After the rich food overload of the winter months, Ian and I had been craving something a little lighter. I've had quite the miracle food breakthrough with my picky eater husband as of late, and since I'd already introduced him to scallops (something he *refused* to try when we first started dating) and the wonders of mahi mahi, I decided it was time for the mecca: seared tuna steaks.
Luckily, the Clarkston Costco is a hop, skip and a jump away from one of my other jobs (it will be wonderful if one day I just had *one* job) so I hopped on over for a seafood special they had going a few weeks back. For three tuna steaks, locally produced (er, 350-400 miles local, that is) I only paid $10.50. I believe I even skipped out the door until someone in a cowboy hat gave me the "that's unlady-like" look. Damn you, Idaho.
In addition to the light dinner we prepared for a lazy Sunday afternoon, we also happened to find a new beer offered at our local Moscow Co-Op: He'Brew Pomegranate Ale. As a Jewish person in the middle of Christian nowhere, I believe I also did a little skip to the car. Until some hippie in Moscow gave me the "oh dear that's so uncool" look. I can't win in Idaho. 0-2.
The combination of He'brew and tuna steak salads was just the spring pick-me-up I needed, and even though he seemed a bit apprehensive biting into pieces of rare tuna, I think Ian might agree. The Origin Pomegranate Ale had a little bite to it, which was a great companion to the Cajun seasoned steaks. Even though we only dressed the greens in a little balsamic and olive oil, the fresh ground black pepper lightly sprinkled on top was like gefilte fish to this girl's soul.
Seared Tuna Salad
(Note: Salad greens and veggies are not listed because....it's a salad. You know what you will eat!)
2-3 thick tuna steaks
1 tsp. cayenne pepper
1/2 tsp. white pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. kosher salt
1 tbl. olive oil
1. Pat steaks with the pre-mixture of spices listed above and cook in a skillet with olive oil on medium-high for 1 1/2 minutes on each side (rare), or cook until desired. Serve over greens and veggies (only you know what you like!) drizzled with good quality balsamic, olive oil and a sprinkling of freshly ground black pepper.