Inspiration can be found anywhere or from anyone, you never know! I recently made a trip to my favorite hair salon to get myself a new ‘do. My hair stylist, Christine, and I will often chat while she is working her magic. We have touched on many topics, but will almost always spend some time chatting about travel and food… two of our favorite things. This time I mentioned I saw one of her posts featuring a delicious looking fresh tuna salad... which I found out she made for her family that weekend. It looked amazing. Her and I both feel the same way about the Mediterranean diet and how we belong there…you know in the Mediterranean climate with all of the fresh fish and produce ;-) Anyways, Christine’s photo and our chat completely inspired me to create my own version of this dish.
Luckily, Seatuck Fish Company at the Union Square Farmers Market often has tuna. I bought about 1/4lb, maybe a little more. ...I really just picked a smaller piece that looked pretty. I also picked up some fennel, yellow & red grape tomatoes and a red onion.
Typically I will simply season/sear my tuna: fresh cracked salt and pepper on both sides right before cooking and just a minute or two of cook time on all sides leaving it very rare in the center. For this dish however, it is better the tuna is cooked to a medium rare…light pink in the center.
Here is a rough recipe to get you started!
fresh tuna steak
splash of balsamic vinegar
fresh squeezed lemon juice
optional (but recommended) garnish: chopped fennel frond; lemon zest
Cook the tuna to a medium rare, set aside to cool and drizzle with a little olive oil.
Prep your veggies: thinly slice some fennel and red onion; halve some yellow and red grape tomatoes, halve some kalamata olives (or green olives).
Flake the cooled tuna, mix with the veggies and top with a generous amount of olive oil, splash of balsamic and some fresh lemon juice to brighten the flavors.
Season with fresh cracked salt and pepper. Enjoy!