As the rain starts to fall here in Texas the grills slowly turn off as the winter months slowly come into view and while this may bring tears to many a grill masters it also presents opportunities for those same chefs to expand their horizons and explore what they can accomplish outside of the grill.

While most feel that cooking a steak on the stove is an unobtainable goal (which it isn’t) I like to look at the changing weather as a chance to expand past steak and visit other meats that get the shelf during the warm summer months.

I personally feel that Tuna steaks get a bad rap. I think that most people feel that they are like most fish and have that “fishy” taste to them and refuse to try them because of this. I unfortunately was like most people in the beginning and thought that surely the “fishy” taste would overwhelm any sense of satisfaction. This was until I tried sushi for the first time and realized that not all fish taste like…. Well… fish.

Tuna Steak recipes vary greatly, this is probably due to the fact that some feel as though the fish should be left “naked” to display the complexity of its flavor similar to that of a well aged steak, while others feel as though the flavor is not all that interesting and really aim to flair it up with intricate sauces and marinades. I am on the fence on this debate. While I have enjoyed a pan seared tuna steak with little more than salt and pepper I have also fallen in love with recipes where the real star is in the marinade.

This is one of those recipes. While I can appreciate the complex and delicate flavors of a freshly seared tuna steak I really love what Tyler Florence did with this recipe. The balance of the sweet and the savory really come together to create a marinade that makes this steak delectable. It has a fresh zesty taste that also carries a little kick (which is completely adjustable by the amount of jalapeno added)!

I personally only used 1 ½ jalapenos when I made this as I like a little heat but I don’t like to tear up when eating well maybe I do… but not because the meal is overwhelmingly hot….

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime
Recipe courtesy Tyler Florence

Ingredients

• 2 big handfuls fresh cilantro leaves, finely chopped
• 1/2 jalapeno, sliced
• 1 teaspoon grated fresh ginger
• 1 garlic clove, grated
• 2 limes, juiced
• 2 tablespoons soy sauce
• Pinch sugar
• Sea salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 (6-ounce) block sushi-quality tuna
• 1 ripe avocado, halved, peeled, pitted, and sliced

Directions

In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.

Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

I love California sushi rolls! The only problem is making a bunch of small sushi rolls is a pain! Especially when it comes to getting the sticky rice just right! Mine never seems to have the right amount of “sticky” quality. So I wanted to make a salad recipe (because those are a lot easier to not f* up and are a heck of a lot faster to make) that tastes just like one of my favorite sushi rolls.

I must admit that I was really surprised, and pleased, with my creation as it definitely contains all of the great qualities of a California sushi roll. The creaminess of the avocado meshes perfectly with the sweet tang of the tequila lime crab meat. If you top it off with a sesame ginger dressing you won’t be able to tell the difference between the California rolls and the salad (with the exception of the neat little bite sized rolls and rice factor). So pour a shot of sake, put on your favorite sushi shop music and slip into your Zen meditation as you enjoy this great salad!

Tequila Lime Crab Salad

Ingredients:

• 16 oz fresh crab meat
• 1/2 cup tequila lime marinade
• 1 bag fresh spinach salad
• 1 avocado pitted peeled and sliced
• 1 cup cherry tomatoes
• 1/4 cup scallions minced
• 1 cup sliced pitted Greek olives
• 1/2 cucumber sliced
• 1/4 cup shredded Colby jack cheese

Directions:

In a medium sized Pyrex dish combine tequila lime marinade and crab meat. Let marinate for 1 hour in fridge.
Preheat oven to 350 degrees F
Bake crab meat in marinade for 12 minutes.
While crab meat is baking, fill plate with remaining ingredients. Top with cooked crab meat and cheese.