Sunday, June 12, 2016

Tuna Redo

A couple of nights ago I grilled tuna for dinner, but the tuna steaks were much larger than the ones they had on display in the seafood case.  I asked the fish monger if they had any a little fresher in the back and he agreed to cut me a couple. And he did, a couple of gigantic steaks that were big enough for 4 rather than 2.  I was not going to let one cook and the other hang out in the meat cooler so i just went ahead and cooked them both.  I didn't mind the leftover hanging out for a day, but I was not going to let it ruin and be thrown away,

Son2 was eating with us tonight so I needed to make something all 3 of us could eat from the one steak. Oh, yeah and it had to be created from stuff I already had at the house. because I didn't want to go to the store.  A little creative noodling and I came up with a fractured version of an easy standby.

                                                         Almost Tuna Nicoise

I cooked tuna steak, sliced thinly
12 small new potatoes, scrubbed and cooked to tender then sliced in half
1 12 ounce pack frozen french cut green beans, cooked and rinsed to cool quickly
1  hard boiled egg per person (except for me) Peeled and cut in quartered
carton of cherry tomatoes, washed
chopped scallions (green part only)

Put the cooked and sliced new potatoes in a bowl, add the green beans and pour 1/2 of the dressing over them.  Toss lightly, add the tomatoes and toss gently. Plate equally into 2 large or 3 medium servings (Use a breakfast plate because it looks prettier) Artfully arrange the tomatoes in a pretty pattern, top with the tuna slices and place the quartered eggs in a nice little arrangement on the plate. Pour the remaining dressing equally for each serving over the tuna. Sprinkle with the scallion tops and add a few capers.  You really should put a few olive slices too but I didn't have any, (Oh well)

3 tablespoons red wine vinegar
juice from 1 lemon
2 teaspoons dijon mustard
1/2 teaspoon dried tarragon
1 teaspoon dried parsley
1 shallot minced
1 clove garlic minced
salt and pepper to taste
1/2 cup olive oil

This is just a basic vinaigrette.  Add the ingredients in a glass bowl in the order they are listed and whisk and whisk and whisk a little more.  You want this to be an emulsion so just keep whisking until it thickens. Then it is ready for immediate use.

TheHub was adamantly against having a seafood salad for supper.  He not only loved it, but he wants to have it a day or two after each time we grill tuna. I am so excited because it salvaged the tuna, provided us with a really tasty dish, and it was insanely easy. (Shhhh . . .  don't tell)


  1. Yummo.
    And isn't it good when an easy dish can change someone's mind...

    1. What I love most is that he thinks he actually gets a vote. I never ask hime what he wants, I just fix whatever and he eats it. This is why he can never fully retire. When he is around he starts voicing opinions.

    2. Anne,
      That is as it should be--his thinking he has a vote. I think whenmost men hear salad, all they hear is green stuff. I have heard of women getting a job when the husband retires because he starts talking to the woman.

    3. We have been married forever and he has rarely voiced an opinion on anything, except the one time I painted our bedroom what was supposed to be peach (which is was when we went to bed but by morning it was more of a tangerine color) The next morning he declared it had to be repainted because he felt like thats what waking up in a Florida brothel would look like
      He never said anything when he would leave the house with a beige living room and come home to a navy one, or another bedroom that changed from ivory to forest green in a day. And now he has opinions about food?
      (For the record, we had a deal about the house. I would paint rooms as often as I liked in whatever color I wanted and he would wash the brushes and rollers that night. I always thought the painting part was a much better deal than the clean up)

  2. Sounds good and I'm not that big of a tuna fan. What are breakfast plates? I don't have separate plates for breakfast.

    1. I love grilled tuna, but I am no fan of the stuff in cans. Breakfast plates are just smaller versions of a dinner plate, but slightly larger than a salad plate. I have dishes for every occasion you can imagine and I need to get rid of some but I have a thing for dishes.

  3. Your secret is safe with

    1. Glad it is, we all need our little secrets!

  4. Fancy, fancy you clever girl! I love your reply to E.C. "that he thinks he actually gets a vote" LOL-I'm still chuckling on that.

    1. I am pretty sure the only one who gets to make a decision is the one doing the fixing!

  5. I tried cooking tuna at home, but it never seems to turn out as well as expected. There's a restaurant down here that has Ahi Tuna Poke on the menu and it's absolutely delicious!!!

  6. I have found the best way to grill tuna is to oil it, slap it on a very hot grill for 2 minutes, turn and cook it for 90 more seconds, then salt and pepper to taste and serve it immediately. Any sauce o seasoning should be added after it cooks.r Over cooking is the worst thing you can do to tuna.

  7. I have never tried cooking tuna on a grill - I find fish fall apart?! More oil? My daughter would LOVE this meal and I have most of the ingredients. (just not the tuna :)

  8. Tuna steaks are so dense that they really don't fall apart, but I do oil both sides of the steak well, have a searing hot grill and brush oil on the grill itself right before putting the steaks on it. After that it is a matter of turning them only once and a quick grill time.. I have a fish basket for grilling white flakey fish which helps.