Friday, January 20, 2012

Grilled Tuna Steaks

I have been remembering a salad I used to make a few years ago and for some reason I just haven't made it lately; so I decided to try to recreate it tonight and serve it alongside a simple charcoal grilled tuna steak. The salad I used to make was sauteed mushrooms, drizzled with a vinaigrette in the skillet to just warm the dressing before being poured over baby spinach leaves which which caused the spinach to just slightly wilt. I remember adding a few bits of cheese and some toasted nuts to finish the salad. I recreated this salad tonight and it was quite good.



Mushrooms over Wilted Spinach (serves 2)

1 shallot, minced
2 cloves garlic, minced
8 ounces sliced mushrooms
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon chopped fresh thyme
4 cups Baby Spinach leaves
1 ounce of goat cheese, crumbled
1/4 cup pecans, toasted and coarsely chopped

For the Vinaigrette
2 teaspoons Dijon Mustard
1 teaspoon honey
2 tablespoons balsamic vinegar
1/4 cup olive oil
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper to taste

In a skillet, melt butter with olive oil, add shallots and garlic and stir briefly. Add sliced mushrooms and cook over medium high heat, stirring occasionally until the mushrooms release their liquid and continue to cook until the liquid evaporates. Reduce heat to medium low, add chopped thyme and stir briefly. Stir in vinaigrette and allow vinaigrette to warm and reduce slightly.

Pour over greens in a bowl and toss to evenly distribute mushrooms with spinach. Divide salad between two salad plates, crumble desired amount of goat cheese over top and sprinkle with toasted pecans.


Grilled Tuna Steaks (serves 2)
Adapted from Barefooot Contessa

2 tuna steaks (6-8 ounces each)
Olive Oil
Kosher salt and freshly ground black pepper

To grill the tuna, get a charcoal or stove-top cast-iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 2 to 2 1/2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve.


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