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300 Front Street, Beaufort NC
8700 Emerald Drive, Emerald Isle NC
412 Evans Street, Morehead City NC **contact this location for shipping needs including overseas military base shipping**
Honey Ginger White Balsamic
Honey Ginger Dijon Vinaigrette
1/2 cup Honey Ginger white balsamic vinegar
1/4 cup Dijon mustard
2 tbsp finely minced shallot
2 tsp tarragon leaves (optional)
Sea salt and ground black pepper
1 cup fruity extra virgin olive oil
Place the balsamic and Dijon in a food processor or blender and add the shallot, tarragon, if using, and salt and pepper to taste. Pulse a few times to mix. Slowly pour in the olive oil while the machine is running to emulsify the mixture.
This will keep in the fridge in an airtight container for up to 1 week.
Japanese Seared Ahi Tuna Steak
2 tbsp Japanese sesame oil
2 tbsp Honey Ginger white balsamic vinegar
1 tsp wasabi paste
2 (4-5 oz each) ahi tuna steaks
1 tbsp sesame seeds (mix of black and white is best)
In a shallow bowl, whisk together the sesame oil, white balsamic, and wasabi paste. Place the tuna steaks in the bowl, turning to coat, and then transfer to the fridge for 25 minutes. Preheat the barbecue to at least 500 degrees F. Sprinkle the sesame seeds on a separate plate. Turn the tuna in the marinade one last time, then place the steaks on the hot grill. Sear for 35-40 seconds per side, remove from the grill, and place on the sesame seeds. Press each piece of tuna unto the seeds, turning so both sides are lightly coated. If a grill isn't available, heat a frying pan with a few tablespoons of olive oil on medium-high heat until very hot, sear the tuna as if on the grill, and complete the recipe as detailed above. Serve immediately.
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