Hmmmm…It’s been a while since I last posted. Now where did I leave off? Oh, yeah, the Lamb Loin Chops Sous Vide with Red Wine Sauce and Garlicky Broccoli. Because Baby Lady doesn’t like lamb, I made her this dish and it was killer. Looks good, too, doesn’t it?
Sorry I haven’t posted anything in a while. While I love the blog and all you readers, we have so much more going on in our lives and there are only 24 hours a day. It’s like one of the nephews explained when he was about 10 years old. There are 24 hours in a day. I have to sleep 8 hours a day which leaves me 16 hours a day to do the things I want and like. I have to work 8 hours a day which then only leaves me 8 hours to do the things I want and like. But every time I get to my 8 hours of “me” time, somebody is always taking a piece of my time either needing something, wanting something or making me do something, so by the end of the day everyone else has taken a piece of my time so none of it was left for what I want or like. Being adults, we explained to him it only got worse as you get older which, not surprisingly, didn’t make him feel any better. 🙂 While I love the blog and talking/writing about food, it has to take its position on the back burner occasionally. Also, just because we’re not writing and telling stories, this doesn’t mean we aren’t cooking. We are and now have a larger backlog of photos, recipes and stories to share. In fact, those of you who follow us on Facebook have seen some of the items we have been cooking. Slowly but surely we will get all of these items posted on the blog so just bear with us.
This post is about tuna. We haven’t posted a cooked tuna recipe in a while but as I pointed out, Baby Lady doesn’t like lamb. Not even a little bit. It’s kinda like me and liver. So, when I fix lamb I also play the roll of short order cook and fix several meals for dinner. Generally, this isn’t a problem because you build the sides as the basis of the meal and simply change the protein. In this instance, I had the lamb and Baby Lady had this beautifully delicious seared tuna. This is what we did.
For the Tuna
- 1 Tuna steaks, roughly 6 oz
- 2 Tbsp ancho chile rub (recipe found here)
- Fresh pineapple
- fresh cilantro, chopped for garnish
For the Dipping Sauce
- 2 Tbsp honey
- 2 Tbsp Soy Sauce
- 2 Tbsp dry wasabi powder
- 1 tsp Sriracha sauce
For the Spicy Honey Glaze
Mix the soy sauce and dry wasabi powder to incorporate. Once incorporated, add the honey and Sriracha sauce to the mix and incorporate. Set aside until ready to serve.
For the Tuna
Peel, core & slice a fresh pineapple lengthwise. Heat a heavy bottom skillet over medium-high heat and add the pineapple slices.
Cook the pineapple until it begins to brown and caramelize on the bottom and turn.
Continue to cook on all sides.
In the meantime, season the tuna steak with the ancho chile rub.
When the pineapple is done, remove the pineapple from the skillet, increase the heat to high and add 1 Tbsp olive oil. When the skillet and oil have heated, roughly 30 seconds or so, add the tuna steak.
Cook for roughly 30 seconds to sear the outside of the tuna and spices. Then turn.
While the tuna is searing, slice the grilled pineapple on an angle.
When the tuna is done, remove from heat and slice on an angle.
Arrange tuna and pineapple slices in alternating slices on a dinner plate.
Drizzle with spicy honey glaze and sprinkle with chopped cilantro.
Serve & enjoy