Happy Valentine’s Day!

I used to be one of those people. I know you know what I’m talking about.”Valentine’s Day is just commercial America’s way of making money between Christmas and Easter.”

“Those chalky hearts are the best thing that come out of Valentine’s Day, and Tums taste better.”

“At least the chocolate will be half-off tomorrow.”

Well… I hate to disappoint my fellow grumblers, but in France, Valentine’s Day is awfully nice and quiet. I wouldn’t have even noticed it was coming, except for the fact that I live down the street from a flower shop, which I pass at least twice every day, and they had a reasonable assembly of red flowers in the window.

As my first Valentine’s Day with a boyfriend, I guess I should have planned something big. My friend, the English One (who took me to Wagamama…), was pretty surprised when I told him that the Canadian and I didn’t have any big plans, but I didn’t mind. I’m not a huge fan of commercial holidays.

I made tuna (the Canadian’s favorite). He bought me a little flower. We watched some TV and drank a bottle of wine. Not veering terribly away from the norm, but I adored it. It was my best Valentine’s Day ever. Little chalky hearts, be damned.

Asian-Flavored Seared Tuna (adapted from Bon Appétit March 2000)

Note: I used regular soy sauce, and I found this to be way too salty for me. However, I don’t really like salt, and the Canadian thought it was fine. If you are sensitive to salt, I highly recommend using low-sodium or not serving the extra sauce on the beans. And yes, I know this recipe makes three steaks… the Canadian got two. Because it’s Valentine’s Day.

3 6-oz. tuna steaks
1/4 cup soy sauce
1 teaspoon wasabi paste
1/2 teaspoon onion powder
2 large handfuls green beans
2 tablespoons sesame seeds
1 tablespoon sesame oil
1 scallion, finely chopped
1 heaping teaspoon brown sugar
Mix the soy sauce, wasabi paste and onion powder in a bowl, and place the tuna steaks in the marinade. Let sit for no more than fifteen minutes while you prep the rest of your ingredients. Meanwhile, boil some water and blanch the green beans. Heat a skillet over high heat, and add the sesame oil. Remove steaks from marinade and allow to drip of excess liquid. Roll one edge in the sesame seeds, and season both sides with black pepper. Cook the tuna steaks to preferred doneness… we like them almost raw with just the outside seared and hot. Remove the steaks and keep warm. Add the sugar, scallion and green beans to the skillet, and cook until the sauce has reduced slightly. Serve green beans on the side. And keep in mind my tip about the extra sauce… if you must have it, keep it on the side.

Happy Valentine’s Day!