weekday easy: seared tuna belly

The guitar has been unstrung, now quietly sitting in its case against the black book shelf. The ukulele sits by the end table and it has been at rest since January. The white linens are still crisp and sleekly folded, the closets are clean, shoes are on the shoe rack where they belong. But guess what??? In a few days, the bed will be left unmade,  there will be shoes in the hallway, the sound from the frets of guitar and the ukulele will echo throughout the house. Yes I am thrilled to no end... my kids are coming home!

Like any excited mom, I'm sure you know the drill:  Clear closet space... check. Plan the itinerary... check.  Do some grocery shopping plus menu planning and the list goes on and on. Having a long list of things to do, the plan to work on a post today has been moved to the back burner. And I'm sure you'll forgive me for doing this.

But fret not, because today, I'm bringing Lanie back. I am sharing one of her recipes that I still vividly recall. This dish was served along with a wide array of other entrees, but the tuna belly was the highlight of the table.  The moist, sweet and salty charred tuna belly melts in your mouth like no other...  It is easy to prepare too, so it's perfect for a weekday meal.

Seared Tuna Belly

2-3 lbs. Tuna belly (you could buy these at Asian specialty stores)

For marinade:

3 tbsp soy sauce

2 tbsp lemon juice

2 inch ginger root (pounded and sliced)

For the sauce:

4 tsp soy sauce

4 tsp Worcestershire sauce

4 tsp sugar

1/2 cup soup stock

2 tsp chinese mustard (optional)

3 cloves garlic, minced

1 medium red onions, sliced

1 stalk green onions, sliced

Marinade Tuna Belly overnight or for at least 4 hours.  Drain the marinade.  Meanwhile lightly coat an iron cast skillet with cooking oil.  When hot, sear Tuna for about 3-4 minutes on each side.  Set aside.

For the sauce

Saute garlic, onions and green onions together on a skillet.  Add the remaining ingredients.  Let it simmer.     Pour over the tuna belly slice.  This dish is best served while hot... enjoy!