Quick and Easy Marinated Seared Ahi Tuna Recipe

How to make gorgeous ahi tuna steaks with a simple marinade and a perfect sear. This easy recipe takes only minutes to make and yields the most delicious result. Serve this versatile fish warm or cold over greens, in a grain bowl, or a noodle salad and enjoy! 

 

seared ahi tuna atop a bed of greens

What is Ahi Tuna?

Ahi tuna refers to two types of tuna: yellowfin tuna and bigeye tuna. It’s a popular fish in Hawaiian cuisine and is often served raw in dishes like sashimi, sushi, and poke. Ahi tuna has a mild flavor and a firm texture and takes well to bold flavors in marinades.  

 

When cooked, it is usually seared on the outside and rare on the inside to preserve its delicate flavor and texture. It’s rich in protein, omega-3 fatty acids, and various vitamins (vitamin d and vitamin b) and minerals, making it a nutritious choice for many dishes! 

Why You’ll Love This Seared Ahi Tuna Recipe

Seafood is my animal protein of choice, but I am well aware that a lot of fish have contaminants and even high levels of mercury. Like all food groups, I try to aim for variety but minimize the toxic burden. I will come clean and admit that I LOVE tuna of all varieties. But ordering tuna steaks at a restaurant has been crazy expensive lately and it is so easy to make at home.  My son goes absolutely nuts for this Marinated Seared Ahi Tuna!

 

  • Super fast recipe that requires 2-3 minutes behind the stove 
  •  It’s easier than it looks! Just marinate and sear 
  • Can be served warm or cold over greens, grain bowl, or noodle salad;
  • A dish like this would cost you $$$$$ at a restaurant and you can easily do it at home!

 

Ahi tuna is a great alternative to popular salmon dishes when you want to switch things up! Salmon has a higher fat content, a stronger flavor, and flaky texture whereas ahi tuna has a mild taste, lower fat content, and works well in dishes that call for lightly seared or raw fish. We all love a good salmon recipe (me included!), but this is a great alternative to add into your recipe rotation. 

Ingredient Notes

recipe ingredients on a white counter

raw tuna steaks on a paper towel

  • Soy sauce – is often used in marinades to help tenderize and add flavor. I like using a high-quality soy sauce such as shoyu. Look for tamari if you’re gluten-free or coconut aminos for a soy-free option. Choose a lower sodium version of soy sauce if desired.  
  • Fresh lemon juice – you’ll need about 1 lemon for this recipe. Feel free to use lime juice instead. 
  • Toasted sesame oil – has a more pronounced flavor than regular sesame oil. I love adding it to stir-fries and marinades. I store it in the fridge because it can go rancid easily.
  • Garlic powder – is great when you want a subtle garlic flavor over using fresh garlic. 
  • Cane sugar – adds a nice sweetness to the marinade and helps with caramelization. 
  • Fresh Ahi tuna steaks – I like to get fresh seafood from my local seafood market at the Redondo Beach pier. Look for wild tuna steaks, preferably. I’ve also seen wild tuna steaks sporadically at my local Costco. Check your favorite grocery store or fish market. You’ll need them to be about 1 1/2 inches in thickness. The thicker the steak, the longer you’ll need to sear them.
  • Salt and black pepper
  • Unrefined olive oil or avocado oil for searing
  • Optional: freshly chopped cilantro, green scallions, toasted sesame seeds for garnish
  • Optional: Sriracha mayo for drizzling (you can buy this or add sriracha to taste to your favorite mayonnaise)

Step-by-Step Instructions

ahi tuna steaks marinating in a glass bowl

Step 1 In a medium bowl or glass measuring cup, whisk together the shoyu, lemon juice, sesame oil, garlic powder, sugar, salt, and pepper to make a marinade. Pat dry the raw ahi tuna steaks with paper towels and place them in a glass or ceramic dish. Pour marinade over fish, turning to coat well throughout. Cover tightly with plastic wrap and refrigerate for several hours; turn fish over at least once in the middle of the marinade time.

searing fish in a cast iron pan

Step 2 Heat 2 Tablespoons of oil in a large heavy skillet over medium-high heat. Sear tuna steaks in your hot pan for 1 ½ minutes per side, flipping carefully with a flat, steel spatula. If your steak is less than 1 ½ inches thick, sear for only 1 minute on each side.

slicing cooked fish with a sharp knife

Step 3 Transfer seared steaks to a large cutting board and let rest for 5 minutes. Use a very sharp or serrated knife to slice thinly across the grain.

 

Step 4 Serve your seared tuna warm or cold with optional garnishes or on top of a salad or make ahi tuna poke bowls. Drizzle with Sriracha mayo if desired. This is delicious on a bed of greens mixed with cabbage and carrots or on a cold sesame noodle salad. I often eat this as a “bowl” meal with rice (black rice, sushi rice, or cauliflower rice) + greens + roasted or grilled veggies + a sesame-tamari drizzle (1 teaspoon sesame oil + 1 Tablespoon tamari) or my Chinese chicken salad dressing from Quicker Than Quick.

an orange plate with sliced ahi tuna steaks

Recipe Tips

  • Some tuna steaks are treated with CO (carbon monoxide) to preserve color. Be sure to read labels or ask your fishmonger.
  • Allow tuna to marinate in the refrigerator for a few hours before searing. This is the best way to help it absorb more flavor.  But don’t marinate MORE than a few hours, because it will make the fish mushy.
  • Make sure the skillet is hot before adding the tuna steak to get a nice sear. I prefer using cast iron when searing proteins. 
  • Sear the tuna steak for 1 1/2 minutes per side (less time for steaks thinner than 1 1/2 inches). You’re not cooking the tuna completely through, otherwise it will be dry and tough.
  • Use a very sharp knife to cut the tuna so you get nice clean slices.

Recipe Substitutions

  • Soy sauce – use gluten-free tamari or coconut aminos for a soy-free version
  • Cane sugar – equivalent amount of maple syrup, maple sugar, or monk fruit sweetener. 
  • Ahi tuna – you can use this marinade on salmon or swordfish (yes, very high mercury, and I only eat it once a year or less) and if you add a tablespoon of arrowroot powder, use it on pressed tofu cubes or slabs and bake.  See this recipe. You can also grill the fish.

slice tuna stop a bed of greens with sriracha mayo

Tuna Varieties

There are a few different species of tuna. Here’s a brief overview!

  • Skipjack Tuna: smallest variety, strongest flavor, highest fat content, canned as chunk light tuna – lowest mercury
  • Albacore Tuna: lightest flesh, mildest flavor, low fat, canned white – 3x higher mercury than skipjack
  • Yellowfin Tuna: also known as ahi, less expensive than bluefin, more pronounced flavor than albacore
  • Bluefin Tuna: more fat and flavor, most expensive, critically endangered 

If you’re concerned about mercury in seafood, check out this link from the FDA.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Serve in a salad, bowl, or however you like to serve your tuna!

More Seafood Recipes

Seven Fishes Seafood Salad Recipe

Easy Thai Coconut Sauce Recipe (with Wild Halibut)

Sicilian Pasta Con le Sarde Recipe

Easy Salmoriglio Sauce with Grilled Seafood

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

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Quick and Easy Marinated Seared Ahi Tuna Recipe

Adapted from chewoutloud.com
How to make gorgeous ahi tuna steaks with a simple marinade and a perfect sear. This easy recipe takes only minutes to make and yields the most delicious result. Serve this versatile fish warm or cold over greens, in a grain bowl, or a noodle salad and enjoy!
Print Recipe Pin Recipe
Servings 6

Ingredients
  

  • 2 Tablespoons shoyu tamari or coconut aminos
  • 2 Tablespoons freshly squeezed lemon juice or lime juice
  • 1 Tablespoon toasted sesame oil or 1 teaspoon sesame oil + 2 teaspoons avocado oil
  • 2 teaspoons garlic powder
  • 1 teaspoon cane sugar or maple sugar
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 to 2 ½ pounds fresh ahi tuna steaks* about 1 ½ - 1 2/3 inches thick
  • Unrefined olive oil or avocado oil for searing
  • Optional: freshly chopped cilantro green scallions, sesame seeds for garnish
  • Optional: Sriracha mayo for drizzling you can buy this or add sriracha to taste to your favorite mayonnaise

Instructions
 

  • In a medium bowl or glass measuring cup, whisk together the shoyu, lemon juice, sesame oil, garlic powder, sugar, salt and pepper to make a marinade. Pat dry the tuna steaks with paper towels and place in a glass or ceramic dish. Pour marinade over fish, turning to coat well throughout. Cover tightly and refrigerate for several hours; turn fish over at least once in the middle of the marinade time.
  • Heat 2 Tablespoons of oil in a large heavy skillet over medium high heat. Sear tuna steaks 1 ½ minutes per side, flipping carefully with a flat, steel spatula. If your steak is less than 1 ½ inches thick, sear for only 1 minute on each side.
  • Transfer seared steaks to a large cutting board and let rest for 5 minutes. Use a very sharp or serrated knife to slice thinly across the grain.
  • Serve warm or cold with optional garnishes or on top of a salad. Drizzle with Sriracha mayo if desired. This is delicious on a bed of greens mixed with cabbage and carrots or on a cold sesame noodle salad. I often eat this as a “bowl” meal with rice (black rice, sushi rice or cauliflower rice) + greens + roasted or grilled veggies + a sesame-tamari drizzle (1 teaspoon sesame oil + 1 Tablespoon tamari) or my Chinese chicken salad dressing from Quicker Than Quick.

Notes

Seared ahi is best eaten on the same day. However, leftovers can be tightly wrapped and chilled for up to 1 day.
Tried this recipe?Let us know how it was!

 

 

 

Spicy Caesar Salad with Toasted Breadcrumbs Recipe

If you’ve been to Jon & Vinny’s in LA, you may recognize this salad which they call Gem Lettuce, Calabrian Chili Dressing, Parmigiano, & Bread Crumbs.   It’s basically a spicy Caesar salad with the most delicious breadcrumbs and baby romaine leaves.  It’s insanely good and worth every bit of the $16.50 they charge for one portion.  Or is it?  Well, we can make it at home and it’s just as good, friends!  I make it all the time when I have people over or we want a really great Caesar. Ok, let’s do it!Continue reading

Dairy-free Cashew Cheesecake Recipe

dairy-free cashew cheesecake! | pamela salzman

I taught this luscious dessert in my classes two years ago, but I had seen cashew “cheesecakes” all over the place for many years. But of course I didn’t get it.  I didn’t understand how blended cashews could be turned into something that resembled cheesecake, a cheesecake that I would actually want to eat.  So I put off trying all these recipes that I saw on Pinterest and Foodily.  I caught glimpses of vegan cheesecakes made with chocolate, key limes, pumpkin, lemon and lavender, blueberries and so on.  I just wasn’t convinced.

making the crust

crust mixture ready to be pressed

My mother-in-law and I have an arrangement for Passover — I make all the desserts for both seders and she does everything else.  I clearly got the easier, more fun job.  However baking for Passover, a holiday which revolves around NOT eating anything with grains or flour made from grains, isn’t as straightforward as baking for any other holiday.  But I still have lots of fun coming up with delicious treats that don’t involve a box of Manischewitz cake mix.  Every year I make the very traditional coconut macaroons, as well as a lemon ice torte that I have been making since I graduated from college.  And no holiday would be complete without something chocolate, so I bake a few mini-flourless chocolate cakes.  So delicious.

soak cashews

drain the soaked cashews

But I can never leave well enough alone, so one year I decided to give this cashew cheesecake thing a go. OMG.  Get out of here. I was blown away!  And then super bummed I had let so many opportunities to go by when I could have been enjoying this deliciousness.  The texture is so much like cheesecake.  Very rich and creamy, and slightly sweet.  I really couldn’t get over it.  Of course the crust is raw and vegan, consistent with the rest of the cake.  But I think you could go with a graham cracker crust and fool everyone into thinking this is cheesecake.

scrape the seeds out of the vanilla bean

spread the first mixture onto the crust

then the strawberry mixture

What amazed me about this cake is how digestible it is and how clean the ingredients are.  We use soaked raw cashews (read my post about why soaking nuts and seeds is beneficial to your health,) coconut oil (such a good, healthful fat), honey or maple syrup (not going to save your life, but less acid-forming than refined sugar), lemon juice and vanilla.  Amazing.  Although, I did a little rough math and this isn’t the kind of dessert you can eat very often because it’s really high in (good) fat and calories.  Just saying, in case you were tempted to eat half a cake.  Not a good idea.  In fact, I put on a few pounds in the months I was testing this recipe.  True story.  But this is a fantastic idea for Passover or Easter and no one will ever in a million years guess what’s in it.  Another fun Passover dessert coming soon!

vegan cashew cheesecake | pamela salzman raw vegan cashew cheesecake | pamela salzman raw vegan cashew cheesecake | pamela salzman cashew cheesecake | pamela salzman cashew cheesecake | pamela salzman

cashew cheesecake | pamela salzman

 

Dairy-free Cashew Cheesecake

Pamela
5 from 1 vote
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Servings 10 -12 (because it's rich, you want to cut small slices)

Ingredients
  

  • Crust:
  • 1 cup raw almonds or pecans or walnuts
  • 1 cup soft Medjool dates pitted (about 10)
  • ¼ cup unsweetened shredded coconut
  • ¼ teaspoon sea salt
  • Filling:
  • 3 cups 1 pound raw cashews, soaked for at least 5 hours or overnight, and drained
  • 2/3 cup fresh lemon juice
  • 2/3 cup unrefined coconut oil melted (if you have a Vitamix, no need to melt)
  • 2/3 cup raw honey not vegan or Grade A maple syrup (vegan, but not raw)
  • Seeds from 2 whole vanilla beans or 2 teaspoons pure vanilla extract
  • 2 cups fresh strawberries my preference or raspberries (thaw completely if frozen)

Instructions
 

  • Place almonds, dates, coconut and salt in a food processor and process until the mixture holds together (it should be sticky). Transfer the mixture onto the bottom of a 9” spring-form pan and press firmly, making sure that the edges are well packed and that the base is relatively even throughout.
  • In a Vita-Mix or food processor, place all filling ingredients (except strawberries) and process on high until very smooth. This may take a minute or two.
  • Pour about 3 cups of the mixture onto the crust and smooth with a spatula. Add the strawberries to the Vita-Mix/food processor and blend until smooth. Pour the strawberry mixture onto the first layer of filling. Place in the freezer until solid. Cover with foil to protect from freezer burn.
  • To serve, remove from the freezer at least 60 minutes prior to eating. After it has defrosted, store in the refrigerator until ready to eat. Run a thin knife between the cake and the pan and then release the springform ring. Serve on its own, or with fresh fruit. Store leftovers in the refrigerator if you plan to eat within a few days. Otherwise, store leftovers in the freezer.

Notes

Unfortunately, there is no substitute for the cashews which become very creamy when blended, nor the coconut oil, which solidifies when refrigerated and gives the cake its firmness, otherwise it would be a gloopy mess.
Tried this recipe?Let us know how it was!

Couscous with dried apricots and herbs

couscous with dried apricots and herbs | pamela salzman

We had such a lovely getaway in Palm Springs with the kids this weekend.  My husband, who designs and builds houses, likes to go to a few days of Modernism Week every year and we decided to make a little family trip of it this time.  My kids are exposed to a lot of talk about food because of what I do, but my husband also discusses his business with them, too.  I wouldn’t say they could go out and build a house tomorrow, but they have an understanding of architecture and design.

dry couscous with salt and olive oil with dried apricots and hot liquid

So it was kind of funny to me when my kids would walk into a home on a tour this weekend or a show, and people would be shocked to see them.  “Oh my word!  We have children here!”  The first time I heard this, I figured the kids weren’t welcome.  But I was very wrong.  “How nice to see children appreciate design!”  I was proud of the kids because they were well-behaved and seemingly interested.  And it made me think about how the experience was a little analogous to food and eating.  I always tell my students that part of the process of creating a healthful eater is simply exposing the kids to a wide variety of nutritious food.  Another critical part of the process is modeling good eating habits.  One day it will all click with them and they’ll end up surprising you!

Cover and after 10 minutes it's done

I am flexible with Mr. Picky though.   Sometimes I will make something like this couscous with dried apricots and herbs for dinner, but leave a little plain couscous and apricots for him on the side.  I usually encourage, but often insist, that he at least try the dish with all the herbs and such.  Sometimes he will and sometimes he won’t, but this strategy works well for me since I can accommodate him a little without my having to make a second meal.  And the message that I am sending is that eventually he will eat like the rest of us.

fresh herbs

Mr. Picky happens to like couscous and dried apricots and if he’s really hungry, he’ll eat the herbs and all.  He won’t eat it mixed with the Moroccan chicken I posted on Friday.  He will eat them separately though.  No problem here, although I personally like couscous as an accompaniment to soak up something juicy and saucy.  Other than that, my girls will take leftovers in their lunch boxes with some feta and maybe a little extra lemon juice and olive oil.  Yum!

dry toast almonds couscous with dried apricots and herbs | pamela salzman

Couscous is like a busy person’s dream come true.  You pour really hot water or stock on it with a little salt and perhaps some olive oil and presto!  Ten minutes later you have a nice fluffy side dish.  I know that couscous is processed durum wheat flour and not a whole grain, but there’s still a decent amount of fiber in it and you can also find whole wheat couscous if that’s important to you.  Of course you can also make this recipe with quinoa if you want a gluten-free version which I have done many times.  In fact, I’ve often said to people who haven’t tried quinoa that you can take your favorite couscous dish and sub quinoa.  Only you cook them differently.  But you knew that.   And there are other ways to mix this recipe up — dried cherries or raisins instead of the apricots, pistachios or chopped almonds instead of the sliced almonds, parsley instead of the cilantro or just use all of one herb.  This is an easy recipe to let your personal taste be your guide!

couscous with dried apricots and herbs

Couscous with Dried Apricots and Herbs

Pamela
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Ingredients
  

  • 1 10- ounce box of couscous 1 ½ cups couscous
  • ½ cup dried unsulphured apricots sliced
  • 1 teaspoon sea salt
  • 1 ½ Tablespoons unrefined extra-virgin olive oil
  • 2 cups HOT even boiling chicken stock, vegetable stock or water
  • ½ lemon juiced
  • ¼ cup whole almonds toasted and chopped
  • 2 scallions green parts only, chopped
  • ½ cup fresh mint leaves chopped
  • ½ cup fresh cilantro leaves chopped

Instructions
 

  • Place the couscous, dried apricots, salt and olive oil in a medium bowl and cover with HOT stock. Stir with a fork to combine. Cover and let sit for 10-15 minutes. Uncover and fluff with a fork.
  • Pour lemon juice on top and toss to combine.
  • Add the almonds, scallions, mint and cilantro to the couscous and toss gently to combine.

Notes

Pomegranates are a delicious addition when they are in season (December-February)
Tried this recipe?Let us know how it was!

Spicy honey-lemon green beans recipe

spicy honey lemon green beans | pamela salzman

If you follow me on either Facebook, Twitter or Instagram, you’ve probably figured out that I am back on Long Island at my parents’ house.  We picked up Daughter #1 on Saturday from her summer program in upstate NY.  I was so beyond excited to see her after 6 weeks, I was afraid I was going to suffocate her when I saw her.  It was great for the five of us to be together again and I couldn’t resist another visit to Stony Brook.  Love that place in the summer.

blanched green beans

We’ve had an amazing few days here — peaceful, not in a rush to do anything, no stress, beautiful.  My father’s garden is bursting.  I lost count of how many basil plants he has this year, perhaps around 40.  I have made pesto every day so far!  But the big fun has come from the new outdoor pizza oven my father had built.  It was a major project when I was here in June, with each of my parents saying to me without the other hearing, “I don’t know what we were thinking.”  But once the dust settled, literally, we have enjoyed the most fantastic pizzas — you know the thin kind with a little char on the crust?  So darn good.  Not fitting in my skinny jeans today, but so. darn. good.

prepping shallots

Sorry this isn’t a post about making your own pizza in a wood-burning oven, but I personally don’t have one nor will I in my current house since my “yard” is a patio!  Figuring most of my readers don’t own one either.  Instead I wanted to share my favorite new green bean recipe.  No yawning!  These are great!  But I know where you’re coming from.  Green beans come into season in the summer and I try really hard to get excited about them, but they have to compete with tomatoes and corn.  Kind of hard to do.  I honestly don’t have too many exciting green bean recipes that I think to myself, “I am soooo craving those such-and-such green beans.”  Until now.

soaking shallots

I taught these honey-lemon green beans last month and I couldn’t wait to eat them after each class and any leftovers for dinner the same night!  The dressing has a bit of mustard too, and a little kick from the cayenne which is always something I love paired with sweet (honey.)  They are seriously addictive.  One of the only cooked vegetables Mr. Picky likes is green beans, but he doesn’t care for vinaigrettes yet.  Except he did love these!  He’s starting to develop a taste for spicy food.  Very exciting!

spicy honey lemon green beans

mix it together

The recipe for the green beans and the dressing is completely straightforward and quick to make.  If you are in a time crunch, just make that and forget about the shallots.  Blanching and quick-pickling the shallots is definitely another step that won’t make or break the recipe, although they are scrumptious.  You can certainly take care of that while the beans are cooking and while you’re setting the table or grilling some fish.  But sometimes when I try and multitask too much, that’s when I forget things -like shallots pickling in apple cider vinegar that I remember when I start washing dishes.

spicy honey-lemon green beans | pamela salzman

Spicy Honey-Lemon Green Beans

Pamela, adapted from "The Modern Vegetarian Kitchen" by Peter Berley
5 from 1 vote
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Servings 6

Ingredients
  

  • For the Green Beans and Shallots:
  • 3 Tablespoons kosher salt
  • 2 large shallots thinly sliced
  • 1 ½ pounds string beans trimmed
  • 1 Tablespoon apple cider vinegar preferably raw
  • ½ teaspoon sea salt
  • pinch freshly ground black pepper
  • For The Vinaigrette:
  • 2 Tablespoons freshly squeezed lemon juice
  • 1 Tablespoon Dijon mustard
  • 1 small glove garlic crushed
  • 1 teaspoon mild honey preferably raw
  • ½ teaspoon sea salt
  • 1/8 teaspoon cayenne pepper
  • 3 Tablespoons unrefined cold pressed, extra virgin olive oil

Instructions
 

  • Spread a clean kitchen towel on a baking sheet and set aside.
  • In a large pot, bring 3 quarts water to a boil. Add kosher salt.
  • Place the sliced shallots in a bowl and cover with 2 cups of the boiling water. Cover the bowl with a plate and set aside for 10-15 minutes.
  • Drop the beans in to the remaining boiling water and cook, uncovered, for 4 to 6 minutes, until crisp tender. Drain the beans and spread them on the cloth-lined pan.
  • Drain the shallots and toss them with the vinegar, the remaining ½ teaspoon salt, and pepper. Set aside.
  • To make the vinaigrette, combine the lemon juice, mustard, garlic, honey, salt and cayenne in a large mixing bowl. Whisk until smooth. Slowly whisk in the oil until creamy.
  • Drain the shallots once again and squeeze dry. Add the shallots and the string beans to the vinaigrette and toss well. Sprinkle with another pinch of sea salt or to taste.
  • If you have time, let it marinate for 15 minutes at room temperature before serving just to allow the flavors to permeate the beans. If you don't have time, they'll still be great.

Notes

These really aren't that spicy, perhaps a 3 on a scale of 1-10, with 10 being the hottest.  But you can certainly adjust the level of heat to your liking by increasing or decreasing the cayenne.
Tried this recipe?Let us know how it was!

 

Blueberry sauce recipe (refined sugar-free)

fresh blueberry sauce | pamela salzman

I know what you’re thinking.   “We waited five whole days for a new recipe and it’s blueberry sauce?  That’s the best she could come up with?”  You know what, friends?  I have been busy!  Daughter #1 is still far, far away playing college student and Mr. Picky is at sleep away camp for two weeks.  I sure do miss those brats.  But Daughter #2 is an only child right now and is acting like it.  She wants all of our attention, especially since it was her birthday the other day.  She wore a tiara for three straight days.  If you’re new here and you’re envisioning a toddler, Daughter #2 is 15.  Just to paint an accurate picture.

fresh blueberries!

Besides doting on my newly crowned princess, I have been taking advantage of a little more freedom and I am trying to tackle my list of ambitious projects and must-dos.  Why does it seems as though two weeks is plenty of time to reorganize the garage, Mr. Picky’s room and the pantry AND watch the entire season of “The Americans” AND test new recipes AND exercise, get a manicure and visit a museum?  Well, I am 10 days into those two weeks and I think I moved a box of finger paints from one corner of the garage to another and took Mr. Picky’s room apart, but haven’t put it back together.  No so productive.  The hubby and I did go to the Hammer Museum in Westwood Saturday afternoon before meeting our friends for dinner who also have kids away at sleepaway camp.  Lovely.  We also obsessively watched the entire season of “The Americans” in three nights.  “It’s only 11:45.  One more episode!”  So testing new recipes has sort of fallen by the wayside, sorry! dissolve arrowroot in lemon juice

But before you think this blueberry sauce is something you can live without, I will tell you to think again!  We have been eating this on everything, it’s so amazing.  My husband keeps asking me, “Is there anymore of that blueberry sauce left?”  “Where did you hide the blueberry sauce?”  Maybe you’re hiding it, dude.  In your stomach!  I’m so not funny.  The point is, we have found so many ways to enjoy this, albeit not such original ways — swirled into yogurt with or without granola, on pancakes, on top of hot oatmeal or porridge, over vanilla ice cream.  And it takes a whole 1 minute of prep, about 5 minutes to cook and makes everything seem extra-special.  See, I had time for something.

Can we chat for a second about some of the other blueberry sauce recipes out there?  I’m not pointing links or anything, but what’s up with the 1 cup of sugar for a pint of blueberries?  Fruit is already sweet, for goodness sake.  I don’t get it.  If you don’t want to taste blueberries, don’t make blueberry sauce!

thicken it up | pamela salzman

I absolutely love blueberries and I can argue that they are one of the most beneficial foods out there.  How excited are you right now?  Delicious and insanely good for you!  Blueberries have one of the highest antioxidant profiles, as well as lots of fiber and Vitamin C, and they’re lower in fructose than most other fruits.  High antioxidant + low glycemic = beauty food.  Botox or blueberries?  You don’t have to answer that.  In all seriousness, blueberries contain compounds that support the health of the cardiovascular system, as well as eye health, cognitive function, and blood sugar stability.  Have I convinced you to give this a try?  Good.  Gotta run.  Hubby wants to watch the entire season of “House of Cards” and Mr. Picky is back on Saturday!

over ice cream | pamela salzman

over yogurt with granola | pamela salzman

fresh blueberry sauce on pancakes | pamela salzman

Blueberry Sauce

Pamela
5 from 3 votes
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Ingredients
  

  • 1 Tablespoon arrowroot powder
  • 1 Tablespoon freshly squeezed lemon juice
  • 1 pint blueberries
  • 3 Tablespoons Grade A maple syrup Grade A is light in flavor than Grade B or cane sugar
  • 3 Tablespoons water

Instructions
 

  • In a small bowl, whisk the arrowroot in the lemon juice until dissolved. Set aside.
  • Place the blueberries, maple syrup and water in a small saucepan. Bring to a boil and simmer for 4 minutes.
  • Add the arrowroot and lemon juice mixture and stir to combine. Simmer for another 3-4 minutes until blueberries are very soft and sauce has thickened.
  • Serve warm over pancakes or ice cream or refrigerate up to 5 days for later use.  Sauce will thicken as it sits and cools.
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Supersmooth, Light-as-Air Hummus

Supersmooth, Light-as-Air Hummus by Pamela Salzman

Why is the best hummus always in restaurants, especially Middle Eastern ones?  I think I make a delicious, flavorful hummus that has a great consistency and is better than the ones you find in the supermarket.  But, it doesn’t compare to the silky, light and creamy hummus that I’ve had in restaurants.  I want that kind.  The kind that will drip, not plop, off your pita if you’re not careful.  The kind you can suck up with a straw.  You know what I mean.

cook the soaked, drained chickpeas with a little baking soda before boiling

skim off the skins

I got into bed with a book the other night, because reading helps me wind down and relax from my typically crazy day.  But of course, I read cookbooks in bed before I go to sleep which is an absolutely terrible idea because that does nothing to quiet my overactive brain which doesn’t stop thinking, thinking, thinking!  Regardless, I was reading Yotam Ottolenghi and Sami Tamimi’s not-so-new, but gorgeous book , “Jerusalem.”  So many recipes, so little time, people.  I turned to their recipe for “Basic Hummus” and I swear I almost flipped the page without so much as a glance, because like I said, I already have a perfectly great hummus recipe which I have actually turned into four different flavors.  But then I thought “have some respect, you never know.”

drain the chickpeas and process to a chunky paste

love this raw tahini

The word “supersmooth” caught my attention immediately and then I knew I found it — the hummus of my dreams.  Let me jump to the chase.  The Ottolenghi hummus is the kind I love at restaurants and they tell me all their secrets.  Most importantly, the chickpea skins are removed after cooking and before pureeing.  I know!!!  Why didn’t I think of that?  But before you think I have the kind of time to sit around peeling chickpea skins, think again.  After soaking and draining the chickpeas, they are cooked with a little baking soda and then water is added to boil the beans.  Most of the skins float to the top of the pot and you just skim them away.  I know!!!  Brilliant.  They also add a lot more tahini (sesame paste) than I do which makes the hummus so creamy.  And water.  I would never have thought to add water, but it really makes the hummus lighter and cleaner than adding the chickpea liquid which is how I do it.  “Better late than never,” is what I was thinking.

Supersmooth, Light-as-Air Hummus by Pamela Salzman

Supersmooth, Light-as-Air Hummus by Pamela Salzman

I wouldn’t say that my first attempt came out quite as smooth as Ottolenghi’s primarily because not all the chickpeas lost their skins and I was not about to go peeling them, but it was really, really good and very smooth.  You can see the image of that below.  I also tasted the hummus after adding 2/3 cup of tahini instead of the recommended 1 cup + 2 Tbs. and I thought it was divine.  I made it a second time and did take the time to pull off any skins that didn’t come off during the boiling process and the hummus was a tad bit creamier, but I’m not sure it was worth the extra 12 minutes it took me to do that.  You should do whatever makes sense to you and if you have the time, feel free to pick out every last skin.  For that matter, you can buy canned cooked chickpeas and pull off the skins and proceed from there.

This is the one I made first where I did not remove every single last chickpea skin.
This is the one I made first where I did not remove every single last chickpea skin.

I served this to friends the other night, friends who have had my hummus a million times and they all said “where did you get this?  This is so good.”  I know, a tad insulting since the implication was that I could not have made it, but I was totally fine with that.  Since then, we’ve enjoyed this immensely with pita bread and raw veggies (wow, I could actually hear you yawn through the computer), slathered on a baguette with grilled veggies and slow roasted tomatoes (my recommendation), and dolloped on a Greek salad with chicken souvlaki (we had this for dinner the other night — major hit!).  There is an insanely beautiful picture in the book of the hummus topped with whole cooked chickpeas, pine nuts, chopped parsley, cooked lamb and the whole thing drizzled with olive oil.  A-mazing.

Grilled veggies, slow roasted tomatoes and hummus on baguette | pamela salzman

No matter how you make it, hummus is rather nutritious and especially high in protein and fiber.  It’s one of the more healthful spreads and dips, provided you don’t go to crazy on the pita bread or chips.  I have even used it in place of mayonnaise in chicken salad.  I have even eaten it with a spoon.  I have even dreamt about it.  You will too, until you make it!

Supersmooth, Light-as-Air Hummus by Pamela Salzman

jacked up hummus | pamela salzman

Supersmooth, Light-as-Air Hummus

adapted from "Jerusalem" by Yotam Ottolenghi and Sami Tamimi
4.70 from 10 votes
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Ingredients
  

  • 1 ¼ cups dried chickpeas garbanzo beans*
  • 1 teaspoon baking soda
  • 6 ½ cups water
  • 1 cup light tahini paste Ottolenghi recommends 1 cup + 2 Tablespoons, but I thought anywhere between 2/3 and 1 cup was great
  • ¼ cup freshly squeezed lemon juice
  • 4 medium cloves garlic crushed
  • 1 ½ teaspoons sea salt
  • 6 ½ Tablespoons ice cold water
  • Unrefined olive oil and sweet paprika for finishing if desired

Instructions
 

  • Place the chickpeas in a large bowl and cover with at least 4 inches of cold water. Allow to soak 6-8 hours.
  • Drain the chickpeas. In a medium saucepan over high heat, add the drained chickpeas and the baking soda. Cook for about 3 minutes, stirring constantly. Add the water and bring to a boil. Make sure the water covers the chickpeas by at least 2 inches. Reduce heat and simmer, skimming off and foam and any skins that float to the surface. The chickpeas cook faster this way and may only need from 20-40 minutes to become tender, but possibly longer. You know they’re done if you can squish a chickpea in between your thumb and forefinger.
  • Drain the chickpeas. You will have about 3 2/3 cups. Transfer the chickpeas to a food processor fitted with the metal blade and process until you get a stiff paste. With the machine running, add the tahini, lemon juice, garlic, and salt. Lastly, slowly drizzle in the ice water and allow it to mix for about 5 minutes until you get a really smooth and creamy paste. I actually set my timer for 5 minutes and washed the dishes in the meantime.
  • Transfer to a serving bowl and allow the hummus to rest for at least 30 minutes. If not serving right away, refrigerate until needed. Make sure to remove it from the refrigerator at least 30 minutes before serving. If desired, drizzle with olive oil and sprinkle with paprika.

Notes

*Or you can use 2 15-ounce cans of cooked chickpeas, drained, and peel the skins manually. Place the peeled chickpeas in the food processor and proceed with Step 3.
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Moroccan carrot and beet salad recipe

London has been amazing!  Freezing, but amazing!  At least we were prepared with our winter outerwear for the unseasonably cold temperatures.  We have seen so much and the kids have really enjoyed it all.  After our month in Europe this summer, we learned a bit about how to keep the kids engaged and not wanting to kill each other.  We also learned that Mr. Picky, who is 9, has a 1 1/2 hour time limit in any museum (2 hours if he just ate breakfast.)  Whatever we didn’t get to see will just have to wait until our next visit.

This week we have also booked a private guide each day, which has taken the pressure off my husband from whatever palace or neighborhood we are checking out.  Besides going to many of the major sites, we also had a tour of London’s East End and its many outdoor markets, a rock tour (think The Beatles and The Rolling Stones, not One Direction), and a Shakespeare tour.  All worth it and much more interesting for the kids!  We are leaving London today for Chewton Glen in Hampshire.  My husband visited when he was a child and loved it. I’m hoping it’s still as wonderful 30 years later and I’m hoping we make it in one piece since my husband will be driving us there.  On the other side of the road.  You know I’ll give you all the details either way!

Now I hope you didn’t think I was going to scamper about England this week and forget about you cooks.  Rubbish!  Although I’ve been tweeting what I’ve been up to and posting a few things on Facebook, I didn’t want the week to go by without something for you to try in the kitchen.  Believe me, after a week of scones and mash (not at the same time, of course), I’ll be ready for a few salads like this when I return home.

First of all, if you think you hate beets, you may not hate them raw so stay with me here.  This salad converted everyone who thought s/he didn’t like beets.  I am fairly obsessed with chopped and grated salads.  One of my favorites is my grated carrot salad with avocados and sunflower seeds.  I love vegetables cut into small bits so that you get a lot of different flavors in one bite.  And grated vegetables can actually be a totally different experience from their whole counterparts.  This is completely true with respect to carrots.  If you haven’t tried the carrot salad I just mentioned, you absolutely must!

The one thing you do need to do for this salad is go into your garage behind the piece of exercise equipment, pull out the Cuisinart box and find the medium grating disc which I’m hoping you didn’t throw out thinking you would never use it!  If you did, go to the manufacturer’s website or thegourmetdepotco.com where you can buy missing or broken parts to almost any appliance.  The grating disc is amazing, one of my favorite kitchen tools especially since I broke up with my mandoline.  No love lost there.  I use my grating disc to make very quick work of shredding cheese, onions, potatoes, zucchini, apples, cabbage, and of course carrots and beets.  One tip I can give you is that many food processors give you the option of feeding your food through the wide part or the much narrower feed tube.  In the case of carrots, I like to process them horizontally the wide way for longer shreds for a salad and through the feed tube for short shreds which are better for carrot cake or carrot muffins.

I was doing a Moroccan-inspired menu last month and I desperately wanted to include a carrot salad.  Many Moroccan salads are too sweet for me and include dried fruit plus lots of honey in the dressing.  In my opinion, carrots and beets are already rather sweet, so this salad is dressed with a cumin-orange-lemon dressing, a little tart and just a little sweet.  You can leave this as grated veggies and dressing for a fab 5-minute salad or make a little extra effort and add the delightful fresh herbs which turn this into something really awesome.  I eat this without feta since I’ve gone dairy-free (moment of silence), but if you can handle a little goat or sheep cheese, add it and you won’t be sorry!  Either way, this is a juicy, crunchy, thirst-quenching, gorgeous salad which happens to be super nutritious and alkalizing.

I have served this salad with all sorts of fish dishes, simple roast chicken, frittatas and vegetable stew.  I’m sure it would be great with lamb or grilled beef kabobs.  My point is that you don’t have to be eating a Moroccan meal to enjoy this.  A little heads-up about eating red beets, though. If you’ve never tried them, just be aware that when you eliminate, there will be a tinge of hot pink/red.  I can’t tell you how many stories I heard of people calling their doctors or googling “hot pink poop.”  On the other hand, eating beets can be a good indication of how efficient your digestive system is.  If you see beets later that day or the next, things are moving nice and quickly.  But if it takes 4 days for those beets to appear again,  you probably need a little more fiber and water in your diet.  Just a thought.

Ok, that’s all I have for today, friends.  I’m leaving the hustle and bustle of London for the English countryside and hoping to make it in time for Afternoon Tea which has become my favorite way to wind down after a busy day.  I know some people like a glass of wine at 5, but I’m not sure they’ve tried sitting down to tea with a warm homemade scone.  Brilliant!

Moroccan Carrot and Beet Salad

Pamela
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Servings 6

Ingredients
  

  • 1 pound carrots peeled
  • ¾ pound fresh beets about 2 medium beets, trimmed and peeled (with a vegetable peeler), greens saved for another use
  • 3 Tablespoons chopped fresh flat-leaf parsley measured after it has been chopped
  • 3 Tablespoons chopped fresh mint
  • ¼ cup fresh lemon juice
  • ¼ cup fresh orange juice
  • 1 teaspoon sea salt
  • ¾ teaspoon ground cumin
  • ¾ teaspoon paprika
  • 6 Tablespoons unrefined cold-pressed extra-virgin olive oil
  • 4 ounces feta cheese crumbled (I like goat feta)(optional)

Instructions
 

  • Using the shredding disc of your food processor, shred the carrots and beets. Transfer the vegetables to a serving bowl.
  • Add herbs to serving bowl.
  • In a medium bowl or in a screw-top jar, combine lemon juice, orange juice, sea salt, cumin, paprika and olive oil.
  • Pour enough dressing on top of carrot mixture to coat lightly and toss to combine. Add more if desired.
  • Add feta on top of salad and taste for seasoning. If you dress the salad early, the dressing will pull water from the vegetables and make a pool at the bottom of your serving bowl. You can just serve from the top or pour off some of the liquid no problem.

Notes

Salad can be dressed the day before and herbs and feta added just before serving.
For a delicious, spicy note, add about ¾ teaspoon harissa to the dressing.
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