Quick Fix: Fresh tuna steaks get a pleasing jolt from horseradish
May is horseradish month in Collinsville, Ill., where most of the root is grown. The town celebrates the spring harvest with an International Horseradish Festival.
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 2 minutes per side if 1 inch thick, 1 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.
Wine suggestions: This rich and spicy glaze for tuna brings a nice, rich merlot to mind. Or one of the trendy malbecs.
Helpful Hints:
-New potatoes measure about 3/4 inch. If unavailable, use red potatoes cut to about that size.
-Minced garlic can be found in the produce section. Two garlic cloves, crushed can be used instead.
-No need to wash another skillet. Use the same skillet for the potatoes and tuna.
Countdown:
-Microwave potatoes.
-While potatoes are in the microwave, mix glaze for the tuna.
-Saute the spinach and potatoes.
-Make tuna.
SAUTEED NEW POTATOES
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
Wash potatoes, do not peel. Place in a microwave-safe bowl and microwave on high 5 minutes. Heat oil in a medium skillet over medium-high heat. Add the garlic and spinach. Cook spinach 1 minute or until it just starts to wilt. Remove and divide between two dinner plates. Add the microwaved potatoes to the skillet and saute 5 minutes to brown slightly. Spoon potatoes over spinach. Add salt and pepper to taste. Makes 2 servings.
Per serving: 197 calories (33 percent from fat), 7.3 g fat (1.0 g saturated, 5.0 g monounsaturated), no cholesterol, 5.1 g protein, 30.2 g carbohydrates, 4.4 g fiber, 59 mg sodium.
How To Cook Spinach - News
Add the garlic and spinach. Cook spinach 1 minute or until it just starts to wilt. Remove and divide between two dinner plates. Add the microwaved potatoes to the skillet and saute 5 minutes to brown slightly. Spoon potatoes over spinach.
Preheat or prepare the grill. Rinse spinach leaves. Heat a small skillet over medium heat. Add spinach with water still clinging to the leaves. Cook until wilted. Let cool. 2. In a bowl, combine ground chicken, honey Dijon, cooked spinach,
Preheat or prepare grill. Rinse spinach leaves. Heat a small skillet over medium heat. Add spinach leaves with water still clinging to leaves. Saute spinach until wilted. In a bowl, combine ground chicken, honey Dijon, cooked spinach, chives,
Cook rice to package directions. I use chicken stock instead of water for more flavor in my rice. 2. Preheat large skillet or wok. Add mushrooms, bell peppers and onions. Cook until tender. Add spinach, garlic, ginger and fish sauce. Cook until spinach
For your reception, you can prepare cooked spinach and season it with soy sauce. You'll be hooked on soy and spinach! After a trip to a farmers market, you can also serve a platter of corn on the cob as a separate course. Also, offer a lemon sherbet
Chana Saag – Indian Spiced Chickpeas with Spinach « Cook Eat Live ...
2 tbsp olive oil 1 tsp cumin seeds 1/2 tsp mustard seeds 2 cardamom pods, bashed 1 small onion, finely chopped 1 tbsp minced ginger 3 cloves garlic, minced 1 green chilli, finely chopped 1 tin (400 gr) chopped tomatoes 2 tsp ground coriander 1 tsp ground cumin 1/2 tsp turmeric 1/2 tsp cayenne pepper 300 gr frozen spinach (not defrosted) 1 tin/jar (400 gr) cooked chickpeas, rinsed & drained 1/2 tsp garam masala 1/2 tsp salt 1/4 tsp black pepper 1 lemon A handful of fresh coriander, chopped plus some leaves for garnishHeat the oil in a large pan over a medium heat. Add the cumin seeds, mustard seeds and cardamom pods and cook for a minute until they start to pop, don’t let them burn. Add the onion and cook for around 4 minutes. When the onion begins to soften & brown then add the ginger, garlic & green chillis and cook for another minute.
Stir in the ground coriander, cumin, turmeric & cayenne pepper until coating the onions then add the tinned tomatoes. Reduce the heat and simmer, stirring for 3 or 4 minutes. Add in the frozen spinach, stirring the tomatoes around and over it and simmer, partially covered, for 8-10 minutes, stirring occasionally, to break up the spinach until completely thawed.
Remove from the heat and use a stick blender or processor to (carefully) puree the spinach until smooth. Put the pan back on the heat with the spinach and add the rinsed chickpeas to it. Season with salt, pepper & garam masala and simmer, partially covered, for 8 -10 more minutes, stirring to make sure it doesn’t dry out. Add boiling water if necessary.
Stir in the chopped coriander, squeeze over some lemon juice and check the seasoning. Add more salt or lemon juice to taste. Serve sprinkled with fresh coriander leaves and a wedge of lemon on the side.
That reminds me I must go and water the chilli plants, it has been another ridiculously hot day, they must be thirsty!
Things that made me smile today…..
I think it must be baby snail (caracolillos) season. They live on the wild fennel at the side of the road. You see people with buckets picking them off.
..sooo erm have u learnt how to cook other things or you still on your boiled chocolate and spinach thing? (:
Finally at home and.... Itching to cook spinach soup. Half drunk. Sleepy. Etc. I want. How.
used fresh spinach b/c I had some that needed using, added 2 cloves of garlic b/c I don't know how to cook w/o it... :PHow To Cook Spinach - Bookshelf
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