Because the fish, the fish, is on the dish

No ribeye tonight. Instead, I bought myself a nice thick tuna steak, liberally coated it with cajun seasoning, seared it on both sides in a cast-iron skillet – just enough to leave the middle pink, and enough to turn the outside a nice crispy dark brown. Then I plopped it in the middle of a pile of warm Hoppin John that I had left over from a couple of nights ago. Lemme tell ya, this might have been the best thing I’ve ever made. The taste of New Orleans, at home – but it wasn’t $35/plate and my street doesn’t smell like vomit, piss and old beer!

I highly recommend this. I’m sure you could use just about any fish.

Next step … get my wife to like tuna steaks.