Breakfast, Lunch, Dinner & Snacks

"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban

Seared Tuna – Fast and Perfect

Summer cooking has to be perfect. It’s hot. People still want to eat and nobody wants to slave over a hot stove. We’ve been working at keeping the cooking easy, especially for the weekends. This was a success last Friday.

Tuna Steaks – about 4-6oz a piece.

Spice rub: olive oil, paprika, cayenne, salt, pepper, thyme
Mix 3 Tbsp paprika, 1/8 tsp of cayenne (or more), pinch salt (ideally Maldon that you crush between your fingers), a few grinds of pepper, 2-3 tsp of thyme. Mix that up and taste it. If you want it saltier, herbier or pepperier – add more.

Take about 1/4 cup of olive oil and mix it into the spices. Massage into each slab of tuna on each side.

Heat a cast iron pan – ideally – over a stove slowly until nice and hot. Pour in about 2 tbsp canola, olive or grapeseed oil (that’s my favorite for this kind of dish). Sear the tuna on 1 side until you see it begin to whiten on the side that’s against the heat, about 1-2cm up the side of the fish. Turn and give it time on the other side. Tuna is best – in my opinion – when removed from the pan while there is a definite stripe of pink, and almost uncooked fish in the middle.

Excellent with a side of salsa and a salad of assertive greens like arugula.
Leftovers are great chopped into lunch salads or sprinkled on freshly cooked pasta with a light sauce.

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About Beth Steinberg

I co-founded and run, Shutaf, inclusion programs for children and teens with special needs. I'm also a writer and internet content developer with a team called The Honey. I direct local community theater with a group called Theater in the Rough, specializing in experiential productions performed out of doors.

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This entry was posted on July 23, 2012 by in Dinner, Lunch and tagged , , , .

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