Let's just say there's a reason why I have Green Papaya and Dewey's saved in my contacts on my phone.
But on Thursday night last week I was determined. I needed something delicious and healthy - pan-seared ahi tuna with pesto butter, smashed red potatoes and fresh green beans - and it had to be done in around 30 minutes so I could eat it and get to whiffle ball in Ault Park on time.
It all started here, with an ahi tuna steak from Trader Joe's that I had stuck in the fridge to defrost the night before, some prepared pesto, butter, fresh green beans, potatoes that needed to be cooked soon (they were starting to grow eyes, as you can clearly see), a little half and half and a little nutmeg (also, not pictured, olive oil and salt and pepper).
The first thing I did was de-eye the potatoes, rinse them and cut them into halves. Then they went straight into a pot of water to boil uncovered. The water should be cold and be just enough to cover the potatoes by an inch. I got another, smaller pot of water on to boil as well, for the green beans.
Next, I grabbed a hearty helping of green beans, snapped the stem end off each one and the snapped them all in half (I love doing this to fresh green beans...it reminds me of helping my grandma when I was little). They got a rinse, too.
Once their water was boiling, in they went.
While the beans cooked uncovered for a little while, I started preparing the pesto butter. I went with half a stick of room-temperature butter and a dollop of pesto.
Then smashed and mixed.
Until was all blended and looking like an amazing buttery pesto mess. Oh how I love buttery pesto messes!
I tested a bean around this time and decided that they just needed a few more minutes to reach what I consider to be done. I like my green beans to be tender, but still have a little crisp to them. Then I checked the potatoes by sticking a knife into a few to see how easily it went in. Potatoes are done when there's very little resistance to the knife.
When both my beans and potatoes were done, I drained them and set the beans aside off the heat. The potatoes went back onto very low heat and got a couple splashes of half and half to help with the smashing.
(What's that cooking in the pot on the back burner? Oh...just some of the best stuff ever. Rhubarb!)
Anyway, after smashing for a bit, I added a sprinkling of nutmeg. Seriously, potatoes and nutmeg are the bomb. Try it. You will love. it.
I stirred this around and smashed a little more, then covered and removed it from the heat.
Now - tuna time! Cooking fish is totally easy and nothing to be uneasy about. The best thing (besides it being super good for you and low in calories) is that fish cooks in practically no time. So! Fish is your friend! Have it a couple nights a week and feel good that you're getting the omega-3 fatty acids that make your body happy.
I let my pan heat up over medium while the tuna got a very light coating of olive oil, salt and pepper. Then - in it went.
I moved fast, and everything came together on the plate in a half hour - potatoes, lots of green beans, tuna and pesto butter. So good! Best part? The pesto butter starts to melt and get into everything - making it all a buttery pesto mess. And you know I love those.