Nikki’s Gastronomic Encounters
As promised in last week’s blog, here are recipes from Nikki’s Colombian odyssey, in case you’re curious to taste arepas and bandeja paisa.
For those of you with more refined palettes who want to savor the seared tuna over a bed of greens served at the banquet where Nikki met Eduardo, we included that recipe first.
Seared Tuna over a Bed of Greens
1⁄8 cup black sesame seeds
1⁄8 cup white sesame seeds
1 ahi tuna steak, 6 oz. and 1 inch thick
Salt and freshly ground pepper, to taste
2 tablespoon grapeseed or canola oil
In a shallow dish, mix the black and white sesame seeds. Wash and pat dry the filet of tuna, season with salt and pepper and dredge in the sesame seeds, coating the tuna evenly. Heat the oil in a searing pan over high heat and add the tuna. Cook until the white sesame seeds start to turn golden, about 1 minute. Turn the tuna and cook one more minute until sesame seeds start to turn golden. Transfer the tuna to a cutting board and cut into 1⁄4 inch-thick slices. Arrange the tuna over the greens, overlapping the slices.
Mixed pre-washed organic baby greens
2 radishes, sliced
1 European cucumber, sliced
¼ teaspoon Wasabi paste
1 tablespoon rice vinegar
1 tablespoon soy sauce
3 tablespoon virgin olive oil
Salt and freshly ground black pepper
Mix the greens, radishes and cucumber in a bowl. In a small bowl, whisk Wasabi, vinegar and soy. Then whisk in the olive oil until well blended. Drizzle over the greens and mix well. Serve on plates. Add slices of seared tuna and serve.
The tuna pairs well with Sauvignon Blanc.
Of course, Nikki met the handsome and engaging Eduardo at the banquet where she also savored the seared tuna. While I can provide the recipes for the food to create your own banquet, I’ll leave it up to you to find the charming man that will make your dinner memorable!