Here’s a great way to work more seafood into your diet. These tuna steaks are hearty and filling.
Here is a little bit about tuna, from our friends at http://www.recipe.com:
“Depending on the variety, tuna steaks can vary in color from light pink to deep, reddish brown. The filets are almost always skinless, since the skin is very tough and unpleasant to eat. Fresh filets are preferable to frozen, when possible. At the fish counter, check to make sure the tuna is fresh: Ask if you can smell the filet–a mild sea scent is okay, but if it has a strongly fishy, unpleasant odor, it’s not worth the risk. Frozen tuna steaks should be thawed in the refrigerator. Compared to other proteins, fish has a relatively short shelf life, so be sure to cook it as soon as you can. (Leftover cooked tuna will keep for a few days in the refrigerator, and is perfect for topping salads.) If not immediately using fresh tuna, it can be tightly wrapped and frozen for a couple months; it will, however, lose some of its delicate texture.”
3 sprigs rosemary, leaves stripped
6 sprigs thyme, leaves stripped
3 Tbsp. extra-virgin olive oil
2 1-pound center-cut tuna steaks (about 1 inch thick)
Kosher salt and freshly ground pepper
- Coarsely chop the rosemary, thyme and scallions.
- Transfer to a small bowl and mix with 1 tablespoon olive oil.
- Season the tuna all over with salt and pepper and put in a shallow dish.
- Coat tuna with the herb mixture on both sides; cover and refrigerate 1 to 4 hours.
- Heat the remaining 2 tablespoons olive oil in a large skillet over high heat.
- Add the tuna and sear until golden, 2 to 3 minutes per side for medium rare.
- Transfer to a cutting board and let rest 5 minutes before slicing.
Food Mingle Blog Alternatives and Substitutions:
- I drizzled a few teaspoons of fresh lemon juice on the tuna steaks after cooking, to add a fresh brightness to the dish.
Yield: 4 servings