Recipes inspired by fresh ingredients found at the Covington Farmers Market
Ingredients:
2 five ounce fresh tuna steaks
1/2 pound of kale
4 Roma or plum tomato
1 large red onion
5 – 8 toes of garlic
fresh juice on one lemon & half a lime
grated zest of half a lemon
4 tablespoons of oil
4 tablespoons of butter
1/2 cup of balsamic vinegar
dried rosemary, thyme, marjoram, & a touch of sage, crushed
Marinade: Start by heating 4 tablespoons of oil with 2 tablespoons minced garlic, herbs and lemon zest on medium low heat in a medium sauce pan. Heat until lemon zest begins to bubble, then turn off heat. Add the butter and stir until melted. Add the balsamic vinegar, a pinch of salt and some fresh ground pepper, set aside to cool. Once cooled, pour over tuna steak in a glass dish. Marinate in the fridge overnight for best flavor, minimum 1 hour.
De-vein and chop kale, tomato, red onion and rest of garlic very small, almost minced. Place in a bowl, add a large pinch of salt and a small pinch of cayenne, and squeeze the juice from a lemon and half a lime over (through a strainer to catch the seeds, pulp is ok). Mix thoroughly, cover and refrigerate until the rest of the food is ready.
Heat a teaspoon or two of the marinate in a medium no stick (preferably stainless or iron) skillet on medium high heat. Once the oil begins shimmering, place the tuna steak in the skillet and press down evenly with a wide spatula. Sear for 1 1/2 minutes for medium steaks, 2 for well. Flip and repeat. For a fully seared look, you may roll the steak on its side using a pair of tongs. You may want to cook each steak separately. While the steaks are cooking, heat the remaining marinade in another skillet on medium low heat.
Plate the kale and tomato salad and place the hot seared tuna on top, drizzled with hot marinade, topped with fresh grated parmesan and a slice of lemon twisted.
