Tomato and Tuna Salad


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Yesterday, I had a millions of things to do and I knew that I could not spend too much time in the kitchen so I decided to swing by the fresh market to pick up some sirloin steaks.
I knew I was not going to eat that ( I am not a red meat fan), but I still had not a idea of what I would eat when entering the store. I was not worried because I can always find something;-)

Well as soon as I walked in, I saw a beautiful display of bull tomatoes.

photoTomatoes, unlike fruit never really picked my interest but those were so pretty that they looked that they would make a great dinner;-) Those tomatoes came in so many colors that I thought it would be fun to have a colorful salad for a change:-)

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But what to eat with it???? Fish?? maybe.. as I looked into the fish display I saw some beautiful tuna steaks.
Tina sashimi had been so rare to find this past year that I decided that they too would become my dinner.

Dinner for me was set: Tuna and tomato salad:-)

Ingredients for 2:

  • 1 red bull tomato
  • 1 green bull tomato
  • 1 yellow
  • 1 tsp of chopped fresh basil
  • 2 tbsp of olive oil
  • 2 tbsp of balsamic vinegar
  • 1/4 tsp of salt
  • 1/8 tsp of pepper
  • 1 tsp of Dijon mustard
  • olive oil or 1/2 tsp of butter
  1. Rinse the tomatoes very well.
  2. Cut them in their width and again in their length to make cubes. Set aside.
  3. In a bowl, mix the mustard, olive oil, vinegar, salt and pepper and mix well.
  4. Add the tomatoes and the fresh basil and stir. Set aside.
  5. In a small frying pan, warm up the 1/2 tsp of butter. Sprinkle some salt and pepper on both sides of the tuna steak.
  6. When the butter is sizzling, add the tuna steak and sear it for 1 minute. Turn it and sear it for another minute. Cook it longer if you want it more done (I like mine rare).photo
  7. Slice the steak in cubes and mix those with the tomato salad. Et voila!

photoIf you like to eat your steak warm, you may add the tomato salad as a side. It is up to you;-)

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Bon Appetit and Happy Cooking!!!

Seared Tuna with Peach Salsa


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Yesterday as I walked past the fruit display at my favorite grocery store, I could not help smelling the beautiful scent of peaches. In the winter??? Well they smelled so appetizing that I could not help but buy them. I ate some by themselves, but used 1 of them to my tuna.

Ingredients for 1-2:

  • 1 large sashimi tuna filet
  • 1 large peach, chopped thinly
  • 1/4 cup of red onion chopped
  • 1 tsp of the smokehouse Maple Seasoning from Grill Mates
  • 1/4 cup of balsamic vinegar
  • 1/2 tsp of butter or olive oil
  • salt and pepper to taste
  1. On a plate, empty 1 tsp of maple seasoning and press the tuna on it to coat the tuna on both sides.
  2. Place a large frying pan onto the stove and turn to heat to medium high. Add the olive oil or the butter and when it is hot, sear the tuna on each side for 1 minute.
  3. Remove the tuna from the sauce pan.photo 3
  4. Add the chopped onion to the same saucepan and saute them for a few minutes.
  5. Add the chopped peach, 1/4 cup of balsamic vinegar and bring the mixture to boil.photo 2
  6. Season with salt and pepper.
  7. Place the tuna on individual plates, spoon some of the peach salsa over the fish and enjoy!!!

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Bon Appetit and Happy Cooking!!!

Ancho Chili Coated Tuna Steak with Raspberry and Chipotle Sauce


My parents-in-law celebrated their 50th anniversary a month ago. How awesome!!! For the occasion, they went on a trip to St Antonio, and they raved about the scenery and the food. I have never been, but it sounds like it would be a fun place to try since I love good food;-) On their return, they brought us some Raspberry Chipotle Sauce. It was very nice of them to have brought me this gift though I was quite unsure what I could do with it. I had tried it once with brie cheese and was not too excited about the smokey flavor. I think meat or fish would be a good combination. I wanted to eat tuna. It is the quickest and easiest fish to prepare ( you must have noticed since it kind of come back and back in my blog entries;-)  I love the combination of sweet/ spicy and meat or fish.

Ingredients for 1-2 people: 1 tuna steak, ancho chili powder, salt and pepper, brown sugar and olive oil.

In a small bowl, place 1 tbsp of olive oil, 1/4 tsp of salt, 1/4 tsp of ancho chili powder, 1/4 tsp of brown sugar, 1/16 tsp of pepper and mix well. Place the tuna steak on a plate and with a pastry brush, brush the tuna steak with the mixture on all sides of the steak. You can then cook your tuna three ways.

1. on the grill: heat up the grill and when the grill is hot, place the tuna and grill for 2 minutes. Turn it over and cook again for 2 minutes.

2. on a frying pan: melt 1 tsp of butter and when the butter is sizzling add the tuna steak to sear. Cook for 2 minutes, turn it over and cook it for another 2 minutes.

to 3. in the oven on the silpat: warm the oven to 425, place the tuna on the silpat and cook the oven for 6 minutes for rare, 8 for medium-rare.

When the tuna is cooking. Place 1/3 cup of the raspberry chipotle sauce in a small saucepan and cook to warm up. Slice the tuna thinly and drizzle some of the sauce over the fish. You can eat this as an appetizer or as a meal with steamed rice. Et voila!!!

Bon Appetit and Happy Cooking!!!

Quick Dinner or Appetizer: Wasabi Coated Tuna


What to eat when you have been working all day and don’t feel like spending time in the kitchen?!?! For me fish is always the answer. Since  it had been a while since I ate some tuna, I decided to go for tuna. When I eat tuna, I always like it a bit spicy, and since my brother-in-law had brought me some wasabi from his latest trip to Japan. I thought it would be a good dressing for my tuna.

Ingredients for 1 person: 1 tuna steak, wasabi powder, salt and pepper, peanut oil, 2 tbsp of mayonnaise, and 2 tbsp of wasabi sauce.

In a small bowl, add 2 tbsp of mayonnaise and 2 tbsp of wasabi, mix well and set aside. Season the tuna with salt and pepper by sprinkling it on both sides of the tuna steak. Then coat the tuna with wasabi powder. Place 1 tbsp of peanut oil in a small frying pan, and heat it up. When the oil is getting hot, sear the tuna on either side for 1 minute per side. Remove the steak from the frying pan, and cut it in small strips. Drizzle the wasabi over the tuna and eat it up…

Bon Appetit and Happy Cooking!!!

Chili Powder Coated Tuna with Spicy Blackberry Coulis


I love tuna, and I would be completely satisfied eating it flashed saute with a horseradish sauce. It is quick, yummy and very satisfying. And it is a great substitute to sushi;-). But because I had purchased a blackberry jelly ( that I originally planned to use for a pork chop), I thought it would be fun to use it as an accompaniment for my fish. It was different, but I will repeat this recipe again… The spicy sweet combination was wonderful!

Ingredients for 1-2 person: 1 tuna steak, about 1 tbsp of chili powder, salt and pepper, 2 tbsp of blackberry jelly, 2 tbsp of light soy sauce, 1-3 drops of tabasco sauce, 1/2 tsp of toasted sesame oil.

In a little sauce pan, add the blackberry jelly, the soy sauce and the tabasco sauce. Bring to boil and cook for 3-5 minutes until the sauce is getting a bit thicker. Set aside.

Place the tuna steak on a plate and dash a little bit of salt and pepper on each side of the tuna. Then cover the tuna with chili  powder. In a small frying pan, drop 1/2 tsp of toasted sesame oil and bring the heat to medium-high heat. The oil should be hot to sear the tuna. Sear the tuna for 1-2 minutes on each side, just long enough to sear the sides but leaving the meat still red ( i like my fish rare;-)). Place the tuna steak on a plate and let it stand for a minute or two. Slice very thinly.

To serve spoon the sauce on the plate, and place the tuna slices on top of the sauce. Mangez!!!  YUM, YUM… How simple was that;-)

Bon Appetit and Happy Cooking!!!

Epicurean Paradise: Charleston


I was barely unpacked from my trip to Europe that here I was packing again last Friday for my family vacation in Charleston. I had a good time in England and in France, but I was ready to finally chill … Because when you go to the Europe like me, you are going, going and going. Going to the beach on the other hand, is the complete opposite as all is expected to do is chill at the beach all day long reading books and sunbathing… I know.. not good for the skin but it is okay wearing suntan lotion with index of 50 and staying under the umbrella;-)

I really enjoyed my week doing nothing. And I have really enjoyed eating out…Charleston have amazing restaurants, and as a foodie I love to see what’s new out there, and what new dishes they offer. We went to several places, equally good: Cypress, The Charleston Inn, and Hanks.

My meal at Cypress was incredible: Wasabi tuna flashed fried  with edaname beans in a sweet and sour emulsion ( sorry no picture). I must say that this dish was quite amazing in textures and tastes. The whole recipe was such a delicacy that I am going to have to figure out to make it at home myself!

But I loved Hanks as a restaurant as it offered the greatest selection of fish..Look at what we had:

Pan Seared Sea Scallops

Fried Mashed Potato,Arugula,Cherry Tomatoes Roasted Garlic Lemon And Smoked Extra Virgin Olive Oil Emulsion

Roast Grouper
Sweet corn, Leek, Lobster and Rock Shrimp Risotto with a Champagne Citrus Beurre Blanc.

and I had

Ceviche Selection of Fish and Shellfish Marinated in Lime Juice, Cilantro, Jalapeno, Onion, and Garlic with Jicama and Tomato


And Rare Seared Tuna
Caramelized Onions, Oven Roasted Tomatoes and Goat Cheese with Black Olive Vinaigrette

Everything we all had was exceptional. The flavors and aromas of each dish were chosen with great attention. I highly recommend this restaurant if you come to Charleston! And any other ones that I just mentioned 😉