Grilled Tuna Steaks with Asian Slaw

It’s been almost a year since we purchased our mountain bikes and headed out for the trails. A year ago, every time Handsome wanted to ride, I would whine to myself internally and barely pull myself along the trails. I was exhausted. I felt horrible. I wanted to quit.

Saturday evening the weather was bordering on beautiful or packed with the thick hot summertime thunderstorms and Handsome a bad day at work. Seeing the clouds moving passed us, I loaded my bike into the truck and headed out for a ride all by myself. Looking up half way through the trail and seeing the long stretch of hills in front of me, I couldn’t believe how far I have come. I am nowhere near where I want to be, but I loaded the bike up and road seven miles. Without Handsome. No internal whining or cursing. No feeling of fatigue. I actually wanted to ride. And ride for me.

I have never been a physical individual. Never once uttered the words, “Let’s go to the gym”. It’s about finding something you love and when you find it, it will be click. Whether it’s starting by running around the block, or paddling around in a kayak, somethings probably out there. No, it’s not easy. But I feel great, sleep wonderfully, and am rather proud of myself.

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Grilled Tuna Steaks with Asian Slaw

from Cooks Illustrated Cooking for Two

Ingredients:

• 2 tbs rice wine vinegar
• 2 tbs soy sauce
• 4 teas Dijon mustard
• 1 1/2 teas toasted sesame oil
• 1 1/2 teas honey
• 2 scallions, sliced thin
• 1 1/2 teas fresh grated ginger
• 1/4 teas red pepper flakes
• 1/2 small head red cabbage, sliced thin
• 1/2 red pepper, julliened
• 1/2 small onion, sliced thin
• 1 carrot, julliened
• 2 8oz tuna steaks, about 1 inch thick

Preparation:

Whisk vinegar, soy sauce, mustard, sesame oil, honey, scallions, ginger, and red pepper flakes together in a medium bowl.

Season tuna with salt and pepper and brush sides with dressing (don’t scoop out dressing with the same utensil you are using to coat your fish – you will be using the remaining uncooked). Reserve the remaining dressing for slaw.
Heat a gas grill to high, and loosely cover the cooking grate with a large piece of heavy-duty aluminum foil. Heat about 15 minutes.

Remove foil with tongs, clean and oil grill grate until black and glossy. Be careful while oiling grate, flames can get a little out of control if caution is not used.

Gently place tuna on grill and cook until grill marks form and bottom of fish is opaque, about 1 1/2 minutes. Gently flip fish with two spatulas and continue to cook until grill marks form on second side, about 1 1/2 minutes longer for rare. Transfer to a large plate, cover with foil, and let rest.

While the fish rests, stir together the cabbage, red pepper, onion, carrot, and remaining dressing. Let sit and mingle.

Serve fish over fresh slaw.

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