I didn’t get home on Wednesday til 8:30 (and my beau didn’t make it til about 9. Even though I had taken out tuna steaks, I was seriously debating just doing take out or freezer meatballs. But then I realized, the meal I had planned would take way less time than either of those options. In fact, by the time Albert had walked in the door, I had settled a bit (dropped my bag, checked my email), unloaded the dishwasher, and prepared the entire meal. Moral of the story: when tired and in a time crunch, make seared tuna. (Note: it’s not like good tuna is something you cheaply just stumble across so this is good when you expect to be pressed for time – like an insane work week – and can take some out of the freezer in the morning.)
I started by marinating two tuna steaks. I got mine frozen at Trader Joe’s – they were actually gorgeous and a great price. I stuck them in a gallon size ziplock with olive oil, soy sauce, sriracha, and honey. I set the tuna to the side to soak up that tasty (and eeeeasy) sauce while I quickly prepared the salad that would serve as a base.
For the salad I used mixed greens, shredded purple cabbage, chopped cucumber, chopped bell pepper, crumbled blue cheese, diced avocado, and sesame seeds.
When it’s time to serve, throw the tuna in a cast iron skillet, pouring the extra sauce on top and sprinkling on some more sesame seeds. Sear for 1-2 minutes per side. DONE. This creamy miso dressing I found at Whole Foods really seals the deal on this one. If you can find it, use it.
And there you have it – a crazy simple and utterly delicious meal that’s done in about 10 minutes. (PS – I served some dumplings from the Trader Joe’s frozen section as an appetizer and overall everyone in our house was very happy with the complete meal.)