Hey look, a recipe. Gwen decided to live dangerously the other night, so she put me in charge of dinner. I came up with the following, and it turned out pretty well.
- 1 lb tuna filets or steaks
- bell pepper
- other vegetables to suit
- soy sauce
- juice of 2 limes
- black pepper
- other spices to suit
- cilantro, chopped
- red cabbage, chopped
- Slice the tuna into strips about 0.25″ thick.
- Juice limes and combine marinade ingredients in a non-reactive (pyrex) shallow pan.
- Marinate sliced tuna in pan. Marinade should be deep enough to just cover the strips; if not, you will need to rotate the strips periodically. Leave 20–30 minutes to marinate: the tuna should be uniformly chemically cooked by the lime juice on the outside.
- Slice onion and bell pepper and any other vegetables you want to include into long, narrow strips; also chop toppings.
- Sautee onions in a cast-iron skillet. When onions start turning brown, add bell peppers and any other vegetables; shortly after, add the fish along with the marinade.
- Stir for two minutes, then cover and allow to cook over medium/high heat for another 8 minutes or until the fish is cooked through. Transfer contents of skillet to a serving piece and clean skillet immediately, as lime juice will corrode the surface of the skillet.
This recipe would go well with a chipotle cream sauce as a topping—I’ll try that next time.