Blackened ahi tuna is the meal of the day and one that I love to make. Nicely seared on the outside and warm, but rare in the middle. But first what Mary Jo and I have been up to…
MaryJo and I just signed up as members of the Tampa Bay Culinary Club! The first meeting was a tasting at the local Macaroni Grill. About 30 women and 1 man were there to taste a sampling of italian bruschetta crostini, as prepared by the chef’s at Macaroni Grill. The 1 man was very knowledgeable and immediately chose a sauvignon blanc as the first wine of the afternoon. This, of course, was before he knew that a tomato based dish would be sampled. Hey, what do I know? Well, we had some time to wait before the tasting started, so the white was pretty good. Once the crostini was served, I immediately had to have a full bodied red and ordered two glasses of a nice petite syrah. His and hers of course. The red wine was very good and stood up well to the richness of the tomato.
The bread of this bruschetta was a ciabatta loaf coated with an olive oil, garlic mixture then oven toasted. The tomato topping was chopped plum tomatoes with shaved garlic, basil, marinara and salt and pepper. This was topped with grano padano cheese. It was really nice and fresh with the cheese flavor and the basil coming through the tomato base. I think we will be back to the Macaroni Grill. We’d never been to one before. They have reasonable rates and a nice wine list. Give it a try!
On our way home to the boat, we stopped for some things for supper and ended up with….(drumroll), TUNA!
So tonight’s healthy menu is arugula-spinach salad with blackened ahi tuna.
4 cups mixed arugula-spinach
2 tablespoons capers
2-3 sliced radishes
3 plum tomatoes, chopped
zest of 1 lemon
2 tbsp Extra Virgin olive oil
juice of 1 lemon
Place all ingredients in mixing bowl and toss, serve immediately.
The tuna is very easy to prepare. Put 2 tablespoons olive oil and 1 tablespoon butter in skillet. Heat on high until nearly smoking. Coat one side of the tuna filet with blackening seasoning, (your choice, I prefer Paul Prudhomme’s Blackened Redfish Magic. A blackening rub recipe has been added below if you wish to make your own). My 12 ounce filet was 1″ thick. Place in hot oil, seasoned side down. Keep skillet on high heat and season the other side of the filet. Sear for about 90 seconds then turn and sear the other side for about 60 seconds. Remove from heat and let rest for a minute before slicing with a very sharp knife. Serve with the fresh salad.
MaryJo had time to make us a beautiful Italian bread to go with the tuna. All in our boat. Life is good in Paradise.
2 tsp paprika
1 1/2 tsp dried thyme
1 1/2 tsp oregano
1 tsp garlic powder
1 tsp cayenne
1/2 tsp salt
Combine all ingredients.