Once again, Boys Town Jerusalem’s Head Chef, Avi Chamal is delighted to present one of his favorite recipes for Rosh Hashanah.
“Every week when we sit to plan the meals for nearly 1,000 students at Boys Town Jerusalem, we’re guided by a simple set of requirements: a healthy, nutritious main course combined with an abundance of fresh and cooked vegetables which the pupils love.”
“The same demands go into planning my own family’s Rosh Hashanah menu, and this marinated, seared tuna recipe is great and enjoyed by the whole family!” promise chef Avi.
Marinated Seared Tuna Steak
1 lb tuna (5 steaks)
¼ cup soy sauce
1/3 cup sesame oil
5 garlic cloves, minced
4 T. date honey
Ground black pepper
Onion and chives, chopped
Whisk marinade ingredients together, add fish steaks, and refrigerate for half a day.
Heat oil in skillet (can use a cast-iron ribbed grill pan). Sear the tuna steaks on both sides for 5 minutes.
(To sear the tuna on a grill, lightly oil the grate and cook steaks for 5 minutes. Baste with marinade and cook for 5 more minutes.)
Serve over a fresh salad with julienne vegetables including carrots, cucumbers, and colored bell peppers. Garnish with cashew nuts.