–tuna steaks (2, size of 3 decks of cards, one-half pound)
–tomato (1, medium, chopped)
–sweet onion (one-half, medium)
–white wine (cooking wine is fine)
–thyme and oregano (fresh if possible)
–parsley (fresh if possible)
–salt and pepper
–rice pilaf (boxed)
–green peas (frozen, steamable package)
–tarragon (fresh if possible)
–bibb lettuce (one-half package)
–sesame seeds (bottled)
–water chestnuts (one-half small can)
–extra virgin olive oil
1 – Chop tomato and onion, and place in a covered baking dish with a little white wine. Season with salt, pepper, thyme, oregano, garlic powder, and olive oil. Microwave on high for 3 minutes. When finished, nestle the tuna steaks amid the tomato and onion in the white wine. Season with salt, pepper, thyme, oregano, garlic powder, and olive oil. Add one-fourth small can of tomato sauce to the white wine. Stir gently. Sprinkle chopped parsley on top. Set aside.
2 – Place the rice in a covered baking dish. Add the herb package and stir. Add 2 and one-fourth cups of water to the dish. Microwave on high for 18 minutes. Let sit for at least 5 minutes.
3 – Steam the green peas in the package in the microwave for 4 and one-half minutes. Let sit briefly, to cool a bit. Empty into a serving bowl and sprinkle with tarragon, salt, pepper, and a few drops of olive oil. Keep covered to preserve warmth.
4 – Place one-half package of butter lettuce in a mixing bowl. Season with teriyaki sauce, ginger, salt, pepper, and sesame seeds. Add one-half small can of water chestnuts. Stir well.
5 – Microwave the tuna steaks for 3 and one-half minutes for well-done, less if you desire a rare center.
6 – Serve the Asian salad as a first course. Then serve the tuna steaks with sauce atop the rice pilaf, with the green peas as a side.
–tuna steaks adapted from Julia Child’s Mastering the Art of French Cooking; other recipes original.