Central Market is having a sale on Bigeye Tuna that’s fresh via DFW Airport from Hawaii. It’s still not cheap at $15.99 a pound, but it’s worth it. Bigeye is the next best thing to Blue Fin, so it can simply be seasoned with salt & pepper, and then seared for an easy meal.
Bigeye tuna is one of two species known in Hawaii simply as ahi. Similar in general appearance to yellowfin tuna (the other species known as ahi), the bigeye tuna is recognized by its plump body, its larger head and its large eyes. Sexy.
I discovered the following recipe in my epicurious app on my iphone. If you don’t have this app, download it now. It’s saved me hours of wandering through the grocery store aimlessly trying to decide what to cook for dinner.
I really, really liked this recipe. It was simple, easily made with ingredients from around the house, and it didn’t overpower the taste of the Bigeye.
Maple-Glazed Tuna (Marcus Samuelsson’s recipe in New American Table)
1 tablespoon Dijon mustard
2 tablespoons maple syrup
Juice of 1 lime
1/4 cup olive oil
Four 6-ounce tuna fillets
Salt and freshly ground black pepper
Whisk together the mustard, maple syrup, lime juice, and 1 tablespoon of the olive oil. Set aside.
Season the tuna on both sides with salt and pepper. Heat the remaining 3 tablespoons olive oil in a large cast-iron skillet over high heat. Add the tuna and cook for 30 seconds on each side. I actually used a grill pan vs. cast iron skillet.
Remove from the pan and brush both sides of the tuna with the maple-mustard glaze. I actually ended up dipping the tuna in the sauce as well – it’s that good.