Seared Ahi with Squash & Vegetables

You can preface these dishes with miso soup and/or a simple green salad, and serve with steamed rice. Unless you have an exceptional stomach or excellent fish-choosing skills, please consider sashimi grade tuna. (Serves four).

Baked Squash

1 acorn squash
2 tablespoons brown sugar
salt & pepper

Halve and clean squash, season with salt and pepper, and put one tablespoon of brown sugar in each hollow. Fill a baking dish with 1/2 inch water, place squash in dish, cover with foil, and bake forty minutes in a 350° oven. Slice into wedges.

Steamed Vegetables

carrots
asparagus
broccoli

Cut vegetables into bite-sized pieces and steam until tender.

Ahi

2 pounds ahi tuna
1/4 cup soy sauce
1/4 cup mirin
2 green onions, diced

Mix soy sauce and mirin. Cut tuna into inch thick cutlets, dip into sauce mixture, and sear in a hot nonstick pan, perhaps thirty seconds per side. Garnish with green onions and serve with remaining sauce.