For the past 25 years, I’ve been lucky enough to spend a week of my summer together with my family in a small beach cottage on Cape Cod, and it's been exciting to share this with Lily. Outside of simply breathing the salty air, swimming every day and reading good books, my fondest memories from these annual trips is preparing my favorite seafood recipe: seared Yellowfin Tuna.
Long story short, if you like to eat seafood, the Cape is absolutely the place to be. I mean, come on, it's named after a fish! Cod is amazing, but go a little further offshore and you can pull in a sizeable prized Atlantic Yellowfin Tuna. Or just head down to the local fish market and buy a piece that was caught that morning.
It’s important to note that this recipe leaves the fish mostly raw, so either choose flash-frozen fish (this kills any harmful bacteria) or use fresh fish from a trusted source.
- MR
Ingredients:
(serves 4 as an appetizer or 1 for dinner)
1 10-12 oz. sashimi-grade Ahi tuna steak
1 tsp olive oil
1 tsp salt
1 tsp ground black pepper
Sprig of thyme
Soy Sauce
Directions:
Preheat the grill and have it ready for high-heat cooking.
Rub both sides of the tuna steak with oil, salt and ground black pepper.
Sear each side of steak for 2 to 2.5 minutes.
Let rest for 2 minutes, then sprinkle with salt and garnish with thyme.
Slice into ½-inch thick pieces, serve with soy sauce.
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