This was so freakin easy I'm almost embarrassed to post it, but so delicious, I have to!!
Tuna is my favorite fish to cook and to eat. It's so rich and meaty that I always feel like I'm eating a steak but with healthy benefits. Win-win, right?
These were Yellowfin steaks and looked so good that all I did was drizzle a little olive oil on them and salt and pepper. I used a lot of pepper. Cause I like it. I used my cast iron skillet but you could just as easily grill these outside or on your indoor grill pan. Whatever floats your boat. Just get it smoking hot first. Throw the steaks in and sear on both sides to your preferred doneness. We like ours rare around here, so it's just about 90 seconds on each side. Fast and easy!!
The salad was just as simple. Packaged mixed baby greens dumped into a bowl! I added some shredded carrots (also from a package!) and a peeled and cubed cucumber for a little crunch.
The real star here is this Wasabi Vinaigrette. I used it to dress the salad and also drizzled some on the hot tuna. Since this was a Rachel Ray recipe, I think it's only appropriate to insert a "yum-o" at this point. I really just did that didn't I?? Sorry. You can regulate the heat in this vinaigrette by adjusting the amount of wasabi. I probably tripled the amount in mine...just kept adding until I liked it!
Here's the recipe:
Wasabi Vinaigrette
Rachel Ray
Ingredients:1/2 teaspoon wasabi paste
1 tablespoon rice vinegar or rice vinegar
1 tablespoon soy sauce
3 tablespoons -virgin olive oil
Salt and freshly ground black pepper
Combine wasabi, vinegar and soy sauce in a bowl and slowly whisk in the olive oil. Salt and pepper to taste!
Now the next time I hear someone say that grabbing fast food for your family is easier than cooking them a healthy dinner, I might just throttle them! It doesn't get any easier...or healthier for that matter.....than this, people.
And if you need further encouragement, watch Jamie Oliver's Food Revolution.
No comments:
Post a Comment