Cheesy title I know…but I am feeling kind of cheesy today and in the mood for a date night. These days with a new little person at home, grown up date nights are less frequent. Now our nights are filled with milk bottles, diapers, stories, stroller walks and more diapers. However this does not mean the romance is out the window. Not at all!
When I think “romantic meal” I think of foods that we rarely indulge in. Lobster, homemade pasta, decadent desserts, to name a few. But a lot of these take time. And on a weeknight with a baby, time is something we do not have.
Have no fear, Ahi Tuna to is here! This miracle fish is not only incredibly flavorful but also extremely fast and easy to prepare.
To make this dinner, you will need good high quality ahi tuna. Check either a local fish market (love Coastal Seafoods in Minneapolis) or your favorite grocery store for the best options. A unique quality about this fish is that it should be cooked medium rare, meaning nicely browned and flaky on the outside and pink on the inside. But don’t let the rosy pink interior scare you! With high quality fish, it is perfectly safe and delicious.
Once you have your tuna steaks, you will need some broccolini, an avocado salad and a perfect crusty baguette to round out this romantic meal. The broccolini will provide the right crunch as the vegetable side and the avocado salad will provide a creamy fresh compliment to the fish.
Trust me if you make this for dinner, you will be saying ahi love you by the last bite 😉
Serving size 2
Prep and cook time 15-20 minutes
In order to ensure your tuna is fresh and warm, I recommend starting by making the cold avocado salad first, the broccolini second and the ahi tuna last.
- ½ cup English cucumber, chopped into 1 inch cubes
- ½ ripe avocado, peeled, pitted and chopped into 1 inch cubes
- 1 lemon, juiced
- 2 6 oz ahi tuna steaks (high quality)
- Sea salt and freshly ground black pepper
- 2 bunch of broccolini (less than a pound enough for 2 people)
- 2 tablespoons of good olive oil
- 2 garlic cloves, minced
- A crusty baguette and good butter
- A crisp chilled wine (I recommend a sauvignon blanc or good rosé)
Mix cucumber, avocado and half of a lemon in a small bowl. Add salt and pepper to taste and a little drizzle of olive oil. Your ahi tuna steak topping is completed!
Bring a large pot of water to a boil (about 6 cups). Remove and discard the bottom third of the broccolini stems. Once the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes. Drain and immediately immerse the broccolini in a large bowl filled with ice water to stop the cooking. Drain in a colander and set aside.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add garlic and cook for 2 minutes. Then add broccolini, season with salt and pepper, and briefly sauté (about 3 minutes). Cover skillet to keep warm until its time to serve.
Ahi Tuna Steaks
Heat a heavy skillet over high heat for 2 minutes. Dry your ahi tuna steaks with a paper towel. Brush the steaks with 1 tablespoon of olive oil. Season with salt and pepper, pressing gently to adhere. Place tuna steaks in the skillet and sear until brown on the outside and just opaque in center, about 3 minutes per side. Using tongs, transfer tuna steaks to a platter.
Serve ahi tuna topped with a healthy spoonful of the avocado salad, a few garlic broccolini and a slice of crusty buttered baguette. Don’t forget the wine 🙂