1/4 Cup Black Sesame Seeds
MARINADE/ DIPPING SAUCE
1/ 2 Cup of Low Sodium Soy Sauce (Who needs the extra sodium, right?)
1) Prepare the marinade. Add all marinade ingredients to a small bowl and mix well. Reserve half of this marinade in a separate container to use as a dipping sauce.
2) Get a glass baking dish or other non-reactive container to marinade the tuna in. You want the tuna steaks to fit snuggly in the dish so that they are surrounded nicely with the marinade. Pour the marinade into the dish and put the tuna steaks in and kind of swirl the marinade around so that you coat the fish well. Cover with some plastic wrap and refrigerate.
Another option is to pour the marinade in a large zip lock bag, add the tuna, and then squeeze out the air. Marinade for 30 minutes to an hour, turning the tuna about half way through.
3) Remove tuna from fridge and let stand at room temperature for about 20 minutes or so.
4) Remove tuna from marinade, shaking off any excess marinade and dry on paper towels.
5) Heat a saute pan over medium heat and add 1 tablespoon of sesame oil. The oil should be hot but not smoking.
6) While the pan is heating, arrange your sesame seeds on a flat dish. Roll the tuna around in the seeds pressing down as you roll ensuring the seeds are packed into the tuna nicely.
7) Add the tuna to the hot saute pan and shake it a bit to make sure the tuna does not stick. Sear for 30 to 40 seconds on both sides.
Remove and serve with the reserved dipping sauce.
For side dishes with this recipe I usually keep things pretty bland as I don’t want anything to compete with the flavors in the tuna. So I usually prepare a side of steamed green beans with a bit of butter, salt and pepper or other vegetable along with some lightly seasoned jasmine or basmati rice.
There you have it. I do hope you enjoy this Seared Sesame Encrusted Ahi Tuna recipe. I am not a big wine drinker, but for those of you who like a glass or two with dinner, I heard a nice Pinot Grigio goes quite well with Tuna. Buon Appetito!
2 cups cooked brown or white rice
1/4 cup fat-free cholersteral free egg product
1 1/2 cups picante sauce
1 cup shredded reduced fat chedder cheese (4 ounces)
1 can (15-16 oz) pinto beans, drained
1/4 tsp chili powder
DIRECTIONS:
Heat oven to 350 degrees.
Spray square baking dish, 8x8x2 inches, with nonstick cooking spray.
Mix rice, egg product, 1/2 cup of the picante sauce and 1/2 cup of the cheese; press in bottom of baking dish.
Mix beans and remaining 1 cup picante sauce; spoon over rice mixture.
Sprinkle with remaining 1/2 cup cheese and the chili powder.
Bake uncovered 30-35 minutes or until cheese is melted and bubbly.
Let stand 5 minutes before serving. 6 servings
Make the rice ahead of time to save time.
CUT THIS ONE DOWN!
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WEDNESDAY 07 JANUARY
Use up frozen meal. Most likely seafood enchiladas. Served with mixed veggies and spanish rice.
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THURSDAY 08 JANUARY
Use up frozen meal. Most likely sausage and pasta in tomato sauce. Serve with green beans and bread.
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FRIDAY 09 JANUARY
Spinach and Goat cheese Pizza Recipe
Ingredients:
1 12 inch prebaked pizza crust
2 tablespoons olive oil
2 cloves garlic, finely minced
1/4 teaspoon crushed red pepper
1 bunch fresh spinach
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces fresh goat cheese, crumbled
6 ounces mozzarella cheese, grated
Directions:
In a large skillet over medium high heat, saute garlic and red pepper in olive oil for 3-5 minutes. Rinse, drain and coarsely chop spinach and add to pan. Saute spinach in olive oil until wilted and liquid has evaporated. Add salt and pepper. Place pizza crust on round baking pan and preheat oven to 425 degrees. Top pizza crust with spinach mixture and sprinkle with cheeses. Bake for 10-12 minutes until cheese is melted and bubbly and crust is crisp.
Number of Servings: 6
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SATURDAY 10 JANUARY
25 oz alfredo sauce
Lasagna no boil pasta (rolled flat)
2 Tbsp olive oil
6-7 cloves garlic, minced
15 oz jar roasted red peppers, chopped
2/3 oz fresh basil, chopped
14 oz can artichoke hearts, chopped
7 oz ricotta cheese
2 cup Mozzarella cheese, shredded
1 egg
1.5-2 lbs fresh spinach
Splash red wine vinegar
Grated parmesan cheese
Directions:
In large skillet saute garlic in olive oil until slightly browned over medium heat. Stir in red peppers, artichoke hearts and basil, continue cooking for 5 minutes then add fresh spinach. Cook until spinach has cooked down. Add a couple dashes of red wine vinegar, toss and set aside. Combine and mix ricotta, Mozzarella and egg together. Spray a 9 x 9 (deep) baking dish with olive oil. To Assemble: Spread 1/2 to 2/3 cup sauce on bottom of baking dish. Layer 2 uncooked sheets, 1/3 ricotta mixture, 1/3 vegetable mixture, and 1/2 to 2/3 cup sauce. Repeat with two more layers. Top with a layer of 2 uncooked sheets, 1/2 to 2/3 cup sauce, and freshly grated parmesan and mozzarella cheeses. Bake covered at 375 degrees for 50-60 minutes. Uncover and continue cooking until cheese is a golden brown on top (5 minutes). Let set for 10 minutes before serving.
Number of Servings: 6
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