Monday, May 16, 2011

Tuna Two-ways

I want to share some good eats that I had over the weekend.  I bought (well, I shopped but my mom paid for) Ahi Tuna as a treat for the weekend.  I also bought plenty of vegetables, and was able to use my new salad spinner for the massive bag of spinach that I bought.

Friday night, my mom and I had seared tuna served with an orange-and-avocado salsa, and a side of grilled veggies.  We had some berries and cream for dessert.

Orange-and-avocado salsa
  1. Cut away peel of an orange a slice away each wedge of the fruit from the pulp.  Leave the pieces of orange relatively large, although you may want to chop each in half.
  2. Dice an avocado and some red onion, and mince 2 tbsp of cilantro.
  3. Whisk juice of 1 lime, the orange juice squeezed from the remaining pulp, salt, pepper, and a dash of cayenne (or dice jalapeño if available).
  4. Combine the juice mixture with the fruits and cilantro, stir, and serve over seared tuna steaks.
On Sunday night, the girlfriend and I ate the remaining tuna.  I seared it and served it over spinach with bell pepper, avocado, and orange slices.  The dressing was an orange-lime-cilantro vinaigrette.  We also made another batch of the Thai carrot ginger soup from last week. 

Oh, and we had cocktails before dinner...

 Diet Moscow Mules (vodka, lime juice, diet ginger ale).

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