As a seafood lover, for a while now I have been yearning to try tuna. Not the tuna from a can - I've had that plenty of times before, but a real tuna steak. Tuna steak is pricier than the canned stuff, but so much more flavorful! Most people tend to think tuna is white and flaky, because that is what they mostly see from cans, but in reality tuna is pink and fleshy. Tuna steak must not be overcooked, or it will resemble canned tuna, but instead is usually just given a light sear on both sides for flavor and textural contrast, leaving the middle beautifully pink and cut-with-a-fork tender. As someone who is not a rare steak fan (or a big fan of steak at all for that matter), I sure did enjoy my rare tuna. Tuna can (and is meant to) be served raw, and is great for dishes such as ceviche and tuna tartare as well. Here is an outline of the basic procedure for making seared tuna.
- The tuna must be very fresh, high-quality, and preferably sustainable.
- Gently cut the tuna into slices about one inch or two centimeters thick. If you cut it any thinner, it will overcook for sure. Thicker is acceptable though.
- Season both sides of the tuna with salt and ground black pepper. You can of course use other seasonings, but I like to keep it simple and let the tuna do the talking.
- Heat some vegetable oil in a frying pan over high heat. You want the pan to be really hot.
- Place the tuna steaks in the pan and cook for about 90 seconds per side - just enough time to give it a nice color but not long enough to cook the inside.
- Remove the tuna steaks from the pan and place on a platter to rest for a few minutes. Brush with some olive oil for flavor and to prevent it from drying out.
- Slice open the tuna with a fork, admire that beautiful pink color, and devour!
The smaller piece pictured on the left side was a leftover piece that couldn't be made into another steak. Despite trying to cook it for less time, it did inevitably become overcooked. It was not overcooked a lot though, a bit more like canned tuna, but still had much more flavor. If you are leery of eating raw tuna, you can cook it throughly and still enjoy it's flavor that is much superior to canned. (I am not totally bashing canned tuna here, but once you taste fresh, you will recognize the difference in quality).
For whatever reason, the words "Tuna Casserole" seem to take with them a negative connotation. Not in this case though. Our tuna casserole is delicious, and we look forward to the days when we have it for supper. Although, our tuna casserole is probably quite a bit different from the standard definition of tuna casserole. It consists of pasta, vegetables, tuna and cheese. The idea for the recipe came from an online recipe website. This tuna casserole makes excellent leftovers, as it keeps well and reheats well in the microwave. It is quick, easy, and convenient. Here is the recipe.
Tuna Casserole
1 box (225g) macaroni and cheese mix
2 Tbsp. milk
2 Tbsp. Italian dressing
1 bag (3 cups) frozen vegetable blend (broccoli, cauliflower, and carrot sticks)
2 cans ( 120g each) flaked light tuna, packed in water
3/4 cup marble cheese, cubed
4-8 thin slices marble cheese
Cook pasta according to package directions and drain. Add cheese mix, milk, and dressing. Stir to combine. Stir in vegetables, tuna, and cubed cheese. Bake, covered at 350◦F for 30 minutes. Top with cheese slices, bake another 5 minutes or until cheese is melted.
Note: This can be baked in a deep casserole dish, a shallow baking pan, or even directly in the pot the pasta was mixed in, for minimal cleanup.
These are what my mother made for supper for me tonight. They may not look like much, but they taste outstanding! My mom created this recipe herself. I believe the story goes something like this: she didn't know what to cook for supper one night, didn't have a whole lot of ingredients on hand, and came up with this idea. And I am certainly glad that she did! These make an excellent quick and easy meal. These fishcakes can also easily be kept warm or be reheated the next day. They are composed primarily of canned flaked tuna, chopped onion, mashed potatoes, dry breadcrumbs, and seasonings. They can make a nice meal with a variety of different side dishes, or they can be a side dish or even an appetizer themselves. Here are some of Mom's miniature fishcakes.
