I’ve had tuna fillets for some weeks now and never know what to do or have with them. A few nights ago, I was inspired by one of my many recipe books and decided I’d cook them up for Mr. Boyfriend and I. They turned out absolutely deeeelish, slightly crisp and full of flavor. We ended up eating them on a bed of leafy red lettuce, with tons of veggies on top. For dressing, I used the juice from a lemon and reduced some balsamic vinegar with red onions for a nice sweet flavor.
First, I marinated the fillets in some soy sauce, with a bit of sea salt and and ground pepper.
While the fillets were marinating, I rinsed some fresh read leaf lettuce, and chopped some onion, tomato, avocado, and olives.
Instead of chopping the lettuce leaves, I left them whole, almost like a wedge salad. After the salad was prepared and plated, I seared the tuna steaks. Depending on how you like them, the time will vary for each side. 1-2 minutes for very rare, 3-5 for medium, and so on. Mr. Boyfriend likes his medium-well, so we seared ours for about five minutes.
After the steaks were seared, I placed them abed the leafy salad and drizzling the balsamic reduction on top. Lastly, I gave the lemon a nice squeeze.
The tuna was cooked perfectly, with a nice soy flavor and crisp that was even better with the sweet reduction of the balsamic.
Such a simple meal, but so delicious. I encourage you to try it – and let me know how it turns out 🙂
HAPPY MONDAY, loves!