The Recipes

Yellowfin Tuna with Asparagus Salad

When I lived in California, it was so easy to find wonderfully fresh seafood.  Now that I'm in D.C., it is seriously hit or miss... and majorly expensive when you do find it.  (Whole Foods, I love you for your consistency in what you offer, but you are incredibly expensive.)  

Yellowfin Tuna with Asparagus Salad


- yellowfin tuna fillet, approximately 6-9 oz.
- 2 T. cajun, blackening, or your other favorite seasoning
- 3 asparagus spears, cut into 1/2-in. pieces
- 1/2 summer squash, diced
- 1 T. grainy mustard
- splash white wine vinegar
- 1/2 lemon, juiced
- olive oil
- salt
- pepper

In a small bowl, whisk together the vinegar, mustard, and 1/2 of the lemon juice.  Whisk in 1 T. of olive oil and season with salt and pepper.  Set aside.

Bring a small pot of water to a boil.

Season the tuna with the seasoning on both sides.  Heat 1 T. of olive oil in a skillet.

Once the water is boiling, add the zucchini and asparagus.  At the same time, add the tuna to the oil.  Prepare a bowl of ice water.

Cook the vegetables for 2 minutes, then remove them and drop them into the ice water.  At this point, turn the tuna fillet.  Let it cook for another 2 minutes, then remove it from the oil.  You just want it to be seared rare.

Drain the vegetables and toss them in the vinaigrette.  Slice the tuna and plate it on the side.  Finish with the other half of the lemon juice on top of the tuna.