After visiting several different weather sites in hopes of finding one, just ONE, that offered a ray of hope for a warmer tomorrow in upstate New York, I finally accept defeat.
It’s not so much the 2 degrees, it’s the “Feels Like –16” that’s really getting to me. Of course the treadmill will be turning and my legs will be flying along on that “hamster wheel” but not before Shane and Zoey have to go out for their morning constitution. Oh the thought! It’s going to keep me up all night.
On a warmer note, let’s talk recipes!
One of the first recipes in Chef Ben Pollinger’s book School of Fish is “Tuna Crudo 101”. It’s the perfect recipe for beginners to serving raw fish. Since our market didn’t have fresh tuna, and if there is a season for tuna fishing, this isn’t it, but I did want to make this recipe so I resorted to buying frozen tuna and grilling the fish. Probably not as succulent and flavorful but still offering the nutty crunch of toasted sunflower seeds, the background hint of lemon and teasing of chives.
This is my recipe for Tuna 101 with Sunflower Seeds, Lemon and Chives (served over mashed yellow cauliflower with sautéed leek.)
Serves 2 to 3
- 1 lb. good quality tuna steaks
- 1 TBS fresh squeezed lemon juice
- 4 tsp olive oil
- fine sea salt and fresh ground pepper
- 4 tsp toasted sunflower seeds
- 1 TBS fresh chopped chives, divided
Mix lemon juice, olive oil, pepper and half the chives.
Season tuna steaks with salt and pepper, both sides. Pour the lemon-oil mix over the steaks, both sides.
Heat a sturdy grill pan over medium high heat. When hot, add the tuna steaks and sear to desired doneness. *Ted likes his rare so he cooked his 1 1/2 minute (BARELY!) per side. I enjoy my tuna done past the point of a gourmet chef’s recommendation and cooked it 3 minutes per side.
Plate the tuna over your favorite side dish then sprinkle with the remaining chives and the sunflower seeds.
Is it cold where you live?
What are you cooking that is warm and comforting this winter season?