By Yanni www.fishermansbelly.com
(serves 2)
2-ea 1 1/2-in tuna fillets
2 lemons
Tablespoon of honey
4-6 tablespoons extra virgin olive oil
Kosher Salt
Cracked black pepper
Bottle of your favorite chilled dry white wine
Tomato Salad
2 large summertime heirloom tomatoes cut into wedges
1 cucumber, peeled cut into half moons
1/2 onion sliced thinly
1/2 cup of extra virgin olive oil
Kosher salt
Cracked black pepper
Couple of slices of sourdough bread toasted
Start Making the Fried Tuna Steaks
1. First start creating the marinade. In a 2-cup pyrex cup, measure out the juice of one lemon, add the honey, pinch of salt and pepper. Visually check the total amount of liquid in the pyrex cup. Now whisk in double that amount of olive oil. Pour the marinade over the patted dry tuna fillets. And then refrigerate for 15 minutes.
2. Start heating the cast iron skillet, the hotter, the better! While the skillet is heating, quickly make the salad.
Make The Salad
3. Add the tomato wedges into a large salad bowl and salt them liberally. Toss the tomatoes to evenly salt them. This is the secret to this salad. The tomatoes will start to give off their juices because of the salt. Now add the cucumbers, onions and a healthy pinch of pepper. Refrigerate until needed. But just before serving, add a half cup of high quality extra virgin olive oil and mix. This is a heavenly salad, believe me.
Final Steps
4. Fry up the tuna steaks only a minute or two per side. Serve up the fried tuna steak, salad, and the toasted bread (to soak up the juices from the tomato salad). Plus, don’t forget about cold dry white wine!
