Pan-Seared Tuna Bowls with Barley, Cabbage, and Fried Egg

Meat, vegetable, and noodle/grain bowls have been “the thing” off and on for several years. Regardless of where the food fad is at the moment, I’m in favor of simply putting a few good ingredients together to come up with an easy, flavor-packed, good-for-you dinner. If it’s all in a bowl, all the better.

Serves 2

Ingredients

• 1/3 cup barley
• 2 tbsp extra virgin olive oil, plus more for brushing pan
• 1 tbsp fresh lemon juice
• sea salt
• 3/4-lb yellow-fin tuna steak, about 1-1/2 inches thick
• freshly ground black pepper
• 2 tsp unsalted butter
• 2 large eggs
• 1 cup finely shredded purple cabbage 

Preparation

1. Bring 1-1/2 cups of water to a boil in a small pot. Season lightly with salt and stir in the barley (the barley will absorb the salt, so don't use too much).
2. Reduce the heat to low, cover, and cook until the liquid is absorbed and the barley is tender, 50-55 minutes. Fluff with a fork, then stir in 2 tablespoons oil and 1 tablespoon lemon juice, combining well. Check for seasoning, cover, and keep warm for serving.

Cooked Barley

1. Heat a cast-iron skillet over medium-high heat and brush with oil. Season the tuna with salt and pepper and sear until lightly charred on the bottom, 3-4 minutes. Turn and sear 2-3 minutes longer, depending on thickness, until lightly charred on the other side and pinkish red in the middle for medium-rare. Transfer to a cutting board and let rest 3 minutes. Thinly slice.
2. Heat a nonstick skillet over medium heat and add the butter. When the butter begins to sizzle, crack the eggs into the skillet and fry until the whites are set and the yolks are still runny, over-easy, if desired.

Seasoned Tuna

Tuna Beginning to Cook

After Turning

Sliced Tuna

To serve, divide the barley between 2 shallow bowls. Divide the sliced tuna and cabbage on top. Top each with a fried egg, sprinkle the egg with salt and pepper, and serve right away.

Pan-Seared Tuna Bowls with Barley, Cabbage, and Fried Egg