...you can't tuna fish - ar, ar.
We grilled our first tuna steaks in years tonight. I say "we," but Charlie is the Grill Master and I season (sometimes) and marinate and talk about times before turning.
Our first tuna steak from the grill was an expensive mistake. Tonight was near perfection, and since Publix had frozen tuna steak on sale it wasn't expensive.
We used the Ina Garten/Barefoot Contessa approach of Less Is More with the tuna. A brush of good olive oil, sea salt, pepper and a hot gril for 2 minutes per side and the tuna was done.
I also cooked some shelled edamame in water with about half a cup of chicken stock with my favorite seasonings. I cooked them longer that I usually do because Charlie asked for them to be more tender. A fresh salad of green lettuce, cucumber, tomato and red onion with a few orange slices and balsamic vinegar rounded out the meal. I don't know why people say "fresh salad," but I did to indicate that I cleaned the ingredients minutes before serving. No bagged nuffin' here:)
I was pretty pleased with this meal because there were no animals treated inhumanely in the process - the tuna were wild harvested, chicken stock organic. Best of all, everything my darling ate tonight was healthy for him.
Yes, I just watched "Julie and Julia" and am full of the love Julia Child (JC - any coincidence?) had for her husband and for food. I am regenerated and ready to do more elegant cooking after a summer of cooking to the least common denominator - the tastebuds of a ten year old.....