Eats: Seared Ahi Tuna Recipe

May 17, 2011 by

It’s been awhile since I posted a recipe here and since I’m on the Clean Cleanse I thought I would share exactly what I’ve been eating.

The nice thing about this cleanse is I actually don’t feel deprived because I can have a really delicious meal for lunch. I can cook with oil and so everything can have flavor. It’s not fat free, which I despise. There’s nothing worse than a grumbling stomach and then having to look forward to eating cardboard.

I don’t feel this way on this cleanse.

So here’s what I had for lunch yesterday and the super simple recipe for the Seared Ahi Tuna from Simply Recipes:

My clean cleanse lunch, Day 17

Looks tasty right?  Spinach greens, seared ahi tuna, roasted beets tossed in a olive oil and white balsamic vinegar vinaigrette topped with sesame seeds.

Not bad for a cleanse I think…

The tuna was fresh from the Farmer’s Market and was out of this world. The kids and hubby had it the night before (while I enjoyed my soup) and they loved it too. For the kids pieces I cooked it more thoroughly but Alex and I love seared tuna.

Here’s the amazing recipe I found online at Simply Recipes. Luckily, I had all the ingredients (except the green onions) in my fridge.

NOTE: For the cleanse version, you can not use soy sauce, it has to be the wheat-free tamari sauce.

TIP: Did you know you can freeze fresh ginger in your freezer?

Enjoy!

Sara

Seared Ahi Tuna Recipe

  • Prep time: 1 hour, 5 minutes
  • Cook time: 5 minutes

INGREDIENTS

  • 2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)
  • 2 Tbsp dark sesame oil
  • 2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
  • 1 Tbsp of grated fresh ginger
  • 1 clove garlic, minced
  • 1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
  • 1 teaspoon lime juice

METHOD

1 Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.

2 Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.)

3 Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices.

 

 

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Oscar Party Treat: Caramel Chocolate Popcorn

Feb 26, 2011 by

 

Oscar Party Marble Corn

Something so yummy shouldn’t be as easy as this to make.

There’s a fantastic dessert shop in downtown Truckee that makes the world’s best fudge and candied apples. Sweets is a local and tourist hot spot. My favorite is actually what they label as their “3rd best seller,” the MarbleCorn.  Made with buttered and lightly salted popcorn, drizzled with caramel and then Belgian chocolate, it’s a dream come true.  We always stop and get a bag of this stuff for our ride home.  This last time I started thinking how great of a dessert this would be for an Oscar party!

So here’s how I’m making it:

Ingredients

  • microwave popcorn (I recommend Newman’s Own natural brand)
  • 6 oz. of belgian milk chocolate (any melting chocolate will do, I get the Pounder Plus for $4.55 at Trader Joe’s)
  • 1  14 oz. bag of Kraft caramels**
  • 1 tablespoon of water

** Do not use caramel sauce – it will not harden.

Directions:

  1. Pop your popcorn.
  2. Line a cookie sheet with parchment paper or foil.
  3. Spread popcorn in a single layer on your lined cookie sheet.
  4. Unwrap caramels from cellophane wrappers and place in a deep microwave safe bowl.
  5. Microwave on high or medium-high for 2 minutes. Watch closely and be VERY careful, use over mitts, caramel will be VERY HOT when melted!
  6. Using a spoon, carefully drizzle melted caramel over the popcorn. Make long ribbons of caramel and let it set until hardened. You can also put it in the refrigerator for 10 minutes.
  7. When caramel has set, chop your chocolate.
  8. Place chocolate in a microwave safe bowl and heat on high until melted, stirring at 1 minute intervals.
  9. Drizzle chocolate over caramel and let set in the refrigerator for 10 minutes or at room temperature.
  10. Cut into strips and ENJOY!

 

Serve your caramel and chocolate popcorn on a plate or package it up as a party favor for your Oscar party or Movie Night

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