We’ve been inside for most of the day since boot camp because my buddy Emmy and I had planned to get a bunch of work done before our early bird dinner reservation at 4:45. Yes 4:45. Founding Farmers is a popular restaurant and the only available spots were at 4:45 or 9:00pm. Considering the fact that I typically start to gnaw my arm when I don’t eat dinner by 7:30, I am happy with her choice!
I was wondering how effective our group work would be and well, it’s definitely effective for procrastination!
There may or may not have been a trip to Starbucks
a leisurely lunch chatting about wedding details
and a bunch of time spent calming down these two rascally pups.
Clearly we’ve gotten a lot of work done!
Fortunately, I already knew just the recipe I wanted to share with you.
Seared Tuna Steaks with Creamy Lemon Garlic Mustard Sauce
If you caught this week’s What I Ate Wednesday post then you may have noticed this delicious dish.
My mom had planned on picking up some of her beloved blue fish from Whole Foods but when she spied some gorgeous wild tuna steaks for only $8.99 per pound, she knew she had to grab them.
I have often found tuna to be quite dry even when cooked to a medium rare so I was determined to make a sauce that would add delicious flavor and some much needed moisture. Taking a cue from the mayonnaise and mustard marinade that my mom used to use on swordfish, I added fresh lemon juice, chopped garlic, and whole grain mustard. This dish is easy to prepare on a busy weeknight and fancy enough for a special dinner party. It would also be wonderful grilled and sandwiched in a fluffy roll for a pescatarian Fourth of July BBQ!
Seared Tuna Steaks with Creamy Lemon Garlic Mustard Sauce Recipe
makes 4 servings
4 fresh raw tuna steaks, 4 to 6 oz. each
1 tbsp. olive, coconut, peanut, or vegetable oil
2 tbsp. mayo (free of hydrogenated oils/trans fats) or Greek yogurt
2 tbsp. whole grain mustard
the juice of one large lemon
2-3 cloves fresh garlic, chopped
salt and pepper to taste
1. Heat a large pan over medium heat.
2. While the pan is heating, combine the mayo, mustard, lemon juice, and garlic in a bowl.
3. Season both the sauce and the raw tuna steaks with salt and pepper to taste.
4. Add the oil to the pan and tilt it slightly to evenly distribute
5. Add the tuna steaks to the pan and cook for 3 to 4 minutes or until approximately one 1/4 of the outside of the steak has turned white.
6. Flip the tuna steaks and cook for another 3 to 4 minutes.
7. Remove from pan, plate, and top with sauce.
8. Serve with your favorite side dishes and enjoy!
I would love to hear from you…
Are you cooking anything special this weekend?
Do you find that you are able to work in a group environment or do you work better on your own?