Ahi Tuna over Crimini Mushroom “Pasta”
I came across two nice wild caught Ahi Tuna steaks on sale at the grocery store and had to think up something delicious.  Some Crimini Mushrooms, a spaghetti squash and some spices later and I had the making of something BIG.
Prep Time: 15min
Cook Time: 15min
Meals: 2
Ingredients:
1lb Ahi Tuna steaks
1 spaghetti squash
1/2lb sliced crimini mushrooms
1/2 sweet onion sliced thin
4 cloves crushed garlic
olive oil
butter (not super strict paleo)
spices(sesame seeds, sea salt, crushed black peppercorns)
Heat a pan to low heat and pour in enough olive oil to just coat the bottom of the pan.  Throw in the crushed garlic for 2min and then the onions for 1min and then the sliced mushrooms.  Let this all sautee until the mushrooms begin to soften.
As that is going down take your squash and stab it a few times.  Here’s your chance to take out the days aggression.  Throw it in the microwave and cook it for 10min or until it gives a little if you push on it.  Slice it in half, remove the seeds and then scrape out the “spaghetti” with a fork.  Toss the “noodles” into a pot on low heat with a healthy amount of butter (yes, I used butter and the word healthy in the same sentence…because it is silly!).  Lastly toss in the mushroom and onion mixture and mix all together.  Throw in some salt.
Using the same pan turn the heat up to med-high.  Coat the tuna steaks with olive oil and a liberal amount of all your spices.  Toss on the pan to sear.  Tuna is best cooked med to med-rare so don’t get carried away.  Depending on the thickness this will only take 2-3min per side.
Plate your noodles and top it off with one of the tuna steaks.  I would pair this with the nicest bottle of white wine $4 can get you and call it a night.  Enjoy!

Ahi Tuna over Crimini Mushroom “Pasta”

I came across two nice wild caught Ahi Tuna steaks on sale at the grocery store and had to think up something delicious.  Some Crimini Mushrooms, a spaghetti squash and some spices later and I had the making of something BIG.

  • Prep Time: 15min
  • Cook Time: 15min
  • Meals: 2

Ingredients:

  • 1lb Ahi Tuna steaks
  • 1 spaghetti squash
  • 1/2lb sliced crimini mushrooms
  • 1/2 sweet onion sliced thin
  • 4 cloves crushed garlic
  • olive oil
  • butter (not super strict paleo)
  • spices(sesame seeds, sea salt, crushed black peppercorns)

Heat a pan to low heat and pour in enough olive oil to just coat the bottom of the pan.  Throw in the crushed garlic for 2min and then the onions for 1min and then the sliced mushrooms.  Let this all sautee until the mushrooms begin to soften.

As that is going down take your squash and stab it a few times.  Here’s your chance to take out the days aggression.  Throw it in the microwave and cook it for 10min or until it gives a little if you push on it.  Slice it in half, remove the seeds and then scrape out the “spaghetti” with a fork.  Toss the “noodles” into a pot on low heat with a healthy amount of butter (yes, I used butter and the word healthy in the same sentence…because it is silly!).  Lastly toss in the mushroom and onion mixture and mix all together.  Throw in some salt.

Using the same pan turn the heat up to med-high.  Coat the tuna steaks with olive oil and a liberal amount of all your spices.  Toss on the pan to sear.  Tuna is best cooked med to med-rare so don’t get carried away.  Depending on the thickness this will only take 2-3min per side.

Plate your noodles and top it off with one of the tuna steaks.  I would pair this with the nicest bottle of white wine $4 can get you and call it a night.  Enjoy!

Seared Ahi Tuna with Lemon Pepper Cauliflower
I got a hell of a deal on some nice thick Ahi tuna steaks this week and if you’ve never seared tuna before it is really really easy…and quick.  The marinade was a complete experiment but I’m happy with it and it pairs well with the lemon pepper flavor of the cauliflower.
Prep Time: 20min (only because of the marinade)
Cook Time: 25min
Meals: 2
Ingredients:
2 wild caught Ahi tuna steaks (about 1in thick)
1 head of cauliflower
olive oil
lard
lemon juice
spices (graham marsala, red pepper flakes, dry mustard, paprika, lemon pepper seasoning, s&p)
Preheat the oven to 400F and heat a pan to med-high heat.   Drizzle some olive oil over the tuna steaks, sprinkle with graham marsala, red pepper flakes, dry mustard paprika, lemon juice and s&p.  Let this marinate for about 20 minutes.  
While that’s marinating lets start with the cauliflower because it will take longer.  If you keep an eye on this blog you already know how to do this from the curry cauliflower.  Break the head of cauliflower up into bite-size florets and place in a bowl.  Drizzle some olive oil on top and sprinkle a liberal amount of lemon-pepper seasoning on top.  Toss to coat all the cauliflower evenly.  Put on a baking sheet and place in the oven for about 25min or until cauliflower begins to brown.
Back to the skillet, put some lard (bacon fat, yummy!) in the pan.  Once it’s hot throw on the tuna steaks.  You want to keep them a bit rare in the middle so it won’t take much more than 3-5 minutes per side depending on thickness.  Remove from pan and pat dry with a paper towel.  Plate the steaks with the cauliflower and you are done.  How easy was that!?

Seared Ahi Tuna with Lemon Pepper Cauliflower

I got a hell of a deal on some nice thick Ahi tuna steaks this week and if you’ve never seared tuna before it is really really easy…and quick.  The marinade was a complete experiment but I’m happy with it and it pairs well with the lemon pepper flavor of the cauliflower.

  • Prep Time: 20min (only because of the marinade)
  • Cook Time: 25min
  • Meals: 2

Ingredients:

  • 2 wild caught Ahi tuna steaks (about 1in thick)
  • 1 head of cauliflower
  • olive oil
  • lard
  • lemon juice
  • spices (graham marsala, red pepper flakes, dry mustard, paprika, lemon pepper seasoning, s&p)

Preheat the oven to 400F and heat a pan to med-high heat.   Drizzle some olive oil over the tuna steaks, sprinkle with graham marsala, red pepper flakes, dry mustard paprika, lemon juice and s&p.  Let this marinate for about 20 minutes.  

While that’s marinating lets start with the cauliflower because it will take longer.  If you keep an eye on this blog you already know how to do this from the curry cauliflower.  Break the head of cauliflower up into bite-size florets and place in a bowl.  Drizzle some olive oil on top and sprinkle a liberal amount of lemon-pepper seasoning on top.  Toss to coat all the cauliflower evenly.  Put on a baking sheet and place in the oven for about 25min or until cauliflower begins to brown.

Back to the skillet, put some lard (bacon fat, yummy!) in the pan.  Once it’s hot throw on the tuna steaks.  You want to keep them a bit rare in the middle so it won’t take much more than 3-5 minutes per side depending on thickness.  Remove from pan and pat dry with a paper towel.  Plate the steaks with the cauliflower and you are done.  How easy was that!?