Welcome to another Food Fight! Fantastical Food Fight is a group of food bloggers who will get a theme or ingredient each month and make some sort of variation for it. It could be traditional or nontraditional and can be found in a cookbook, on a blog, or be a blogger's own creation! For more details, check out this page.
This month's Fantastical Food Fight theme is SEAFOOD. I was nervous about this one because your girl only eats canned tuna and that's about it. On occasion, I will eat a couple popcorn shrimp, but otherwise, I just don't eat much seafood. June is National Seafood Month (US food holiday) and I've tried to pick a variety of ingredients or dishes to have for the Food Fight, even if it isn't something I particularly like. I stepped outside of my comfort zone here.
Years ago, Nick ordered blackened ahi tuna steak at a local restaurant and it was truly one of the best things either of us have ever eaten. I knew when I chose seafood that I would attempt to do tuna steak at home. I didn't want to do blackened tuna because I wanted to go super simple for my first try, in case I messed it up. I found this recipe for herbed tuna steaks on Food Network and was incredibly nervous. Tuna steak isn't cheap and I didn't want to make it inedible.
I researched and researched to make sure I did it correctly. My tuna steak was a little over an inch and a half thick so I cooked it slightly longer but I should have stuck with the original cook time. I didn't ruin it by any means, but it wasn't medium rare. I was really excited to able to use some herbs from my Aerogarden too. All-in-all, it was way less scary than I made it out to be and I would definitely buy it and make it again. I made pork chops using the same recipe as the tuna and they were just as delicious.
(Print)
What you need:
- 3 sprigs rosemary, leaves stripped and chopped
- 6 sprigs thyme, leaves stripped and chopped
- 3 scallions, chopped
- 3 Tbsp. extra virgin olive oil, divided
- 2 (1 lb. each) center cut tuna steaks
- Salt and pepper to taste
- Mix rosemary, thyme, and scallions with 1 Tbsp. olive oil in a small bowl.
- Season tuna steaks with salt and pepper and then place in a shallow dish.
- Top with oil mixture, cover, and refrigerate for 1 to 4 hours.
- Heat remaining 2 Tbsp. olive oil in a large skillet over high heat.
- Add tuna and sear on each side for 2 to 3 minutes until golden.
- Transfer to a cutting board and let rest for 5 minutes, then slice.
Check out the other SEAFOOD recipes below!
The collection has closed. Let other people know about it through twitter.
The winner of the SALAD Food Fight is Karen from Karen's Kitchen Stories and her Thai-Style Coleslaw with Chiles, Mint, and Cilantro. It looks so vibrant and the lime juice, coconut milk, and chile dressing sounds perfect!
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