Tonight while in a store picking up a few last minute items needed to make tonight’s dinner I ran into a friend. She asked what I was making for dinner and I told her seared tuna steaks with avocado. Her response was, “You must have a lot more time than I do!” Here’s the funny thing: I returned home a little after six, changed clothes, checked on the batch of Sauvignon blanc wine I have fermenting and then started cooking. Susan and I were finished eating and cleaning up before seven.
Cooking tuna steaks are so quick; two minutes per side and they’re done. These were absolutely delicious.
Here’s what I did:
¼ cup chopped cilantro
2 teaspoons grated ginger
3 garlic cloves, minced
juice from 2 limes
¼ cup soy sauce
Several grinds of freshly ground black pepper
½ teaspoon sea salt
¼ cup walnut oil
2 tablespoons Canola or similar high temperature oil
2 Ahi Tuna steaks
1 ripe avocado
In a bowl, whisk together the cilantro, ginger, garlic, lime juice, soy sauce, salt, pepper, and walnut oil. Set aside.
Place a large cast iron skillet over medium-high heat and coat with two tablespoons of Canola oil. Sear the tuna for two minutes on each side.
Transfer the seared tuna to plates and serve with the sliced avocado. Drizzle the sauce over the fish and avocado.
I love meals that are quick to fix and taste like you spent way too much time preparing them. Tuna steak is one of those things. It is very versatile and is like a blank canvass able to take any flavor combinations you can think to use. It tastes great with a simple salt and pepper to spicy Cajun. Tonight I prepared it by covering it with sesame seeds and then drizzling a lime and ginger vinaigrette. Here’s what I did.
6 tablespoons sesame seeds (approximately)
2 Ahi tuna fish steaks
2 or 3 tablespoons light cooking oil
1 tablespoon freshly squeezed lime juice (or other vinegar)
1 teaspoon grated fresh ginger
3 tablespoons extra virgin olive oil
salt and pepper
Place sesame seeds in a shallow bowl or pie pan. Pat the tuna very dry. Smear a bit of wasabi paste on both sides of the fish. Don’t be shy with the wasabi. The cooking will tame it’s intense heat and really add to the flavor profile. Season the fish with salt and pepper. Then cover all sides of the tuna with sesame seeds. Place the steak in the bowl of sesame seeds and gently press to coat.
Heat a frying pan over medium-high heat and add the cooking oil. When the oil is shimmering, carefully lay the tuna fillets in the pan, not touching. Cook for 2 or 3 minutes then flip the tuna and cook 2 additional minutes Take care not to burn the sesame seeds. If the seeds start turning brown too quickly, lower the heat. Remove the fish to a plate.
In a small bowl, whisk together the lime juice, ginger and the oil. Season with salt and pepper to taste.
Drizzle some of the lime-ginger vinaigrette over the fish and serve with salad greens.