Herb Butter Tuna |
If you like well-done tuna (tastes like pork tenderloin), you're going to need a little more time. But not much. You'd have time to, say, make a quick salad or phone call. Nope, I'm wrong: Skip the phone call while cooking--bad idea. Let's just let the appliances in the kitchen be plugged in.
Add a couple of sides for a bigger meal--here with potatoes and squash. |
Sides? I made two sides as it was a Friday night dinner I shared. One was a saute of thinly-sliced potatoes, carrots, onions, garlic and a bit of thyme--rather fall-like. The other was some sliced snake squash (from my neighbor) that I sliced, cooked, and topped with chopped fresh, sweet red pepper and Italian parsley.
Sliced Snake Squash |
Here's what this looks like whole... one of my favorite pics this summer. Thanks, Wendy! |
Herb-Butter Tuna
3T herb butter (instructions below or purchase pre-made)
2 tuna albacore steaks, about 6 oz each
olive oil
salt and pepper
Pat tuna dry with paper towels and salt and pepper thoroughly.
Heat a grill or grill pan (or skillet) over medium-high heat, brush with olive oil, and add both tuna steaks. Do not move the tuna around. Let it sit to brown. After 2 minutes (for rare) and 3 minutes (for medium rare), turn tuna over and repeat on the second side. During last minute, top each piece of fish with half of the herb butter. Cover with a pot lid, if needed, to melt butter, being careful to not overcook the tuna. Let tuna sit one minute and serve hot.
Herb Butter |
South Beach Diet Note: Do not choose the side with potatoes; stick with the squash.
Have fun cooking and take care of yourself,
Alyce
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