Is it Friday yet?

My mom made Wifey's meatloaf for lunch. What you know bout some meatloaf sammiches? Oh, if you don't know, now you know. 

Now, last night is another story. 

Seared Tuna Steaks w/ Baked Fingerling Potatoes in Mayo Caper Sauce

Tuna:

2 tuna steaks

3 tbs. coarse pepper

2 tbs. sea salt

tbs. ground ginger

olive oil

Potatoes:

1 lb. fingerling potatoes

1 1/2 tbs. olive oil

1 clove garlic, minced

1 tsp. dried rosemary

Sauce:

1/4 cup mayonnaise

1 tbs. capers

1/2 tsp. lemon juice

Wash and dry potatoes. Cut in half and then put in a bowl. Toss potatoes with olive oil, rosemary and garlic. Pour onto a sheet pan and bake in a 350 degree oven for 30-45 minutes, or until potatoes are tender. Remove from oven, let cool. Pour back into bowl, oil and all, and let cool in freezer for 5-10 minutes. Once cooled down enough. Combine mayo, capers and lemon juice and toss with potatoes until coated.

For tuna, heat a flat non-stick griddle over medium-high heat. On a small plate, combine pepper, salt and ginger. Coat steaks in olive oil and press one side down onto seasoning to create a crust. Do the same for the other side and for the other steak. Add a tablespoon of olive oil to griddle and sear tuna for one minute on each side. 

I made freshly steamed broccoli, but of course you can make whatever you like with yours. But, you are warned, these potatoes will make you want to throw something...or slap yo momma!