|Cook your tuna as you like...I like it fairly rare.|
Fish inspires fear in many cooks:
- Is it fresh? (It should smell good if it's fresh.)
- How do you cook it? (If in doubt, drizzle with olive oil/salt/pepper, saute/grill ten minutes per inch -5 if in sauce- and squeeze a bit of lemon on top at the table. Some folks like salmon or tuna medium or rare.) Unsure? Cut it and look. Is it opaque and or flakey (if a white fish)? Then it's done.
- Will it have bones? (Make sure you have a good fillet, but still be careful.)
- I don't know that kind of fish. (So ask.) Start with salmon and tuna. They're bigger and more forgiving than skinny sole fillets..which are actually about the fastest thing in the world to cook.
For the solo cook, I recommend buying two pieces of fish. Cook them both at the same time and use the second piece for a salad or sandwich or snack the next day. Cooked salmon is great stirred into almost done scrambled eggs; it also makes a great spread/dip. (Mix into softened cream cheese, dill, onion, etc. and serve with bread or crackers.) Leftovers create the need for invention and the practice of invention makes a good cook. When I made this salad, my husband liked it better than the original meal and said he'd eat it every week. Interesting?
Here's the meal my tuna salad came from. I made an extra tuna steak and had enough salad for two, in fact.
I ran out of asparagus or would have used that in the salad. Instead, I cooked a few green beans in the microwave.
Wine? Dry riesling. The Washington state ones might be more available than the German ones, but you can always ask. If you can't find dry (above 10% alcohol), try any riesling and see what you think.