For a Fresh, Tasty Nine Days: Hawaiian Teriyaki Tuna Steak

We're back. [Music] So, today it's a little bit different. As you can see, there's no wine. >> No wine. >> It's 9 days. So, what we're going to do, it's early in the morning and is like, "No." I'm like, "You have to try this." Look at this. This is called a black dome. Look what I did. I want you to try it. I took fresh honey. Natural honey. Hold on. Sorry guys. I'm not messy here. >> I love when she does some of the cooking and some of the stuff. This is interesting. I like this. I'm going to stand on the side and watch. >> Okay. So, talk to me. >> This is natural honey. I just, you know, I had I made a tea one night in the middle of winter and by mistake I had whiskey on the counter also by >> as I do and by mistake I took a spoon of natural honey instead of putting it in the tea. >> You put it into your whiskey. >> I put it into the whiskey and I tried it. So before we go and do the shot, talk to me about whiskey. >> This is not a shot. You're going to sip. >> Sip it. >> Right. I meant that. But when am I supposed to be smelling whiskey? >> Yes. But whiskey, you don't have to put your nose all the way in there because it's usually over 40% alcohol. I smell it already. >> So, as I'm drinking, I'm trying to also take in the aromomas of the >> You don't have to swirl it around. You don't have to turn it because the the smell is coming up. Let's do this. We have another one. >> That is something super unique. It's beautiful. It is. First of all, the whiskey is very nice. >> I don't know what whiskey this is. The black dome. >> It's very nice. That little touch of sweetness in the back of your throat. >> It's beautiful. >> It's It's a really really delicious concept. I've never had this before. Thank you, Moishi. But now, let's get into our video. Hello. We are in the video. I'll take a spoon of the honey. Natural honey. It's really nice. That is good. That is It's so different than Let's not go into honey. Let's talk about tuna. >> Let's do this. >> It's 9 days. We're getting fishy. We're going deery. We're going into something summer, something vibrant and fresh. We're going to be making seared tuna steaks. Now, I got these beautiful two fililelets or steaks of yellow fin tuna. I pat it dry. I don't want any moisture on it. and we're going to pair it with the new pinch teriyak. Why did I create the Hawaiian teriyak? Cuz most people before this product existed, they would go into their fridge to their pantry, get a teriyak sauce and douse it in teriyak sauce. Now, number one, you don't even know half the things that are in that bottle. Number two, now you're creating a saucy thing on this fish. You're changing the texture. Here you have the same flavor palette as a teriyak, but it's clean. It's in a spice form. So, we're going to season it and sear it. There's not going to be saucy. It's not saucy. We're not looking for that. So, without further ado, let's get seasoning. So, we got some olive oil, cost masa olive oil, and we're going to give a little bit of drizzle. And let's spread that out nicely over there. Now we grab our teriyak rub, which has so many flavors, spices, it's got aromomas of pineapple, it's got so many delicious things. And we're going to season it heavily because it's a nice thick piece of tuna. And we're going to do the same exact thing on the other side. Make sure both of your sides of your tuna are nicely seasoned. And that's it. We have a seasoned tuna steak. Let's go to the frying pan. Just like that. Pan is hot. We're going to put in some olive oil. Go. And in they go. We're going to be eating this almost raw. We're giving it a sear. So, we're going to lock in some flavor. And we don't we're not cooking this more than 55 seconds per side. Like literally, you see the white coming up. Oh, check this out. >> I see. >> You see the white on the side coming up? We want that white to be >> a quarter. Not even a quarter. So, depends also on how thick you have your steaks. Steak. They're called tuna steaks. >> Ah, >> yeah, they are called tuna steaks. >> Okay. So, now it's been about 40 seconds. We're going to go ahead and we're going to flip it. And look at that beautiful teriyaki flavor and caramelization that we have on it. But there's no sauce. Like a good friend of mine calls it basar. That I never knew that word. He taught me that word. Pasar. Now, we're going to go ahead and flip this one. is a little bigger. So, I let it for another extra 10 seconds. But look at it. We're going to cook this for another 45 seconds on this side. We're going to take it off the fire and we're going to let it rest. In order to cut it nicely, to get nice slices, we want to cool this down. Okay. So, this is so far two ingredients. >> Three. Fish. Yeah. Oil. >> Fish is the base. and and pinched Hawaiian teriyaki rub. That's it. Now, we're going to shut the fire and we're going to take this off. We're going to let it rest on the cutting board. Let's make a salad. Salad. Usually, we're doing greens. We're doing leaves. We're going to do something different today. >> Zimmer dig. >> Zimmer dig. Fresh, vibrant. We're going to do something fun. It's 9 days. You're sitting in the bungalow or you're at home wherever it is. You can swim. >> You want your body to swim a little bit. >> Yeah, you get some good fish. At least the fish did some swimming. Now, let's make a salad. Right. So, I diced up over here. I got some fresh watermelon. I'm going to put that in the bowl. I diced up some fresh mango and put that in the bowl. And I cut up over here. I have some mint, fresh mint, and fresh parsley. Smell that. It smells summer. It's so fresh and so clean. And put a nice amount of that on there. Now use our olive oil and drizzle. >> So you can use olive oil on fruits. >> Hey, we do use it on tomatoes. >> You could grab a spoon. Give this a nice toss. And look at that. [Music] Beautiful. Done. Easy. Now we're going to make a little dressing for the bottom of the plate. Follow along. Simple. Plus mmasaura olive oil. I love the color. Now, this is called a zestester. We're going to zest in just the outside of the orange. And smell that. Smell where you zested. It's so It's so fragrant, so pungent. It's so much the oils and everything in there. That's going to be that zest in some of the lemon. Beautiful. [Music] We're going to squeeze in some lemon. There you go. And we're going to add just a touch of the pinch three seasons blend. Just a touch. Smell that. >> Wow. Free freshsqueezed orange, lemon juice, olive oil. >> It's going to be phenomenal. >> I almost feel we can add some tequila into it. It wouldn't be so bad. >> You could probably do 50/50 this and 50 shot of tequila probably be insane. >> I could just leave the moshimay shot. >> Okay, >> this is not bad. I would love to try it. You know what? Let's do that. >> How about you still have enough? You will make more. >> Let's do this. I have some blanco. Blanco tequila. Maxi. So, what is this again? It's olive oil, orange zest, lemon zest, lemon juice, and a little SPG. A little salt, pepper, and garlic. Oh my god. Hold on. Little did you know, >> this is what happens. Cheers. >> I feel like it it's actually washing like it's a good start. >> Now you got the little pieces of zest in there and you're biting it with your teeth. You get little bursts of orange and lemon. It's beautiful. It's really delicious. We have a new drink. We're going to be doing some really cool decoration and also we're going to eat it. But this is called an English cucumber. Let's cut the top. >> An English cucumber. >> Yeah. >> I thought you said in English it's called a cucumber. >> An English cucumber. Now, >> okay. >> This is called a mandolin. It's a product that I recommend everybody to have at home. It's very sharp, very thin. This is this is an inexpensive one. You can't make it thicker or thinner. It's one size, but it it's just helps you so much to make stuff. I'll just give you a small example, right? Look at that. You got the perfect thinnest cucumber for cucumber salads. It's just easy. But what we want to do is we want to do something a little different. Let's cut this in half. Watch your fingers. So, now that we got our thin pieces of cucumber, take the cucumber. I'll try one. >> I'm going to roll it up just like that. >> How does it hold? >> Cuz the cucumber has that. No, mine doesn't. Maybe only yours. >> Not always does it hold perfectly. >> I jinxed her. Beginner's luck. See, >> that's it. >> That's perfect. It's good. It's going It's going to work. >> He's walking away. >> It's going to work. I love that we're making arts and crafts. It is the nine days we can't go swimming. >> Even as a kid, I didn't do arts and crafts. I was out. >> Yeah, it wasn't your thing. >> I have no idea what I did, but I didn't do arts and crafts. >> Well, you're doing a good job. >> Maybe I did it on the walls, on the ceiling. >> So, there you have it. Those are just It's a very cute and it's useful because you can eat it. And we're going to use this in our plate. Let me clean up over here. Let's go get our plate. Okay. So, we got our steaks. We got our condiments. Everything's ready. Our steak has cooled down nicely. So, let's slice into these. >> Is there a difference which side you slice it? >> So, you see the grain's going this way. We want to cut it against the grain. >> Not with the grain, against the grain. Look at that color. That's what we want. For our plating purposes, I'm just going to cut it down the middle. I want a little smaller pieces, not so long. And there you have it. Wow. It is speechless when you taste something so fresh. >> I'll tell you, I want to hear from you. >> I I love tuna, okay? I eat a lot. I see a lot of your videos. I eat a lot of tuna. I love the blue fender. So, when I go to restaurants, I always tell them, don't put anything except for olive oil because I don't like what they're using for the sauces because it's too sweet. The your spice, the teriyaki spice gives it such a beautiful finish. >> Wow. Wow. And it's not it's not like a sauce that's caramel. >> It doesn't give you the sugar. >> Add the teriyaki flavor though. >> I'm just thinking with what uh cocktail we can pair it up. >> Okay. So, while I'm doing this, you contact a cocktail in your head. >> Wow. This is messy. >> It's beautiful. I have a new recipe. >> Let's plate. Okay. I got a beautiful tray. What I'm going to do is take this marinade that we made, this oil. I'm going drizzle it down on the bottom. So, this is a healthy mayo. This is Yeah, it's a flavor enhancer and it's going to be so pretty and so delicious. There you go. All right. So, this is ready. Now, take our tunas. Just lay them down however you like. This is crazy. If I'll see this on somebody chaos's table, this will be it. Imagine that. And the sauce is so easy to make for you guys. >> Imagine that. So, got this. Now, we're going to come in with this vibrant [Music] watermelon, mango, mint. [Music] just random. There's no there's no method to it. >> So, now let's just finish it off with these beautiful arts and crafts that we made here before. It's exactly what it looks. It's fresh. It's clean. It's light. So, I'm thinking to do a really fresh, clean cocktail. I have something in mind. I'm waiting for me to finish so I can go ahead and start the process. >> There you have it. >> This is this. >> This is it. This is our tuna steak salad. >> I love it. >> Salad. We got fresh. We got vibrant. >> We got summer. We got fish. We got the nine days. Let's make a cocktail. >> M begganked me this morning. I am not drinking. Moshi, I'm here to cook. I'm not drink. This is not drinking. This is sipping. >> This is sipping. >> Okay. The cocktail. Vodka is a little bit under the rug there, but Derry martini is still out there. So, you could do it with jen. I like it with vodka. So, what we're going to do is we take uh pie. Take this. We take a chunk of ice and we put it in the >> shaker. >> Shaker. And then we take I would say 2 oz of vodka. And you just >> Have I said at this video yet that I love that Mushi is doing some cooking. >> Just dump it in there. And guess what? You knew we're going to add olive oil at some point. And we take a half an ounce of olive oil inside. >> I guess this one is empty. We've done a good job. If you can hold it, I want you to be part of it because you didn't think >> cuz it's weak. Exactly. And we take a half of a half ounce of Komosoda olive oil and we just dump it in there. The right way is if you do it a night before and you infuse the olive oil with the vodka. You let it um sit in the freezer and you get all the flavors and then you just I'll let you shake it. I'm not professional bartender. [Applause] And now we pour. Look at that. How much you want me to go? Let's go for it. I'll make a separate one for myself. I need more. Okay. We didn't use the the proper martini glasses, but again, I'm not the cocktail guy. I'm the wine guy, but I should have rip martini glasses at the house. Then we take some Tuscanini olives and we just throw it in there. Cheers. It's >> called a dirty martini. I think it's really dirty this one. It's because when you use the the right glasses, the glasses literally till here and it brings out the olives and you'll see the color better. Let's try hot. That is really nice. Guys, if you want to learn about how to make cocktails, do one thing at a time. Start start with a daily martini, start with just simple mixing a little fresh oranges with vodka or gin or tequila and let's take it from there. The olive oil, the interesting part about it, it gives a texture. It gives it more a nice texture in the mouth instead of just drinking doing a shot of or you're sipping of vodka and stuff. And it's really nice. I really enjoyed it. And guys, you should drink a shot of olive oil every morning because it keeps um uh the water inside you. So if you drink a lot and you get a headache, I I think so. I think it makes sense. >> Dr. Mo has just prescribed. We're still doing something else. Now we're eating. >> Oh, okay. Let's do this. >> Tuskanini product. I love this project. It's like little matzas. >> Okay. It's a little thin thin matus. I love it. Look how paper thin this is. >> Smells clean, fresh. >> And this one is truffle flavored. >> Now I can I I can taste it. >> So mushy, how do we do this? >> However you like. Dive in. >> Grab a little tuna. Get some salad. Cheers. >> Really good. >> It's so fresh. The mango in there and the watermelon and the mint and the zest of the orange and the olive oil. >> It's true. >> I love it. >> We've done a good job. >> Yes, we did. Wow. Stay tuned. We're going to finish this. In the meantime, you can go into your grocery, pick yourself up a beautiful tuna steak, pick up some pinch, the new spices, the new flavors. And if your grocery doesn't have it, ask the manager, why don't you have the new flavors of pinch? Pick up some kosmasura. If the grocery doesn't have it, ask them why don't you have cosmasora. And if you're coming to me and I don't have vodka, ask the manager. >> Exactly. Have a happy, healthy summer. Enjoy out there. Stay safe. Keep following. Keep liking. Keep sharing. And we'll see you next time. Cheers. [Music] Never count it.