109 ~ Tuna steak and Veggies (at a price)

Last night I left campus at 7pm - yes, on a Saturday - because I had been riding a wave of productivity that continues even today. So this is going to be short and sweet, as I'm heading back in to finish my To-Do list! But last night I was craving simple, wholesome fare. And so I did one of those "If I could have anything in the world right now, what would I eat" games. It's a dangerous game to play when you're living so far away from Wegmans or Panera. I settled on simply prepared fish and a steamed veggie.

I wandered in to Cold Storage and grabbed a tray of Brussels Sprouts, which, I'm sad to say, were 50 cents a sprout. But fresh veggies are worth it, right? Next was a tuna steak - a tray with two - so I could justify the cost since I'd be getting a second meal out of it, right? I won't tell you what I paid for the tuna. I just won't. Next into my cart went an oaky Chardonnay. Because if you're gonna be a big spender, you might as well go all the way, right? RIGHT?!

This was one of those meals that was so simple I almost wonder if anyone out there wants to read a blog post about it, but I think the reason I will post on it is because it shows how fast preparing a truly delicious meal can be. I was sitting down to eat this less than 15 minutes after I walked in the door.

Here's what you'll need:

• Tuna steak
• Butter
• Seasoned salt (I chose garlic salt)
• Coarse salt
• Brussels sprouts (yours will be cheaper. Be quiet.)

First things first - open the wine. Ha! You thought I was going to wax poetic about starting the pan heating? Let's be realistic. Okay, NOW you can get the pan on the stove. I always cook with stick-free cookware. Start a good chunk of butter melting down in the pan. 

Wash the brussels sprouts. With the absence of an oven, another great way to eat Brussels Sprouts is how my mom and I prepare them when we're home together. We buy them pre-shredded at Wegmans and steam them. Since mine aren't pre-shredded, I make short order of them myself with a chef's knife, then stick them in a bowl with a little water and tightly cover it with cling wrap. I popped them into the microwave on 1:30 and then put the tuna steak onto the pan. I seasoned one side lightly with the garlic salt, and when I saw it was heated partway through, I flipped it over. At the same time, I stirred the Brussels Sprouts and popped them in for 30 more seconds. 

: : PAUSE : : 

All in all, the tuna was probably cooked for about 10 minutes (I decided to cook this tuna all the way through, but you can use your judgment on cooking times and make it to your preference).

: : UNPAUSE : : 

I flipped the tuna steak one more time, making sure to move it around the pan to get all that good browned butter on it, turned off the heat but let it sit there a little longer while I drained, buttered and salted the sprouts. 

Onto a plate it all went, and I called it dinner.

And a grand dinner it was!

Yours in the love of good food and wine and a speedy combination of the two,

AL

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The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.

Twenty-ninth post ~ Apricot and Balsamic Glazed Tuna Steak

I could cry.

I could, but I won't, because in the grand scheme of possible disappointments in one's life, this really isn't THAT significant.

But it still renders me wanting to scream and cry a little and swing my fists in manner of a spoiled three-year-old.

I cooked a meal tonight that I would consider one of my best dinners. I don't say that in an arrogant "Oh, my cooking is so good" kind of way. I say it because it was one of those meals where everything came together perfectly. I got a piece of meat that I normally never would have spent the money on, researched how to cook it so as not to ruin it, managed to carry out said painstaking method, served the meal with a perfect wine pairing, photographed it, prepared to blog about it...

And my camera disk was corrupted.

So I can tell you about tonight's meal, but there won't be any pretty pictures to go along with it. Nothing to draw your eye. Nothing to prove it was real. Nothing, nothing, nothing but the memory.

Here we go:

I found a .40 lb wild-caught tuna steak at Wegmans. This fish had spent its life cruising around the shores of Ecuador before it landed happily in my cart, half-price because it needed to be consumed in two days. So I got an $8 piece of fish for $4. Bargain!

I researched how to cook tuna. I guess it's temperamental because it can dry out very easily. So I created a balsamic glaze. Here's what you'll need to make tonight's dinner:

~ Tuna steak
~ Balsamic vinegar
~ Apricot jam
~ Garlic (one clove)
~ Pepper
~ Olive oil
~ Fresh rosemary

Before you turn on the heat, pour a larger-than-normal dollop of oil into your pan. Swirl in a bit of Balsamic vinegar. Place a good tablespoon and a half of apricot jam into the oil and vinegar - trust me. Place a sprig of rosemary in the whole thing. Pepper it. Thinly slice a clove of garlic and add that. NOW start it heating on a low flame.

Take the tuna out of the package. Revel in its texture and weight! Rub a bit of oil into the fish. Turn the heat down - waaaaaaaaaaaaaaaaaay down. Place the tuna into the pan on top of the sprig of rosemary. Keep the heat very, very low. If you're using gas, keep the flame at that point where just a little less would extinguish it completely.

Move the tuna around the pan, turning it occasionally. Each time you turn it, spoon some of the sauce over it. Initially, the sauce is going to be kind of lumpy and separate. As it cooks, it will meld beautifully, turning into a concentrated, sweet glaze. Some people like their tuna completely uncooked in the center. Some like it cooked through. I'm right in the middle, liking the center not sushi-like, but not cooked through, either. This cooking method takes a bit of time and patience. Don't be tempted to turn the heat up to cook it faster; from what I've read, this will only dry out the fish.

Serve with whatever side you want; it won't really matter anyway next to an awesome, wild-caught piece of fish!

I debated about what wine to serve. Some say a good chard, others recommend a light and fruity pinot noir. I poured a bit of a South African chardonnay by Indaba and a bit of a shiraz by Cudgee Creek of Australia. The chardonnay won by a long shot. Don't get me wrong - the shiraz is wonderful (I drank it last night with the hard-to-pair meal of tortillas and fresh salsa with hamburgers - which, to my dad's horror, I topped with goat cheese) but with this meal it was overpowering. The chardonnay, on the other hand, was fruity to match the apricot in the glaze and played up the wonderfully fresh notes of the fish.

Sadly, the meal has disappeared with little left of it but the memory - but perhaps this post will serve to memorialize it... and I could always make it again, for the sole purpose of taking another photo... hmm... this could work!

Yours in the love of good food and wine and their fleeting existance,
AL

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The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.