On a recent trip to Co-op I decided to venture down the frozen food aisle. I was really excited to discover a shelf of frozen meats and seafood. When the deli items aren't purchased, and the sell by date nears, they freeze the meat and fish, and only charge 50% for them! The only hitch is, once you defrost, there's no going back- you have to use it the next day. I promptly bought 2lbs of pet-quality ground turkey and lamb for Scout and Luke (1.89 for 2 lbs!), and a huge Tuna steak for us. Tonight, we feasted. Scout and Luke loved this new discovery, and so did I. Unfortunately Chris was stuck at the lab :( but he'll get some nice left-overs (I had to cook it, since it defrosted last night). This was a super delicious and easy meal:
Seared Ahi Tuna Steak with freshly harvested Organic Asparagus and Cherry Tomatoes,
served over Organic, Long-Grain Brown and Wild Rice
Ingredients
large tuna steak
1/2 lemon
salt and pepper
1 cup rice
2 cups broth
3 teaspoons ground Ginger
2 cloves garlic, minced
1lb asparagus
several handfuls of cherry tomatoes, halved
butter
Step 1: Use lemon juice, salt, and pepper to season tuna steak liberally on both sides. Set aside.
Step 2: Heat a tablespoon of olive oil in a saucepan over medium heat, brown the rice and garlic for a moment, then add broth and ginger. Bring to a boil, and then reduce heat to medium-low. Cook rice until just done, and liquid is absorbed.
Step 3: When the rice has about 10 minutes left to cook, start this step. In a large sauté pan, heat 2 tablespoons olive oil over medium-low heat. When warmed, add seasoned Tuna Steak. Cook for a few minutes on that side, to desired doneness (like a steak). Nice to leave a little rare/soft in the center.
Step 4: 30 seconds before turning steak to cook the other side, add cherry tomatoes and trimmed asparagus.
Step 5: Flip steak, and cook second side. Add 3 tablespoons butter, sliced into small pats, all around vegetables and fish. Serve vegetables and fish over wild rice. Drizzle with pan sauce.
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