MeHi.  My name is Mark and this is my cooking blog.

I get asked a lot for my recipes, so I decided to start this cooking blog.  What you’ll find here will be my recipes and my variations on others’ recipes, my cooking tips and who knows what else. 

I should say up front that I’m lactose intolerant (check out my lactose intolerance site and I also try to live a low-carb lifestyle.  So the recipes you’ll find here will generally be devoid of milk and milk products and try, wherever possible, to be low in carbs.

I hope you enjoy the site and the recipes.


Main Dishes20 Mar 2008 01:33 am

If, like me, you like your Ahi lightly seared (and rare on the inside) with a tasty sauce, you’ll like this dish.  I created the marinade out of my head one day.  Serve it with a salad and some Asian vegetables or rice if you’re not watching the carbs. 



4 tbs Ponzu Sauce
1 tsp Wasabi paste
1 inch fresh grated ginger
1 tbs Mirin (sweet cooking sake) or Cream Sherry
¼ tsp sesame oil

1 lb Ahi Tuna Filet(s)

Mix the marinade ingredients in a small bowl. Be sure to grate the ginger very fine – I use a microplane. Also make sure all the wasabi paste is dispersed. Marinate the ahi for about 6 hours in the refrigerator, turning every two hours if you can. You can do this in a covered dish, plastic bag or use a vacuum marinator. (I use the vacuum marinator made for the Food Saver appliance.)

Heat a non-stick skillet with a small amount of oil. Flip the ahi a few times in the marinade to get it good and coated and sear on high heat for about 1 minute per side. Pour the leftover marinade onto the ahi as you are cooking – half after it goes in the pan and half after you flip it. This will give you ahi that is rare on the inside with a slightly caramelized glaze from the marinade.

Ponzu sauce is a soy sauce with citrus flavor added. You can find it at any Asian grocery or a market with a good Asian food section. If you can’t find it, use 3 tbs soy sauce with 1 tbs orange juice (or try lime). It’s also good with just soy sauce.

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