Seared Ahi Tuna on a Bed of Napa Cabbage

After all the decadent food of the holidays, it's nice to have food that is simply nourishing. This is a twist on my all time favorite meal, fondly known in my family as Tuna Cabbage. According to family lore, it was invented by my grandmother out of necessesity, although I had something VERY similar in Hawaii made with pulled pork instead of canned tuna. At any rate, her kids loved it enough to keep making for their families by choice, rather than necessity, and now it's a bonified family recipe. It has been my experience that the humility and simplicity of Tuna Cabbage is not always as appreciated by people outside my family. For instance, Brad is not really a big fan. My mom always makes it for me when I go home, but sometimes I want to eat it but I can't go home. So, ironically enough, out of necessity, I have dressed this meal up a bit so that I may enjoy it from my own kitchen, from time to time.

Tuna Cabbage 2.0

2 Tuna Steaks

Sesame oil

Kosher or Sea Salt

Pepper

Lemon Juice

1 small to medium head of Napa Cabbage

Soy sauce

2 eggs, beaten

red pepper flakes to taste

Some people are sticklers about having fresh fish, but I find a quality frozen fish works just fine. Either way, set the steaks on your counter as you begin working so they aren't stone cold when you cook them. You'll want to make your rice at this point, for the sake of timing. As my family is of Japanese desent we make sticky rice (technical term, haha!) but you can use whatever you like.

Prepare your Napa Cabbage by pulling the leaves off, cutting off the hub, rinsing them, and shreading them into 1/4 inch strips across the grain. Set it on a towel (paper or otherwise) to dry a bit. In a large pot heat about a 2 tsp of sesame oil, add your cabbage and season with red pepper flakes. Pour the soy sauce about three turns around the edge of the pan. You don't want too much, or it will overwhelm the delicate flavor of the cabbage. Gently fold the cabbage until it cooks down enough to cover and cook for about 5 minutes before pouring the eggs on top, making an even layer on top. Replace the cover, turn the heat to low and move to the tuna.

Place a heavy frying pan (cast iron is really good for this, but Brad and I just use a good quality stainless steel pan) on high heat until a drop of water dances on it for about 10 seconds before evaporating. While it's heating prepare your steak by drizzling a bit of the sesame oil on the steak, and flipping and smearing it on a plate, then flip and smear again. This gets a nice thin and even coating of oil on the fish. Then season liberally with the salt and pepper. When the pan is hot enough, place the steaks on the pan and sear on each side for 2 minutes, spritzing the first side with lemon juice, once you've flipped it over. If you like your fish cooked a little more, take it off the heat and cover loosely with foil and give it another minute on each side.

To serve just make a bed of rice, then put some of the cabbage on top. (Break up the egg layer and give the cabbage a fluff before spooning it out). I cut the steaks in half, so one steak serves 2 people and rest the fish on top of the whole thing. I like to put a bit of the "pot liquor" on top of the whole thing as a sauce before diggin in!

This makes enough for 4 people. If you aren't going to eat it all right away, maybe just cook one tuna steak at each sitting, so that it is fresh. The left overs are easy, just make up the tuna, and reheat the rest!

Less is more, I think.