No More Turkey, Please!

Ahi Tuna Slices

Thanksgiving is in my rear-view mirror, but leftover turkey lingers.  I didn’t mind it for lunch the day after Thanksgiving, and I was equally happy to eat more leftovers on Saturday night. 

That was then.  This morning I woke up and checked out space in my freezer.  Yup!  Just enough room for those lonely turkey legs that no one wanted to eat.  In a few weeks they will look a lot more delicious.

Now what? 
No poultry.  Lamb, maybe.  Or possibly Sizzling Pork Noodles, Blintzes are too time-consuming.

Ahi Tuna Slices are pretty easy.  Just a little cooking plus a sauce and some salad greens. The turkey will soon be just a happy memory.

Ahi Tuna Slices – serves 4 

2 tablespoons black peppercorns
4 4-ounce fresh ahi tuna steaks, about 1 inch thick
2 teaspoons olive oil 

Sauce 

3 tablespoons olive or canola oil
2 tablespoons Dijon or other spicy mustard
2 tablespoons lime or lemon juice
2 tablespoons soy sauce
1 tablespoon ground ginger 

2 cups salad greens 

Crush the peppercorns with a mortar and pestle. Or put them in a heavy-duty plastic bag, press out all the air and seal the bag.  Then bang the peppercorns with a rolling pin until they are crushed. Spread the crushed peppercorns out on a plate and press both sides of the tuna steaks into the peppercorns.  Set aside. 

For the sauce, combine the oil, mustard, soy sauce and ground ginger in a small serving bowl and set aside. 

Begin heating the 2 teaspoons oil in a large frying pan over medium-high heat.  When the oil is hot, gently place the tuna steaks into the pan.  Cook the steaks for about 1½ to 2 minutes per side.  If you don’t like rare tuna, cook for another minute or 2 per side.
Place the salad greens onto 4 plates.  Slice the tuna very thinly and place on top of the greens.  Serve the sauce on the side.

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