June 26, 2012

tuna and salmon appetizers

I've been wanting to try the sushi-grade tuna that they sell at the fish market nearby. I thought this appetizer was the best recipe for it. I was happy that it turned out well. The fish market is  getting to be my favorite source for good quality fish. As always, everything was very fresh.

It's important to use sushi-grade tuna which must be chilled until ready to cook. However, for a properly cooked fish, I learned that it must be brought to room temperature prior to cooking. I was inspired by a celebrity couple I watched on a Filipino talk show who made this last week. They rolled the tuna in freshly ground pepper only. For some additional texture and flavor, I decided to coat the tuna with a combination of ground pepper, black and white sesame seeds. The mixture adhered to the tuna well. I gave it a quick sear on all sides in a very hot cast iron skillet and let it rest for a few minutes before slicing. We tried it with two kinds of dressing, one with Japanese flavors of mirin, soy sauce, rice vinegar and wasabi paste and the other was a simple balsamic and olive oil mixture.

my favorite way to cook salmon ~ seared in butter and olive oil
Along with the tuna, I also got a piece of salmon, another personal favorite. I carefully removed the skin and seasoned the fillet with salt, pepper and a sprinkle of powdered calamansi (calamondin citrus) that my cousin gave me. In the same skillet, I seared the salmon pieces in a little butter and olive oil until just done. Transfer to a serving plate and sprinkle with more lemon juice. Both appetizers were served with mixed green salad on the side.


  1. nice posting.. thanks for sharing.

  2. glad you think so...thanks!