Monday, June 4, 2007

Seared Atlantic Yellowfin Tuna & Sweet Potato Fries

Seared Atlantic Yellowfin Tuna with Sweet Potato Fries

For the tuna:

2 tuna filets (size, weight of your choice)
2 tablespoons worcestershire sauce
2 tablespoons soy sauce
1 teaspoon olive oil
kosher salt & fresh ground black pepper to taste

Combine worcestershire, soy, & olive oil in bowl. Liberally season both sides of the filets with salt & pepper. Put filets in the bowl with sauce one at a time, making sure to coat each side evenly.

Keep tuna in the marinade for no longer than 5-10 minutes before cooking.

Heat nonstick skillet on medium high and place tuna in pan when it starts to sizzle. (You can test this by dipping a fork into the sauce and seeing when the sauce sizzles, before putting the tuna on the heat)

Cook the tuna for 4-5 minutes* per side but DO NOT touch it other than to flip it. (This is how you get that beautiful crust.)

Rest, and serve!

*this will give you a nice medium/medium rare piece. If you like your tuna cooked well then add another minute or two. You don't have to buy sashimi grade tuna to have it medium rare so enjoy!

Sweet Potato Fries (or chips!)

2 sweet potatoes
kosher salt & black pepper
2 tablespoons olive oil
palm full of cumin (we like a lot on ours so sometimes it's a whole handful!)

Preheat oven to 375-400.

Clean (but keep the skin, it's good for you) and slice sweet potatoes into your desired size. Put 'fries' into a large bowl and add the olive oil, then liberally add salt, pepper, and cumin.

Spray a large cookie sheet and evenly spread fries. Don't worry if they overlap a bit, they will cook down a lot.

Bake for at least 1/2 hour or until at desired crispy-ness! Our oven is funky so it changes, but with a normal oven you might even be able to broil these bad boys.

Have fun with alternate seasonings and let me know how else you like to eat your fries.

Happy eating!

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