Thursday, August 7, 2008

tuna steaks with tomato salad... 15 minutes

the goods:

2 tuna steaks
olive oil
1 pint cherry or grape tomatoes, quartered
1 lemon

In a large skillet, heat 1 tablespoon oil over medium-high. Season tuna with salt and pepper. Cook, without turning, until golden brown on one side, 3 minutes, Turn over, and continue to cook until medium-rare, 2 minutes more. Transfer tuna to a plate and set aside.

In a small bowl, toss together tomatoes, lemon juice from half a lemon, and 1 tablespoon olive oil; season with salt and pepper.

I served this dish with a side of wild rice and some lemon wedges.

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