"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
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.