Tuna Almandine with Sugar Snap Peas
With sugar snap peas you eat the pod and the pea. They're younger than the peas that are shelled and served without the pod. You may want to remove the membranous string on one side of the pod of older peas.
INGREDIENTS | SERVES 2
2 tablespoons butter
½ large sweet onion, thinly sliced
½ pound sugar snap peapods
Salt to taste
Pepper to taste
1 tablespoon olive oil
2 6-ounce tuna steaks
½ cup sliced almonds
Place a large skillet over medium-high heat. Add the butter and sliced onions. Stir frequently for 8–10 minutes or until they're tender and translucent.
Add the peas to the skillet and season with salt and pepper. Toss them a few times and cook for 2–3 minutes. Move the vegetables to the sides of the skillet. If the butter in the skillet has evaporated, add some olive oil.
Place the tuna steaks in the middle of the skillet and cook on each side for 2–3 minutes. You'll want the center to be pink, so cooking to medium rare is recommended. Divide the tuna and peas between two plates and sprinkle the almonds on top.
Almondine versus Almandine
Both of these words refer to the same thing. Almandine comes from the French word for almond. It's common in French cooking for green beans and fish to have a garnish of sliced or slivered almonds on top. But in American versions of these recipes the word almandine was converted to almondine. Most English dictionaries will direct you from almondine to almandine.
