Sunday Feast № 10 | Rosemary Tuna Steaks with Cabbage Salad

Living in a cold climate has its practical upsides. When schlepping frozen produce back home, the freezing temperatures ensure nothing will thaw en route. I take full advantage of that fact whenever possible or when the freezer looks empty. Not living close to the coast where either sea fishing is done or the sea bounty arrives relatively soon after it is caught, and looking to stock the aforementioned freezer, I grab fish frozen in its raw state after some deft filleting. Call me lazy. This is how I end up with ahi tuna steaks as often as I like, and considering it is still in season, this is how I still have cabbage on hand.    Ahi tuna and cabbage. Perusing internet seemed to provide, at least in my case, Pan-Asian options, which tickled my fancy as is, except this time I wondered about a different take. I looked to "The Cook's Companion" by Stephanie Alexander. And Bob's your uncle.    The cabbage salad can also be used for sandwiches a la Reuben, if there is any left over from both recipes which are to serve 4.

Tuna Grilled with Rosemary

4 × 180 g/6.5 oz tuna steaks 2 tbs olive oil 16 springs fresh rosemary sea salt

Several hours before dinner, rub tuna with half the olive oil and cross-tie each steak with string like a parcel. Slip 2 sprigs of rosemary under string on each side of each steak. Cover with plastic film and refrigerate for up to 6 hr. Remove steaks from the refigerator 30 min before cooking. Prepare barbecue or preheat chargrill pan or preheat cast iron grill over the stove top. Season fish and grill for 2-4 min each side depending on how thick the steak are, so that steaks are medium-rare when cooked. Snip strings and either slice each steak into 2-3 pieces ot leave whole. Drizzle with remaining olive oil and serve at once. Any charred pieces of rosemary can be sprinkled on top of the steaks.

Cabbage Salad with Anchovy Sauce
1 clove garlic finely chopped 1-2 anchovies finely chopped pinch of salt freshly ground black pepper 1 tsp red wine vinegar 2 tbsp extra-virgin olive oil 1 tbsp parsley finely chopped 2 cups or ¼ green cabbage sliced	Whisk all ingredients except cabbage. In a large bowl, toss the dressing and cabbage very well and leave for at least 30 min. This salad can be made up to 2 hours ahead of dinner, but refrigerated might serve you beyond that and over next couple of days.