This type of meal is my personal favorite. It was one of those, go to the grocery store, see what's fresh, on sale, what strikes me & make it! Not to mention I"m obsessed with seafood! I would have liked my Tuna a lot more raw, however I was cooking for others as well. It's all about pleasing to me :)
2 Yellowfin Tuna Steaks (I made two)
2 dozen littleneck clams
1 bottle of white wine (I used Santa Margarita Pinot Grigio)
Handful of fresh thyme sprigs
4 strips bacon, cooked
2 shallots
Sea salt & Fresh Cracked Black Pepper
1 bunch asparagus
lemon
Preheat oven to 400
For the Asparagus, at the bottom flat end press it back and let it snap off naturally. That will give you an idea as to where to trip the rest of it. Lay them down on a cookie sheet in a row, not overlapping. Drizzle extra virgin olive oil over top getting them all nice and covered. Sprinkle the salt and pepper and grated zest of one lemon. Roast in the oven for about 10-15 minutes or until nice and tender, but still firm. You don't want limp asparagus.
For the clams, Cook the bacon in a stock pot and set it aside. Do not wipe out the pot, use that bacon grease to saute the onions. In the meantime scrub and soak the clams. Once the onions are nice and tender and translucent add in the white wine and fresh thyme. Let it come up to a good simmer. Add in the clams, pop on a cover and cook until all the clams open. If some do not open discard them that means they are no good. Serve them in a bowl with the white wine, sprinkle bacon on top and add some nice crusty bread.
Tuna steaks, super easy. It's so flavorful already that I just added some salt and pepper to each side. Drizzle some olive oil in a pan and cook them on each side. I love mine almost completely raw. You can watch them cook, they will start to turn white, once it hits about half way up the tuna, you know it's time to turn it over. Or if you like them raw like me? A couple minutes on each side will do just fine. Enjoy!!
Copyright © 2013 Salvo-lutions by, Dana Salvo
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