As one who not only likes tofu, but also puts it in unexpected dishes (Tofu Country Captain, anyone?), I'm well adapted to, shall we say,
variations on classic fare. Take my Cajun cooking, for example - a challenging task, given that I don’t eat pork or shellfish. I know, a travesty, right? I’ve lived in the land of the crawfish, and never actually tasted one. (Yes, if you're a non-vegetarian, you can make fun of me now. If you are a vegetarian, we can have a moment of solidarity). Hence, no crawfish etouffee… or shrimp etouffee… or… well, you get the picture. In a moment of drama one morning, I even asked Zach: “Why do you love me? I don’t eat crawfish or even cook crawfish!” I kid you not - this is the extent to which the small, spiny crustacean known as a crawfish can be revered. Zach has deigned to remain with me steadfastly despite my shellfish shortcomings, but I still find myself gazing forlornly at crawfish or shrimp etouffee recipes. Last week, however, I came across a recipe accompanied by a small note informing readers that “etouffee” is French for “smothered.” (Not realizing this fact of translation earlier is what I get for speaking even less French than I do Yiddish, which isn't saying much given that my grasp of Yiddish is confined mostly to slang and swear words. )At that moment of sudden translational clarity, I had a culinary revelation. Surely shrimp and crawfish weren’t the only food items capable of being smothered, were they? I had some lovely tuna steaks on hand – why not smother those?
Hence my Tuna Steaks Etouffee was born – and even Zach the etouffee connoisseur approved.
Tuna Steaks Etouffee
1/2 cup light canola margarine
4 cups chopped onion
2 T minced garlic
3 T flour
1 cup vegetable broth
2 T Cajun seasoning
2 tsp sweet paprika
8 drops hot sauce (plus more to taste, if desired)
4 T chopped parsley
2 T olive oil
4 tuna steaks
salt and pepper.
~ In a skillet over medium heat, melt the butter. Add the onion and garlic, and saute until the onion is soft.
~ Add the flour, and cook, stirring, for 1 minute.
~ Whisk in the broth, Cajun seasoning, paprika, and hot sauce. Bring to a boil, then reduce the heat and simmer for 3 minutes. Cover, and simmer, stirring occasionally, for 10 more minutes.
~ Stir in the parsley, remove from the heat, and set aside.
~ In a clean skillet, heat the olive oil over medium-high heat. Season both sides of the tuna steaks with salt and pepper, add them to the skillet, and sear on each side, turning once, until just cooked through (about 3 to 4 minutes per side).
~ Serve the tuna immediately, "smothered" with an ample portion of the sauce!
Hence my Tuna Steaks Etouffee was born – and even Zach the etouffee connoisseur approved.
1/2 cup light canola margarine
4 cups chopped onion
2 T minced garlic
3 T flour
1 cup vegetable broth
2 T Cajun seasoning
2 tsp sweet paprika
8 drops hot sauce (plus more to taste, if desired)
4 T chopped parsley
2 T olive oil
4 tuna steaks
salt and pepper.
~ In a skillet over medium heat, melt the butter. Add the onion and garlic, and saute until the onion is soft.
~ Add the flour, and cook, stirring, for 1 minute.
~ Whisk in the broth, Cajun seasoning, paprika, and hot sauce. Bring to a boil, then reduce the heat and simmer for 3 minutes. Cover, and simmer, stirring occasionally, for 10 more minutes.
~ Stir in the parsley, remove from the heat, and set aside.
~ In a clean skillet, heat the olive oil over medium-high heat. Season both sides of the tuna steaks with salt and pepper, add them to the skillet, and sear on each side, turning once, until just cooked through (about 3 to 4 minutes per side).
~ Serve the tuna immediately, "smothered" with an ample portion of the sauce!