Thursday, January 12, 2012

Tuna Steaks... Oddly inexpensive and surprisingly Scrumptous

First and foremost, I hope everyone had a wonderful Christmas and a splendid New Year. Ours was so/so and a bit hectic, but we always persevere! Last night was the first night I was really able to take the time and 'cook' something, and we were tired of the same ol' same ol' so we decided on fish. Cal decided on tuna steaks at the grocery store, and since we had received the Good Housekeeping Cookbook 2012 for Christmas, I tried out their recipe. I followed the recipe exactly, but would change it in the future ever so slightly. Here it is...

Pan Seared Tuna Steaks (Serves 2)

Marinade:
2 large lemons
3 T olive oil (divided -- 1.5 T for marinade, 1.5T for skillet)
3 T fresh parsley, chopped
1/4 tsp salt
1/4 tsp pepper

2 tuna steaks, approx 5 ounces each and 3/4 in thick

Grate about a 1/2 tsp of lemon peal into a bowl. Squeeze 1/3 cup of juice from your lemons. Combine the remaining ingredients and whisk together. Place Tuna steaks into a vessel for marinating. I used a small plastic container, but a ziploc bag or a pan of some sort will work. Make sure it's small enough to actually cover the fish at least halfway if not all the way. Marinate your steaks for about an hour. Turn once if not fully covered. 

* the edges of your fish may start to turn opaque in the marinade. This is perfectly fine, its the lemon juice reacting to partially 'cook' the fish. 

If you have a cast iron skillet, use it. If not any other heavy skillet will work. Heat the remaining 1.5T olive oil in the pan until hot. (It needs to be hot enough to sizzle heavily when tuna is added. You can test this with a little bit of the marinade) Cook each steak about 3-5 minutes per side. This results in a medium cooked fish.. opaque on the outside, nice and pink in the middle. If you're worried about temperature, cook it to about 130 degrees in the center. 

I made a lemon herb butter sauce to go with the fish, but it was moist and tasty enough to hold its own and can be eaten sauce less. I would change the marinade to include more salt and pepper, maybe a 1/2 tsp each, as I added some of each to eat it. You can also add other herbs to the dish if you want it a little more flavorful. I recommend some thyme and maybe some oregano.

Overall, its a very simple dish to make. Serve it with rice, roasted potatoes, orzo, or any vegetable and side you would like.

Enjoy!