Serves 4
I DON’T REMEMBER eating a lot of tuna steak growing up in Brooklyn. It was something that seemed a bit fancy for us, and for some reason we never had it. A tuna fish sandwich was more the norm; little chunks of fish that came out of a can is what I knew. I first had a real tuna steak when I was around 18, waiting tables in Manhattan trying to earn enough money to pay for my acting classes. As the waitstaff, we had to try all the new specials to be able to explain them to the customers. I remember seeing the tuna, sitting on the plate looking almost like a piece of steak. When broken open, it was bright pink inside. That was such a surprise to me—it was nothing like the tuna sandwiches I had as a kid, that was for sure! But boy, did it taste good.
I still think a good piece of freshly caught tuna is simply amazing—rich in protein and seemingly gourmet, even though it is very easy to cook. Just purchase the tuna from a reputable fishmonger and make sure to not overcook it. I also don’t eat tuna more than once every week or two, because it can contain mercury, which isn’t good for anyone. Serve with Mashed Garlic Fauxtatoes (here) for a delicious meal.
⅓ cup olive oil, plus 1 tablespoon for the pan
Juice of 1 lemon
1 teaspoon raw honey
¼ cup chopped fresh Italian parsley
1 tablespoon chopped fresh chives
½ teaspoon Himalayan salt
½ teaspoon freshly ground black pepper
4 tuna steaks, approximately 6 ounces each
In a small bowl, combine the olive oil, lemon juice, honey, parsley, chives, salt, and pepper and whisk together. Transfer to a large ziplock bag, place the tuna steaks inside, and fully coat with the mixture. Seal and refrigerate for 30 minutes.
Heat a cast-iron pan over high heat. Add the tablespoon of olive oil and when the pan is very hot, just starting to smoke, add the tuna steaks and sear for 2 to 3½ minutes on each side. The center should still be red, or reddish-pink for a more well-done fish. Don’t allow the fish to lose the pink, or it will become too tough. Transfer to a plate and let rest for 5 minutes before slicing and serving warm.