"All men dream, but not equally. Those who dream by night in the dusty recesses of their minds, wake in the day to find that it was vanity: but the dreamers of the day are dangerous men, for they may act on their dreams with open eyes, to make them possible." ~ T. E. Lawrence
We’re going to change it up a bit for today’s Tasty Tuesdays offering – this ain’t yo’ mama’s tuna salad! There is quite possibly no food I love more than a perfectly seasoned and seared ahi tuna steak. It’s a different experience if you haven’t been exposed to sushi or raw fish but an open mind and a curious palette will serve you well in this case! I’d suggest pairing it with a yummy Pinot Noir. This decadent dish takes minutes to make and presents like something out of a high-end restaurant when you’re done – dressed to impress!
What you need (serves 2):
What you do:
Mix all of the spices together in a small bowl. Rub them over the steaks and place steaks on a plate. Drizzle 1 tbsp of soy sauce over the steaks and let marinade for about 10 minutes.
Melt 1 tbsp of coconut oil in a medium skillet over medium high heat. When skillet is hot, place steaks on it and sear for about 2-3 minutes on each side. If you want them less seared and cook more thoroughly, leave on the skillet for longer. Remove steaks from heat and slice along the grain.
On dinner plates place spring greens, top with radishes and cucumbers. Top the salad with sliced tuna and drizzle remaining soy sauce and coconut oil over top (melt the coconut oil in a microwave to liquefy it). Enjoy!