I don’t really buy seafood very often in my house. Fresh seafood is incredibly hard to come by, in fact, I consider it impossible to get a hold of truly, good, fresh seafood. Growing up on the coast of Maine tends to spoil you as far as good seafood goes though. I’m trying to add more seafood to my diet, and I’m branching out and trying more frozen options. Seafood can provide several essential nutrients and of course its a great, clean source of protein. Tuna is a good source of Omega 3 fatty acids, and in the fish world its easy to come by tuna, salmon and a few other types of fish with high Omega 3’s but salmon and tuna I feel take reign as far as most common go.
It’s said that seafood can help boost fertility, help with joint health, improve eye sight, promote heart health and circulation, and it can even fight depression and improve immunity. Ounce for ounce, seafood is more nutrient dense than some proteins that might be easier to get your hands on. (ie: chicken, turkey, beef) I absolutely rely on poultry to meet most of my protein needs, but seafood is essential for a balanced traditional diet.
If you look through the freezer selection, sometimes you can find seafood that has been frozen immediately. Is it the same as real, fresh seafood? No, of course not. The freezing process itself actually changes the texture of some meats, which with seafood… can be weird. I’d rather have seafood that is immediately frozen at its freshest, over the stuff that’s sitting behind the glass, getting slimy and smelling skank. So frozen it is. Always try to check the sustainable watch list, and make sure that you read your label. Wild is better than farmed. Clean ingredients always! (some fish has preservatives added)
Grilled Tuna Steak Au Poivre
Although I almost always get my seafood from a can, this is a nice treat that’s a pleasant change of pace.
You can multiply the recipe out to serve more, this recipe SERVES 2.
- 2 Tuna Steaks, approximately 1″ thick (If previously frozen. Thawed Carefully According to Instructions)
- 1 1/2 Tablespoons Mixed Whole Peppercorns, Crushed
- 1 teaspoon to 1 Tablespoon Ghee, melted (or another traditional fat that’s good for high heat)
- 1/4 Cup Heavy Cream
- 2 Tablespoons Cognac or Brandy
Sea Salt to taste
Special Tools– Cast Iron Grill Pan
- Heat your cast iron grill pan over high heat. A well seasoned pan should be naturally nonstick. If you are unsure, brush your pan with melted ghee. You can use another traditional fat such as avocado oil, bacon grease or lard. If you have it, a sprayable, (additive free) coconut oil or avocado oil will work.
- Thoroughly pat your tuna steaks dry. Make sure they are as dry as possible.
- Season tuna steaks gently with salt and pepper. (the sauce will be the carrier of the seasoning)
- Grill the tuna steaks approximately 2 minutes per each side. (Use a timer! After a minute or two you can flip the tuna to an opposing direction so that you get pretty cross hatched grill marks.)
- Grill tuna steaks for approximately 5-6 minutes total.
- Once the steaks are somewhat firm to the touch and browned perfectly, set them aside on a piece of kitchen paper. (tent with foil or a loose fitting lid. nothing too tight or you will make them soggy and weird.) They should remain somewhat pink in the middle or they will be dry and cat-food-esque.
- In a small sauce pot bring cream, pepper corns and cognac to a boil. Simmer over medium heat until the sauce is thickened. Do NOT walk away it will create a gross cheese-like slime. This only takes 2-3 minutes.
- Pour sauce over grilled tuna steaks and garnish with extra peppercorns.
Serve with your favorite green salad, roasted vegetable, or potatoes.