I’m pretty sure I have already written and deleted or misplaced this post.  Perhaps I’m suffering from déjà vu and have simply thought of what I wanted to say so many times that I thought I would have written it down by now, somehow I think I’m just getting old and forgetful…  What I will never forget, however, is how amazing tuna steaks are seared with a simple rub!

 Tuna Time!

 

My first taste of Ten Minute Tuna Steak was during a barbeque at our condo in Hawaii.  My roommate’s Dad was in town visiting and spent our long workday slaving away to prepare  a delectable dinner for us come quitting time.  Walking in the door to the delicious smells and busy bodies in our condo is still very clear to me, as is the breezy and cool night air, good company and greener than green surroundings.  I am still working on blocking that this was probably also the occasion of our 2nd or 3rd warning from building management who finally took away our party privileges  altogether declaring that they didn’t know what kind of hooligans, yes hooligans, we were, but that this was a residency not party central.  I blame the rest of our project for any misconduct, but I suppose I’m quite good at setting the scene. 

 

In the case that you also like throwing rather large gatherings and would like to whip this recipe up for your fellow hooligans, I recommend you make the theme BYOT, Bring Your Own Tuna.  The good stuff, which is what you want to eat considering you should keep it bright pink in the center, can run around $20 per pound.   Sadly enough, you will also find a number of people who are seafood phobic.  Let them bring beef.  A flank steak or fillet are no tuna, but they work. 

 
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