Herbed Tuna Steaks #FantasticalFoodFight

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

Directions:

1. Mix rosemary, thyme, and scallions with 1 Tbsp. olive oil in a small bowl.
2. Season tuna steaks with salt and pepper and then place in a shallow dish.
3. Top with oil mixture, cover, and refrigerate for 1 to 4 hours.
4. Heat remaining 2 Tbsp. olive oil in a large skillet over high heat.
5. Add tuna and sear on each side for 2 to 3 minutes until golden.
6. Transfer to a cutting board and let rest for 5 minutes, then slice.

Recipe from Food Network Magazine

An InLinkz Link-up

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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