Tuna Steak with Spaghetti Squash Pancakes: 3 Ingredient Recipe #6

Well, I'm over the hump on the 10 day challenge and I find myself contemplating a spaghetti squash.  It's been sitting in my kitchen for a good week, waiting to be made into something tasty.  I halved and baked the squash and then contemplated one of the halves.  I had been thinking of baking and then deep-frying the ribbony flesh into crisp golden tendrils, so I heated up some oil and set to adding the shredded squash to fry.  The result was far from what I expected: The strings clung together in masses that looked like brambly, oil soaked nests.  FAIL.

Very glad I had another half, I started again, this time deciding to try just a quick pan saute in olive oil, but keep the essence of the squash in tact.  It wasn't as pretty, but I had a tasty blend of textures: vegetal and crisp.  It looked like a nice bed to serve under... something.  I had a plan for that, too: tuna steaks with a roasted garlic/peppercorn crust.  They turned out as luscious as filet mignon, but with a balanced lightness that married well with the squash.  I hope you try this, it's surprisingly good.

For a refresher on the rules of my 10 day, 3 ingredient challenge, check out the first post.

3 Ingredients...

1. 2 tuna steaks
   
2. 1 spaghetti squash - cut in half and seeded
   
3. 8 cloves of garlic, roasted 

What to do with it all...

• Preheat oven to 375 degrees
  
• Place squash face up on middle rack of oven and roast for 45 mins or until fork tender - remove and allow to cool
  
• Once cool enough to handle, begin using a fork to pull flesh out in ribbon-like "spaghetti"
  
• Heat olive oil in a medium ovenproof saute pan on medium-high and add half of the squash "spaghetti"
  
• Saute on medium-high for a couple of minutes, shaping like a pancake, then flip and repeat
  
• Remove to a paper towel to drain and sprinkle w/salt and pepper
  
• Repeat process w/second half of squash and set aside
  
• Turn on your oven's broiler to high
  
• Mash roasted garlic with a fork and add a tablespoon of roughly cracked peppercorns and sea salt to taste
  
• Press the garlic/pepper paste to each of the tuna steaks on one side
  
• Heat your ovenproof saute pan again on medium-high heat with more olive oil
  
• Add steaks, naked side down and sear for a few moments, shaking to ensure it does not stick to bottom
  
• Remove from stove and place under broiler for 2 - 4 mins depending on your broiler - you want the steaks to be just barely cooked on the outside, very pink in the middle
  
• Place one squash pancake on each plate and slice tuna steaks into medallions and serve on top of pancakes
  

Six down, four to go!