Sunday, December 13, 2009

Menu Planning: Week ending 12.19.09

Baking, baking, delivering and baking is on the agenda this week. I will try to deliver as it is freshly baked.

This week I wanted something to remind us of spring so I am making a grilled tuna salad... and I want to say that this week is a complete mix of different styles of food... gourmet, comfort and take out... But that is what happens the week before Christmas.

Sunday: Crock pot Beef Stew
Monday: Taco Salad
Tuesday: Chicken Tenders, Red Beans and Rice and cut - up vegetables
Wednesday: Breakfast for dinner
Thursday: Chinese
Friday: Ham and Pear Gruyere Panini
Saturday: Grilled Tuna Salad with Avocado

Have:

Beef
Carrots
Canned potatoes
Hamburger
Cheddar Cheese
Eggs
Pancake Mix
Ham
Honey
Mustard


Need:
Celery
Lettuce
Tomatoes
Taco Shells
Gruyere
Pears
Sour dough bread
Tuna Steaks
Avocado
Spring Mix Lettuce
Goat Cheese



Grilled Tuna Salad ala Ina Garten

Ingredients

  • 2 pounds very fresh tuna steak, cut 1-inch thick
  • 4 tablespoons olive oil, plus extra for brushing
  • 2 1/2 teaspoons kosher salt, plus extra for sprinkling
  • 1/2 teaspoon coarsely ground black, plus extra for sprinkling
  • 2 limes, zest grated
  • 1 teaspoon wasabi powder
  • 6 tablespoons freshly squeezed lime juice (3 limes)
  • 2 teaspoons soy sauce
  • 10 dashes hot sauce (recommended: Tabasco)
  • 1 to 2 ripe avocados, medium diced
  • 1/4 cup minced scallions, white and green parts (2 scallions)
  • 1/4 cup red onion, small diced

Directions

Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.

Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.

Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.


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