Ahi Tuna Steaks with Great-Grandma's Cabbage Twist
Craving a healthy and flavorful weeknight meal? Look no further! This seared ahi tuna with a delicious caramelized honey cabbage side dish is a perfect solution. Get the easy recipe using fresh ingredients and discover a delicious twist passed down through generations!
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Do you have those cherished family recipes that have been whispered through generations? Recipes that sometimes elicit a raised eyebrow and a hesitant "hmm, never heard of that"? Well, today's side dish falls into that category. While I haven't met many who've cooked cabbage this way, Great-Grandma was a culinary revolutionary!
A woman who knew her way around a garden, she created delicious dishes, shared her bounty, and held a wealth of knowledge about herbal remedies (some of which are still used in my family today). Though I do not remember her (she passed when I was very young), stories of her resourcefulness and incredible cooking fill our family gatherings.
One afternoon, with ahi tuna steaks defrosting in the fridge, a side dish dilemma arose. Dinnertime was fast approaching, so I grabbed a head of cabbage, an onion, and some fresh mushrooms. Great-Grandma's cabbage recipe popped into my mind, and I decided to make it my own.
Ahi Tuna with a Cabbage Twist (Perfect for a Weeknight Meal!)
Ingredients:
- 1 package ahi tuna steaks (4 portions)
- 1/2 head of green cabbage (medium size), sliced
- 1 small onion, sliced
- 10 fresh mushrooms, sliced
- 2 T honey
- Salt & Pepper to taste
Instructions:
- Cabbage with a Twist: Start by prepping the cabbage. Heat a skillet with olive oil over medium heat and add the sliced cabbage. As you continue prepping, slice the onion and save the mushrooms for last. Add the onion to the skillet and mix with the cabbage. Let the vegetables cook down until they become soft.
- Sweet and Savory Touch: Once the vegetables are softened, stir in the honey, salt, and pepper. Set this mixture aside.
- Searing the Tuna: Use the same skillet (less mess!) or a separate pan coated with olive oil. Season the ahi tuna steaks with salt and pepper. Sear the steaks until the sides show a band of white about halfway up. Flip and cook for another minute or so (depending on your desired doneness).
- Bringing it Together: Add the cooked vegetables back to the skillet and top with the tuna steaks. This keeps the tuna warm without further cooking.
- Serving and Enjoying: Plate your delicious seared ahi tuna steaks with the flavorful cabbage side dish and enjoy!
Great-Grandma's Touch:
Great-Grandma's original recipe used butter for cooking and sprinkled sugar over the cabbage before letting it caramelize. While delicious, I prefer a lighter approach and find honey complements the flavors beautifully. Feel free to adjust the amount of honey based on your sweetness preference.
Tips for Tuna Perfection:
- Honey and Ahi Tuna: A touch of honey beautifully complements the rich ahi tuna flavor.
- Don't Overcook: Ahi tuna steaks dry out quickly when overcooked. Aim for a medium-rare cook with a pink center for the best texture.
- Pink Preference: While professional chefs might disagree, I prefer my tuna steaks cooked through. Feel free to adjust the cooking time based on your preference.
- Leftovers and Efficiency: This recipe easily serves 4, with leftovers for the next day. Cook once, enjoy twice, and minimize cleanup, that's the way to a happy cook in the kitchen (or it is here anyway)!
This dish is a delightful marriage of my culinary exploration and a taste of family history. Give it a try and create your own delicious memories!
Don't Forget to Pin for Later!
Ciao,
Cara
