Tuna Steaks with Peach Salsa and Crosini

We went shopping again. Lovin' that fresh food. Today we brought home a huge tuna steak and peaches and a nice baguette of sour dough baked only a couple of hours before. Diane wanted to eat fresh peaches but was dismayed that they weren't just so. Which meant--salsa.

Chop up a couple of peaches in little pieces, but not microscopic pieces. You want the visual effect of the fruit and to taste each component of your salsa--so don't get chop-frenzied. Also chop a Roma tomato and half a small Bermuda (red) onion. The onion can be diced a little smaller. If you have cilantro, chop a little bit of that, too. The color will be wonderful and the flavor brilliant. Finely mince a scant half quarter inch slice of ginger. Mash it a bit with your knife. Put all these ingredients into a bowl. Squeeze the juice of half to three quarters of a lime. Save the rest...you may need to make an adjustment.

Add a shot of Sriracha sauce (an Asian chili sauce) or: mince a tiny clove of garlic, mashing it with your knife, about a teaspoon of rice wine vinegar, and a pinch of chili flakes and a tiny, tiny pinch of sea salt.

Also add a scant pinch each of: clove, coriander and cardamom. All the pinches and garlic, ginger, are scant, because we are making a little salsa.

Taste. Always taste, taste, taste. I thought mine needed a little sweet for the sour, so in went a little drizzle of honey. You could use agave nectar.

The objective here is sweet, somewhat acidic, and hot and spicy. Once you taste it, and you realize these three concepts, you can direct your salsa to your own desired specifications. So if you need another shot of lime juice or a hint more heat, go for it.

Now for the tuna. Pan frying or grilling is best, because you do not want to over-cook tuna. Since we are living in an apartment, it was to the skillet! Heat it and add enough olive oil to more than just cover the bottom. At least a coupla tablespoons, depending on the size of your skillet and the amount of tuna you intend to cook. Our steak was so big, I cut it in half before the cooking. But be sure not to overcrowd your pan.

Season the fish with sea salt and pepper with fresh cracked pepper. Carefully introduce to pan, so you don't splatter yourself. Never add wet meat to a hot skillet. You will get hurt.

Two minutes on each side. This steak was a honker, so an extra half minute went onto the clock before it was flipped. Your steak should look what my son would call "raw." (See photo.) But it will be tender. and flavorful. Remove it from the skillet immediately. Plate, and top with a generous spoonful of salsa. Serve it with a nice, large salad and a vinaigrette dressing.

Crostinis are toasted bread. Thinly slice the baguette, and on each slice, drizzle a tiny bit of olive oil and smear it across the top with the back of your spoon. I put a little basil pesto on top:

Into a food processor add a bouquet of basil, three or so cloves of garlic, a scant handful of pine nuts. They really don't need to be toasted. The sweet pine nut raw is a delicately beautimous thang, y'all. But if you want, carefully pan toss them to toast. Back to the processor, also add at least a half a lime, juiced, salt and a little freshly grated nutmeg. While that whirs away, pour in enough olive oil to make the spread spreadable. Taste. Adjust flavors.

So back to the crostinis--you've spread it with a basil pesto. Add a thin slice of Roma tomato atop each and some shaved Parmesan and, a little tiny tiny pinch of salt, if you don't overdo the cheese. Put in the oven oven at 350 until the cheese is melted and the tomato looks softened. Serve warm or cold.

Don't forget to enjoy a nice glass of wine with your dinner. Lately, the trend is to marry specific wines with specific foods. I say, BAH HUMBUG! Drink what makes you feel happy. We had a wonderful Malbec that was quite cost effective. Salud, amigos!