This sauce probably looks creamy, doesn’t it?
It’s not. It’s actually got a little lemony tartness to it, believe it or not.
Late in the winter, I decided to try fish sticks. Honestly, I don’t know why.
Growing up, fish sticks were more scarce than Big Macs and Hamburger Helper.
When I lugged the unopened freezer bag back to Target, the guest services representative just looked at me. “Is there something wrong with these?” she said.
“No, I just don’t want them.”
She called to the guest services team leader, who gave me a “seriously?” look before OK-ing the return.
Fish was meant to be grilled fresh and topped with lemon and capers. Pine nuts and shallots. Tomatoes and fresh basil. And definitely not returnable at Target or microwaveable in just three minutes. I was taught that fish wasn’t meant to be minced and shoved back together to look like a mozzarella stick.
Why would I nuke that when I could grill and serve something so much better in not much more time?
Tuna alla Romano
4 tuna steaks (8 oz. total)
1 tbsp parsley
4 spoons of olive oil
1 tbsp chopped garlic
1 tsp basil
1 tbsp salt & pepper mix
16 oz. chicken stock
4 oz. white wine
1 pack of toasted pine nuts (no oil)
1 tsp thyme
1 cup flour
1. Toast pine nuts.
2. Cut tuna in half and dredge in flour.
3. In a saute pan, add two spoons of olive oil. Heat on high until the oil smokes.
4. Add tuna steaks. Cook for 2-3 minutes on either side until golden brown.
5. Remove tuna, clean the pan, and add two spoons of olive oil. Reheat.
6. Add onions and garlic. Saute for 1-3 minutes.
7. Add flour, basil, thyme, parsley, mushrooms (to taste), chicken stock, and white wine. Bring to a boil.
8. Add salt and pepper, pine nuts, and tuna. Saute for 6-8 minutes.