The French Riviera started to get busy as the A-listers gathered for the Cannes Film Festival last week. Kapamilya Stars – Sam Milby, Gerald Anderson and Rayver Cruz, also joined other international actors in this glamorous red carpet event. More to that, Monaco Grand Prix kicks off today, where Marlon Stockinger‘s racing for the World Series category. Two seasons ago, I was just as busy as most people here in Cote D’Azur – lived in that buzz and of course, the after parties. It’s exactly the opposite this year. I’ve been sitting mostly on my desk – preparing for an even busier month a week after today. I call it the ‘Fiesta season’ when we have back-to- back events (i.e. Barrio Fiesta and TFC EU Caravan), quarterly business reviews, budgeting, forecasting and so on. Okay, I’ll stop ’cause I don’t want to bore you. Lol. So I’d been taking my time to relax, work out in the evening with Mark and friends, doing my best to get at least 8 hours of sleep and really, just maintaining a chillax healthy lifestyle (especially after my Alpha Step).
I had a late lunch today at 3ish as I had a huge cup of mango-banana-orange-kiwi-spinach smoothie for brunch. Here’s a quick recipe post. I don’t know what to call this dish (maybe Sesame Seared Tuna with Grilled Garlic-flavoured Aubgergine) but since I’d been having sushi for the past two nights to satisfy my cravings (naglilihi ba ako? lol), it kinda inspire me to make a tuna dish and it turned out like this:
I can’t get enough of eating fish lately. Let me share this quick and easy recipe as Mark described, “super sarap, pang-resto” (*kilig):
- Marinate the tuna steak with 2 tsp of soy sauce, 2 tsp of toasted sesame oil, juice from 1 lemon, 1 garlic clove chopped, 1 green chilli chopped, 1″ ginger chopped and pinch of pepper. Put it in an airtight container and leave it in the fridge for at least 3 hours. I was suppose to cook this last night but we went to a sushi bar so mine was marinate overnight.
- Take the marinated tuna from the fridge 10 minutes before cooking so it gets to room temperature. Seasoned it with sesame seeds.
- Pan-fry it using olive oil for 30 seconds each side to leave the middle a bit pinkish/raw (make sure you use good quality tuna). Set it aside with the plain rice.
- In the meantime, grill 1 aubergine cut into slices and sprinkled with garlic powder. Oh, don’t forget to drizzle some olive oil. I think I grilled it for a bout 5 minutes. Once cooked, place it with the tuna and rice.
- Put the leftover marinade sauce into the pan for under 2 minutes (make sure it’s just the sauce and no bits of garlic, chilli or ginger)
- Pour it over the fish, aubergines and rice. Garnish with chopped green onions. Serve hot.
This dish is so yummy and filling. I am confident that I can do 5km run later tonight :)
I’ve made enough for Mark’s packed lunch tomorrow -
(I love the low calorie Kit Kat sent by my friend in Japan, thanks Nikki!)
This post is also featured at Snoochie Boochies :-)
Ciao, ’til next time xxx