Simply Seared Tuna

Sometimes simpler really is better. While I feel tons better and mostly like a normal person again, I still get tired very easily. Meal-planning is not my strong suit when I’m at the peak of health, much less when I’m wiped out and having to play by the rules of a small list of foods. Recently I saw a luscious tuna steak at the grocery store and since “moist fish” is on the current approved foods list, thought I’d give it a try. I opted for a very simple preparation to make it easier on my simplified digestive track. The tuna was tasty, even when over-masticated into the smallest of chewed and swallowed bites. Real food—even when really well chewed—tastes real good!

Seared Tuna Steak with Plum Compote
–Cooking spray
–8 oz. tuna steak
–sesame seeds
–fresh cracked black pepper
–2 ripe plums
–1 tsp maple syrup

Heat a cast-iron skillet over medium heat. Press the sesame seeds and black pepper into each side of the tuna steak and place the steak onto the skillet to sear. The nice thing about tuna is that you can see the cooking progress up the side of the steak. The thicker the steak, the more time you’ll need to make sure the steak is warmed throughout but still cooked to your desired rareness.

After flipping the steak to cook on the second side, roll the plums back and forth on the counter to help them to loosen from the skin and to help encourage all the juices to come to the surface. Cut each plum in half, removing the pit, and squeeze the halves into the pan to deposit the plum flesh and juice—but not the plum skin—into the pan. Drizzle the plums with a little bit of maple syrup and let sizzle to create a warm compote. Serve!
Dammit Jim, I’m not a doctor…
Time: 15 minutes
Serves: 2
Calories: 315 per serving

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