This sophisticated recipe cooks up in 15 minutes — perfect for elevating a harried weeknight. It comes from Caroline Chambers, author of the Substack and cookbook, “What To Cook When You Don&…
This recipe for everything-crusted tuna with snap peas and tahini-jang sauce can be made up in 15 minutes or less, according to Caroline Chambers, author of “What to Cook When You Don’t Feel Like Cooking” . This sophisticated recipe cooks up in 15 minutes — perfect for elevating a harried weeknight. It comes from Caroline Chambers, the popular Substack food writer and“It seems super bougie — like something you’d find on the menu at a white-tablecloth restaurant,” she writes.
Heat a large skillet over medium-high heat. You want it really hot, which is why you’re warming the pan while you prep the tuna. Meanwhile, return the skillet to medium heat . Add the remaining 1 tablespoon sesame oil to the skillet. When it shimmers, add the snap peas. Using a Microplane, grate in the garlic and the zest from half the lime; reserve the zested lime for the sauce. Cook, stirring occasionally, until the snap peas are crisp-tender, about 4 minutes. Stir in 1 tablespoon of the soy sauce to coat. Remove the skillet from the heat.
To get a smooth sauce, you might have to use a spoon to smoosh the tahini to help it incorporate. Add a tiny splash of water if needed to make it nice and drizzleable. Too spicy? Add a little more soy sauce and honey. Not thick enough? More tahini. Lots of swap possibilities for the snap peas! Snow peas or frozen peas will take less time, green beans will take a bit more time, and asparagus will take about the same amount of time as the snap peas.
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