In his cooking series, Denver’s Nick Massie prepares meals showing how to apply the CrossFit dietary prescription of meat and vegetables, nuts and seeds, some fruit, little starch and no sugar. In this segment, Massie explains how to prepare and serve tuna two different ways: seared and tartar.
“If you guys are scared of fish or if you think you don’t have time to cook, then this ought to prove that wrong because it’s incredibly simple,” Massie says.
For the tartar presentation, no cooking is even required. Massie chops the ingredients and mixes them together with tamari sauce and sambal oelek. Only the garlic requires special preparation: you finely chop it, add salt and then smear it with the side of the knife.
“It really accentuates the flavor of the garlic by pulling out all the oils, releasing all the oils, but then it also makes it into a paste so you don’t get like a garlic chunk. You get the garlic flavor but no chunks,” Massie says.
For the seared tuna, Massie seasons fresh tuna steaks, sears them on each side, and, after resting, slices them thinly and carefully so they don’t tear. Finally, Massie finishes the seared tuna with some toasted sesame oil.
At the end of this series of shows, Massie asks his audience for future direction.
“Now we’re looking to you guys for feedback,” Massie says.
Use the comments section to tell our CrossFitting chef what you think of his fine cuisine and what you might like to see him prepare in the future.
Download the recipes here: Tuna Tartare and Pepper Seared Tuna.
Additional reading: CFJ Issue 21: Zone Meal Plans by Greg Glassman, published May 1, 2004.