Sunday, May 4, 2014

Too hungry to take pictures

Hello friends! I am pleased to bring you a meal that is both easy and tasty.

While I got a raise with last year's new job, a lot of it does get eaten up by the commute, so I shop the sales and try to eat seasonal.

This week, I was lucky enough to get a couple of tuna steaks for about 40% off their usual price. Once I found those, I started wracking my brains. I've done sesame tuna, and while it's delicious, it wasn't what I was in the mood for. It is trying to be spring outside, dammit, and I wanted a citrusy freshness, so to Google, I went.

I hit what I call paydirt here. Conveniently, I had both Old Bay and dried cilantro in the house though it wasn't the brand listed. I don't think I'm subject to a lawsuit.

Anyway, very easy to make and not a lot of time. The ingredients are simple too (serves 2):

  • 1/4 cup of olive oil
  • 4 teaspoons Old Bay seasoning
  • 2 limes, juiced
  • 2 teaspoons dried cilantro leaves.
  • 1 pound tuna steaks (this was two hefty ones, a little over an inch thick).

Blend the first four ingredients in a bowl. Put the tuna steaks in a zipper back and pour marinade over, making sure everything is covered. Put in fridge.

The recipe said a minimum of fifteen minutes, more for more flavor, once I put the steaks in the fridge, I did the following.

Preheat oven to 425 F.

Chop about 2/3 a cup of red onions to a small dice and place in a small bowl. cover with white vinegar, add a pinch of salt and about 1/2 teaspoon of sugar, set aside.

Scrub a pound of fingerling potatoes with a vegetable brush and rinse well, let dry on paper towels, cut into approximately equally-sized pieces. With most of the fingerlings, I could cut them in half. The smaller ones, I put small cuts in for ventilation. Put the potatoes in the large bowl.

Grab 6-8 large bay leaves. Take the leafy part off the main rib and pulverise the leaves with the violent method of your choice until you have a fine powder. Add a touch of salt, and some black pepper. (I actually used 4, and I definitely needed more bay leaves).

Pour 1/4 cup of olive oil over the potatoes and stir until the potatoes are coated well. Sprinkle half the spice mixture over, stir again. Repeat. Spread evenly on a cookie sheet covered with foil and stick in oven. Set timer for 15 minutes.

Put some fresh lettuce leaves on your plates (either a corner of the dinner plate or its own, but don't use a salad bowl, it won't be as pretty). I used butter lettuce because I love the texture.

Halve, pit, and peel a fresh avocado. Rub lime juice on your cutting board before putting the avocados down and slicing them. This will keep them from getting brown after plating. Slice the avocado and arrange the slices over the lettuce leaves.

At about this time, the timer will be going off. Stir the potatoes and return them to the oven.

Slice a jalapeno into rings, then gently remove the seeds and ribs. Place 5-7 jalapeno rings in a line on top of the avocado. Top with pickled onions.

Set the table, pour a glass of wine, run out the time until the timer goes off. Stir the potatoes again.

Put 2 Tablespoons of olive oil in a pan (because we're not allowed grills on our balconies and the public ones haven't been cleaned since the Clinton administration) and turn the heat up to medium high. Remove tuna from the fridge and sear for no more than two minutes a side. Transfer tuna to plates. Turn off the oven.

Add potatoes to plates. Pour more wine and serve.