Tuna’d again, two ways: Sashimi and Flesh seared

Last week was my 2nd boss’s farewell lunch. This is bit confusing in the military for me since there’s hierarchy. I have an immediate boss, then an area boss, then his boss is my boss and the surgeon general in Pretoria is the biggest boss but with the Minister of Defence the ultimate boss. Obviously there’s big emphasizes for this hierarchy and as far as my experience has been in the military, I just know who I need to know. Otherwise everyone looks the same, acts the same with a lot of saluting and I don’t know who salutes who and for what. I have made a conscious decision to not learn the different ranks, how you see them and what they mean. I want to keep the belief that a patient is a patient and rank or social or economic class should not influence how I treat my patients. As expected there are a lot of patients who use the rank card. The high ranking want to be treated special, they can’t wait like everyone, I must spend more time with them since they are important. It amazes me how it’s the wives’ of, that mostly place such importance! Since I don’t want to know what the ranks mean, I can confidently tell them to sit down and wait for their turn. This might get me into trouble one day, but my principles are my principles and I stand by them. Anyway, it was my area boss, who we were saying goodbye to. He’s the guy that hired me into the South African National Defence Force, one of the coolest guys I’ve had a pleasure to work with. So I’m really sad he’s leaving, but at least he’s not retiring just getting a promotion and moving to a different area of military health service. Anyway, this restaurant went to for lunch, awoke my passion again. Review to follow soon. I was inspired by all the fish dishes, that I have to make fish tonight. And it goes without saying that my husband will be getting a different protein, not being a lover of fish and all. It actually would be wasting my fish if I gave it to him, anyway. It really seems like tuna is my fish of the month, but it really is not intentional. Maybe it’s tuna season or something. This tuna was left over from the meal I cooked a few aye back with my best friend in Joburg: cross country cooking: figure watching fish and veg. I seasoned the leftover tuna steaks with salt, pepper and dried thyme and froze them for another day, another meal. Tonight I’ll be using that fish, continuing the spirit of spring cleaning my freezer. It’s tuna two ways: sashimi and flesh seared with a salad. Husband is eating a Kessler steak- I can never go wrong with these! served with roasted potato shavings.image imageWhat do you need? 2x 150g of tuna – spices- salt & pepper, dried thyme -handful of salad greens – nactarine – 250g Kessler steak – 1x potato

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Leftover from this

What to do? Defrost the tuna- slowly in cool water. Do not use warm water, as this might cook the fish a little. The sashimi is the best way to eat such fish or for salmon I believe. They are just perfect the way they are, with not a lot done to them. Season with more salt and pepper and rest. You will cut the thin sashimi slices just before serving.imageimage The pan seared version. Season with extra salt, pepper and dried thyme. In a hot pan with a tbs of olive oil, flesh sear the fish for about 15 seconds each side. The idea behind this is very quick caramelizing and cooking of the outside of the fish, while leaving the inside rare to medium rare. imageAnd that took a whole lot of 5 minutes, prep and cooking, after it was defrosted. Slice your tuna gently, serve up with a drizzle of balsamic vinegar over the sashimi. imageimage image It is so delicious. I’m in love with this sashimi. It is so beautiful and delicate, yummy! This really turned out well. I feel like I’m on a lucky streak😁. This could be the best tuna sashimi I’ve ever heard. The husband’s Kessler steak rubbed with salt, pepper and cayenne pepper and pan seared until brown, then finished in the oven at 230 degrees for 5 minutes. For the potato shavings: peel the potatoes and use the potato peeler to shave the potatoes, season with salt & pepper and roast them in the oven for 15 minutes. Serve in a bed of fresh red cabbage seasoned with salt and nactarine slices. image And Viola! All members of the family satisfied! But the tuna sashimi though, I’m actually in awe of how smooth and melt in your mouth it is. So impressed with myself!

Author: preciousgarnett

I'm a multi-faceted young woman. I'm a proud mom to a now 5 year old 😜. I'm a daughter, I'm a sister and a friend to a few people. I'm a medical doctor by profession, passionate about infectious disease, primary health care and public health. I live food, from thinking about it, cooking it to eating it. Health and Nutrition fanatic. I live by a few chants...: 1. Before I do anything whether related to food or not, I ask myself ' Is it worth the calories?' Whether literally or figuratively( i.e. Is the decision worth the stress, effort, investment) 2. What you put in must come out! If you don't let it out, it settles on your tummy and hips. 3. 'Everything happens for a reason'. I try reflect on situations I find myself in, whether by choice or not. And look for Lessons I'm meant to learn from them, in order to grow.

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