‘Tis the Season for Fish

Oh yeah, baby. tuna 1

Summer-time! and I looove me some fresh fish. Seth and I wanted to have ourselves a full-on seafood dinner the other night to jump-start this warm weather. Originally, we wanted some lobsters. But alas, they are much too expensive right now.  Here in New England, lobster prices tend to be fairly low, but right now they are at $11.99/lb !!! That’s just crazy talk, and I refuse to be taken for a fool.

We ditched our original plan and went with plan B: pan seared Tuna and scallops, mushroom quinoa, grilled red peppers, and Seth made a soy ginger sauce on the side for dipping that was out of this world.

The best part? the whole dish took no longer than 30 minutes! If you eat Tuna like a normal person, it should only take 3 minutes on each side.  In fact, the quinoa is what takes the longest.  If you’re in a super-hurry, switch the quinoa with salad greens and a drop of dressing. BOOM. 10-minute meal. Eat it, Giada.


-Quinoa & mushrooms
1 8oz package mushrooms (I used portabella)
3 cloves garlic, minced
1 tbsp EVOO
1 small onion (or 2 if you love onions like I do)1 cup quinoa, rinsed wellmush
1 cup water
1 cup vegetable broth
salt & pepper to taste

Main dinner
1 large red pepper
1 tuna steak, FRESH! NOT FROZEN!!!
1 lb scallops

-Dipping Sauce-
1 tsp freshly shaved ginger
1/4 cup soy sauce
1 teaspoon brown sugar
1/2 lime


1. Cook Quinoa according to package instructions, substituting veg broth for half water requirements. Set on back burning while simmering on low.

2. Sautee garlic in olive oil for 30 seconds on med-high heat. Add mushrooms. Cook for 3 minutes.  Add onions, salt & pepper to taste.  Add this mixture to Quinoa 3-5 minutes BEFORE quinoa is done!. photo (8)

3. I use a cast iron skillet, and I suggest you do too.  It changes your whole way of cooking. Heat cast iron skillet on  medium-high. Sprinkle the tuna with salt and pepper, NOTHING ELSE. Once skillet is hot enough (drops of water will dance and evaporate), lay tua down on skillet, DRY!. DO NOT TOUCH FOR 3 MINUTES. Flip tuna steak over, repeat.

4.  While Tuna is cooking, I threw scallops & shrimp on skewers and placed them on grill.  You could also saute scallops separately (5 mins each side), or put pepper on george-forman type grill. Seriously, it works fine.

5. Serve Tuna on plate with scallops.  Scoop Quinoa on side with red pepper.  Enjoy with small dish of dipping sauce.  Amazing!




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