Tuna Steaks and Roasted Broccoli – when Japan met Tunisia

Rate this post

Hi there,

During July, Dom hit the injured reserved list. There wasn’t too much to do except hang out together and try to figure out how to make tasty, lower-in-fat meals. Luckily for me, our friends kept showing up with all kinds of treats. Our friend, Fran, who knows Dom well, showed up with two right off the boat Tuna Steaks. So, the dinner menu was solved for that night.

It’s time to put on your apron!

Tuna steaks with wasabi aioli and tuxedo sesame seeds. I covered the steaks in the aioli and sesame seeds, left them on the counter for half an hour, and then grilled them on very high heat for 3 minutes per side.

Here is the recipe for the Wasabi Aioli –


  • 1/2 cup light Hellman’s mayonnaise
  • 1 tablespoon wasabi paste (adjust to your preferred level of spiciness)
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • Salt and pepper to taste


  1. Combine the mayonnaise, wasabi paste, minced garlic, and lemon juice in a small bowl.
  2. Mix well until all the ingredients are fully combined.
  3. Taste the aioli and adjust the amount of wasabi paste to suit your preference for spiciness.

I decided to roast some broccoli with sweet potatoes and used a recipe for Harissa Vinaigrette that I found in my Milk Street magazine.

Harissa Vinaigrette (Milk Street)

  • 2 and 1/2 tablespoons of white vinegar (I used my homemade strawberry vinegar)
  • 3 tablespoons of raisins (I used the raisins that I marinate in Lambrusco)
  • 1/3 cup of EVOO
  • 1 and 1/2 tablespoons of harissa paste
  • 3 tablespoons of lime juice
  • 2 teaspoons of honey
  • Shake well

I roasted the vegetables with some EVOO and salt and pepper. After the vegetables were nicely browned, I dressed them with the Harissa Vinaigrette and topped with pickled onions I had made earlier.

This delicious, healthy, and very satisfying meal was easy to prepare. I hope you give it a try.

Coming next Tuesday – Cheesy Jalapeno Cornbread

I am sending this post over to my friend Donna at Retirement Reflection to participate in their monthly What’s Been on My Plate in October? (https://retirementreflections.com). Lots of good stories and recipes can be found there. Take a look if you get a chance.

22 responses to “Tuna Steaks and Roasted Broccoli – when Japan met Tunisia”

  1. Hi Bernadette, what does injures reserved list mean? This dish looks very good. My husband loves tuna.

    • Robbire, it is a sport’s term basically meaning the player is hurt but not out of the game. Dom had heart bypass surgery at the end of June. He is fully recovered and doing great.

  2. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    This one makes my heart beat a little faster, I hope that was good for Dom!

  3. Great combinations of flavors in this! 🙂

  4. Darlene – British Columbia, Canada – Writer of children's stories, short stories and travel articles. https://twitter.com/#!/supermegawoman http://www.facebook.com/permalink.php?story_fbid=201634059868404&id=631897250&ref=notif&notif_t=like#!/pages/Darlene-Foster-Writer/362236842733
    Darlene says:

    I hope your hubby is on the mend. I’m sure you spoiled him with great meals and lots of TLC. The broccoli looks great!

  5. the Painted Apron – Life is all about creativity for me, as long as I'm creating something I am happy! I hope I will inspire your daily life and give you ideas for your own wonderful creations!
    the Painted Apron says:

    I’m not a tuna fan but those tuna steaks look really good!


  6. Retirement Reflections – Vancouver Island, BC – Prior to retirement, I lived and worked in Beijing China for fourteen years (Middle School Principal/Deputy Director at The Western Academy of Beijing). Leaving international life behind, my husband and I retired to Vancouver Island in June 2015. To document both this transition and our new adventures, ‘Retirement Reflections’ was born. I hope that you enjoy reading these reflections, and will be willing to share your own.
    Retirement Reflections says:

    Hi, Bernadette – Thank you for joining us at #WOYP. I am glad to read that Dom is doing well. This dish looks amazing and has made me very hungry! 😀

  7. Awakening Wonders – Everyday life is filled with wondrous things and embraceable moments, but only if we allow ourselves to be fully awakened. I invite you to join me as I share passionate life adventures and ramblings that awaken my spirit. I look forward to awakening your senses to the simple, joyous wonders that are all around us. I feel that we are destined to become soulful adventurers!
    Awakening Wonders says:


Any comments or suggestions are appreciated. If you like this recipe, please give it to your friends.Cancel reply