Tuna Steak

A while back I picked up a four-pack of frozen tuna steaks at Food Basics for about $10.00, which is a really reasonable price around here. Now, I know that frozen fish can be hit or miss, but around here a lot of the stuff you find at the fish counter is previously frozen anyway (it’s usually noted only in the tiniest of print), so I figured I’d give it a shot. I followed Jamie Oliver’s tutorial for How to Cook Tuna Steak, which I’ve had great success with before. I figured it would be a good idea to keep the methodology the same if I wanted to test a different product, only changing the one variable and all that. See, teachers, I did learn something in science class!

I am happy to report that it turned out really well! I’d say it was easily as good as the tuna steaks I’ve previously bought from the fish counter. Now, the stuff from the counter probably doesn’t compare favorably to fresh, but unless I want to spend an exorbitant sum to get stuff flown in from the ocean, it’s probably the best I’m going to get. After all, we are landlocked here — the closest ocean (the Atlantic) is almost 500km away! (And that’s if you go to Maine — it’s more than double that to stay in Canada.)

The rub on the tuna is salt, pepper, coriander seeds, and fennel seeds, all ground together with a mortar and pestle. I served the fish over sticky rice, along with garlic shrimp, steamed asparagus, and steamed edamame. Overall it was a lovely, fresh-tasting dinner, and I look forward to having it again.

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