Directions:
1. In a small mixing bowl combine soy sauce, rice vinegar, honey and sesame oil.
2. Place sesame seeds in a shallow dish and spread them out. Dip the tuna steaks in the soy sauce mixture to coat. Then press the steaks into the sesame seeds.
3. In a large skillet add in olive oil and place over high heat. Once oil is hot place the steaks in the pan. Sear on each side for about 30 seconds. Remove and cool for about 5 minutes, then slice about 1/4 inch thick.

Photo Credit: Tavallai

photo credit: HilaryQuinn

Serving Size: 4

Ingredients:
4 tuna steaks, about 8oz. each
1 red chili pepper, seeded and chopped
3 teaspoons grated fresh ginger
2 teaspoons dried lemongrass
2 tablespoons white wine vinegar
3 tablespoons olive oil, divided
1 lime, juiced
sea salt and black pepper, to taste

Directions:
1. In a medium mixing bowl combine chili pepper, ginger, lemongrass, vinegar, 1 tablespoon of olive oil, lime juice, salt and pepper. Mix well.
2. Place tuna steaks in the bowl and marinade for 10-15 minutes.
3. Place the remaining mixture in a saucepan and put over medium heat.
4. Heat 2 tablespoons of olive oil in a large skillet over medium high heat and place tuna steaks in hot oil. Cook for 2-3 minutes per side or cooked to desired doneness.
5. Once mixture in saucepan is reduced pour over tuna steaks and serve with white rice or rice noodles.

- Fish stock is a commonly needed ingredient in many fish dishes. This one is best to be prepared in advance. You can also buy frozen or canned fish stock.

Ingredients:

2 pounds fish bones (snapper, cod, perch, sole or trout)

4 cups water

1 cup dry white wine

1 small onion, chopped

1 small carrot, peeled and chopped

12 fresh parsley stems

1 teaspoon fresh thyme, minced

1 bay leaf

Directions:

1. Carefully remove fat, gills, and tail from the bones. Wash them with water.

2. In a large stock pot over high heat add fish bones, water, wine, onion, carrot, parsley, thyme and bay leaf. Bring contents to a boil.

3. Simmer over low heat for 40 minutes. Use a wooden spoon to crush the fish bones.

4. Using a very fine strainer,or colander with cheesecloth, strain into a large bowl.

5. Allow to cool before covering and placing in the refrigerator. Can stay in refrigerator up to 3 days or in freezer for 2 months.