I knew that I was going to make Ahi Tuna Steaks and was looking for some kind of accoutrement. I made Quinoa yesterday with fresh apples, red chilis, apple cider vinegar, and tamari. All of which would pair well with Sesame Crusted Tuna. So, I decided to try my hand at roasting some apples in a similar marinade with marinated apples.
Which ended up being absolutely delicious! I took a fuji or a pink lady apple, sliced up half of it, and let it rest in tamari and apple cider vinegar for a half hour before roasting it on the stove.
Which may technically mean that I was grilling the apples? But I didn't want to have to break out the griddle or the barbecue just to cook apples and get those nice little sear marks. Although you could absolutely do that if you want to make things a little bit more fun! You can also scale this recipe up substantially if you need more than just a few slices. I was only cooking for myself today and didn't need a whole apple. Plus, I did eat half of it as I was slicing it because... cooking while already hungry isn't always the best idea!
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Variations of Marinated Apples
I don't always marinate apples as a side dish. When I do cook with apples, they're much more often the star of the dish! Apples make for a great main ingredient and are perfect in both sweet and savory dishes. They're a fall staple and nothing quite kicks off the wintry season like a nice, crisp apple. From breakfast to dinner and dessert? Apples are really one of the more delicious and versatile fruits.
These tamari and apple cider vinegar marinated apples are roasted to perfection with just a little bit of blackening. It's a great recipe for a myriad of dishes. I used them for ahi tuna steaks and an apple and tamari quinoa salad. Although you can easily substitute sweeter flavors for desserts and other fall favorite dishes.
Slice up half an apple and place in a bowl with tamari, apple cider vinegar, salt, and pepper. Let sit for at least 30 minutes.You can place the bowl in the refrigerator and marinate up to 2 hours. The longer the marinade, the more intense the flavor. Just watch the amount of salt that you add because, while the sweet and salty flavor combination does pair incredibly well, it is easy to overwhelm it here.
Preheat a skillet on medium-high heat. Add a small amount of high heat oil to the pan.If you're cooking the apples and tuna back-to-back, remove the tuna from the refrigerator at this point.
After the full 30 minutes, remove the apples from the tamari mixture and place on the skillet.Retain the marinade to use with the ahi tuna steak.
Roast the apples for about 2 minutes, or until it just begins to blacken. Then, flip and roast another 2 minutes on the other side.
Tips, Tricks, & Notes
You will not need all of the tamari and apple cider vinegar in the end. You simply need enough to coat the apples and have them more or less submerged during the marinating process. I used the same marinate to make Ahi Tuna Steaks and then simmered the remainder down for a couple of minutes to make a vinegar glaze.
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