Tuna steak... one of my favorite things. It cooks in 4 minutes total, is totally delicious, healthy, and filling. Definitely my kind of dinner. Since M doesn't really love seafood, this is another dinner I cook for myself when he's on call.
The Tuscan "marinade" for this tuna steak is fresh and light, perfect for a summer night. The olive oil infuses the fish with loads of juicy, buttery goodness. It's a meddling of bright citrus with herbaceous basil and fragrant garlic, and would be wonderful served over a puree of garlic and lemon white beans, or a garlicky saute of spinach or kale. Take care not to overcook the tuna so that it stays tender and flaky. Serve with a generous squeeze of fresh lemon, too!
Tuscan Tuna Steak: (serves 2)
2 (1 inch thick) tuna steaks
2 T. olive oil
2 cloves garlic, minced and crushed
zest of one lemon
2 T. freshly chopped Italian basil
freshly ground salt and pepper
In a small dish, combine the olive oil, garlic, lemon zest, and basil. Rinse each tuna steak and pat dry. Brush each side of the tuna steak with the olive oil marinade and allow to sit for 10 minutes.
Crank up the heat in your pan to medium-high and allow to pre-heat. Once the pan is piping hot, generously salt and pepper each side of the tuna and place it down in the pan. Sear for 2 minutes per side, then serve with fresh lemon.