Day 284: Tuna Tuesday

According to Anthony Bourdain, Tuesday is one of the best days to buy fish so off I went to the market today to see what looked fresh.  I walked out with a couple of pieces of great looking ahi, two nice sized bok choys, and some prepared "Greek style roasted tomatoes".

I sliced the bok choy crosswise, thinly at the end where it's thicker and wider through the leafy part, since those thinner pieces would cook more quickly.  Then I was sure to clean the pieces thoroughly.  Bok choy is like celery - it collects lots of dirt between the layers, so you really need to clean it carefully.

I took the tuna, cut it into 1 inch cubes, and tossed it in a Ziploc bag with the juice of a lemon, 2 T olive oil, and a good dose of S&P.  

After heating up some olive oil, I added 3 cloves of minced garlic and a thinly sliced shallot to the pan and sauteed them over low heat until they were softened up (but not browned).  Then I added the bok choy and 2 T white wine, turned up the heat to medium high, and covered the pot.  After about 5 minutes, the bok choy was softened but still had a little crunch.

I removed the bok choy from the pan and set it aside in a large bowl.  After pouring the liquid from the pan into the sink, I drizzled some olive oil into the pan and heated it on medium-high heat.  Once hot, I added the tuna and sauteed for about 4-55 minutes, stirring the cubes every minute or two.  Once cooked, I tossed the tuna into the bowl with the bok choy and some of the diced Greek style roasted tomatoes.

Assuming I can find those tomatoes again, I will definitely make this meal again.  They added a really nice salty, acidic note to the dish.  And as Anthony said, buying seafood on Tuesday almost always assures the freshest most flavorful fish.