By Kipp Rix
After trying this style of tuna salad, I can almost assure you that you will never again eat that stuff out of a can that they call “tuna.” The flavor of a fresh tuna steak is unbeatable and really not much more than a can of “good-quality” albacore tuna. A tuna steak cooked like this can also be rolled up in a sundried tomato wrap with greens and dressing to make an excellent and healthy lunch wrap.
Serves 4
Ingredients:
4 tuna steaks
Seasoning Rub:
3 tablespoons sea salt
3 tablespoons fresh crushed black pepper
1 tablespoon granulated garlic
1 tablespoon smoked paprika
1 tablespoon dried lemon zest
2 tablespoons olive oil (great quality)
4 tablespoons unsalted butter (divided)
3 tablespoons capers
Juice of 4 limes
Spring mix salad greens
Cucumber
Red bell pepper
Broccoli
Cauliflower
Cherry tomatoes
Baby carrots
Avocado
Zesty Italian salad dressing (or your favorite)
Cooking Directions:
- In a small bowl, combine all the seasoning rub ingredients. Liberally season all sides of the tuna steaks.
- In a large frying pan, combine 2 tablespoons butter and olive oil and heat over medium-high heat. Add the tuna steaks to the pan and cook 2 minutes on each side, leaving the steaks rare on the inside but with a nice dark crust on the outside.
- Remove steaks from the pan; set them aside to rest. They will continue to cook on residual heat to a perfect medium rare inside.
- To the pan add the remaining butter, capers, and lime juice. Simmer and stir to combine the pan crust (this is condensed flavor) into the sauce and reduce the sauce some.
- Plate the salad and top with sliced tuna steak. Drizzle sauce over the top of the fish and serve with salad dressing on the side.
Firefighter and Fire House chef Kipp Rix has been in the fire service for 21 years working as both a volunteer with San Juan County, NM, and a career firefighter with Farmington Fire, NM. Kipp’s journey into the world of cooking started at an early age inspired by Graham Kerr (the Galloping Gourmet) and Julia Child. Currently Kipp’s style of cooking specializes in outdoor grilling and smoked meats with a flair for southwest flavors. Kipp has published two Fire House cookbooks, “Fire House Favorites” and “14 Days on Rt. 66,” available through his Web site (fhpllc.net). In 2012, Kipp’s chili “Animas River Red” was awarded the title of “Best Fire Fighter Chili” in the state of New Mexico, having taken first place at the Hook N Ladder Chili Cook Off sponsored by the Ruidoso Fire Department. Kipp is also an adjunct instructor with San Juan College in the fire science department and conducts specialized fire training. In 2011, Kipp became a contributing writer for Fire Engineering and Fire Life, writing a monthly cooking article, and in 2012 launched his premier episode of the Fire House Cuisine Cooking Show on the Fire Life Web site. In 2015, Kipp became a contributing writer with Inspire Health Magazine, where he shares his Fire House-inspired recipes “Healthy Food with an Attitude.”
