Tuna Steaks, Nate Larkin Style

Daniel Larkin to jamey

I don’t know if I’ve ever shared my father’s tuna steak recipe with you. If I haven’t, I officially apologize for leaving you in the dark this long. It’s super easy and super healthy. (On the salty side of healthy, really.)

I guess the place to start is the bread. My father buys prepared naan at a grocery store and tosses it on the grill with olive oil and chopped garlic. Jenny and I have been on a big fresh pizza kick lately, and we freeze extra dough, so I’ve been doing my own grilled bread from that. I hit it with some aerosol olive oil and chopped garlic during the grilling. Not everyone has extra dough on hand, or the patience to make it, and in all honesty, the naan is just as good.

The only other “cooking” for the meal is the tuna. Buy a premium tuna steak – as bright and fresh as you can find. Anything frozen should be fairly fresh, since most fishing vessels these days butcher and freeze onsite. Coat both sides of the steak with Montreal Steak Seasoning – I mean coat it with a nice caky layer, since you will lose some during cooking. Pan fry the tuna in safflower oil on high heat to the desired doneness (I prefer medium rare) and let it rest on a glass plate for five minutes before slicing with the grain.

Beyond this, all you’ll need is hummus (any kind you like), tomatoes, avocado, Kalamata olives and fresh basil. Slice the bread into triangles and layer that shit up – hummus on bread, then sliced tomato and avocado, tuna, basil and an olive on top. It’s messy finger food, but it’s incredibly worth it.

I’ve eaten this several times, and the best compliment I’ve found to drink with it is Duvel Triple Hop. Not a cheap beer, but the soft flora hops set off the basil and salty fish like nothing else. Heavenly.