A couple of weeks ago I was hit, hard, with fall allergies. I apparently wasn’t thinking clearly because upon returning from the store, I put the frozen tuna steaks from Trader Joes in the refrigerator instead of the freezer. Later that day, I realized they’d already defrosted and I had to come up with a recipe – fast! Sometimes necessity is the mother of invention. Here’s what I came up with – Panko Crusted Tuna.
I started by marinating the tuna steaks in soy sauce, sesame oil, ginger and garlic. I then, rolled the steaks in panko breadcrumbs and cooked them in some olive oil in a saute pan- 3 minutes on the first side, and 1 minutes on the second side. I covered the pan, lowered the heat and cooked for a minute or two more. I served them alongside some fabulous heirloom cherry tomatoes, which I tossed with olive oil, salt and pepper and roasted for about 20 minutes, until their skins began to pop. I just love all the color on the plate!
There you have it – who said delicious needs to be complicated?