After Hubs and my weekend away, we were craving something light, delicious and homemade. We stopped by the market on our way home. True to form, I roamed the aisles until I ended up at the meat counter. For some reason, tuna steaks were calling my name. How they knew my name, I’ll never know. This was the first time we’d met. Is it possible that they have stalked me from the butcher window during every visit to the grocery store? I suppose it could be.
Regardless of how they knew, I was glad they called. This was a successful dinner and as always, naturally gluten-free.
Here is the tuna recipe I used: (adapted from Spark Recipes submitted by MILLCITY2)
2 or 4 – 5oz Uncooked Fresh Ahi Tuna Steaks 1 inch thick
1 tbsp Extra Virgin Olive Oil
1/2 tsp Salt – Kosher
Lemon Juice 1/2 tsp
1/4 tsp Cracked black pepper freshly ground
1/2 tsp finely chopped oregano (Grown by your’s truly!)
1/4 tsp red pepper flakes or dash crushed dried
1 tsp finely chopped basil (Also fresh picked from the “garden”)
Garlic, 1 clove minced fine
Tuna Prep and Cooking Directions:
1) Heat skillet over medium-high heat
2) Pat tuna steaks with paper towels to remove excess moisture then place on a plate
3) Mix all spices with oil and lemon juice in a small bowl with a fork. Allow to rest for at least 5 minutes to allow the flavors to marinate.
4) Brush mixture on both sides of Tuna steaks and allow steaks to rest for another 5 minutes.
5) Cook steaks in hot pan 2-5 minutes on each side to attain desired done-ness. For well done there should still be a pink tint to the center. Most prefer barely warm red centers. Be Brave (these two words were the single most important of the entire recipe… you will be surprised by how delicious tuna is when cooked properly).
As for the veggies:
1 tsp minced Garlic
Red pepper flakes to taste
1 tsp fresh Basil finely chopped
1 tsp fresh Oregano finely chopped
1 Yellow squash
1/2 Yellow pepper
1 hand full of Snow peas
Veggie Prep and Cooking Directions:
1) Heat skillet over medium-low to medium heat.
2) Lightly coat pan in olive oil, add garlic, salt, pepper, red pepper flakes, oregano, basil.
3) Julienne vegetables (except peas). I think that Julienne veggies are just so beautiful.
3a) Julienne – First cut the veggies in half (this will help keep them from rolling around while you are slicing). Next, thinly slice (1/4-1/8”) lengthwise. Now, take the vegetable slices, turn them on their sides and slice them lengthwise again (They should resemble a very tiny 4x4s when you are done).
4) Stir occasionally. When the veggies are still crunchy, add the peas and cook just until they are warm. All of the veggies should still have a slight crunch to them.
5) Arrange food beautifully when finished cooking
An aside – we paired our dinner with a Pinot Noir and it was sensational!