No pictures.
I meant to take them. But dinner tasted so good, we forgot to snap any pics and while we were eating, the cats got up on the stove and ate the remaining albacore steak.
But. Erhm. It still counts. The recipe is here. I overcooked it a little, so really do follow the directions in the recipe for how long. It might seem underdone to you. It isn’t. Unlike salmon, I always forget that tuna is good when still a little rare inside.
The marinade is pretty simple, butter and olive oil (recipe asks for canola, I only cook with olive), lemon juice and zest, a little dijon, some herbs. You brush it on and broil the steaks, it took 15 minutes to throw together.
We had ours on a bed of broccoli rabe sauteed with garlic, shallots and a little shoyu, nestled next to some mashed potatoes.
Trust me, even without pictures, it’s really worth trying.
...a homeschooling, unjobbing mama and modern day Mrs. Lovett. Knitter. Cat lady. Artist. Tattooed and irreverent, with a twist. My purpose on this earth is to bring a little inspiration and delight to all of y'all. Life is amazing! Grace is everywhere. Let me show you...
Sounds good, but I can’t for the life of me eat fish that isn’t cooked….all the way thru! I usually stop cooking my salmon about 30 seconds – I do a poached recipe in the microwave! – before it’s done and let it continue to cook after it comes out. Perhaps the tuna could be done the same?
(((hugs)))
Tuna is the only “cooked” style fish that I can stand to have medium rare. Otherwise, if I’m eating raw fish, it’s at a sushi bar!
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