I always feel like I have to eat virtuously early in the week as things do start to slide downhill as the weekend approaches. Tonight I’ll make another favorite, particularly in warm weather – Seared Tuna with Shallot Gremolata. This is an easy and tasty recipe from a Williams Sonoma cookbook called “Weeknight Fresh + Fast” by Kristine Kidd. This recipe will take no more than 15 minutes from start to finish, not including the time to purchase fresh tuna steaks. Props to my dear friend Lauren for giving me this book as a gift last year.
As an aside, this is a great cookbook that takes a unique approach to categorizing recipes. All recipes are bucketed by season and feature seasonal ingredients.This recipe is ironically in the “Winter” section, but seasonality is linked to location, right? It’s the citrus used in the recipe that places it in the “Winter” section, but since lemons and oranges never grow in NY without extraordinary efforts, I have no qualms about making this in July. Plus, I’ll use a few ingredients from my CSA pick up and garden.
Tuna with Shallot Gremolata recipe adapted by me from Weeknight Fresh + Fast. Serves 2
- 2 tuna steaks, about 6 ounces each (sushi grade tuna preferred)
- 1 teaspoon mustard seeds
- 1 teaspoon ground fennel seeds (use a mortar and pestle)
- 1 lemon
- few tablespoons chopped flat leaf parsley (from my herb garden)
- 1 small minced shallot (from CSA Pick-up)
- 2 teaspoons olive oil
Instructions: Mix together mustard seeds and fennel seeds and press into both sides of tuna steaks. Sprinkle with salt and pepper
Prepare gremolata: zest lemon in a bowl and add chopped parsley and shallot. Add a drizzle of olive oil to moisten the mixture. Gremolata done.
Prepare tuna steaks: Lightly coat a nonstick pan or cast iron pan with olive oil and heat over medium to medium-high heat. Once hot, add the tuna steaks and cook 2-3 min per side depending on thickness of steak. I like to leave it very rare, or pink, in the middle. Sprinkle with gremolata and serve immediately
You will have gremolata left over. Consider this a bonus – save it in the fridge and use it on other grilled dishes. It will stay for a few days.
On the side: You can serve this with any starch, or a light salad of fennel, red onion slices and orange slices. I love the fennel salad, but hubs never touches it, so I’m not bothering tonight.
We will have steamed haricot verts with a mustard vinaigrette and grilled bread rubbed with garlic and a hint of tomato (pan con tomate for you Spanish foodies)