|Fresh, watery cucumbers...rich creamy avocados... tart and bright lime and jalapeno...|
rich and quick seared yellow fin tuna. An early taste of summer.
For those of you in Saskatchewan - you know what the weather is. For those of you outside, picture a grim January day full of slush, snow, cold wind, and harried looking people. Then stick that day in April and consider that we've been coping with this from November through now and it is showing NO signs of letting up. I actually just wrote 'it is snowing no signs of letting up' and that too, is correct. It snowed another inch last night. It has been snowing for SIX MONTHS. We have actually had SIX MONTHS of winter. Think about that - SIX straight months of winter. And considering we're fast approaching May, it doesn't look like summer is showing up any time soon.
And THIS, is what the forecast looks like:
So clearly, we all need a hint of summer and a hint of sunshine. And snow flurries aside, this tuna dish is amazing and probably the healthiest tasting thing I have had in the past week. With the perpetual 2 feet of snow on the ground, it is easy to want to eat things like potatoes, pasta, perogies, risotto, potatoes, perogies, pasta and risotto.
I made this tuna dish as a protest against winter and as a small culinary prayer for sunshine. I knew I was searing tuna, and wanted a fruit salsa to put on top. I stumbled upon this recipe and took it from there. Avocados are goshdarned delicious. Cucumbers are fresh and full of yummy water. Limes and jalapenos make me think of backyard bbqs and the warm, warm sun, gently caressing your skin.
SIGH. Anyway - make this fish. It's a nice easy sear on tuna which is a healthy lovely fish. Yellowfin tuna contains lots of niacin which helps your body burn energy from fat and carbs. It's a relatively sustainable fishy too, which makes it not only nice for your bod but also for the planet.
Without further ado....
1 block of yellow fin tuna
2 tbsp soy
2 tbsp sesame oil
1 tbsp fresh ginger
salt, pepper, sesame seeds for garnish
1/2 a jalapeno diced finely
1/3 cup of cilantro, chopped roughly
1/2 tbsp ginger grated/minced
1 clove of garlic grated
2 limes, zested and juiced
1 tbsp soy
1 tsp honey
3 tbsp olive oil/avocado oil
pinch of salt, fresh ground pepper
1 avocado diced
1/2 a cucumber, thinly sliced
other things you will need:
a piping hot frying pan
a grater for your ginger, cutting board, knife, zester for your limes
- Combing your soy, sesame oil and ginger and marinate your tuna for about 30 minutes, turning once during the process.
- While your tuna is marinating, combine your jalapeno, cilantro, ginger, garlic, lime, soy, honey, oil, salt, pepper, avocado and mix to combine. Set aside and allow all the yummy green flavours to hang out and mellow.
- Take your tuna out of the marinade, and then set your tuna out on a cutting board about 20 minutes before you decide to begin cooking.
- Sprinkle your tuna with salt and pepper on both sides and allow it to sit for about 10 minutes or so.
- Heat some oil in a frying pan over high. You want your pan to be reaaaaaaaaaallly hot.
- Take a butter knife and using the other side, drag gently across both sides of your fish, gently scraping to remove any excess liquid. Pat your fish dry with some paper towels.
- Carefully set your fish down in the hot hot pan. Depending on the thickness of your fish, you'll want to cook it for about 2 minutes aside. Alternately, the trick I use - bearing in mind I like my tuna to have the lightest of sears - cook the fish on the first side until the 'doneness' creeps about 2/3 of the way up the fish. Flip and cook for one more minute.
- Remove from heat and slice thinly. You can let it sit for a minute or so, but unlike steak or pork, you don't need to let it rest the same way.
- Plate your thinly sliced cukes and sprinkle with a little salt and pepper. Top that with your rich and tart avocado salsa, and then your tuna. You've worked hard to put a yummy sear on that fish, don't let it get soggy by covering it with your salsa. Sprinkle with sesame seeds for garnish if you like. EAT.