WineLife365

I’m a huge fan of all sorts of different fish, especially when the weather outside starts to heat up.  One of my favorites is albacore tuna steak.  It’s a meaty kind of fish that goes great on the grill and is wonderful pan-seared as well.  Trader Joe’s is the bomb diggity when it comes to the tuna steak.  I normally pay about $5.69/lb, which is very cheap compared to the grocery store.  Please note, Trader Joe’s tuna does come frozen and are usually packaged with two small portions of tuna and the packages are usually less than a pound each.  

The other night, I made a stove-top version of tuna steaks that was downright delectable (if I do say so myself).  Here I share the secret recipe with all of you – my closest of friends.

First, I heated up a generous pour of olive oil in a pan (I love my trusty All-Clad pan!) – enough oil to really coat the pan.  Then I added a finely chopped (left over) pork shish kabob and some finely chopped grilled zucchini.  I brought this mixture to a caramelized state, then I added a tad more olive oil before dropping in my tuna steaks.  Word of advice – you’ll want to thaw the tuna steaks before dropping them off into this mixture!

Ok, after thawing my tuna steaks and introducing them to my caramelized mixture, I added some seasonings.  One of the best gifts that I received this spring was an herb garden.  I’ve been using the different herbs almost everyday in different dishes.  For this particular dish, I added a generous amount of fresh cilantro.  After the cilantro, I tossed in some salt and pepper, some crushed dried red pepper, garlic salt, a lemon-pepper dry seasoning and dry-powdered ginger.  Feel free to use whatever else in the way of seasonings that you think might be good.  I can imagine a number of variations that would be good in this dish.

Flip the tuna around a bit while cooking.  When the fish is about halfway cooked, add some frozen sliced peppers to give it a little more punch of flavor.  When it’s all done cooking, plate it up with some veggies of your choice (In this version, I used a bag of frozen mixed vegetables that included broccoli).  Finally, send your taste buds into a real tailspin and pair this dish with the ultimate sushi and/or tuna steak wine on the planet – Pacific Rim Dry Riesling.  This Riesling is part Washington State and part German and 100% delicious.  It’s a steal at just over $10 a bottle and goes really great with this dish!

Bon Appetit!