Lunch date!

Well it wasn't a real date. My french friend, Guillaume, came over because he INSISTED i cook him lunch! So i did ;) I went the asian route and this is what I came up with! Try it out for yourself...maybe you will enjoy it as much as he and i did!!!

Tuna with Marinade:
2 tablespoons fresh lemon juice
2 tablespoons oriental sesame oil
2 tablespoons soy sauce
1 teaspoon ground black pepper
3 5-ounce ahi tuna steaks (about 1 inch to 1 1/4 inches thick)
Nonstick vegetable oil spray

Mix first four ingredients together and pour over tuna to marinade, in the fridge, for at least 3 hrs. Turn occasionally.
When ready to cook, remove tuna from marinade. Spray large nonstick skillet with vegetable oil spray. Heat skillet over high heat. Add tuna steaks to skillet and cook about 3 minutes per side for medium-rare. Place on top of mashed potatoes. Spoon sauce on top.

Ginger, Miso, and Cilantro Sauce:
1 1/2 teaspoons oriental sesame oil
1/2 cup minced shallots
1 tablespoon minced peeled fresh ginger
1 cup canned low-salt chicken broth (i used bouillon cubes)
1/4 cup frozen orange juice concentrate, thawed (I used fresh orange juice)
3 tablespoons rice vinegar
2 tablespoons yellow miso (fermented soybean paste)* or soy sauce (i used soy sauce)
2 tablespoons chopped fresh cilantro

Heat oil in heavy small saucepan over medium-high heat. Add shallots and ginger and sauté 2 minutes. Add broth, orange juice and vinegar. Boil until mixture is reduced to 3/4 cup. Stir in miso (or soy) and cilantro. Simmer 1 minute. Season with salt (probably won't need much) and pepper.

Wasabi Mashed Potatoes:
3 pounds Yukon Gold or Yellow Finn potatoes, peeled, cut into 1 1/2-inch cubes
1 cup whipping cream
1/2 cup (1 stick) butter
2 tablespoons wasabi paste (horseradish paste)*
2 tablespoons Asian sesame oil
1 cup chopped green onions

Bring potatoes to boil in large pot of water. Reduce heat to medium; cook until tender. Chinois. Mash.
Meanwhile, bring cream, butter, and wasabi paste to simmer in small saucepan over medium heat, stirring until butter melts. Season with salt and pepper. Keep hot. Heat oil in small skillet over medium heat; add green onions and sauté until wilted. Stir in hot cream mixture into potatoes. Season with salt and pepper. Stir in green onions.

I also made some red pepper, shitake mushrooms, and peapods that I just sauted in some sesame oil with salt and pepper for the side dish.




DESSERT:
Chocolate Ginger Mousse:
1 3/4 oz dark chocolate, 64 % cocoa, Valrhona Manjari
1/4 cup (minus 2 tsp) milk
1 gelatin sheet
1 tsp finely grated ginger root
2 Tbsp confectioner’s sugar
1/2 cup (minus 1 Tbsp) cold heavy cream

Whip Cream. Put in fridge and set aside. Melt chocolate over double boiler. Soak gelatin in cold water. Boil milk and ginger. Add sugar. Add gelatin. Pour over chocolate. Softly fold into whipped cream. Pour ontop of raspberries in a ramekin or a mold. Let sit for an hr or til set. VOILA :)

HAVE A GREAT MEAL! Ours was!!! and great company!! Thanx Guillaume