By Elisha Denburg
This is a quick and affordable meal, sure to delight your guests. Dr. Smoothmoves came over last week for dinner and joked several times that he would start referring to my apartment as “tuna town.” We got to talking, and did you know he’s not really a doctor? Oh well. Here’s the recipe.
Ingredients:
tuna steaks (good quality, ideally sushi-grade)
a couple of cloves of garlic, peeled and smashed
some sprigs of fresh rosemary
coarse kosher salt and freshly ground black pepper
lemon wedges
Cooking:
Heat the oil in a heavy-duty frying pan over high heat, then add the rosemary and garlic and fry it for a couple of minutes, or until brown. Remove the rosemary and garlic from the pan.
Pat the tuna dry with a paper towel, season it with salt and pepper and fry it for 1 minute per side, or until it is just seared on the outside but still rare on the inside. If you have good quality tuna this is the desired doneness — anything more will kill the flavour and it will end up tasting like the canned stuff.
Squeeze some lemon juice over the tuna and serve with a green salad and warm baguette. Laugh at your guest’s jokes, no matter how uncomfortable they might make you feel.
