Seared Tuna Steak over Mixed Greens

I have done this twice this summer. Certainly, you could slap this right on the BBQ without the bread crumbs, but when Moo is not home to turn the BBQ on, I bread it up and pan sear.

So yummy.

Marinate your fresh tuna steaks (for two pieces):

In a dish, put 1 tbsp. canola oil, a dash of sesame oil, lime zest and juice, Kikkoman soy sauce ( 1 tsp.), grated ginger, a tad of crushed garlic, salt and pepper. Make sure both sides are coated and marinate for 20 minutes. 

When ready to sear, get your frying pan nice and hot with some plain canola oil. Coat your tuna with Panko bread crumbs and sesame seeds and fry for about 4 minutes per side. You need to hear that sizzle when the tuna hits the pan. 

In the mean time, prep your single plates with your salad. 

I layered a bed of arugula, raddichio, fresh alfalfa sprout, and frisée.  I had some tomatoes, celery sticks, avocado, and fresh boconncini on the side. 

For the dressing: Olive oil, a dash of Kikkoman, balsamic, salt, pepper and sesame seeds. 

Lay your tuna on your bed of greens and dig in with a cold glass of vinho verde on the side.

Moolicious! 

Bachelor's Supper

We took Joey to the Montreal Impact soccer game the other day. Before that, we cooked up a delicious feast of marinated flank steak, summer salad, garlic pasta and gigantico shrimp grilled to perfection. We wanted something special for the bride, um, groom-to-be. 

For the salad:

On a plate like dish, put a tbsp oil, 2 grated garlic cloves, salt, pepper and a squeeze of lemon. Place sliced tomatoes, beets, cucumber, hot pepperoncini and thinly sliced onions on the plate and spoon some of the garlic oil over top. Season with more s and p and sprinkle some goat cheese with basil on top.

For the pasta:

I boiled plain whole wheat spaghetti until al dente, then drain. In the hot pot, add olive oil, garlic 2-3 cloves, dash of white wine, salt, pepper and dry parsley and lemon zest and juice. Put the noodles back in and sauce them up. 

For the shrimp: 

Marinate 20 minutes in olive oil, salt, pepper, more crushed garlic and zest and juice from one lime. When ready, grill em up for about 3-4 minutes per side. 

For the bavette/flank steak:

Marinate for the day....red wine, diced shallot, hot red pepper flakes, more garlic, salt, pepper and right before they go on, put some Montreal steak spice all over. BBQ for about 12 minutes flipping occasionally. You want slight pinkness in the middle.

Serve up with some Vinho Verde and you've got a restaurant type meal.

Moolicious!