If you want to get fancy, 500 years ago Leonardo da Vinci said, “Simplicity is the ultimate sophistication.” I relate to KISS, a principle started by the US Navy and Lockheed Skunk Works back in 1960. Keep it simple, stupid. Great advice for many a topic, especially food. A few fresh, high quality ingredients cooked well will have folks begging for a second helping.
That’s the key for this beautiful piece of Yellow Fin Tuna. I lucked out and found this on sale at my local market’s fish counter. Rubbed the steak on all sides with Mountain Magic and Canola oil. Prepared the egg for direct grilling and fired it up to 600°F. The idea here is to get nice grill marks on the fish and leave the middle rare. Just before placing the steak on the grill a little Canola oil was brushed on the grate to help the tuna let go when it was time to turn. Two minutes on each side – no more! Sliced and served right away with the dipping sauce and Asian Quick Pickles.
SP’s Spicy Asian Dipping Sauce
¼ cup Soy Sauce (best you can find)
⅛ cup Lemon Juice
½ teaspoon Frank’s Red Hot Sauce
½ clove Garlic, crushed
1 pinch of Sugar
1 Green Onion, sliced thin
fresh ground Black Pepper
Whisked together all the ingredients except the Pepper, then seasoned to taste. I let this sit out a half-hour before serving to let the flavors come together.
SP’s Asian Quick Pickles
2 Cucumbers, peeled and sliced thin
2 Green Onions, cut thin on an angle
⅔ cup Rice Vinegar
½ cup Sugar
2 Tablespoons Tamari Sauce (or good Soy Sauce)
1 generous pinch of Red Pepper Flakes
Poured the vinegar and sugar in a glass bowl and stirred until the sugar was dissolved. Added tamari sauce, red pepper flakes and green onions. Placed cucumbers in a seal-able storage container, then poured in the pickle mixture. Into the fridge for a couple of hours. I did stir it a couple of times to make sure the brine reached all the cucumber slices.
Tuna tends to be pricey, but if you can catch it on sale (or on a hook) this makes a fine supper. Simple and delicious.