The Menu
Grilled Tuna with Fresh Herbs and Sesame Seeds
Oven Roasted Potatoes
Classic Tossed Salad
Ladyfinger Lemon Dessert
The Recipes
Grilled Tuna with Fresh Herbs and Sesame Seeds
SERVES: 4
(www.foodandwine.com)
Winemaker Stéphane Vivier marinates lean tuna steaks in sesame seeds (a great source of phosphorus, which is a mineral essential for strong bones) and any number of fresh herbs, including lavender and marjoram.
1/2 cup minced chives
1/4 cup chopped basil
2 teaspoons chopped thyme
Four 6-ounce tuna steaks, about inch thick
Extra-virgin olive oil
2 tablespoons soy sauce, plus more for serving
Salt and freshly ground pepper
1 tablespoons sesame seeds
In a small bowl, mix the chives with the basil and thyme. Rub the tuna steaks with olive oil, then coat with the 2 tablespoons of soy sauce. Season lightly with salt and pepper. Press the herbs onto both sides of the steaks. Sprinkle both sides with the sesame seeds. Refrigerate for 30 minutes.
Light a grill or preheat a grill pan. Grill the tuna steaks over high heat, turning once, until charred on the outside and medium-rare within, about 4 minutes. Cut into thick slices and serve, passing more soy sauce at the table.
Oven Roasted Potatoes
serves 4.
Potatoes coated with olive oil and your favorite herbs, and roasted to perfection.
1/8 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
4 large potatoes, peeled and cubed
1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.
Classic Tossed Salad
serves 4.
Having two different lettuces, Romaine and red leaf, is a nice touch in this hearty tossed salad. And there's a nice balance of soft and crunchy: tomatoes and mushrooms to sesame seeds and almonds. Colorful too.
1/3 cup blanched slivered almonds
2 teaspoons sesame seeds
1/3 head romaine lettuce, torn into bite-size pieces
1/3 head red leaf lettuce, torn into bite-size pieces
1/3 (8 ounce) package crumbled feta cheese
1/3 (4 ounce) can sliced black olives
1/3 cup cherry tomatoes, halved
1/3 red onion, halved and thinly sliced
2 fresh mushrooms, sliced
1 tablespoon and 1 teaspoon grated Romano cheese
1/3 (8 ounce) bottle Italian salad dressing
1. Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
2. In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.
Ladyfinger Lemon Dessert
serves 10.
1 (12 ounce) can evaporated milk
1 (3 ounce) package ladyfingers, split
1 (3 ounce) package lemon gelatin
1 cup boiling orange juice
1/2 cup sugar
1/3 cup lemon juice
2 teaspoons grated lemon peel
1 cup reduced-fat whipped topping
1. Pour milk into a small metal mixing bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours or overnight. Line the sides of a 9-in. springform pan with ladyfingers; set aside. In a large bowl, dissolve gelatin in orange juice. Stir in the sugar, lemon juice and peel; cool to room temperature.
2. Beat chilled milk until soft peaks form; fold into gelatin mixture. Pour into prepared pan. Refrigerate for at least 3 hours or until firm. Spread with whipped topping. Remove sides of pan. Refrigerate leftovers.
Grilled Tuna with Fresh Herbs and Sesame Seeds
Oven Roasted Potatoes
Classic Tossed Salad
Ladyfinger Lemon Dessert
The Recipes
Grilled Tuna with Fresh Herbs and Sesame Seeds
SERVES: 4
(www.foodandwine.com)
Winemaker Stéphane Vivier marinates lean tuna steaks in sesame seeds (a great source of phosphorus, which is a mineral essential for strong bones) and any number of fresh herbs, including lavender and marjoram.
1/2 cup minced chives
1/4 cup chopped basil
2 teaspoons chopped thyme
Four 6-ounce tuna steaks, about inch thick
Extra-virgin olive oil
2 tablespoons soy sauce, plus more for serving
Salt and freshly ground pepper
1 tablespoons sesame seeds
In a small bowl, mix the chives with the basil and thyme. Rub the tuna steaks with olive oil, then coat with the 2 tablespoons of soy sauce. Season lightly with salt and pepper. Press the herbs onto both sides of the steaks. Sprinkle both sides with the sesame seeds. Refrigerate for 30 minutes.
Light a grill or preheat a grill pan. Grill the tuna steaks over high heat, turning once, until charred on the outside and medium-rare within, about 4 minutes. Cut into thick slices and serve, passing more soy sauce at the table.
Oven Roasted Potatoes
serves 4.
Potatoes coated with olive oil and your favorite herbs, and roasted to perfection.
1/8 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
4 large potatoes, peeled and cubed
1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.
Classic Tossed Salad
serves 4.
Having two different lettuces, Romaine and red leaf, is a nice touch in this hearty tossed salad. And there's a nice balance of soft and crunchy: tomatoes and mushrooms to sesame seeds and almonds. Colorful too.
1/3 cup blanched slivered almonds
2 teaspoons sesame seeds
1/3 head romaine lettuce, torn into bite-size pieces
1/3 head red leaf lettuce, torn into bite-size pieces
1/3 (8 ounce) package crumbled feta cheese
1/3 (4 ounce) can sliced black olives
1/3 cup cherry tomatoes, halved
1/3 red onion, halved and thinly sliced
2 fresh mushrooms, sliced
1 tablespoon and 1 teaspoon grated Romano cheese
1/3 (8 ounce) bottle Italian salad dressing
1. Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
2. In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.
Ladyfinger Lemon Dessert
serves 10.
1 (12 ounce) can evaporated milk
1 (3 ounce) package ladyfingers, split
1 (3 ounce) package lemon gelatin
1 cup boiling orange juice
1/2 cup sugar
1/3 cup lemon juice
2 teaspoons grated lemon peel
1 cup reduced-fat whipped topping
1. Pour milk into a small metal mixing bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours or overnight. Line the sides of a 9-in. springform pan with ladyfingers; set aside. In a large bowl, dissolve gelatin in orange juice. Stir in the sugar, lemon juice and peel; cool to room temperature.
2. Beat chilled milk until soft peaks form; fold into gelatin mixture. Pour into prepared pan. Refrigerate for at least 3 hours or until firm. Spread with whipped topping. Remove sides of pan. Refrigerate leftovers.
