ONE – DISH DINNER OF TUNA STEAKS WITH LEMON PEPPER & TUSCAN HERB OLIVE OIL ATOP VEGGIES OF YELLOW SQUASH – CHOPPED RED ONION – TOMATO CIRCLES – SLICED BLACK OLIVES SEASONED WITH BASIL AND IN WHITE WINE SAUCE

Putting the lemon pepper only on the tuna steaks allows the basil to shine in the veggies. . .

–2 tuna steaks (each the size of 1 deck of cards, together one-half pound)

–lemon pepper (1 teaspoon)

–Tuscan herb olive oil (to taste)

–yellow squash (1, medium, sliced)

–chopped red onion (one-quarter cup)

–tomato circles (Roma, 1, sliced)

–sliced black olives (1 small can, drained)

–basil (dried, 1 tablespoon)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the vegetables in a large, covered baking dish. Season with salt, pepper, basil, and extra virgin olive oil. Pour in the white wine.

2 – Microwave the veggies on high for 7 minutes.

3 – Place the tuna steaks on top of the veggies. Season with salt, pepper, lemon pepper, and Tuscan herb olive oil. Microwave on high for 3 minutes.

4 – Serve the tuna steaks and vegetables hot.

–recipe inspired by C. Mabry, chef.

TUNA STEAKS SPRINKLED BY LEMON ZEST & STUFFED WITH CHOPPED PARSLEY & MINCED GARLIC IN CLAM & LEMON JUICE SAUCE ATOP JASMINE RICE

For 2:

–tuna steaks (2, fresh)

–lemon zest (1 teaspoon)

–parsley (fresh, chopped fine, 1 small handful)

–minced garlic (bottled, 2 tablespoons)

–clam juice (one-eighth cup, bottled)

–lemon juice (one-eighth cup, bottled)

–salt and pepper

–olive oil

–jasmine rice (packaged; follow package instructions for microwaving; brands differ)

1 – With a very sharp knife, cut a pocket in each tuna steak.  Place parsley and minced garlic inside.  Place the tuna in a covered baking dish.  Drench in clam juice and lemon juice.  Season with salt, pepper, lemon zest, and olive oil.

2 – Microwave on high for 5 minutes.

3 – Serve the tuna and sauce hot, atop jasmine rice.

–tuna steaks adapted from Edward Giobbi’s Pleasures of the Good Earth.

CHUNKS OF TUNA STEAK ATOP ANGEL HAIR PASTA WITH LEMON – PARSLEY – ONION – ROSEMARY – CAPERS – GARLIC – CAYENNE IN CLAM JUICE

–tuna steak (1, medium)

–angel hair pasta

–lemon juice (bottled)

–parsley, rosemary (fresh if possible)

–onion (one-half, sliced)

–capers (about 12, bottled)

–garlic powder

–cayenne pepper

–clam juice (or fish broth)

–salt and pepper

–olive oil

1 – Place one-fourth package of angel hair pasta in a long, uncovered,  baking dish.  Season with salt and olive oil.  Add water to cover.  Microwave on high for 5 minutes.  When finished, cover to preserve warmth.

2 – Slice one-half onion, and place in a covered baking dish with a little clam juice.  Cut apart the tuna steak into large chunks, and place over the onion.  Season with salt, pepper, lemon juice, parsley, rosemary, cayenne pepper, garlic powder, and olive oil.  Sprinkle about a dozen capers on top.  Microwave for 4 minutes (do not overcook the tuna).

3 – Serve the tuna hot, atop the pasta.

–tuna steaks adapted from Epicurious; pasta original.

A Simple Dinner:  TUNA STEAK SALAD WITH APPLE & TOASTED WALNUTS

–tuna steaks (2; or 2 cans of tuna fish in water)

–apple (1, fresh)

–toasted walnuts (2 handfuls; toast half a large package on high in the microwave for 2 minutes; stir; then toast again for 2 minutes)

–mayonnaise

–salt and pepper

–olive oil

1 – Place 2 tuna steaks in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 and one-half minutes.  When finished, flake the tuna with a fork.  Place in a mixing bowl.

2 – Wash and then chop 1 apple into fine pieces.  Add to the mixing bowl.

3 – Add 2 handfuls of walnuts to the mixing bowl.  Add mayonnaise to taste.  Stir well.

4 – Serve the tuna salad warm or cold.

–tuna salad adapted from my husband’s college roommate’s mother’s recipe.

ASIAN TUNA STEAKS TOPPED WITH GREEN ONION – SESAME – GINGER – HONEY – GARLIC IN SHERRY & SOY SAUCE

–tuna steak

–green onion (1, chopped)

–sesame seeds, ginger, garlic powder (bottled)

–honey

–sherry (cooking sherry is fine)

–soy sauce

–pepper

–olive oil

1 – Place the tuna steak in a covered baking dish with a little sherry and a little soy sauce.  Season with sesame seeds, ginger, garlic powder, 1 tablespoon of honey, pepper, and olive oil.  Top with 1 chopped green onion.  Microwave on high for 3 minutes (do not overcook).

2 – Serve the tuna steak hot, atop white rice.  I also served asparagus with mushrooms and zipper peas (recipes, see the search box on this blog

–tuna steak adapted from allrecipes.com web site.

BREADED TUNA STEAKS WITH LEMON – PARSLEY – GARLIC IN MUSHROOM & WHITE WINE SAUCE / BUTTER LETTUCE WITH SUMMER SQUASH – MUSHROOMS – GREEN ONIONS – FETA IN HONEY MUSTARD DRESSING / BACON – FLAVORED SPECKLED BUTTER BEANS / ASPARAGUS SERVED NATURALLY

–tuna steak (1 large)

–breadcrumbs (boxed, plain)

–lemon juice

–parsley (fresh if possible)

–mushrooms (divided, fresh, baby bellas, 5 or 6, sliced)

–white wine (cooking wine is fine)

–butter lettuce (one-third package)

–summer squash (1, medium, sliced)

–green onions (sliced, fresh, 3 stalks)

–feta cheese (one-third small package)

–honey mustard dressing

–speckled butter beans (frozen, packaged)

–Bac’n pieces

–salt and pepper

–olive oil

–asparagus (fresh, 8 to 10 stalks)

–salt and pepper

–olive oil

1 – Place two-thirds cup of speckled butter beans in a slow cooker with water just to cover.  Season with salt, pepper, Bac’n pieces, and olive oil.  Cook on low for 6 hours; then keep on “warm” setting until time for dinner.

2 – Slice 3 or 4 baby bella mushrooms, and place in a covered baking dish with a little white wine.  Microwave on high for 2 minutes.  Place 1 large tuna steak in a plastic bag.  Season with salt, pepper, garlic powder, lemon juice, and olive oil.  Pour a small amount of breadcrumbs in the plastic bag.  Shake well.  Then nestle the tuna steak amid the mushrooms in the wine sauce.  Sprinkle parsley on top.  Set aside.

3 – Place one-third package of butter lettuce in a mixing bowl.  Add 1 sliced, medium, summer squash; 3 stalks, sliced of green onions; and one-third package of feta cheese.  Season with salt and pepper.  Stir well.  Add honey mustard dressing and stir just before serving dinner.

4 – Place 8 to 10 stalks of asparagus in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

5 – Microwave the tuna for 3 minutes, no longer to avoid dryness.

6 – Serve the salad as a first course.  Then serve the tuna hot with the butter beans and asparagus as sides.

–tuna steaks adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.

TUNA STEAKS WITH MINT – GARLIC – ROSEMARY ON A BED OF CHOPPED RED BELL PEPPER / CHICKPEA SOUP WITH ROSEMARY & PASTA / SPRING MIX SALAD WITH BLUEBERRIES – CHOPPED PECANS – ONION IN ITALIAN SALAD DRESSING

ed giobbi

Note:  Edward Giobbi is primarily a painter, but he has written several cookbooks and has been friends with great chefs who have praised his culinary skills.  This image is from his web site.

–chickpeas (garbanzo beans, 1 can, drained & rinsed)

–rosemary (fresh if possible)

–garlic powder

–lime juice

–pasta (small, one-half cup)

–tuna steaks (2, small, fresh)

–mint (fresh if possible)

–red bell pepper (one-half, fresh, chopped)

–spring mix salad (one-half package)

–blueberries (one-half small package, fresh)

–chopped pecans (one-half small package)

–sweet onion (one-half, sliced finely)

–Italian salad dressing

–salt and pepper

–olive oil

1 – Drain the chickpeas.  Rinse in a colander.  Place in a slow cooker with 1 and one-half cups of water.  Season with 1 teaspoon of salt, rosemary (1 sprig, cut off leaves), garlic powder, and pepper, and olive oil.  Cook in the slow cooker on low all day long.  Twenty minutes before serving the soup, add one-half cup of pasta. 

2 – Chop one-half red bell pepper, and place in a covered baking dish with a little water.  Season with mint, garlic powder, rosemary, salt, pepper, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the tuna steaks in the middle of the bell pepper.  Drench in lime juice.  Season the steaks with mint, garlic powder, rosemary, salt, pepper, and olive oil.  Set aside.

3 – Place one-half package of spring mix in a mixing bowl.  Add one-half small container of blueberries, one-half package of pecans, and one-half finely chopped sweet onion.  Season with salt and pepper.  Add Italian salad dressing to taste.

4 – Microwave the tuna steaks for 2 minutes only.

5 – Serve the salad as a first course, the soup as a second course, and the tuna steaks as a third course.  (The soup is thick enough that it could be served as a vegetable.)

–chickpea soup and tuna steaks adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.

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.