Woohoo! I’m on break from school until January. One last paper to write and I’m officially free! (At least for a little while).
Now I’ve just got to freak out about my capstone coming up but I’m going to push that out of my mind and fully enjoy my break.
My husband (the fish hater) randomly loves sushi grade tuna. Of course, one of the most expensive fish you can buy out there is his favorite.
So when I cook it, I really try to do different takes on it, rather than just an Asian style (which is what I tend to default to).
I’m also a big fan of fish meals because they tend to be so quick and on busy nights can be an absolute life-saver when you’re just trying to get dinner on the table.
Some brown rice and a quickly cooked frozen veggie and dinner is on the table in 20 minutes or less.
- ½ lb tuna, cut into 2 equal pieces
- 1 tsp smoked paprika
- ½ tsp Mexican style chili powder
- ½ tsp ancho or guajillo chili powder
- ¼ tsp cumin
- ½ tsp brown sugar
- ½ tsp sea salt
- 2 tsp honey
- 1 tsp canola oil
- Preheat 1 tsp canola oil in a medium skillet over medium to medium high heat.
- Combine paprika through salt. Crust tuna on both sides with spice mixture.
- Note – my cooking time listed will get a ½ in thick fillet done to medium well. Reduce the cooking time if you like your tuna medium rare.
- Cook tuna for 3 minutes on one side. Flip, and brush top side with maple syrup. Cook for another 3 minutes. Flip and glaze with the rest of maple syrup, cook one minute more.
- Serve immediately.