Sea Food and Tofu Specials

Sesame Crusted Ahi Tuna Steak, recipe provided below (adapted from Life Tastes Like Food)


  • 1 Ahi tuna steak (mine was about 8 oz. or 1/2 pound)
  • 2 Tablespoons of black sesame seeds
  • 2 Tablespoons of white sesame seeds
  • Kosher Salt
  • Olive oil (or vegetable oil) for frying
  • Optional: (Arugula tossed in olive oil, balsamic vinegar, salt and pepper), Teriyaki sauce, soy sauce and wasabi


  • Let tuna steak completely defrost overnight in the fridge (if using fresh tuna, skip this step). Lightly use a paper towel and pat the steak to absorbe excess juices. Cut steak to your liking–you can sear the entire steak as it is or cut it into a rectangle to get more even slices (I did the latter and cut my tuna steak in half to get smaller pieces).
  • In a separate bowl big enough to fit the tuna steak, add the black and white sesame seeds as well as a sprinkle of kosher salt. Using tongs, coat the entire outside of the tuna by pressing it into the sesame seeds until the steak is completely covered.
  • In a pan, add enough oil to just coat the bottom of the pan and preheat the pan to medium-high heat. Then take the tuna and place it in the hot pan and sear for about 45 seconds* on all sides (including the skinnier sides!). Tongs really help for this process.
  • Slice steak up into pieces and serve on a bed of arugula with soy sauce and wasabi. You can also drizzle some teriyaki sauce over them for flavor if you’d like!


Lemon Butter Sea Scallops, recipe provided below (adapted from Damn Delicious)


  • 1 tablespoon unsalted butter
  • 1 pound scallops
  • Kosher salt and freshly ground black pepper, to taste


  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves


  • Melt 1 tablespoon butter in a large skillet over medium high heat.
  • Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  • Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
  • To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.
  • Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.

Sesame Crusted Tofu, recipe provided below (adapted from Love and Olive Oil)


  • For Tofu:
    • 1 (16oz) package extra-firm tofu
    • 1 egg
    • 3 tablespoons panko bread crumbs
    • 2 tablespoons white sesame seeds
    • 1 tablespoon black sesame seeds
    • canola oil for frying
    • green onions, sliced
  • For Dipping Sauce:
    • 2 tablespoons sugar
    • 3 tablespoons lime juice
    • 1 1/2 tablespoons fish sauce, or to taste
    • 2 garlic cloves, minced
    • 1/8 teaspoon crushed red pepper flakes, optional


  • Slice the tofu into half-inch-thick slices. Arrange on a layer of paper towels in a baking dish. Top with more paper towels, then another baking dish and some heavy objects, soup cans, or books. Let sit for at least one hour to allow as much moisture to drain from the tofu as possible.
  • While tofu is draining, prepare dipping sauce by combining sugar, lime juice, fish sauce, garlic, and red pepper flakes in a small bowl. Add more fish sauce, to taste, if desired.
  • In a shallow dish, beat the egg 1 teaspoon of water. In another shallow dish, stir together the panko and sesame seeds.
  • Working with one piece at a time, dip the tofu into the egg, then dredge it in the sesame-panko mixture until completely coated. Repeat with the remaining slices.
  • Heat a large nonstick frying pan over medium-high heat. Add about 2 to 3 teaspoons of oil, enough to form a thin layer on the bottom of the pan. Arrange tofu slices in pan and cook for about 3 to 4 minutes per side or until golden brown. Transfer to serving dishes; garnish with scallions and serve with dipping sauce.

Quiona- Crusted Cod with Peach Salsa, recipe provided below (adapted from Culinary Mamas)


  • 4 skinless cod fillets (8 ounces each)
  • ¾ cup flour
  • 2 large eggs
  • 1½ cups quinoa (cooked & cooled)
  • salt
  • pepper
  • 4 tablespoons canola oil
  • Plus Peach Salsa


  • Pat the fish fillets dry. Season with salt and pepper.
  • Set up 3 plates. Put flour on the first plate. Crack eggs and gently whisk with a fork on the second plate. Place quinoa on the third plate.
  • Coat both sides of the first fillet with flour. Shake off any extra flour. Then coat the fillet in the egg. Let any extra egg drip off before moving the fillet to the quinoa plate. Press quinoa into the fish to coat it.
  • Heat oil in a pan at medium-high. To check the temperature of the oil, place the back end of a wooden spoon in the oil. When bubbles collect around the wood, like in this picture, the oil is hot enough to fry fish.
  • Gently place the quinoa covered cod into the pan. Cook until quinoa turns golden, about 3 minutes. Flip fillet and continue to cook on the second side until fish flakes apart when gently pressed. Remove fillet and place on a bed of paper towels to drain any excess oil. Serve immediately topped with a fruit salsa like this Peach Salsa.