The Everything Quick and Easy 30-Minute, 5-Ingredient Cookbook — Fruity Tuna Steaks

Oh yeah.  I’m kind of into tuna now.  Between last week’s tuna and this week’s tuna, I’m pretty much a convert, and I’ve brought Dennis along with me.

At first, I was skeptical of this recipe, because curry powder isn’t really my thing.  I had to buy a whole thing of it for this recipe, because it’s just not something I use.  (Luckily, the spices at Trader Joe’s are pretty reasonably priced!)  Even as I was adding it to the recipe, I wasn’t convinced.  But then, everything was combined together and it smelled magical and amazing and this dish was born.

One thing to note in this one is that the original recipe calls for the use of apricot jam.  I didn’t have much of a desire to buy an entire thing of apricot jam for one recipe, so I used some of the peach freezer jam my mother-in-law makes.  Whatever you’d like to use that will compliment orange juice would be fine.

Ingredients

In a skillet big enough to hold your fish, heat olive oil over medium heat.  Add the onion and cook, stirring constantly, for about 3 minutes.  Add the curry powder.  Cook, stirring constantly, for another 3 minutes.

Add the orange juice concentrate and water to the skillet.  Then add jam and salt and pepper to taste.  Bring this mixture to a boil, then reduce heat so sauce is simmering and add tuna.

Cook this for 3-4 minutes, depending on your preference of doneness, then turn tuna and cook another 3-4 minutes.

Remove tuna from skillet and, if needed, reduce the sauce by turning up heat until thickened.  (I didn’t need any longer for the sauce.  It was reduced way down by the time my tuna was finished.

Pour sauce over tuna and serve.  Rice is a good side for this — don’t be like me and think, initially, that the tuna will be enough for an entire meal, along with a salad.  It will not.