A big welcome to you all! Tonight I had a hankering for tuna. Surprisingly in my household my children and myself love this versatile fish. Most people don't really get a taste for tuna because one would associate it with tuna salad sandwiches. At least that is how I saw it.
The think I like about Tuna is that it steak compared to most fish that tent to flake into small bits. This fish can grow up to over 500 lbs. (I feel like shrimp next to it...:|). There are five types of tuna, Bluefin, Yellowfin, Bigeye, Albacore and Skipjack. I tend to lean towards yellow or blue fin tuna. If you are a sushi eater, then I recommend the blue fin tuna if you can find it (melts like butter on your tongue).
So tonight because I had some yellowfin I purchased from Whole Foods, that's what i'm going to use. I also made a topping for my tuna because I cooked my tuna a little more than rare and did not want to have it dry. For this I made a was is called a sofrito.
Now that you know what a sofrito is, I think you can decide on a side dish. I chose to go with Asparagus since it's what I had available in my fridge. I will explain how I prepare that as well. So let's get started!
While the onions are cooking, dice up the tomatoes, garlic and chiffonade the basil. I am making a slightly wider cut on the chiffonade so that the basil does not disappear into my sofrito.
The onions should be just about right. Add in the remaining ingredients, add more salt and pepper to the mixture. Season with a dash of cumin and paprika, Stir and allow this to simmer and cook for about 10 minutes. This will allow you time to prepare the next item.