Laziness has already crept in

I made the pear Gorgonzola salad again, and other than getting a little heavy with the dressing on this one it was roughly the same as the last 2, this recipe (if you could call it that) is now solidified.

I tried to contemplate another recipe last night but failed. Not that I tried the recipe at all. My high aspirations of making a margarita chicken salad melted as I thought about deboning a chicken breast at 8:30pm. I just gave in to the laziness and made an old standby, tuna steak.

It was somewhat lucky I did I suppose as I forgot to buy cilantro, a substance margarita anything goes well with.

I started with a 3 dollar frozen HEB tuna steak, thawed and flecked it with a generous quantity of kosher salt. As the tuna got even closer to room temperature out on the counter I started heating up my handy dandy Emerilware™ Cast Iron Reversible Grill/Griddle. Don't judge me, I got it at Goodwill for $6.

Two things about me, I don't like most branded TV chefs or most of their branded stuff. If I see an ugly mug on some cookware of a TV cook I don't respect much, I generally discount it as crap. I also outfitted most of my kitchen from Goodwill and other thrift stores. Great cookware abounds at great prices, you just have to know how to recognize it.

So my emeril branded grill got up to temperature (smoking hot) and I tossed the fish on. 45 seconds and turn 45 degrees, 45 seconds and flip, 45seconds and turn 90 degrees, 45 seconds and off the grill onto an oven warmed plate.

Now for a sauce,
Something vinaigrette-like
I grabbed one of the Rudy's cups out of the cabinet.
Rudy's is a BBQ restaurant chain here in the Austin area. They make great Texas BBQ and are a great hometown success story. Their reusable cups also fit my stick blender perfectly.

Lets consult the flavor bible and see what works
I'm thinking fresh, green, spicy and tart for this beautiful fish, this is also my comfort zone (insert Bobby Flay reference ->I can properly pronounce chipotle)


Lets start with a seeded jalapeno (Major flavor resonator to tuna)
a clove of garlic (Major)
some cilantro(Major)....damn no cilantro
coriander seed (Major)
juice of 1 lime (Major)
some honey for sweetness (Minor)
some olive oil (Major)
salt+pepper
and I hit it with my stick blender till its liquid

Taste, the heat is there the freshness and tart is nice and well balanced but its missing the headiness the cilantro normally gives it

it's also a little thin

Hmm looking at the flavor bible I see wasabi is a major flavor. Seems wrong since I was moving in more of a southwest direction, but it is a dry absorbent powder that might work as a thickener too.

Added 2 teaspoons of dry wasabi powder
The sauce perfectly balanced out and while is remained slightly thinner than I liked it was far better.

I sliced the tuna thin and laid it out on a plate, setting the slices out in a pleasing fish like shape.

My lovely wife was slicing bright red garden fresh tomatoes for her nightly sandwich so knowing tomatoes go well with all of these flavors I rolled a slice into a resemblance of a tail and tucked it neatly under the last and smallest piece of fish on the plate.

I drizzled on my vibrant green jalapeno garlic coriander lime wasabe vinaigrette lengthwise over the fish.

Sometimes lazy works.