This absolutely gorgeous, absurdly simple fish dish comes together literally in minutes. Make sure you use really fresh ahi tuna and eat it immediately after cooking.

• ingredients
• 3/4 cup roasted unsalted cashews $1
• 1/4-1/2 tsp. (depending on tolerance of spiciness) red chili flakes $1.50 for 1 oz.
• 1/2 tsp. each salt and pepper Pantry
• 1 12-oz. ahi tuna steak (preferably sashimi grade) $12
• 1 tbsp extra virgin olive oil Pantry
• 1/2 lemon, sliced thinly $0.50
• 1 handful fresh cilantro or flat-leaf parsley leaves, chopped $1 for a bunch

Total Cost of Ingredients $16

Directions

Place the cashews in a zip-lock bag. Gently press the air out of the bag and seal it. Use a rolling pin, mallet, wine bottle or other similarly heavy, dull object to crush the cashews in the bag, until a coarse meal is formed. Pour into a mixing bowl.

Add the red chili flakes, salt and pepper to the crushed cashews and mix well. Spread on a clean plate.

Lay the tuna steak into the crushed cashew-spice mix and use your hands to press the tuna into the mixture to ensure it adheres. Flip carefully and do the same to the other side.

Heat the olive oil in a medium frying pan over medium-high heat. Carefully lay the crusted tuna in the hot oil. Cook for 1-1 1/2 minutes on one side and then flip and cook the other side.

Let cool for 2-3 minutes.

Use a sharp knife to carefully slice the tuna steak into strips. Serve topped with the chopped herbs and slices of lemon for squeezing. Serve immediately.

Serves 2.