COOK TUNA LIKE A FINE STEAK
—SEARED NOT SINGED. PHOTO: LEE YOUNGBLOOD
[FISH FOOD] SORRY CHARLIE
SEARED TUNA Ingredients
6-ounce yellowfin tuna steak 1 cup sesame seeds 1 tbsp coriander, ground 1 tbsp salt 1 tbsp pepper
1 tbsp granulated garlic 1 tsp canola oil
Season the tuna on both sides with salt, pepper, coriander and garlic. Coat steak with sesame seeds on all sides. Add canola oil to smoking hot pan. Sear tuna for 30 seconds on each side. Cooking time should not exceed two minutes. Remove the steak from pan and let rest for five minutes.
PARSNIP PUREE
Ingredients 4 parsnips 1 cup cream Salt Pepper
A TASTY TUNA STEAK THAT LOOKS GREAT ON THE PLATE BY LEE YOUNGBLOOD
You don’t have to have good taste to make tuna that tastes good; this smoking hot yellowfin recipe only looks fancy. The tuna steak, salad and puree take less than 30 minutes to prepare and work well as appetizer or entrée. The earthy undertones of the parsnips cut through the fatty tuna and a cilantro salad adds a delicious element that complements seafood. It all comes together for a light, balanced, refreshing and fulfilling dish that looks great on the plate.
Peel parsnips and cut into one-inch pieces, then boil in lightly salted water until the chunks fall off a fork. Drain the liquid and return parsnips to the pan to remove excess moisture and produce a richer tasting puree. Add cream, season with salt and pepper to taste and puree in a blender or Magic Bullet.
CILANTRO SALAD
Ingredients 2 stalks cilantro 2 scallions
3 small red radishes ½ tsp sesame seed oil ½ tsp soy sauce
Remove the leaves from the cilantro stalks. Use a mandoline or sharp knife to cut the radishes and scallions into thin slices. Toss veggies in sesame oil and soy sauce.
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