Sunday, February 5, 2012

Seared to Perfection ♥

This has become one of my favorite things to cook. So easy and simple but really delicious and healthy, too! The act of searing steak is used to literally seal in the juices of the meat that you're cooking. In the case of tuna, it's really more of an attempt to use the herbs and seasoning to create a seal on the outside, while keeping the middle nice and raw.

Here's what you'll need:
1 large, very thick tuna steak, not frozen! Usually about .75lb [Kroger usually has them.]
1/3 bottle Montreal Steak seasoning [low sodium]
1 tbsp paprika
1 tbsp garlic powder
1 tbsp sage
1 tbsp rosemary
The spice measurements are not exact. I really just kind of do it "to taste" ... the only thing to keep in mind is that the Montreal Steak seasoning is the main part. And don't add more salt! So, don't use garlic salt, use garlic powder to make sure you're not adding more salt.

What to do:
Preheat a skillet with a little olive oil. You want it to be pretty hot, so medium high would be best.

In a large Tupperware [you'll need it to be flat on the bottom & have a top], mix together all the seasonings. Dredge the tuna steak in the mixture. The fish has it's own oils, so you won't need to dredge it in anything prior to the mix. Make sure you have all of the tuna completely covered and then start searing the steak in the pan. It's best to start with the outer edges. Sear each side of the tuna for about 2 minutes only. When you're finished, place the seared steak back into the Tupperware, seal the top and put it in the refrigerator for a few hours. Placing it in the refrigerator allows the steak to get firm enough to slice, as well as completing the herb seal. Whoo!

To serve, slice into thin, even slices and serve as an appetizer or as the main dish of a meal. This goes amazingly well with all salads. Although it is essentially raw fish, it doesn't taste like Asian cuisine like sushi can. [I don't like to eat sushi with anything other than Asian foods and flavors.] It truly goes well with a large variety of foods as well as wines and beer. Pairing with a Guinness and some artichoke bread is a great idea, as well as with white wine and a salad. Or even for a quick lunch with some coconut water or iced tea. I can't sell it enough.

Now ... for the best part! There's more! I've got a great little dip you can make to serve it with. The most important thing to remember about this dip is that you only need a teeny tiny bit when you use it!

Mix the following in a small bowl:
1 tbsp soy sauce
2 tbsp balsamic vinaigrette dressing
1 tbsp milk
[you can add wasabi if you wish!]

Enjoy! ♥

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