Sunday, February 5, 2012

Seared Ahi Tuna Steaks with Mashed Potatoes

Tuna, mashed potatoes and corn on the cob. Mmmm!

This is a deliciously impressive meal but is super easy to prepare. And delicious. Just want that part to be clear.

Ahi tuna steaks
Corn on the cob
Spices (garlic, pepper, salt)
Heavy cream

Let the tuna marinate with some pepper and garlic for a while. Don't overpower the tuna, though, because the flavor is good enough on its own. 

 They're so purdy!

While the tuna is sitting, peel and boil the potatoes. Gold potatoes can be boiled with the skins on, as long as you're ok with a slightly lumpy result. Boiling time will depend on the size of the potatoes you use (Russets are giant and take forever to cook, Golds are much smaller and boil faster, but this will easily be the most time consuming part of the meal regardless of what kind of potatoes you use).

 Naked Gold potatoes

While the potatoes are boiling, shuck the corn and boil them, too. The potatoes will be done when you can stick a fork in one and it goes in easily. Drain the water and mash the potatoes with a spoon (or a potato masher, if you have one). Mix in a little bit of the cream, as in, like, 1/4-1/3 cup (you can always add more if you want it to be creamier), and add salt, pepper and garlic. Mash to your heart's content.

 Super creamy mashed potatoes. With lots of garlic :)

Put a tiny little bit of butter in a very hot pan and put in your tuna steaks. When the bottom has a thin layer of done-ness flip it with tongs and do the same to the other side. Get a nice even layer of done-ness on both top and bottom and let the spices get really seared into the steak. Sesame seeds are really good for searing tuna, too.

Pink on the inside

When the tuna is done, drain the corn (forgot to take pictures of the corn, but really you just throw them in some boiling water until they're as soft as you want them to be, not exactly real hard), add some spices to taste and nom!

 If this doesn't impress, I don't know what will

We paired this meal with Karl Strauss 22nd Anniversary Vanilla Imperial Stout, which is ridiculously good. Karl Strauss is one of the top craft brewers in San Diego and they make some seriously tasty beers. Not a single one that I've had has been boring in the slightest, and the 22nd Anniversary was something Rich had been saving for a special occasion (tuna steak night was pretty special). 

Stouts and porters are the best, and vanilla anything is soooo good

This beer also makes a great dessert. It's thick, dark and just sweet enough with the vanilla for after meals. It's not regularly available, though, so if you're lucky enough to get your hands on it I hope you enjoy it.

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