13/06/2010

Blackened - on purpose - Tuna Steaks

Yesterday was a very nice day. Because I did some of the food shopping on Friday, we didn't have so much to do. The Football and the prep for the Football and then the Football appeared to keep a lot of the people off the streets, although this did mean that people who don't usually drive ventured out and got in the way, with their lack of indicators and minimal road sense.

Anyway. We took a jaunt to the farm shop, where, as usual, I ogled lovely vegetables in an acquisitive manner. I did not buy the artichokes, or the marrow. I did give in and buy fresh picked asparagus though, and lots of salad. We also bought some meaty looking tuna steaks. Pricey, but no more so than a good bit of rib-eye.

I think my ideal job would be to work at a farm shop, with a small concession stand where I cooked what I was inspired to cook, and other people ate it. Making recipes up as I went along, just using what was on sale. Watching Iron Chef America last night made me envious of the contestants in that they had the pick of a very substantial larder, right there in front of them. When I go to any market or farm shop, I actually want to cook, not eat. The recipes and combinations of ingredients running through my head can be a bit overwhelming.

Last night we had blackened (on purpose) tuna steaks with Jersey Royal salad and various greenery. Edible oograh. I failed at taking a photo of the tuna which means we just have to have it again at some point.

The tuna was gorgeous. The spice rub, courtesy of my friend Mark (whose lovely dinner for us got me hooked), was also gorgeous. The mix that I made up for Husband's tuna steak was quite hot and peppery, mine not so much. The application of sour cream made the eating a little more comfortable for Tex. :)

Hot Blackening Spice Mix

1 tbsp Mixed peppercorns
1 tsp Oregano
1 tsp Thyme
1 tsp Hot paprika
1 tsp Paprika
1 tsp Crushed chillies
½ tsp Cayenne
1 tsp Onion granules
½ tsp Garlic granules
1 tbsp Low sodium salt (I used Smoked Maldon Sea Salt because that is what I had, and then only 1 tsp)


Not So Hot Blackening Spice Mix

1 tbsp Mixed peppercorns
1½ tsp Oregano
1½ tsp Thyme
1½ tsp Hot paprika
1½ tsp Paprika
1 tsp Onion granules
½ tsp Garlic granules
1 tsp Ground allspice
2 tsp Low sodium salt 

I ground the whole lot up in a coffee grinder. Not So Hot first, Hot second.

Olive oil was massaged into the tuna, which was then pressed into the spice mix. I did it twice so a good crust built up then griddled them on each side for about 4 minutes. I should have cooked them for less, but hey ho.

WARNING: when the spice mix coated fish hits the substantial heat of a cast iron griddle pan, the resulting smoke will make you cough. A lot.

I have lots of the spice mix left so more blackening will happen! And yes, I have them in jars labelled HOT and NOT SO HOT.

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