Thursday, August 26, 2010

Tonight's Dinner - Seared Local Tuna topped with Just Picked Fresh Tomato Sauce, Farm Fresh Zucchini, and Sticky Rice

I usually make an asian inspired meal when I buy our local tuna steaks. But tonight I really wanted to use a lot of our farm fresh tomatoes and I can never think of an asian tomato recipe.

This year the tomatoes from the farm are really good and quite sweet actually. The green tomatoes are the favorite this year at our house. Each day when Chloe gets home from camp she requests a tomato sandwich. I toast a slice of bread for her, then she drizzles olive oil on it, we pile on a bunch of sliced green tomatoes, and then she seasons with salt and pepper. She has asked for this snack for the past 10 days - but only with the green tomatoes.

Seared Tuna topped with a Just Picked Fresh Tomato Sauce
This was a fabulous sauce (quick and easy to make) and paired really nicely with the fresh tuna.

Click to enlarge
What you need (serves 4):
5 or 6 fresh tomatoes (I used red and green) and chopped them into large pieces
2 cloves of garlic minced
Handful of Basil
Small Handful of Oregano
1 cup of white beans (I used an organic can of beans that has no BPA in the lining)
Salt and Pepper
Tuna Steak (1 per person)

Add olive oil to the pan. Sautee the garlic on medium heat until tender, add in tomatoes, basil and oregano and stir. Initially this will be a very liquidy sauce, keep stirring over medium high heat for about 15 minutes until sauce reduces and thickens a bit.

At this point heat your pan for the tuna to a high temperature and season tuna with salt and pepper.

Then add the rinsed beans to the sauce and stir.

Next sear tuna over high heat in a lightly oiled pan for a few minutes per side (until you get a nice brown color) and then transfer tuna to the sauce. Turn the heat off under the tomatoes. And top each tuna with the sauce and let the tuna rest here until you plate (dont wait too long if you like a medium rare tuna steak).

Click to enlarge

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