Friday, July 26, 2013

Lunch Week 25: Grilled Tuna Steaks with Corn and Asparagus

So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.

So my lunch for the week: Grilled Tuna Steaks with Corn and Asparagus
Another super simple lunch this week. I didn't have much time to make something more elaborate but I didn't want to skimp on flavor and texture either. So to take advantage of the wonderful summer produce, I boiled some fresh Jersey corn in salted water, then sauteed asparagus in oil and seasoned with salt and pepper. Then I seared some tuna steaks (60-90 seconds per side for rare) that was previously seasoned with oil, salt, pepper, and black sesame seeds. Once cooled, I sliced the tuna against the grain into thin slices. For a punch of extra flavor, top with a tiny splash of soy sauce. For safety concerns, try to sear each tuna steak the day of or the day before you plan to serve it. Fresh fish has a pretty short shelf life.


  1. That is some pretty tuna. I kinda want tuna tataki now...

  2. That is an amazing lunch! Sometimes fresh amd simple is the best. Especially with such fresh veggies


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