Copycat

While upstate for Easter, my mother finally took me to the little lunch spot from the chef who catered our wedding. It was an adorable (and busy!) little cafe with inventive little wraps, sandwiches and salads. I had a seared tuna wrap with a peanutty-sesame dressing that was so good I wanted to dip everything in it. When I came home I found myself still thinking of it, so I came up with this dish.

Seared Tuna in Peanut Sauce

2 6-8oz yellowfin tuna steaks, cleaned and dried
2 tablespoons tamari (or regular soy sauce)
2 tablespoons rice wine vinegar
1 tablespoon agave nectar
2 cloves garlic, minced
1 tablespoon chili sauce
2 teaspoons sesame oil
1 tablespoon fresh ginger, minced
2 tablespoons lime juice + pinch of zest
1/4 cup creamy natural peanut butter
1 tablespoon water

1. Heat grill pan over high heat on stovetop (or your real grill, if you don't live in a closet like ours.)
2. Combine all ingredients, minus the tuna, and whisk to make peanut sauce.
3. Place your lightly oiled tuna steaks on grill and sear about 2-3 minutes per side, depending on your preference and thickness of steaks.
4. Dress steaks with sauce and enjoy!

I served these with some sauteed spinach and grape tomatoes, but any vegetable you have will do; it would likely taste better with some bok choy or other cabbage and carrots, cucumber, etc.
Now, this didn't exactly feed my craving for the wrap I sunk my teeth into earlier that week, so I had to modify! I split open a whole wheat ciabatta roll I had on hand, mixed up a wasabi-vegenaise and piled it into a spicy little sandwich. Muuuch, better.