We bought some frozen ahi (or yellowfin) tuna steaks at Trader Joe’s for $4.50, whole wheat couscous, basil, and feta.
I figured I’d flavor the couscous with some leftover canned diced tomato, heated quickly over a lot of sauteed garlic, crumble in some feta, and top the whole thing with basil. This side dish worked reasonably well, and was very quick. I don’t think the feta flavor really seeped into the whole dish. A meltier mozzarella or even goat’s cheese might have been a smarter choice.
I looked up strategies for cooking the tuna steaks, and decided to sear them on my non-stick griddle pan, sprayed lightly with olive oil, for about 2-3 minutes a side. I brushed a little olive oil on the steaks (hastily defrosted, in their wrapper, under cold running water in the sink… Chris forgot to refrigerate them to thaw!) and salted and peppered them liberally. Chris’s larger steak was fairly tasty, though the texture was bit tough. Mine, though, was nearly inedibly fishy and tough. I’m not sure whether this is a result of the thawing method, overcooking, or what? Thoughts?