We eat far more fish and seafood than meat. Since we’re still weaning ourselves off a mostly vegetarian diet, we only eat meat a couple times per week. Tuna is extra meaty so for now it’s the closest thing to steak cooking in our kitchen. Once I’m more confident in my meat cooking abilities I’ll post some recipes here.
We did try a new vegetable though! I have this game where I like to go to the store, buy something interesting and then find out how to cook it later. This time it was kohlrabi.
Kohlrabi tastes like a cross between a radish and a turnip. It’s more sweet than spicy so it pairs nicely with earthy vegetables. I had to use this helpful slideshow to find out how to cut up the odd shape. The most challenging part was the thin, tough rind on the outside. You have to use a peeler to remove it. Then you can just cut it into pieces. I wanted to try pairing it was another vegetable before diving in so I incorporated it into some ginger garlic green beans.
Makes 2 servings.
2 tuna steaks
1 tsp salt
1 tbsp butter
1/2 lemon – cut into 4 wedges
Ginger Garlic Green Beans and Kohlrabi:
2 tbsp butter
1 large sweet onion
3 garlic cloves -minced
1 tbsp fresh chopped ginger
1 tsp salt
1 1/2 cup green beans -stems removed and broken in half
2 kohlrabi – sliced
2 tsp coconut aminos
►Salt tuna steaks on both sides.
►Melt 2 tablespoons of butter in a large skillet.
►Place both steaks in skillet. Cook on each side for 1 minute. The tuna will be extra rare, which is my preference. Cook a minute or two more if you like it cooked through.
►Melt 1 tbsp butter in a large skillet. Add the onions, saute for 3 minutes, then add garlic and ginger. Cook for 3 more minutes. Add the greenbeans and kohlrabi. Sprinkle the salt over all vegetables and pour in the coconut aminos. Cover and cook for 6 minutes.
►Squeeze a couple of lemon wedges over the tuna to complete the dish.