Tuna Two Ways

I was craving tuna this week, and not the canned variety. Don't get me wrong, I'm a fan of tinned tuna with some extra mature cheddar cheese and spring onions in a quesadilla or on a jacket potato. But this week, I was after a beautiful tuna steak. My introduction to tuna steak left something to be desired as I was taught to cook it until it resembled road kill. I did, however, learn that tuna steak and asian flavours are a marriage made in heaven. Now I know to serve tuna with a little touch of pink in the middle. So I present to you, two lovely recipes for a 2 pack of fresh tuna steaks. Day One's recipe makes a great light dinner and Day Two's recipe is perfect for an office lunch.

Day One

Grilled Tuna Steak with Pesto and Sweet Potato Fries

Ingredients


1 Tuna Steak

Salt and Pepper

1/4 cup extra virgin olive oil

1 garlic clove

2 cups of fresh basil leaves

1/4 cup of toasted pine nuts

1/2 cup of extra virgin olive oil

1/2 cup of grated parmesan

2 tablespoons of lemon juice

1 sweet potato

Directions

Preheat oven to gas mark 7.

Slice your sweet potato into thin strips and place into a roasting dish. Season with salt and pepper and give them a good covering of olive oil. Place into the oven for about 40 minutes, until crispy on the outside and fluffy on the inside.

Wash and pat dry the tuna steaks. Season with salt and pepper and brush both sides with olive oil. Place tuna in a hot grill pan and sear each side for 2 minutes for rare. If you prefer well done, cook the tuna an additional 2 to 3 minutes per side. Remove from skillet and let it rest.

Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.

Slice the tuna across the grain and on a bias into 1/2-inch thick slices. Place the slices on a serving plate and drizzle with lemon juice. Sauce tuna with pesto.

Day Two

Tuna Tartare with Avocado and Soy

Ingredients

1 tuna steak, cut into small pieces (as small as possible)

1 tablespoons extra-virgin olive oil

1 ripe Hass avocados, peeled and diced

2 tablespoons lemon juice

salt & freshly ground pepper

1 tablespoons reduced-sodium soy sauce

1 tablespoons mirin

1 tablespoon rice wine vinegar

1 tablespoon lemon juice

1 teaspoon hot sesame oil

1 teaspoon honey

Directions

Toss the tuna with the olive oil and season with salt and pepper to taste. Toss the avocado with lemon juice and season with salt and pepper.

Place the avocado on the plate, followed by the tuna.

Mix the rest of the ingredients together by shaking them in a jar, or whisking them in a small bowl. Drizzle the mixture over the tuna and avocado.