TGIF. Seriously. I have never been so ready for a Friday in my life. It’s sad isn’t it, that we spend most of our lives counting down the days to another day. I am so guilty of this. I am big time counter downer. 3 days till that, 4 days till this, 20 days till spring break. I really need to learn to just stop and live in the moment. I’ll put that on my list, next to cleaning the garage (which I plan to do this summer, and note…I am not counting down the days till that!).
What better dish for a Friday during Lent then fish. And what better fish, than tuna from the amazingly wonderful Moon and Olivia! And even more better, super easy and tasty. Unlike some 30 minute meals, this one really can be on your table in under 30. It’s not earth shattering by any means, but still quite tasty. And yes, I know it would have been much more attractive if I had thinly sliced the tuna showing off it’s cooked-to-perfection goodness, but I didn’t realize that till I was eating it. And by then. I was eating it.
I found this easy peasy gem from my easy peasy gem cookbook:
|The Bon Appetit Cookbook: Fast Easy Fresh|
Asian Seared Tuna Pepper Steaks
- 4 6- to 7-ounce ahi tuna steaks (each about 1 inch thick)
- 1 tablespoon coarsely cracked black pepper
- 2 teaspoons oriental sesame oil
- 2 tablespoons soy sauce
- 1/4 cup dry Sherry
- 2 tablespoons chopped fresh chives or green onion tops
Sprinkle tuna steaks on both sides with salt, then sprinkle with coarsely cracked black pepper, pressing gently to adhere. Heat sesame oil in large nonstick skillet over high heat. Add tuna steaks and sear until brown outside and just opaque in center, about 3 minutes per side. Using tongs, transfer tuna steaks to platter. Tent platter loosely with foil to keep tuna steaks warm. Add soy sauce, then Sherry to same skillet. Reduce heat and simmer until mixture is slightly reduced, scraping up any browned bits, about 1 minute. Spoon sauce over tuna steaks. Sprinkle with chives or green onion tops.
You can also find it online at Epicurious.
This will be my entry for Foodie Friday at Designs by Gollum.