Ah, tuna steaks.
The steak for those lacking a barbecue. Or those lacking the knowledge to actually use a barbecue.
Either way, they’re basically the low-cal, low-cost distant cousin of your basic porterhouse. Pretty distant, like twice-removed, third generation half-cousin, but the similarities exist.
I got these hefty little chunks of tuna goodness for four bucks each, and the rest of the ingredients were pretty low-cost as well. To make the meal a bit more interesting I decided to add some Soba noodles on the side. As a sidenote, if you’re searching for soba noodles in an Asian grocery store, they’re actually called buckwheat noodles, this will probably save you the ten or fifteen minutes of frustrated foraging that I had to endure.
This recipe does take about an hour but it’s fresh and delicious and I’ll bet most of you college students out there haven’t been adventurous enough to throw a hunk of fish into your weeknight dinner, so now that you’ve got the recipe, what are you waiting for?
Pan-seared Tuna with Avocado, Soy, Ginger and Lime
From the Food Network ( http://www.foodnetwork.com/recipes/tyler-florence/pan-seared-tuna-with-avocado-soy-ginger-and-lime-recipe/index.html)
3 big handfuls of fresh corriander leaves, finely chopped
1 red jalapeno, sliced
2 teaspoons grated fresh ginger
2 garlic clove, grated
1 1/2 limes, juiced
4 tablespoons soy sauce
A pinch of sugar
Sea salt and ground black pepper
1/2 cup olive oil
2 (6-ounce) blocks of sushi-quality tuna
1 ripe avocado, halved, peeled, pitted and sliced
In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper and 4 tablespoons of olive oil. Stir the ingredients together until well incorporated.
Place a skillet over medium-high heat and coat with the remaining 4 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 the corriander mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining corriander sauce drizzled over the whole plate.
Soba Noodles with Sweet Ginger Scallion Sauce
1 9 oz packet of soba noodles
2 tablespoons sesame seeds, lightly toasted
For the sauce:
1 1/2 cup spring onions, finely chopped
1 tablespoons ginger, minced
1/4 cup corriander, chopped
2-3 tablespoons Sesame oil/any neutral oil
2 teaspoons chilli oil
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
1 teaspoon salt, plus more to taste
1 teaspoon black pepper, plus more to taste
Mix all the ingredients for the sauce in a bowl, check for the seasoning. Set aside for 10 to 15 minutes to let the flavours develop.
Boil the soba noodles according to the instructions on the package. Drain and set aside.
Add the sauce, sesame seeds and toss the noodles well, check the seasoning one last time, give it a final toss and enjoy.