THYME – OREGANO – GARLIC TUNA STEAKS WITH TOMATO & ONION IN WHITE WINE SAUCE / RICE PILAF / GREEN PEAS TARRAGON / ASIAN BUTTER LETTUCE SALAD WITH TERIYAKI – SESAME – GINGER – WATER CHESTNUTS

–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)

–garlic powder

–parsley (fresh if possible)

–salt and pepper

–olive oil

–rice pilaf (boxed)

–green peas (frozen, steamable package)

–tarragon (fresh if possible)

–bibb lettuce (one-half package)

–teriyaki sauce

–sesame seeds (bottled)

–ginger

–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.

Advertisements

HERBED SPICY SHRIMP & CHICKEN WITH GREEN PEAS – TOMATO – SWEET ONION / RICE PILAF / TRADITIONAL CAESAR SALAD WITH PARMESAN & SEASONED CROUTONS

–4 chicken tenderloins or breast strips

–shrimp (12, thawed from frozen, small, deveined, tail-off, raw)

–green peas (frozen, to be steamed in package)

–tomato (1, medium, vine-ripened, fresh)

–sweet onion (one-half, sliced)

–oregano (fresh if possible)

–mint (fresh if possible)

–lemon zest (lemon peel, bottled)

–garlic powder

–cayenne pepper

–salt and pepper

–olive oil

–rice pilaf (boxed)

–romaine lettuce (half a package)

–Parmesan cheese (shredded)

–seasoned croutons (packaged)

–Caesar salad dressing (I used Paul Newman’s creamy Caesar)

1 – Pour the rice pilaf into a covered baking dish.  Add the herb package and stir.  Add 2 and one-fourth cups of water.  Season with olive oil.  Stir.  Microwave on high for 18 minutes.  Let sit for at least 5 minutes. 

2 – Slice the tomato and one-half sweet onion into small pieces.  Place in a covered baking dish with a little water.  Season with oregano, mint, lemon zest, garlic powder, cayenne pepper, salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Microwave the steamable frozen package of green peas for 4 and one-half minutes.  Place half the peas with the tomato and onion.  Place the chicken on top of the vegetables.  Season with oregano, mint, lemon zest, garlic powder, cayenne pepper, salt, pepper, and olive oil.  Set aside.  Place 12 thawed shrimp in a small bowl with a very little water.  Season with oregano, mint, lemon zest, garlic powder, cayenne pepper, salt, pepper, and olive oil.  Microwave on high for 2 minutes.  Set aside.

3 – Place one-half package of prepared romaine lettuce in a mixing bowl.  Add Parmesan cheese to taste.  Season with salt and pepper.  Add Caesar dressing to taste.  Stir well.  Sprinkle croutons atop the salad.

4 – Microwave the chicken for 8 minutes.  When finished, pour the shrimp on top. 

5 – Serve the Caesar salad as a first course.  Serve the chicken and shrimp with vegetables atop the rice pilaf.   

–chicken and shrimp recipe adapted from Edward Giobbi’s Italian Family Cooking; other recipes original.