Stew Leonard's had an amazing sale on gorgeous tuna steaks the other day. An irresistible sale, in fact. So I bought two. For the cost of two chicken breasts!
One of our favorite ways to prepare tuna has always been the tuna filet mignon from the original Union Square Tavern cookbook: the tuna is marinated for 3 hours in a combo of teriyaki sauce, sherry, garlic, ginger, lemon, cayenne, and scallions.
I had everything but the teriyaki sauce... So I did a little research and made some! All it takes is equal parts sherry and soy with a few tablespoons of brown sugar simmered together until the sugar dissolves. Then let the sauce cool before you add it to the marinade.
Just for fun, I decided to make a semi-traditional steakhouse side to accompany the tuna steak. I wilted some spinach, squeezed out all of the liquid, and then slowly simmered it in a bit of cream with salt, pepper and nutmeg.
Voilà! Almost-instant delicious creamed spinach!
And, to replace the fries or the baked potato, I did our house version: little potatoes, cut in 4 or 6 wedges, sautéed in EVOO, and topped with black pepper and smoked salt.
For a little lily-gilding, I simmered the marinade (to reduce it, and cook it... since it had held raw fish) and finished it with a small shot of cream. It really was like a steakhouse dinner... but better!
