Sunday, August 8, 2010
seared tuna with tomato lemon salsa
2 shallots, minced
2 garlic cloves, minced or pressed
4 Tuna steaks
few fresh oregano leaves
1/2 c. lemon vinaigrette
Forget about cooking it well done... It will NOT be the same. The longer you grill it, the stronger the fishy tastes will be. The oils in this thick cut do that to the flavor. When consuming it raw, the flavor is very sweet. That is what we're trying to retain.
Remember, this blog is about being BRAVE in the kitchen, so try it a little rarer than you normally would.
Baby Greens of choice... First and foremost rule: NO iceberg! (I'm working on a logo with a red circle and line through a head of iceberg lettuce! Haha.) No, really. I'm not joking... No iceberg. It has absolutely no food value.
Try something dark and full of nutrients... the darker the leaf, the better it is for you. If you are afraid of dark, leafy things, try a pre-packaged blend from the store. They are a little more expensive, but get something on sale and don't waste it. If it isn't your favorite, try something new the next time around.
Here is a list of possible candidates for your salad makeover:
Arugula (also known as Rocket)
Red Leaf, oak leaf
Romaine (hey, you've heard of that!)
Spinach (my fave)
Place salad greens on plates. Top with grilled Tuna steaks. You can sliced them first, if you wish. This displays the pretty pink insides of the tuna, a beautiful contrast to the green leaves and the brightly colored red, orange or yellow tomatoes.
Spoon the lovely Tomato Salsa over the whole thing. Stand back and admire your creation, now... because once everyone tastes it, it will disappear in a flash.