Soy Tuna Steaks and Macedonian Salad.
I have a new sous chef on the scene. Welcommmmmmmeeee E-Mannnnnnnnn!
Considering I’m a vegetarian and E-Man is most certainly not, I try to compromise somewhere in the middle. And I’m not complaining, anything with the word “steak” in it is A-OK in my book.
This is, basically, a huge tuna steak covered in minced garlic, ginger, and cilantro, sauteed in soy sauce and topped with feta cheese. The soy sauce scared me at first—in my almost-failed attempt at reducing, I was met with sizzles of hell as black dots stained my pristinely clean (*cough*) stovetop. It thickened until it somehow burned, which I did not realize you could do to a liquid, so I started over. $11.99 a pound tuna steaks were not about to get covered in science-defying burnt soy sauce.
So, I managed to time it just right and stuck the steak in the pan just as it began to reduce, and let it simmer there for a few minutes on each side. Then on went the feta, letting it melt a bit before I plated that sucker with some of Moosewood’s Macedonian Salad I’d prepared and let marinate for a while.
Let’s just say I’m a good girlfriend sometimes.