The One Dish Quiver Santenello Snacks

It's a privilege to have a quiver in life, whether it be bikes, surfboards or coffee mugs.

But when times are lean, one shred tool that arises to every occasion often becomes a necessity. For a bike, it must climb and descend epics like an antelope, and handle shuttle laps, jump lines and grueling ascents with equal abandon. That’s a lot to ask out of a single bike, but the right one is up to the task. This recipe is my ode to the daily driver, a dish that never fails no matter the situation, featuring a delicious slab of protein and veggies that can be dressed to impress or rock Carhartt’s and a t-shirt. It’s basically a mid-range, slacked-out 29er with Minions. I humbly present to you… coriander crusted ahi tuna with mint slaw and lemongrass sweet-chili vinaigrette.

Ginger lemongrass oil:

- ¾ cup sunflower, avocado or fave neutral oil 

- 2 tbsp rough-chopped fresh ginger

- 2 stalks rough-chopped lemongrass (alternatively, use the zest of two limes or 8 kaffir lime leaves)

To prep: Combine ingredients in saucepan and bring to a slow simmer for three minutes. Then let it steep like tea for 15 minutes, run it through a medium-fine mesh strainer, save the oil and discard the solids

Lemongrass sweet chili vinaigrette:

- 10-oz bottle of Mae Ploy Sweet Chili Sauce (push it through a strainer with a spatula to save all the liquid and remove the seeds)

- ¼ cup ginger lemongrass oil

- ½ tbsp toasted sesame oil

- 1 tbsp gluten-free soy sauce

- 2-3 limes, juiced

- Splash of fish sauce (optional)

To prep: Slowly whisk ginger lemongrass oil, sesame oil, soy sauce, lime juice and fish sauce into strained sweet chili until fully emulsified

Slaw:

- 1 medium napa cabbage, sliced lengthwise in quarters and finely shaved 

- 1 carrot, cut into wispy matchsticks or grated

- 1 cucumber, seeded and cut into wispy matchsticks or grated

- 1 bunch of mint, chopped

- ½ bunch cilantro, chopped

To Prep: Mix all ingredients together in a salad or mixing bowl

Ahi:

- 4 6-oz pieces of ahi cut into steaks (other fish, chicken or tofu is just as good!)

- 1 tbsp ground coriander

- ½ tsp ground fennel (optional)

- Ground pepper and salt to taste

Method:

Mix coriander, fennel, pepper and salt together on a plate. Crust ahi or alternative protein by dredging it through the spices.

Heat the pan, add some of the extra ginger lemongrass oil and sear. (For ahi, just quickly then slice. For other proteins, cook all the way through. Finish proteins in the oven if necessary.)

Toss slaw mixture with some of the vinaigrette and place a mound of slaw on the plate. Lean cooked and sliced ahi against slaw and drizzle with a little extra vinaigrette. Garnish the plate with a lime wedge, peanuts (optional) and cilantro sprigs. Enjoy!