USMC
is one Smokin' Farker
it was late when the wife and I got done organizing some things here around the farm house. We were hungry but didn't just want to pop in a frozen pizza or throw together a sammich so I went freezer diving. I found these tuna steaks and ran them under some cold water for about 20-25 minutes. They weren't real big so they thawed in the bags just fine.
While my skillet preheated at medium high for a few minutes, I lightly brushed the tuna steaks with vegetable oil and liberally dusted them with salt and fresh ground black pepper on both sides.
I seared them for about 2 minutes on each side at medium high. I'm using non stick versus my cast iron just to be safe the first time. I've had mishaps with cast iron and fish in the past when not using oil. I wanted a dry surface for this.
In my dive in the freezer I found a bag of garlic and herb taters and roasted summer veggies. These were the bags you just pop in the microwave. Not fresh by no means, but had all this done in about 20 minutes total including the freezer dive. Also found a ginger vinagarette dressing in the cabinet to dip the tuna in (similar to the ginger dipping sauce at Outback).
Not bad for a quick throw together unplanned meal. Next time I'm going to try the tuna on my cast iron skillet at high heat for only 45 secs to 1 minute. We want more sear, but also more rare inside. And definitely will be planned ahead so as to have some fresh sides.
Sorry for the poor cell phone pics! Should have used my Canon, but wasn't sure I'd even be posting.
Thanks for looking y'all!
While my skillet preheated at medium high for a few minutes, I lightly brushed the tuna steaks with vegetable oil and liberally dusted them with salt and fresh ground black pepper on both sides.
I seared them for about 2 minutes on each side at medium high. I'm using non stick versus my cast iron just to be safe the first time. I've had mishaps with cast iron and fish in the past when not using oil. I wanted a dry surface for this.
In my dive in the freezer I found a bag of garlic and herb taters and roasted summer veggies. These were the bags you just pop in the microwave. Not fresh by no means, but had all this done in about 20 minutes total including the freezer dive. Also found a ginger vinagarette dressing in the cabinet to dip the tuna in (similar to the ginger dipping sauce at Outback).
Not bad for a quick throw together unplanned meal. Next time I'm going to try the tuna on my cast iron skillet at high heat for only 45 secs to 1 minute. We want more sear, but also more rare inside. And definitely will be planned ahead so as to have some fresh sides.
Sorry for the poor cell phone pics! Should have used my Canon, but wasn't sure I'd even be posting.
Thanks for looking y'all!
