Greek Salad with Tuna Steak

Low carbing it tonight with a Greek salad, accompanied by slices of a seared tuna steak. I try not to eat this type of fish (high in mercury) more than twice a month, or else I start forgetting shit.

For the tuna (approximately 1 1/2 inches thick), generously season with salt and pepper and place in a hot pan (I use a cast iron one) lightly coated with vegetable or canola oil. Cook on each side for about 2 minutes. Then, using tongs, hold the steak and sear along each edge for about a minute per edge. Let rest for about 3-5 minutes. Slice against the grain.

BTW: This is just tuna I purchased at Washington, D.C.’s Maine Avenue Fish Market. It isn’t sashimi grade tuna. Knock on wood, but I’ve yet to get any type of illness from eating MAFM tuna when cooked rare.

Cauliflower Fried “Rice”

I make this for breakfast a lot. Takes 10 minutes, if that. Scramble one or two eggs in a skillet. Push it to the side. Throw in about a cup of cauliflower “rice.” I also add a Morningstar Farms breakfast “sausage” patty, which I microwave and chop up. Toss in some frozen veggies (e.g., peas and carrots) and chopped scallions and warm through. Season with soy sauce and, if you can get your hands on it, shichimi togarashi, a spicy Japanese chili powder blend that can be found in most Asian grocery stores (at least the ones in the D.C. Metro Area) or online.

 

Ina Garten’s Asian Grilled Salmon

And those four ingredients are: olive oil, soy sauce, garlic, and dijon mustard. Garnished with chopped scallions. The recipe can be found here.

This is a great dish to bring to a potluck. One large three-pound filet was grilled ahead of time and brought to the aforementioned office picnic, where it provided 10-12 decent-sized portions.