Right now I only have one thing on my mind… VACATION! At the crack of dawn tomorrow morning (or THIS morning, when y’all will be reading this), Rob and I are headed to the airport and going down ol’ St. Thomas way. Like, literally we are going to St. Thomas, USVI. We’ll also be spending a few days in St. John and the British Virigin Islands. This trip has been SUCH a long time coming – we haven’t gone on a real vacation since Iceland back in 2013. People talk about “living your best life” and honestly, drinking a shockingly large amount of rum on a beach and wearing a bikini as a bra underneath the same 5 sundresses for two weeks is honestly my best life. So I’m ready to get this party started.

This also means that I will not be blogging or social media-ing for almost two weeks, which is huge. Between my job and this blog and whatnot, I’m usually glued to at least one, if not both (ugh yes both), of my phones at any given moment of the day. BUT NO LONGER. Besides posting ridiculous beach sunset Instagrams to make people jealous (sorry not sorry) I’m not checking anything technological. It’s going to be glorious.

Seared Tuna with Ginger Wasabi Vegetables

But I guess we can talk about food one more time before I peace out. In preparation for this beach vacation, I’ve been making a ton of… wait for it… salads. And topping them with a lot of fish! The other weekend I made a really great seared tuna which looked (and tasted!) super impressive, but it almost feels like cheating. Seared tuna is SO easy to make. Don’t be scurred!

Tropical Seared Tuna with Ginger-Wasabi Stirfry

Serves 2

2 filets of high-quality ahi or yellowfin tuna
fresh juice from one lime
1/8 cup pineapple juice
1/8 cup sesame oil
1/8 cup of your favorite soy sauce or tamari
1 tablespoon coconut oil

1 head broccoli, chopped
1 cup crimini mushrooms
1/2 cup sliced carrots
1/2 cup green beans
1/2 tablespoon freshly grated ginger
1 teaspoon wasabi paste
Sriracha & agave syrup to taste
1 tablespoon coconut oil

4 cups of your favorite spinach, power greens, arugula, etc.
Sesame seeds
1/2 avocado, sliced
A few stalks of green onion, chopped
1/4 cup furikake (find it in Asian specialty markets or in the international section of your usual grocery)

For the seared tuna: Brush the tuna filets with lime juice, pineapple juice, sesame oil, and soy/tamari. I also added a tiny bit of TJ’s soyaki sauce. 🙂 Heat a large skillet over medium high and add the coconut oil. Once its melted, add the tuna and sear for two minutes on either side – you want it to be pink on the inside when you’re done, not all the way cooked through! It’s going to sizzle a lot, but that’s good.

For the vegetable stirfry: At the same time you’re prepping your tuna, add coconut oil to a wok (or another skillet) over high heat. Once your pan is hot, add the vegetables and the rest of the seasonings and stirfry everything together! Add a little more coconut oil if necessary. Add as much sriracha or agave as you’d like, depending on how spicy/sweet you’re feeling. Remove the vegetables when they’re warmed through but still have a good crunch to ’em.

To bring it all together, serve the tuna on a bed of your favorite greens with a healthy portion of vegetable stirfry on the side. Garnish with sesame seeds, furikake (one of my favorite secret weapons when cooking anything Japanese-influenced), avocado slices, green onion, and a wedge of lime! I like a lot of garnishes.

Welp, that’s it from me until the end of the month! I plan on returning with a boatload of travel anecdotes and tips (and obviously some killer tropical drink recipes, too).

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