When I require a firm fish for creating recipes, I prefer ahi tuna over halibut, which tends to be drier. I discovered in Culinary Artistry, by Andrew Dornenburg and Karen Page, that the excellence of tuna steaks is enhanced by both eggplant and black beans; lemon and garlic also compliment ahi.1 It took courage for me to experiment with blending all the above together in a dish needed for a special occasion, during which I honored the Lomilos from Uganda.
Cooking takes risks, as life does; nothing comes automatically. A patient pressing-in is required to foster creative mastery.
I learned an important lesson in my early thirties when I moved to Portland, for then I was struggling to overcome an addiction to alcohol. In the process of sobering up, I was taught to trust in the history of old-timers in areas that I didn’t yet have enough victory of my own. As a result, I listened carefully to my elders’ testimonies, holding fast to their professed truths. The pay-off was great, for I haven’t had a drink since 2/06/86.
In like manner, I have reached out to experts in the culinary field over the years; thus, amplifying my own inherent strengths. The outcome is an acquired proficiency in successfully combining foods, as exemplified here.
I see parallels between skills gained in cooking and those procured in living. If we continue with these teachings in my blog, I promise that ability in both these areas will be attained.
I can’t stress enough that patience and trust are essential elements. Let us walk in the light each of us has, taking baby steps of courage to rise to our next level.
True to form, I sought help from experts in writing this recipe and its history. For instance, I needed to know more about not overcooking tuna. Harold McGee teaches about the meat-red color of certain tunas in On Food and Cooking; it is caused by the oxygen-storing pigment myoglobin, which is needed for this fish’s nonstop, high-velocity life. This deep red color is lost, if this fish is not frozen well below -22 degrees F, which helps explain the brownish color of some frozen tunas. When cooked, it looses this blood red color at about the same temperature that beef does, between 140-160 degrees F; it is best to undercook this food, or dryness will result. If you like your meat rare, you will probably also like rare tuna; thus, be careful to check for color during its preparation.2
This ahi may be made with onions that are quickly sautéed, but it is better to carmelize them, a somewhat painstaking process if done correctly. Next week’s entry will be for nutty, carmelized onions and carrots. I encourage you to make a double batch of these onions ahead of time; they store for up to 3 days. The proven result: both the carrots and this tuna will be fast and easy to execute.
Let’s humbly learn from the masters, purposing to keep all seeds of knowledge in fertile soil.
Eat hearty, this is a delicious fish!
- Andrew Dorenburg and Karen Page, Culinary Artistry (Hoboken, N.J.: John Wiley & Sons, Inc., 1996), pp. 187, 273.
- Harold McGee, On Food and Cooking (New York: Scribner, 1984, 2004), p. 194.
Ahi Tuna with Black Beans and Eggplant Dish Yields: 4 servings. Total active prep time: 50 min.
Note: if desired the onions may be carmelized several days ahead, using next week’s carmelized onion and carrots’ recipe; the eggplant & bean dish may be made several hours in advance and reheated 15 minutes before serving, as you cook the tuna.
6 1/2 tbsp oil (Avocado oil is best, coconut oil will do; olive oil produces carcinogens when heated to high temperatures.)
1 medium/large yellow onion, halved at the root and stem and cut in 1/8 inch slices
1 pound eggplant
1/4 cup water
3 tbsp lemon juice, fresh squeezed (2 small lemons needed.)
5 tsp salt, or to taste (The coarser kosher salt is best here for rubbing in tuna steaks.)
3 tsp fresh ground pepper, or to taste
5 large cloves of garlic, minced (3 frozen cubes of garlic from Trader Joe’s makes preparation easier.)
1-15 ounce can of black beans (Organic is best; Simple Truth brand at our local Fred Meyer’s is very economical.)
2 tsp crushed dried red pepper
2 tsp garlic powder
2 tsp dried ginger
2 tsp dried oregano (Organic is available for $1.99 at Trader’s!)
4 ahi tuna steaks, or about 1 1/3 pound
1 tsp sesame oil
For quickly sautéing onions, heat 1 tbsp oil in a large sauté pan over medium heat; place a small piece of onion in oil; when it sizzles, add rest of onion and cook until well browned, stirring occasionally. (Better yet, use carmelized onions by utilizing next week’s recipe to make a double batch of this time-consuming treat; they store up to 3 days.) Meanwhile go to next step.
- Cut eggplant in small 1 inch cubes, set aside.
- Roll lemons on counter, pressing down hard with your hand to loosen juices. Juice lemon and set aside 3 tbsp.
- If using fresh garlic, mince now.
- When onions are cooked, place in a bowl; next, heat 1 1/2 tbsp oil in pan; place piece of eggplant in oil; when it sizzles, add rest of eggplant. Cook until soft, about 5 minutes, stirring frequently. After 5 minutes, add 1/4 cup of water and deglaze pan (scrape bottom with a wooden or heat resistance plastic spatula to loosen cooked on fond, see photo). Cook until water is evaporated; this vegetable will be somewhat mushy.
- Stir in onions, lemon juice, salt, pepper, and garlic; if garlic is fresh, cook only until you can smell it; see Tomato/Feta Chicken (2016/07/25) for tips on cooking with garlic. If using the frozen cubes, cook just until melted and blended in well.
- Gently stir in the can of black beans, which has been drained; do not over-stir, as this breaks down beans. Adjust seasonings. May set aside to finish just before serving, or immediately proceed to step 9, in which case turn down heat to medium/low under eggplant/beans. (See above photo for finished product.)
- If finishing later, began the next step 15 minutes before serving time.
- Just prior to serving, blend together 4 tsp salt (preferably kosher salt), 2 tsp fresh ground pepper, dried red pepper, garlic powder, ginger, and oregano; rub seasoning into tuna steaks. (If bean mixture is cold, begin reheating it for 8-10 minutes over medium heat before sautéing tuna, stirring occasionally.)
- Melt 4 tbsp oil and 1 tsp sesame oil in a large sauté pan over medium/high heat; just as it begins smoking, sear steaks in hot oil-2 minutes per side for medium rare, give or take 1/2 minute for rare or medium. The time may need adjusting as thickness of steaks varies; you can check the color of tuna by piercing thickest part of fish with a sharp knife to check for doneness at the very end; it should be somewhat red for medium-rare. Do not overcook tuna.
- Serve with carmelized onions and carrots (next week’s post). Enjoy!