Asian Ahi with Nectarine & Ginger Compote

Asian Ahi with Nectarine & Ginger Compote

Serves 4

In honor of the nectarine's Asian origins, try this divine dinner. While it may not make you immortal, it'll certainly make you happy!



Marinade:

1/3 cup sake

1/2 tablespoon soy sauce

1/2 tablespoon organic dark honey

1 teaspoon sesame oil

4 ahi tuna steaks, 6 ounces each

Compote:

3 medium nectarines, coarsely chopped (about 2 cups)

1 tablespoon peeled minced fresh ginger

1/4 cup chopped green onion

1 teaspoon sesame oil

1 teaspoon fresh lime juice

1/4 teaspoon sambal oelek (Vietnamese hot sauce) (optional)

Combine marinade ingredients. Place ahi steaks in a shallow glass dish, pour marinade over them. Cover and refrigerate for 20 minutes.

Combine nectarines, ginger, and green onion in a medium heavy-bottomed saucepan. Heat until bubbling; reduce heat and simmer for about 5 minutes, until softened but still a little chunky. Remove from heat and stir in sesame oil, lime juice, and sambal oelek (if you like a little heat!).

Fire up the grill to high. Sear the ahi steaks, about 1 minute on a side - leave 'em rare in the center. Plate the steaks, heap a little compote over each one, and pass the rest of the compote on the side.

Serve with organic brown rice and an oriental veggie stir-fry, and you're approaching nirvana...

Article: A Taste of Summer, By Neil Zevnik

Recipe: Asian Ahi with Nectarine & Ginger Compote, By Neil Zevnik

www.betternutrition.com/home/food/eatsmart

August 2009 issue, Volume 71, Number 8, page 42.