 

I also enjoy pairing my Steak Tacos with some cheesy refried beans, guacamole and to make the event complete, a quick and easy twist on a Strawberry Margarita!

Strawberry Mint Margaritas

• 2 oz Tequila (I'm not saying use Patron, but for the love of all things good and decent stay away from Jose Cuervo and Sauza!)
• Sprite, or Lemon-Lime Soda
• Agave Nectar
• Splash of Orange Juice
• Fresh Squeezed Lime
• Freshly Sliced Strawberries
• Mint Leaves
• Martini Shaker
• Glass of Ice

*In a martini shaker muddle 3-4 mint leaves with several strawberry slices. Add 1 oz (a standard US shot is 1.5 oz) of tequila and approximately 1/2 cup of Sprite and juice from 2-3 lime slices. In a glass filled with ice, pour the agave nectar down the sides of the glass, twirl to coat all sides. Shake the mixture in the martini shaker and pour over the ice in the glass. Add a splash of orange juice. Finish by floating the final oz of tequila on top; this is done by pouring the shot slowly through a lime slice. Garnish with said lime and a straw. 

Cheers! And Happy feasting!

<3 Marea 

Sliced Tomato Summer Salad

I've decided that every Sunday I will dedicate the day to creating a dish using fresh, seasonal and local North Bay ingredients. I am absolutely in love with the Open Air Market's here, such as Andy's Produce Market, which provides a deliciously diverse selection of fresh homegrown goodness. I have become rather spoiled being surrounded by such fantastic local farms with premium produce, meats, and cheeses. I must indulge in their diligence!

Here's a simple summer dish that is full of fun colors and plenty of flavor. A fun twist on a classic Caprese, this dish requires minimal effort and can be made as an appetizer, side, or as a light lunch. The acidic quality of the red wine vinegar plays nicely with the sweet meat of the tomatoes, the sharp bite of the red onion, and the mild creamy texture of the mozzarella. The simplicity of this salad makes it a perfect pick for a hot summer day, and with a bit of presentation it can become a vibrant centerpiece to any entertainer's table.

Sliced Tomato Summer Salad

• 3 Large, Ripe, Hot House Tomatoes, Sliced
• 1 Medium Red Onion, Sliced into rounds
• 1 1/2 cups of Arugula or Mixed Greens
• 2 Ripe Avocados (Perfectly ripe avocados will be just slightly soft to the touch, but still firm. They will be dark in color, with little to no green left on the skin.), Sliced
• 1/2 cup Mozzarella Cheese, diced
• 1/2 cup Manchego Cheese, diced
• 1 tsp ground oregano
• 1 tsp dried, ground basil
• 1/2 tsp cracked black pepper
• 1/2 tsp sea salt

*After you are done slicing and dicing the tomatoes, onion, avocados, and cheese, congratulations you are 80% done! Now the effort comes in simply plating the salad. Lay the greens across the plate as the bed for the rest of the produce. Beginning at the edges, pinwheel the tomatoes and onions into the center, alternating between the two. Reserve one slice of tomato, which you will dice for garnishing. Now lay the avocados on top, fanning them out from the middle. Fill this center space with the diced cheese and finish with the diced tomato garnish. 

Red Wine Vinaigrette

• 1/2 cup Red Wine Vinegar
• 1/4 cup Extra-Virgin Olive Oil 
• 1 Clove Garlic, pressed
• 1 tsp Dry Mustard
• 2 Tbsp. Brown Sugar
• 1 tsp Garlic Powder
• 1/2 tsp Sea Salt
• 1/2 tsp Cayenne Pepper
• 1 tsp Black Pepper

*Combine all and shake or whisk until well blended.  

*Drizzle the salad with the dressing, sprinkle the oregano, basil, sea salt, and pepper across the plate, and there you have it! 

I serve this salad with a side of hearty sliced bread, such as a Seeded Sourdough, or a soft Crusty French Bread.

Enjoy :]

<3 Marea

Spicy Tuna Roll, Ginger Crab Roll, & Seared Ahi

What better way to begin this blog than with my latest recipe for my *favorite* most requested feast! After years of being an avid sushi seeker and spending far too many paychecks on this particular cuisine, I decided it was time; time to test my hand at my most favorite food. The results were life-changing.

I'm not kidding. 

A decent sushi dinner for two will usually run you at least $30, assuming you don't indulge in any sake bombs or appetizers, and not including the tip-- With smart shopping and a little kitchen magic I've managed to make a sushi spread for eight at less than $10 a person. Come on sushi fans, tell me that isn't life-changing!? At least your bank account will agree. The initial gathering of ingredients is slightly on the more expensive side, but once you've stocked your kitchen with the staples, you will be able to serve up several sushi dinners in style and only dish out for the cost of fresh fish. 

If you haven't visited an Asian Speciality Store- find one! This is key to keeping your costs low. Supermarkets, like Safeway, do include an Asian aisle but they will mark up the price of Nori, Wasabi, Rice, etc. almost triple what you will pay if you go straight to the source. So make best friends with the owner of your local Asian Market and prepare to satisfy those sushi cravings!

Buying FRESH fish is absolutely key. Don't waste your money buying previously frozen fish for sushi, it will never be as delicious! For Ahi, if it is a dull or bright pink, it was probably previously frozen. Ahi should be a deep red and never smell fishy! Costco is amazing for buying fresh seafood, in bulk, at affordable prices. I purchase all my Ahi for the Spicy Tuna Roll and The Seared Ahi from there in 2-3lb packages ranging about $12-$16. 

When I moved away from my hometown, I searched New York and then California for the perfect Spicy Tuna or Salmon Roll; alas nothing ever came close to my all-time favorite Spicy Salmon Roll from David's Kampai in Tucson, Arizona. I have modeled my Spicy Tuna roll after his, allowing my taste buds to re-imagine his masterpiece. 

Spicy Tuna Roll

• 2 large Ahi Tuna Steaks 
• 1-3 Tbsp Sriracha (depending on your spice preference)
• 2 Tbsp Best Foods Mayonnaise (Any substitutes severely change the taste)
• 1/4 tsp sea salt, or seasoned salt if you like
• 1 cup Koshikari Sushi Rice ( I like the "Rice Select" brand)
• 1 Tbsp Seasoned Rice Wine Vinegar 
• 3 sheets of Roasted Nori (Seaweed) 
• 1/2 cucumber, skinned and julienned

*Begin by preparing your rice according to the specific directions for the brand. Be sure to wash the rice before. Typically, you will add the rice and 1 1/4 cup water directly to the pan and bring to a boil. Next, turn the burner to low and cover the rice, simmering for 20 minutes. Remove from stove and allow to sit, covered, for 10 minutes. Next, transfer the rice to a large bowl and stir in the rice wine vinegar. Let cool. (If you are making both the ahi and the crab rolls be sure to double the amount of rice you make!!)

*Brunoise the Ahi, aka dice it into approximately 1/8 square pieces. Of course, it does not have to be exact but for the mental image aim small! Toss the Ahi in a medium bowl with the mayonnaise and the salt. Add the Sriracha, being sure to check the heat to your taste preferences. I don't like to mess around, when I mean spicy, I mean spicy! I will typically add 3+ Tbsp to mine. At this point you can cover and set the Ahi aside (keep cold!) if you plan to make the Ginger Crab Roll as well. 

The Ginger Crab Roll was inspired by a Top Chef episode I'd seen a few years back; I recalled seeing an episode where one of the contestants combined ginger and scallions to make a sushi roll and my mouth instantly watered. Here's my attempt at something similar. 

Ginger Crab Roll

• 1 cup Super Lump White Real Crabmeat (Again, I love Costco for this: 16oz Chicken of the Sea Brand for $13.99, you'll get several meals out of this!)
• 1 1/2 Tbsp Best Foods Mayonnaise 
• 1 tsp Garlic powder
• 3 Tbsp peeled grated Ginger
• 1 tsp Ginger Powder
• 1/4 tsp Sea Salt
• 1/2 tsp Cracked Black Pepper
• 1 bunch of diced fresh Scallions (3 Tbsp divided out for the crab roll)
• 1 cup Koshikari Sushi Rice
• 3 sheets of Roasted Nori 
• 1/2 avocado, peeled and julienned
• Sesame Seeds

*Combine the crab, mayonnaise, garlic powder, fresh and powdered ginger, salt, and pepper, in a medium sized bowl. Stir in 3 Tbsp of the diced scallions. Sprinkle in a generous amount of sesame seeds and Wah-lah! We are now ready to roll them up! 

Making the Rolls

*When everything is prepped and your rice has cooled you are now ready to make the rolls. Be sure to give yourself a large, flat, clean surface in which to work your magic. Fill a glass or small bowl with warm water to seal the sushi and set a clean towel within arms reach for your fingers. Most Sushi Chefs use a sushi mat but since I didn't have one when I first began this venture I became quite accustomed to "free rolling". 

• Lay your Nori out flat, crease side down. Take a spoonful of rice and pat it into the Nori, repeating until you have made a thin flat layer of rice, leaving about an inch of Nori free on all sides. Sprinkle the rice with the Sesame Seeds. 

• At the edge of the rice closest to you, lay a thin layer of the filling (tuna mix or crab mix), in a horizontal line to yourself. I use about 2-3 Tbsp of filling per roll, less for the Spicy Tuna as I reserve the majority of it for the topping. 
• Add the avocado or cucumber slices, laying them in a thin line parallel to the filling. The cucumber and the avocado slices will extend past the edge of the nori on both the right and left sides. 
• Now the fun part!! Gently pick up the edges of the nori, and roll them in and away from you, slowly tucking the edge closest to you under, as you would a sleeping bag. As you roll and tuck, moisten the nori by dipping your fingers in the water and running them along each edge. As you near the end, make the final seal with water across the end crease. Roll your hands over the roll, back and forth as you would a rolling pin. You can do this several times to secure the roll. This will become easier with practice but if you've ever seen sushi made before you'll pick it up quickly.
• To cut the sushi you will need an extra sharp knife. Run the blade under hot water before cutting. I find it helps to clean it after several cuts, as the rice will begin to stick and disrupt your slices. I cut all my rolls at once as I am ready to plate them. I also like to top off the "end rolls" with extra filling.

*Each recipe makes three rolls, six in total. 

I was taught to perfectly sear ahi by Kristian, a very close family friend. I've since created my own version playing off of the ginger and the sriracha used to make my sushi rolls. It is the pairing of these flavors which makes this seared ahi recipe a staple companion to my sushi feasts. 

Seared Ahi with a Ginger Honey Ponzu Sauce

• 1 large Ahi Steak 
• 1 Tbsp Siriacha
• 2 Tbsp Peanut Oil (divided)
• 1/2 tsp Johnny's Garlic Seasoning 
• Salt and Pepper to sprinkle
• Sesame Seeds
• Arugula or Red Cabbage

Ginger Honey Ponzu Sauce

Combine:

• 2 Tbsp Sesame oil
• 2 Tbsp honey
• 4Tbsp Soy Sauce
• 1 1/2 Tbsp Rice Wine Vinegar
• 2 tsp ginger powder, or ginger juice
• 1 tsp Sesame Seeds

*In a Cast Iron pan heat 1 Tbsp of peanut oil on high until the oil smokes. Meanwhile, pat down one side of the ahi steak with 1 Tbsp of Sriracha, and then cover that surface with sesame seeds by patting them firmly into the tuna. Sprinkle with salt and pepper.

*Place the fish sesame-side down into the pan. Immediately cover the exposed side with the remaining Tbsp of Peanut Oil and the garlic seasoning. Again, cover the entire side with a thick layer of sesame seeds. 

*Cook the ahi about 30 seconds to 1 minute depending on the thickness. You will know to turn it when a very thin layer of the bottom has begun to turn white. Flip and cook for 30 more seconds on the other side. 

*Remove instantly from the pan. The key to seared ahi is that the center must stay uncooked. You will be surprised how quickly this fish will overcook so be sure that the side view boasts a nice pink center! Using a very sharp knife, slice the ahi into thin strips and serve over a bed of arugula or chopped red cabbage with the ponzu sauce. 

Serving the Sushi

• Wasabi
• Soy Sauce
• Pickled Ginger
• Sesame Seeds
• The remaining diced Scallions

*I serve my Spicy Tuna Roll with a generous topping of the Ahi filling. After the rolls are cut and plated, top the Spicy Tuna with approximately 1 Tbsp of the Ahi mixture. If you have extra Crab mixture you can top these rolls as well.

*Sprinkle the rolls with sesame seeds and the remaining diced scallions. Serve with the wasabi, soy sauce, and ginger. Perhaps pair with some miso or edamame tossed in sea salt! 

And there you have it, a homemade sushi extravaganza! Which will soon expand as I am experimenting with creating a new roll using mango and kiwis, and a Shrimp Tempura Roll is next on my list! So stay tuned and stay satisfied!

<3 Marea