In about one hour, I can make it to a fishing spot on the Pacific Ocean. However, whenever my sweet wife longs for some fresh fish, all I have to do is take a 5 minute drive to the parking area of the closest grocery store. There, I’ll likely find a worn out, red compact pickup with a bed filled with seafood-loaded Igloo coolers. Having just made the drive from the coast for me, a hard-working, friendly fellow beckons with his offer, “Fish …?”
A few days ago, I purchased some Sushi-quality Ahi Tuna steaks from him. Fresh from the ocean earlier in the day, absolutely beautiful and $5.00 per pound!
The key to a tasty preparation of this dish is a hot, hot pan to sear the fish. Next, you need to work quickly as the seared fish will continue cooking once it is out of the pan. However, all of your efforts will be rewarded!
Many seared tuna steaks rely on soy sauce, ginger and similar ingredients as flavorings. Those are good to be sure. However, for a different experience with prized Ahi Tuna Steaks, give this sophisticated treat a try. It is quick, easy and wonderful!
- 2 Sushi Quality Tuna Steaks 6 Ounces Each
- 3 Teaspoons Dijon Mustard
- 2 Tablespoons Butter
- 2 Tablespoons Chopped Yellow Onion
- 1 Slice of Ripe Red Tomato ¼ Inch Thick Seeded and Diced
- 3 Tablespoons Zucchini Cut into ¼ Inch Dice
- 12 Capers (18 if Petite Size)
- 1 Teaspoon Tarragon Vinegar (May substitute Lemon Juice)
- Small Pinch of Dried Thyme Leaves
- ½ Cup Heavy Cream
- Salt and Freshly Ground Black Pepper
- Wash and dry the tuna steaks with paper towel. Put them on a plate, salt and pepper both sides of the steaks and spread 1 teaspoon of mustard per steak evenly over both sides as well. Set aside in the refrigerator.
- Melt the butter in an 9" saute pan over medium high heat and saute the next four ingredients until the onions just become translucent. Remove from heat and pour the contents of the pan into a small bowl; add 1 teaspoon dijon mustard, the thyme and the vinegar; set aside.
- Wipe out the saute pan with a paper towel and return it to the burner over high heat and allow it to heat for 10 minutes or more. Place the tuna steaks in the hot pan and sear for 1 to 1½ minutes per side for rare, turning them over once. Remove steaks to a warm plate and set close by.
- Pour the contents of the bowl with the sauteed vegetables into the pan; reduce heat to medium high. Add the cream and stir until it thickens, about 2 - 3 minutes. Return the steaks to the creamy pan and turn them over once to heat.
- Place each steak on a serving plate and spoon half of the vegetables and cream over each. Serve immediately.
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