I've been on an unnatural mayonnaise binge as of late. My immersion blender make fresh, shitty-ingredient-free mayo a 30-second breeze, so I keep it in the fridge at all times to slather on whatever (sidebar: mayo + my thick cut fries is the dopest combination). For some reason, I've just been craving it with pretty much everything....almost positive that last week I had egg salad for breakfast, chicken salad for lunch and tuna salad for dinner like 5/7 days. I was going through a jar of mayo in less than 5 days which is definitely overkill, but IDGAF.
Anything that takes me less than 5 minutes to make, I'm sold. This delicious number has made it into my weekly meal routine because it takes me - you guessed it - three minutes in total to throw together and "cook" (let's take the word "cook" lightly...pretty sure a color blind sloth would have no issues throwing this together).
Sushi grade tuna is just about the best form of seafood everrrrr (assuming your fish is ACTUALLY sushi grade...meaning it's fresh as hell). "Sushi grade" is a vague term - if you plan to eat your tuna raw, you'll just want to check with the vendor to make sure it was caught fresh that day. The tuna that inspired this recipe came fresh from Holden Beach in North Carolina, caught locally. Otherwise, I will seek out my sushi grade tuna from the local farmer's market or Whole Foods.
Don't want to toot my horn or anything, but my tuna steak game is STRONG. Had I known that it only cost $11 for 3 sizable tuna steaks behind the meat counter at the grocery store, I wouldn't have dismissed them for so long! How careless of me! I just kind of assumed they'd be pricey...probably because any time I ever saw them at Whole Foods, they were priced at the cost of your first born child. Harris Teeter to the rescue!
Since the name of this blog hails bacon as the world's greatest gift, I thought it was time to go ahead and post a recipe that features this oh-so special obsession of mine.
I don't have much of a preface to this recipe...other than it's awesome. If you're not a spicy tuna person, you can substitute the horseradish for mayonnaise. Feel free to adapt as you see fit!