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MailTribune.com
  • Hot glazed tuna steak

    Fresh tuna steaks get a pleasing jolt from horseradish
  • Horseradish gives special texture and tang to many dishes from scrambled eggs and salad dressings to meat and fish. To salute this ancient root, I've created a simple, glazed, fresh tuna steak with horseradish.
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  • Horseradish gives special texture and tang to many dishes from scrambled eggs and salad dressings to meat and fish. To salute this ancient root, I've created a simple, glazed, fresh tuna steak with horseradish.
    Meaty and delicious, tuna steaks can dry out easily and need to be carefully cooked. It's best to undercook them a little. The tuna will continue to cook in its own heat when removed from the stove. A rule of thumb is to measure the steak at its thickest point and to cook it 8 minutes per inch of thickness to cook it through. If you like your tuna rare, make sure your pan is smoking-hot and sear the tuna about two minutes per side if 1 inch thick, one minute per side if thinner.
    Finish this quick meal with Sauteed New Potatoes placed on a bed of fresh spinach.
    This meal contains 497 calories with 25 percent of calories from fat. Makes 2 servings.
    Ingredients:
    2 1/2 tablespoons orange marmalade
    1 tablespoon prepared horseradish
    1/2 tablespoon Dijon-style mustard
    2 teaspoons olive oil
    3/4 pound fresh tuna steak
    Salt and freshly ground black pepper, to taste
    Directions:
    Mix the marmalade, horseradish and mustard together. Set aside.
    Heat the oil over high heat in the skillet used for potatoes (recipe at right). Sear the tuna for 2 minutes for a 1-inch piece. Turn and salt and pepper the cooked side.
    SAUTEED NEW POTATOES
    Ingredients:
    3/4 pound new potatoes
    1 tablespoon olive oil
    1 teaspoon minced garlic
    4 cups washed, ready-to-eat spinach
    Salt and freshly ground black pepper, to taste
    Directions:
    Wash the potatoes; do not peel. Place in a microwave-safe bowl and microwave on high for 5 minutes. Heat the oil in a medium skillet over medium-high heat. Add the garlic and spinach. Cook spinach for 1 minute or until it just starts to wilt. Remove and divide between 2 dinner plates. Add microwaved potatoes to skillet and saute for 5 minutes to brown slightly. Spoon potatoes over spinach. Add the salt and pepper to taste.
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