If James Bond ordered tuna he would do it thusly: Tuna, fresh not canned. He would be right. Though, don’t get me wrong, I like a good tuna fish sandwich.
Yesterday I was walking by the fish counter at Whole Foods when my name was shrieked by a sweet piece of lovely yellowfin tuna.
Because it takes so very, very little time to properly cook a tuna steak, I wanted to get everything else ready first. I found some Israeli couscous at Whole Foods, only it was called “pearled” couscous. Why?
After the toasting I added a mix of water, Viognier and chicken stock with a bit of salt. I brought it to a boil over medium and then lowered the temp and covered. It took a while to cook, about 30 minutes. That’s a very long time for couscous. But it’s ever so worth it. Before it was done I added a bunch of dill and some butter. If you get really weirded out about texture you might not like this couscous, I like it. If you add the butter before all the liquid is gone this couscous does a sort of risotto sort of sauce all by itself.
I also had some fresh green beans that I barely cooked, they were still crisp. Yum.
Now for the yellowfin.
Mmmm. Tuna. Look at that fish. It’s firm and beefy.
I split the steak in two so I could more easily control the cooking time. You don’t want to cook this fish through, it should be a bit red when you’re done. I wanted to taste the fish so I only used sea salt, pepper and olive oil.
I used my trusty cast iron pan,
And achieved this:
This was our plate:
Oh, baby…come to mamma: