Crusted, seared tuna steaks are paired with a fresh and bright corn salsa.
Hi. And welcome to the first ever post for What Should I Make For….!
This blog has been in the works for some time, well in my head anyway. But today it’s an officially published food blog, not just an ongoing conversation with myself. See, I’ve been into food for just about forever. I’ve been cooking longer than I’ve been driving or kissing boys. As a kid, making family dinner was considered a chore, an assignment, but eventually it became a calling. Well, maybe a calling is a stretch, but definitely a hobby.
I was a terrible cook for a long time, but also pretty fearless. My mom taught me how to cook a handful of meals when I was 11 or 12 and my brothers and me took turns making weeknight dinners after she went back to work fulltime. Eventually they gave up their turns and I took over the nightly task of meal prep.
I started with the basics; meatloaf, beef stew, baked chicken, all of which were barely edible. But my family was hungry and not especially picky, so I just kept going. I branched out a bit, added different spices, a splash of wine and crossed my fingers. I don’t remember it tasting any better, but it did wonders for my confidence. I got a feel for the stove and managed not to scar myself irreparably when taking a casserole out of the oven. I also realized that it was okay to experiment, to make mistakes, it was the only way to get better.
So let’s fast forward…I graduated college, worked in corporate for a bunch of years, moved around a bit, got engaged. And after a long day behind a computer, the first thing I wanted to do was get behind the stove. I’d swing by the store, grab what looked inspiring and get to cooking. And I was happy. Really happy. That’s when I decided that it was time to change direction and make my hobby into my career.
Fast forward again. Married, graduated culinary school, working in a NYC restaurant and then a baby on the way. Suburbia here we come. A house, a car, baby number two. After emerging from a diaper changing fog, I found my way back into the kitchen. I eventually started baking amidst the cupcake craze and then started a business. I became a one-woman show offering a variety of confections that I baked, decorated and delivered locally. While there was much to love about it, it still wasn’t the right fit. I love to bake, but I missed cooking. And fast forward again, here we are.
This blog is the culmination of my love of all things food, tried and true recipes and simply figuring out what to make with what’s available. It will be an exploration of different cuisines, sweet and savory dishes, quick and multi-stepped meals. I look forward to sharing my favorite recipes with you and the stories that go along with them.
And since today still feels like summer (here in NJ), I’d like to share with you a favorite meal that celebrates the end of the warm days. Make it today or bookmark it for next summer when fresh corn comes back into season. It’s a seared, crusted tuna steak served with a roasted corn salsa. Easy enough for a weeknight, but pretty enough to serve to company. I hope you enjoy. And I hope you come back to see what’s next.
- 1/8 cup soy sauce
- 2 garlic cloves, crushed
- 2 Tbsp brown sugar
- 1/4 cup extra virgin olive oil
- kosher salt and pepper
- 2 Tbsp whole coriander
- 1 1/2 Tbsp whole black peppercorns
- 12 oz Ahi tuna steaks (6-7 oz each)
- 1 cup roasted or grilled corn kernels (from 2 ears corn, roasted or grilled and kernels cut off)
- 2 Tbsp cilantro, chopped
- 2 Tbsp scallions (white and pale green parts only), sliced
- 1 lime, juiced and zested
- 1 Tbsp extra virgin olive oil
- kosher salt and pepper
Combine first three ingredients for tuna marinade in a bowl. Slowly whisk in the olive oil and season with salt and pepper.
Add tuna to the marinade, turning to coat. Refrigerate for 30 mins - 1 hour.
Grind whole coriander and peppercorns in a spice grinder until coarsely ground.
Remove tuna from marinade and turn to coat in spice rub.
Sear the tuna steaks in an oiled pan over high heat, 2 minutes per side or until desired doneness (I recommend rare).
Combine all ingredients for the corn salsa and toss together.
Slice tuna if desired and serve with salsa.