Sunday, March 06, 2011

seared ahi tun with mustard dill sauce and blueberry pie - a cold and rainy sunday

this morning Robin and I decided to take a quick trip up to tahoe to teach her how to snowboard. So after we got up at 6.00am on a cold sunday morning we discovered that it's raining none stop outside. So I check the road reports and they said, chains/4WD required. Mhm risky, but let's head out anyway.

60miles later we encountered such heavy rains that I decided it's pointless to continue with this trip and we won't make it up in time to attend the snowboarding lessons for her. Afterall if there are chain required the trip takes about 3h instead of 90minutes on average. So we just had a quick and easy breakfast and headed back to Davis afterwards.

So what can we do with the rest of this day?

Well how about testing my new knife with a new dish. Thanks for the knife mum and dad :)

seared ahi tuna with rice and dill/mustard sauce


  • 1/2 cup lemon juice
  • 1/2 cup olive oil
  • 1/4 cup spicy brown mustard
  • 1 teaspoon mustard powder
  • 3 tablespoons white sugar
  • 2 tablespoons white wine vinegar
  • 1/3 cup olive oil
  • 3 tablespoons freshly chopped dill
  • 3 tablespoons freshly minced red onion


  1. Combine the lemon juice with 1/2 cup olive oil in a sealable plastic bag; seal and shake. Add the tuna steaks and store in refrigerator to marinate for 30 minutes
  2. Whisk the brown mustard, mustard powder, sugar, vinegar, and 1/3 cup olive oil together in a bowl and  stir in the dill and onions.
  3. put an iron cast skillet onto the stuff and heat it on high till water dropped in sizzles
  4. coat the pan in a slight layer of oil
  5. cover the tuna with freshly ground pepper
  6. sear the tuna on each site for about a minute for rare
For desert I recommend a slice of blueberry pie, with whipped cream.

blueberry pie with whipped cream