Some days simple is best. Actually, almost all days simple is best, especially when it comes to food. And especially when I get home after a long run and want dinner done in 30 minutes because, yeah, I’m hungry. Girl’s gotta eat!
As I’ve mentioned before, I like to buy my fresh fish out of the back of a truck. (You’re probably better off clicking the link for that explanation if you don’t know what I’m talking about. Go ahead. I’ll wait.) I was able to get some tuna steaks, and there’s a reason they call them “steaks.” They are meaty. As such, I like to treat them like a piece of red meat, literally. That means just olive oil, salt, and pepper. That’s it. Just grill over medium-high heat until desired doneness. (I think these can technically stand to be a bit pink , maybe a medium rare or medium, but I usually cook them all the way through, which took about 12 minutes per side.)
To “gussy” this up a bit, I topped the tuna with a cilantro-lime butter I picked up from one of my favorite vendors at our market: Beyond Homemade.
Not only does she make some flavorful butters, but she’s also my sole source for freshly ground flour. We’re incredibly lucky in this area to have someone willing to grind wheat berries by hand so more wholesome flour is available (basically not stripped of all its good, nutritious stuff, which is what happens to processed flour). She’s also my go-to for a treat after especially long training runs as she not only uses her flour in her baked goods, she also avoids processed and refined sugars, ingredients which I’ve come to avoid. Anyway, more about the flour later as I’m going to try my (somewhat more confident) hand at making bread at home this weekend. For now, the cilantro-lime butter was the perfect pop for a no-fuss tuna steak. See? You don’t need a litany of ingredients to make something special.
Don’t have access to a great vendor who makes flavored butter? Just chop up some fresh cilantro, zest a lime, and smash the two into your favorite butter. (And hopefully it’s not the margarine kind; real, honest-to-goodness butter is going to work so much better here.)
The sides for this were leftover lemon-herb quinoa salad and roasted tomatoes (just slice fresh tomatoes about 1/2-inch thick, place in a glass baking dish, drizzle with olive oil, season with salt and pepper, and roast for about an hour in a 400-degree oven). Easy. Simple. Healthy.