My sister rocks. She decided months ago we would need an impromptu getaway somewhere in the near future filled with a little bit of pampering and whole lot of nothing pressing to do–a way of reversing event-filled schedules to a seemingly blank slate. Who knew it would arrive on a weekend that couldn’t be better timing. With the unrelenting weather, crazy multi-tasking days, deadlines that didn’t quite get met and the waning hope that spring will actually arrive, there’s nothing like a little rest and relaxation to restore the soul and redeem the mind. When she calls me to schedule these moments, I’m always thrown into my own little private world of fear and guilt. My inner conversations begin, “What? Take time for me? But who will sit at home and take up the vigilant
cause of worrying about my business and finances and motherly tasks? Who will wonder what my future holds and who will be left standing there with me when that future unfolds and eventually arrives? If I attend this break filled weekend (which is actually a day but for drama purposes my mind processes weekend) who will handle the phone calls that might be the career break I’ve been waiting on?” And then, the maddening slew of questions is not so politely interrupted by my irresponsible self serving side that resoundingly says, “Hey, Sybil that pathetic world you’re leaving for one whole day will still be there when you get back.” And there you have it, an executive decision that didn’t require any consults to make. Feeling very proud of myself, I picked up my mother and we were off to meet the beautiful sister who planned the day for our spoiled selves with only showing up being our feeble contribution.
A modern spa in central Ohio, the walls of which hold our respite from the throws of busy beyond comfort. I am thankful she saw it fitting to not only book this small event but to bless my mom and I as her co-companions in getting away from the toils of everyday life that even the “most responsible” need a break from. Lunch was impressive and even inspiring to the point I duplicated it for this week’s recipe contribution but the message, ahhhh, the message was heavenly. I do believe the pain in my neck that was becoming a permanent “thorn in the flesh” and apparently negotiating a contract to stay a while is delightfully gone. See, I can move head from side to side. Well, that’s what I’m telling everyone including random strangers. Anyway, I was about to call my sister to thank her when the phone rang. She’s at it again. A spa week in Tucsan. And so, the mind conversations begin.
The dressing included in this recipe makes this dish a delightful and unique change to everyday eating. I felt filled and refreshed after eating this meal–sort of a respite for the appetite. I made a rhyme. There is a bit of multi-tasking necessary to bring this together and it might take you a little longer than 10-minutes to makes this successful. However, cooking time for everything is less than eight or nine minutes and so worth it. If you’re used to tuna in a can this fresh take on the fish is worlds apart in terms of taste and texture. I found the meat to be like nothing I’ve ever tasted. I was never a big fan of tuna, until now.
Pan Seared Tuna and Vegetable Salad
By Published: February 8, 2011
- Yield: 4 Servings
- Prep: 10 mins
This vegetable salad rocks and the tuna is served rare but makes this even better.
Ingredients
- 2 tuna steaks rubbed with blackened seasoning
- 1 small pkg. heri covert green beans
- 1 small pkg. broccoli flowerets
- 1 small julienned slaw mixture
- 1/4 pitted kalamata olives
- 1/4 cup feta cheese
- 7 small pickled beets
- 1 egg boiled
- 1/4 cup vinegar apple cider
- 1 clove garlic chopped
- 1/8 tsp. powdered onion
- 2 T. honey mustard
- 1/2 cup olive oil
- salt and cracked pepper to taste
Instructions
- Bring a small pan of water to boil and blanch for 3 minutes the green beans and broccoli. Drain and combine in a bowl.
Bring another small pan of water to boil the egg. We’re looking for a 6-8 minute egg. Peel and slice.
In a pan drizzled with olive oil. Sear for 2 minutes on each side the tuna. We are looking for a rare cook. You can certainly sear it longer.
In a small bowl combine the honey mustard, garlic, onion powder, salt and pepper. Now, whisk in the vinegar until creamy then slowly incorporate the olive oil.
Combine all the ingredients of the vegetable salad and toss in the dressing.
Either arrange the tuna beside the salad or mix it in.
