A Little Tuna in Your Life

It's time to venture away from the canned variety and try some fresh tuna. Don't get me wrong, there is absolutely a time and a place for the fish in the aluminum sheath, but doesn't it get a little boring?

Instead, buy fresh and saute on high heat for about 1 minute on one side, and about 30 seconds on the flip side. This is called searing; if you cook it so that it's done all the way through, it'll taste just like canned tuna. But if you do sear it, it'll taste how it does in the restaurants.

For this tuna excursion, I seared off the fish and let it cool. Sliced it against the grain very carefully and served it on top of a salad: mesclun greens, cucumbers, avocado, and thinly sliced onions. The dressing was comprised of a small amount of mayonnaise, plain nonfat yogurt, a dash of sesame seed oil, soy sauce, freshly ground black pepper, and wasabi powder. Play around with the dressing, like I did, until you get a flavor that suits your taste.