Peppered Tuna Steak Salad

Chef’s Notes: On a recent Fresh excursion, I decided to splurge. You know how it happens: The stars aligned, the lighting was just right and they were 25% off. I grabbed just one and knew just what I wanted to do with it. Thanks again to Nadia G. and her accursedly named show for another great inspiration! I know that some of you are oogied out by the fact it is still rare in the middle (MOM), but it is the ONLY WAY! Overcooked tuna is dry and sad. Don’t make your $13 tuna sad.

Plan of Attack:

1. Make Teriyaki

2. Grill

3. Assemble

Ingredients for 2:

1 lb Tuna Loin Steak

Freshly ground black pepper

1 Tbsp canola oil

Teriyaki-

¼ C red cooking wine

2 Tbsp low-sodium tamari soy sauce

1 Tbsp honey

1 tsp sesame oil

2 garlic cloves, crushed

½ tsp ground ginger

Salad-

Greens of choice

Tomatoes

Red onion

Bell pepper

Instructions:

1. In a small saucepan combine teriyaki ingredients and bring to a boil. Reduce heat and simmer about 4 minutes. Remove from heat and set aside
2. Heat canola oil in a skillet to high heat until the oil begins to smoke.
3. While heating oil, pepper both sides of the tuna steak liberally
4. Cook tuna for 1-1:30 minutes on each side while basting with the teriyaki sauce(tuna should be left rare in the middle)
5. Enjoy on your bed of salad!

Food for Life,

the SupperSmiths, forging one meal at a time