Marinated Apples w/ Tamari & Apple Cider Vinegar
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.
Equipment
- Small Bowl
- Skillet
- Stovetop
Ingredients
- 1/2 apple sliced
- 2 tbsp. tamari (or soy sauce)
- 2 tbsp. apple cider vinegar
- dash salt
- dash pepper
Instructions
- 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.