I know it’s common practice to associate “starving artist” with poverty. And rightfully so – I mean, they call it “starving” for a reason. This is no different for me, though, as you can see in this blog I am never *really* starving. And that’s because much of my life is spent being creatively frugal with what I find. But one of the things I love most about being a starving artist is that, every now and then, all the hard work and struggle pay off. The stars align, the paychecks roll in, and suddenly you find yourself with a bit of extra cash to spend. It’s a wonderful feeling. What’s even more wonderful is when you have enough cash to catch up on your bills and still have a bit left over to treat yourself to some divine cuisine.
July has found me in this very position and true to form, I have wasted no time in making a higher end food investment. Those of you who are loyal readers should be not at all surprised to find that it is seafood. One of my best friends, whether I’m rich or poor, is Costco, and one of the things that I’ve always looked longingly at is their fresh seafood counter. A bargain, yes, but still an initial investment beyond my normal budget… until a few days ago. I made two purchases. A beautiful large whole filet of wild caught sockeye salmon for $35. And a pack of two sizable fresh wild ahi tuna steaks for $20. Honestly, considering the purchase, these prices are a steal. Hefty, but not so much that I’m going to be totally broke and have nothing to do with it. And, what’s better, because there is so much, that means I have lots more to play with. Bargain AND multitasker? The starving artist’s dream.
For this post I’m focusing on the ahi. First, because I saw no point in freezing this gorgeous fish for later use, I decided instead to cook it right away and use it over the next few days in various ways. Cooking ahi is best kept simple – super super high heat, brush with a thin layer of olive oil, sear for two minutes on each side, done. No seasoning (that comes later), no fuss, nice rare tuna with an even sear layer on all sides. Gorgeous.
Tonight I was inspired to make a sandwich. It turned out to be one of the best things ever created. The key? Simplicity. Above you see the fruits of my labor: seared ahi tuna sandwich with avocado and wasabi spread. Are you freaking out? You should be. Here’s the run down.
- 2 slices of toasted Ezekiel bread (it’s flourless and low glycemic – try it)
- 3 slices of ahi, cut against the grain, seasoned with kosher salt
- sliced avocado, seasoned with kosher salt
- 4-6 paper thin slices of cucumber (shave it with your vegetable peeler or use a food processor)
- wasabi spread (1 tbs soy free veganaise, 1 tsp prepared wasabi, few drops soy sauce or Bragg’s Liquid Aminos, mix all ingredients thoroughly)
And that’s all there is, friends. Toast the bread, cover both slices with generous amounts of wasabi spread, layer on the tuna, the avocado, then the cucumber. Simple, elegant, and utterly divine. I won’t lie, I ate two of these, and also gave one to my roommate. It was so good that I felt he needed to experience it. And the best part? I still have another tuna steak!