Tuna with Green Goddess Aioli
Despite the fact that this recipe contains mayo, avocado, and sour cream, all items that I’m not particularly fond of, it is hands-down one of my very favorite fish recipes. So if you, like me, think you have an aversion to any of these ingredients, set that notion aside. Make it and you’ll thank me, just like I thank my friend Kandace for bringing it into my life.
I trust Kandace. You see, she’s the one that came into my dorm room the first week of freshman year and addressed my hair. My big, huge, mall bangs hair. (If you aren’t sure what I’m talking about, well, it looked something like this.)
Yes, Kandace changed my life. With one swoop of her hand and a pop of a barrette, I was transformed. Since that day, I’ve known I can trust her. So when I showed up to her house and her plan was to feed me a dish that contained avocado, mayo, and sour cream, I didn’t think twice. I ate it. And I was thankful.
Now practically every time I see that tuna has gone on sale, I head to the store, snatch it up and make this dish. And my husband is thankful.
As you can see, there’s a lot of thankfulness going on, and it doesn’t end there. Two of my husband’s friends came over for dinner a couple of weeks ago. These are guys whose favorite meals usually involve red meat, so I could have easily thrown a couple of steaks on the grill and they would have been happy. But instead, I ventured away from the norm and served the tuna, and guess what? They were thankful! Not just thankful, but so completely complimentary in their praises, that I had to clue them in that it was much more simple than it tastes. Simple, impressive, and most importantly- it’s healthy!
Tuna with Green Goddess Aioli
adapted from Cooking Light
1/4 cup fat-free or light sour cream
2 Tbsp chopped fresh cilantro
1 Tbsp chopped fresh basil leaves
1 Tbsp chopped fresh flat-leaf parsley
1 ripe avocado, peeled and chopped
2 Tbsp fat-free or light mayonnaise
1 tsp fresh lemon juice
1/4 tsp salt
1 garlic clove, chopped
1 1/2 tsp ground coriander
1 tsp salt
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp chili powder
1/4 tsp freshly ground black pepper
6 (6 oz) tuna steaks (about 1 inch thick)
To prepare aioli, combine first 9 ingredients in a food processor; process until smooth.
To prepare tuna, combine coriander and next 5 ingredients (through pepper) in a small bowl; sprinkle spice mixture evenly over tuna.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add tuna; cook 2 minutes on each side or until medium-rare or desired degree of doneness. Serve with aioli.
Photo Credit: Cooking Light image by Lee Harrelson
You don't like avocado?! What the hell is wrong with you? LOL. I'll have to try this, because Nathan LOVES tuna steak.
YUM! This looks wonderful! I am going to try this soon. I love fish, so this will be a new way for me to fix it. Btw…going to Chicago on Thursday. I remembered reading your post on Chi-Town when I first found your blog. I am taking your recommendation and going to Graham Elliot!! So excited :)
I have to admit….. I'm not a fish fan. Living in a landlocked state I feel no shame in admitting this. But….this recipe sounds intriguing. I might have to break down and try it. When I get in a rare "Fishy Food Mood" that is. :)
Oh my goodness! :)
I have to try this ASAP, especially when I’m trying to introduce more tuna to my red-meat-craving boyfriend.
This is one of my favorite recipes- I really think he’ll enjoy it and won’t miss his red meat!
great idea! That’s so delicious to try! I can’t wait to use this information to try and taste it for myself! thank you for sharing these ideas.