First, a little secret. We get our Ahi Tuna from Sam's in the frozen fish section. No fancy secret tuna source here. While it's not as good as REALLY FRESH tuna, obviously, I can attest it's quite tasty, and safe to cook rare.
"Treasures from the Sea" brand Ahi Tuna is wild catch and a product of Indonesia. The only ingredient other than skinless tuna is filtered wood smoke to preserve the natural coloring. None of those pesky "solutions" Wal-mart is notorius for putting in their meats.
That said, how about little blackened tuna with a baked sweet potato and spinach salad?
I think the sweet potato is highly under-rated. I like them just as much, if not more than regular baked potatoes. They are not only good whipped up with brown sugar and broiled marshmallows at Thanksgiving, but also baked and topped with funky cheeses, or pan fried with curried vegetables.With the blackened tuna, we topped these sweet potatoes with sour cream and chives.
Tonight Beni put a twist on the blackened tuna seasoning by adding cumin, white pepper and lime. The tangy salad and seasoned black beans complimented the spices very nicely. No dressing was needed on the salad, as it was tossed in olive oil, lime juice, chili and garlic powder. Some super-ripe stripey green tomatoes really made the salad taste like summer.
The plain old canned black beans were livened up with cilantro, red onions, fresh garlic, and of course, a little lime juice.
Tip from Beni: To get a good sear on your tuna, and leave the center perfectly rare, pre-heat an iron skillet in the oven until it's smokin' hot and then use a high temperature oil like vegetable shortening or lard to sear it on your stove top.
Check out this Wikipedia link to learn about oils and smoke points.
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