Seared Mediterranean Tuna Steaks

Yummy! Delicious! So easy! I think I sound like a broken record these days, but this recipe is another winner. Did I mention fast? And fabulous?

I didn’t have any tuna steaks, so I just used some salmon. And I grilled it instead of searing it on the stove, but that’s only because I love grilled food. And it doesn’t get the stove top all splattered. I grilled the salmon at 450 degrees for 4 minutes on each side. The rub with the salt, coriander and pepper makes a nice little glaze on top.

You can serve this with a side of refrigerated potato wedges, roasted according to package instructions. Or make your own oven potato fries:

http://kim-cheyennefood.blogspot.com/2013/01/potato-oven-fries.html

Seared Mediterranean Tuna Steaks

4 (6-ounce) Yellowfin tuna steaks (about 3/4 inch thick)

1/2 teaspoon salt, divided

1/2 teaspoon ground coriander

1/8 teaspoon black pepper

Cooking spray

1 1/2 cups chopped seeded tomato

1/4 cup chopped green onions

3 tablespoons chopped fresh parsley

1 tablespoon capers, drained

1 tablespoon extravirgin olive oil

1 tablespoon lemon juice

1/2 teaspoon bottled minced garlic

12 chopped pitted kalamata olives

Heat a large nonstick skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt, coriander, and pepper. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness.

While fish cooks, combine remaining 1/4 teaspoon salt, tomato, and remaining ingredients. Serve tomato mixture over fish.

Now I want some more. Lots more. 

Enjoy!

Potato Oven Fries

I love French fries. I love that they are crispy and salty and hot. But I do not love the mess with frying potatoes. And I do not love all the extra fat that goes with frying.

These are the perfect solution. They are crispy (because you soak them in ice water), they are nice and salty. And they are not all greasy. And they are made from real potatoes, not some fake processed substance.

Most of all, they are delicious! And easy. And yummy.  

Oven Fried Potatoes

2 (or allow about 1 potato per person and adjust the seasoning) large baking potatoes, peeled and cut into strips about the size of regular fries. Or cut them into wedges, or circles – however you like fries.

After you cut them, place them in a bowl of salt water with about 2 cups of ice cubes. 

Soak for 30 minutes – this is important if you want nice crispy potatoes! Then drain and pat dry with paper towels.

In a large bowl or plastic bag:

1 tbs. grated parmesan cheese

¼ tsp. kosher salt

¼ tsp. garlic powder

¼ tsp. paprika

¼ tsp. freshly ground black pepper

Preheat oven to 450 degrees. Line a baking sheet with foil and spray with cooking spray.

Toss the potatoes with the seasonings. Drizzle with 1 tablespoon of olive oil, then toss till the potatoes are well coated.

Arrange potatoes in a single layer on the foil. 

Bake for 30-35 minutes or until golden brown. Check them after about 25 minutes to make sure none are getting too brown. Wedges might take a bit longer than strips.

Variation: If you like salt and vinegar oven fries, add about 1 cup white vinegar to the ice water/salt solution and soak about 45 minutes. 

These are just so tasty good!