(serves 4 with leftovers for the sandwich of your life)
1 pork tenderloin
4 cloves garlic
3 tbsps sesame oil
juice of two limes, save the limes
1 white onion, sliced thick
dash of Maldon Salt
Put the tenderloin in a ziplock plastic bag and throw all the other ingredients in. Close tightly and massage the tenderloin around, then put in the fridge and leave it there while you do everything else for your dinner.
Spray a glass dish with nonstick spray and place the tenderloin in it, along with everything in the plastic bag. Roast at 400 degrees until done but still pink, about 35–40 minutes. Let rest five minutes before slicing.
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Fresh Yellowtail Tuna Salad
(serves 4)
2 tuna steaks, about 1 inch thick
2 tsps olive oil
1 stalk lemon grass, minced
1 soup-size can chickpeas, drained
2 stalks celery, chopped
zest and juice of 1 lemon
handful rocket leaves
sea salt and fresh black pepper to taste
3 tbsps mayonnaise
Heat the oil in a nonstick frying pan until very hot. Carefully place the tuna steaks in the oil and cook for 30 seconds on one side, then turn and cook for another 30 seconds on the other side. Remove to a cutting board. Cool slightly so that you can handle the fish, then cut into bite-size pieces. The tuna should be opaque and rather grayish on the outside, but still red and cool to the touch on the inside.
Place tuna in a large bowl and add all the other ingredients, then mix gently. Serve immediately.
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