Ignorance being bliss and all that kind of bumf really works every now and then. I’d got home a biggish-size tuna and attempted to cut it myself. Did so since I wanted to use the sundry bits to make fish stock. What a fiasco! The knife wasn’t sharp enough and I realized that I did not know much about cutting fish. Fortunately, the f.monger had de-entrailed and de-finned the bugger. I managed to hack the head off. Gruesome. My technique, I mean. I murdered my way through the body till I got two decent slices. For the life of me, I couldn’t get the funny edges and bones out to turn the slice into a steak. Also then I figured that this is not the way to arrive at a tuna steak. Which is how the recipe turned out to be Seared Tuna Kind-Of-Steak… But it all came together in the end.
2 slices of tuna
Amateur fish stock:
Remnants of fish and bones
A few sprigs of parsley
Squeeze of lemon
A bit of salt
1/2 cup black-eyed peas
2 cups mixed veggies (carrots, cauliflower florets, capsicum)
Avocado sauce: 2 avocados (peeled and cut into chunks) A few sprigs of spring onion (scallions) A few sprigs of parsley Juice of 1 lemon 1 bell pepper 1/2 tsp paprika 1 tsp Dijon mustard 100 gms yoghurt Fresh pepper Salt HOW TO Wash the tuna slices. Pat dry.
Coat with olive oil, fresh pepper and salt.
Foil and allow to rest.
For the fish stock, fill a pot with cold water. Bung in fish, bones, etc kept aside for stock. Add rest of ingredients. Scoop and throw scum that appears as stock comes to a boil. Put flame on low and allow stock to reduce (maybe twenty minutes or so). Strain stock into a bowl. Voila! Amateur fish stock. Keep aside. ~~~ Next, prepare the avocado sauce. Assemble all the ingredients in a blender. Pulse a few times till everything gets blended yet the sauce should remain a bit on the chunky side. Keep aside. As time passes, its flavours will intensify. ~~~ While the fish stock is bubbling away, put b-e. peas in pressure cooker. Cover the lot with water.
Three whistles should do the trick. They should be cooked but firm.
Remove, drain and sauté in olive oil. Keep aside.
In the same pan, add a little more o. oil.
Sauté mixed veggies till slightly brown. Keep aside.
Finally! By now your amateur fish stock should be done.
Heat a decent amount of olive oil in an large, shallow pan.
When oil is hot, sear both slices of tuna at the same giving each side less than a couple of minutes.
Deglaze the pan with a few splashes of fish stock.
Add the b-e. peas.
Pour in a little more f. stock (just enough to cover the peas).
Cook till stock gets reduced by half and peas turn a bit mushy.
Arrange tuna on plates.
Spoon the b-e. peas to a side. Mixed veggies to another side.
Drizzle slashes of avocado sauce over tuna.