Seared Tuna Steak with Citrusy Salsa

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I have a fun new game that I like to play whenever I go to the grocery store.  I walk around for a good while until I find something that I haven’t made in a while.  This week, it was tuna steak.  Actually, I don’t recall ever eating tuna steak.  I’m also trying to eat more seafood…about once per week.  So here I am with 3 tuna steaks.  I was planning on just grilling them with a little salt, pepper, and dill, but ultimately decided to go to the ol’ Google machine and see how other people seasoned their tuna steaks.  Lo and behold, I found this winning recipe.  What really drew me to it was the interesting combination of spices that you use to season the fish.  I’m all about strange food combos.  So, here we go!

Ingredients
Homemade Chardonnay salt
2 Tbsp kosher salt
Pinch ground allspice
½ tsp ground coriander
½ tsp ground cinnamon
Sest of ½ orange
Leaves from 1 sprig fresh tarragon

Citrusy Salsa
2 oranges
½ red onion or 2 shallots, finely diced
Leaves from 6 sprigs fresh tarragon, chopped
1 Tbsp extra-virgin olive oil
Pinch of kosher salt

Instructions
1. Combine all the ingredients in a small bowl and mix with your fingers, gently bruising the tarragon leaves to release their aromatic oils.
2. Cover and let sit for at least 20 minutes; use within a few hours.
3. In the meantime, make the citrus salsa
4. Peel the oranges and cut them into segments; cut each segment into thirds and combine these with the onion, tarragon, and olive oil in a small bowl. Season with the salt and toss well.
5. Set salsa aside.
6. Fire up the grill, concentrating the coals (or heat) beneath the spot where the steaks will go so as to maximize the heat. If it’s rainy or you’re not quite ready to break out the grill yet, crank up the heat under a grill pan.
7. Lightly oil and season the steaks to taste (I recommend being a little conservative with the seasoning.  If you over-season, the tuna steaks can get quite salty).
8. When the grill or grill pan is very hot, throw on the steaks. Now keep your mitts off until the sear is complete. This takes 1 to 2 minutes on each side for a nicely cooked steak. When the time comes to flip, you’ll know the sear is done if the tuna moves easily and does not stick to the grates or pan.
9. Cook the other side for another 1 to 2 minutes
10. Slice the tuna steaks across the grain. Spoon the salsa over the steaks, and pour a glass of chardonnay to go with the wine salt.

That’s it!  It may seem like there are a lot of steps, but really, it’s not too terribly complicated.

After mixing together the spices, I was still skeptical because of how it smelled sweet…kind of like Christmas…but really, I was blown away.  The citrus from the orange and the cinnamon…crazy good.  As I mentioned earlier, I don’t ever recall having tuna steaks before.  I was pretty happy with how they turned out.  They were cooked to perfection, and the flavor was subtly….not overwhelming at all.  The citrus salsa compliments the tuna really well.  Pretty much a must.  I grilled some asparagus with butter and some orange zest to keep with the citrus them.  Lastly, I completed the meal with a recommended glass of chardonnay.  I think this was one of the best meals that I have made in a REALLY long time.  Seriously BLOWN.AWAY.  If you’re looking for a meal to impress, this might just be that meal.  Give it a try.  Super easy, but looks ridiculously fancy and stuff.  Definitely a win.

Happy eating!

-Lindsay

Recipe HERE

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Puttin On the Foil

Yes, that is a Slapshot reference.  Ice hockey and grilling.  Both are near and dear to my heart.  Speaking of grilling, I have been a grillin’ fool lately.  I have tried to get creative with my foil packet grilling.  I thought I could just compile a list of a few of my more recent favorites.

Pork
Pork chops, butter, garlic, s&p

Chicken
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I cut up a few chicken breasts, then added garlic, s&p, Italian seasoning

Seafood
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Tilapia, lemon (or lime) slices, butter, dill, s&p

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sea scallops, butter, s&p

Vegetables
Brussels sprouts: sprouts, garlic, onion, s&p
Sweet potatoes 1: sweet potatoes (sliced), butter, real maple syrup
Sweet potatoes 2: sweet potatoes (chopped), onion, garlic, butter, s&p.  You can also add veggies like asparagus, carrots, and mushrooms.

These are just a couple of examples of my most recent foil packets.  Typically I double foil wrap each packet, otherwise it will leak.  right now, I’m definitely into grilling new things.  Next on the list: beets, butternut squash, and cauliflower.  I figure, if you can roast it, you can grill it.  I also want to try putting beef stew meat into a packet as well.  The possibilities are endless!

Happy Grilling!

-Lindsay

Grilled Fish Foil Packets

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In the summertime, well really all year round, I try to utilize the grill as much as I can.  The flavor is fantastic, it’s quick, and clean up is a breeze.  Fish on the grill is one of my favorites.  I love to make fish foil packets.  Here is a simple fish recipe that I made last night on the grill (along with the mashed beets).

Ingredients
1-4 thawed fish fillets per packet (I used tilapia)
1-2 Tbsp butter
Approx 1 Tbsp dill (I have also used garlic)
S&P
Lemon or Lime (sliced)

Instructions20140324_173349
1. Rip off a large sheet of tin foil
2. Place the fish fillets on the foil
3. Sprinkle both sides of each fillet with dill, S&P
4. Place a few slices of citrus (I used lime) on top of the fish
5. Cut your butter into chunks and place over the fish
6. Roll up the tinfoil (I typically bring the ends together, pinch, then roll.  I have found this to work the best)
7. Grill it up on medium heat, flipping a few times.  Fish doesn’t take that long to cook.  Typically around 10-15 minutes.  You know the fish is ready if you peek inside the packet and it has broken up a little bit.
8. Remove from the grill and open carefully.  It’s hot in there.
9.  You did it!  Easy grilled fish foil packets

This is a really quick and tasty way to make fish.  Clean up is a cinch.  Roll up the foil and throw away.  Done and done. Do you have any favorite fish recipes?  I want to know!  Comment below.

Happy eating.

-Lindsay