Sunday, 26 January 2014

Tuna Steaks with Tomato and Onion salad

Yesterday I bought a tuna steak because it was on sale at Big Y. I've never cooked with fresh tuna before, and honestly, I didn't know any recipes that called for tuna. So, I did some searching on the internet and I came across a Martha Stewart recipe. It didn't require much, so I figured I'd give it a go. Although this is Martha Stewart's recipe, I did change it up just a little!


2 1/2 Tbsp Olive Oil
2 Tbsp Lime Juice
1 small onion, chopped
2 small tomatoes, roughly chopped
2 tuna steaks - mine were over an inch thick
sea salt
ground black pepper

1) chop onions and tomatoes. Put in a bowl and set aside.
2) add 1 1/2 Tbsp of olive oil and 2 Tbsp of lime juice to onions and tomatoes.
3) season with salt and pepper to taste
4) take tuna steaks and spray lightly with cooking spray. Sprinkle salt and pepper on each side.
5) add remaining oil to skillet and heat to medium high.
6) add tuna steaks to skillet. Cook on one side for 3 minutes.
7) flip tuna to other side and cook for another 2 minutes, so that tuna is red in the center**
8) spoon tomato and onion salad on the plate. Place tuna steak on top of salad and sprinkle lightly with the lime-oil dressing from the salad.

That's it! It only took about 20 minutes maximum. Easy, painless and delicious. :)


** Tuna is supposed to be rare. :)


Welcome Internet!

I discovered my love for cooking after I moved into my apartment during Grad School. I became known in my apartment complex at UCONN as the Middle East's kosher Julia Child. Almost all things I cook are Middle Eastern -- mainly Yemenite, or Iraqi. But, I do like to mix it up every now and again.

People often find kosher cooking daunting, too restrictive, or not so delicious. I, my friends, am here to dispell all of that and hopefully, you'll get a nice recipe from me, as well as directions, lovely photos, and maybe even some explanations on Sephardic, Ashkenazi, Middle Eastern, or just simple delicious food.

Keep calm, and kosher on! :)