Oh hey, look. I cooked something that’s not a vegetable.
That right there is tuna. Even more remarkable is that I cooked something that lived in the sea. If you’ve been reading this blog for a while, you know I’ve made seafood approximately one time in the last three years. And Meeker technically cooked it.
I’ve never really liked seafood – probably because I live in the driest state in America. I am convinced that if I lived near an ocean (or even a lake!) I would get better seafood and thus, like it more.
But I don’t come across it very often.
Unless sushi grade tuna steaks are on sale.
Even then, I’m more excited about the rice. But that husband of mine…boy oh boy was he excited. He even told me it tasted good. Like reallly good.
Imagine that? I know how to make a decent tuna steak?!
- 2 tuna steaks
- 2 T low sodium soy sauce
- 1 T grated ginger
- 2 cloves grated garlic
- salt and pepper
- 2 T peanut oil
Combine the soy sauce, ginger, and garlic in a small bowl. Put the tuna in a dish and cover it with the soy sauce mixture. Cover and let marinate for at least 30 minutes.
Warm a pan up with the peanut oil over medium-high heat. Pat the tuna steaks dry with a paper towel (this helps them get that good brown business once they hit the pan) and cook them for about 3 minutes on each side.
I basically wrote this post to show you guys that I’m capable of making something other than broccoli taste delicious. Did I convince you?