This dish, including the accompaniments, was called "inspired" by our good friend, Kaz. He's quite the foodie himself, so I think he made me blush! This is so simple, but so delicious. Definitely worthy of company, but easy enough to put together on a Tuesday night!
Serves 2
2 small tuna steaks (60-90 g/2-3 oz each, approximately 2.5 cm/1 inch thick) 10 ml/2 tsp avocado, grapeseed or canola oil 10 ml/2 tsp Lift Flavours Lavender & Green Tea Sea Salt
Rub the tuna steaks all over with the oil, then sprinkle both sides with the Lavender & Green Tea Sea Salt.
Heat a small cast-iron skillet over medium-high heat until just beginning to shimmer.
Sear the steaks for approximately 2 minutes per side, for medium-rare (you should still be able to see a pink streak through the middle; the fish continues to cook as you plate).
Serve with wasabi-spiked mashed potatoes, steamed asparagus and a surprise dollop of this blueberry-onion jam (warm the jam first)! Wine pairing: French Chablis or Pinot Noir
