Wednesday, June 15, 2011

Seared Tuna

At the fish market (PE & DD) this past weekend in Union Square, I picked up my usual lobster, and the tuna looked so good, I had to grab a couple of steaks too.

Not having a grill is definitely a bummer, but I improvised with a stovetop grill pan.  I was even able to get the adorable crosshatch marks across the steaks.

This is the first time I ever cooked tuna!

Heat the pan to high, brush a little canola oil on the pan and on the fish.  These were pretty thick steaks, so I cooked them about 3-4 minutes per side, adjusting half way through to get the crosshatch marks.

I added a little sea salt and just a touch of teriyaki sauce once they were cooked.

I cooked some brown rice and added a dash of the teriyaki sauce to that too.  I just so happened to have a fresh pineapple, avocado, and yellow and red tomatoes in my kitchen (really, that was not planned).  I decided to chop all of those up in a bowl to make a salsa.  I stirred in some chopped fresh rosemary from my lovely herb garden, and again, I added dash of the teriyaki sauce.  Easy.

I threw everything on our plates and it actually came out looking like a professional dish.  Everything complimented each other so well; I gave myself a pat on the back for this one.

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