Savory Stiletto
Steaming Up The Kitchen…
All about the Quickies
January 18, 2012Quickies. What isn’t to love about them? They’re over before you even realized they started. You don’t even have time to sweat or for your hair to get messed up. Shoot, a quickie is pretty much over in less time than it takes you to clean up!
Of course, I’m talking about quickie dinners. I don’t know where your mind went, but whatever gutter it ended up in you might want to clean up a little bit. Since it’s January and everyone in the whole wide universe is trying to get fit and healthy, I’ve been doing a lot of late nights at work. Usually, by the time I get home, all I want is a glass of wine, some deliciously cured meats, and cheese. Just because that is all I want doesn’t mean that’s what I get.
I’m still in New Years ‘Intentions’ mode and am desperate to look like a Victoria’s Secret model, only without the wings…they always get in the way. After teaching a class on how to cook Paleo, I could not get this dish out of my head. Just enough protein, lots of veggies, and tons of flavor! Quick, simple, and when it’s done, there is still plenty of time to burn off the calories.
Savor this quickie with a glass of sauvignon blanc.
Seared Tuna with Spicy Dipping Sauce
- 1 12-ounce tuna steak
- Salt, Pepper, & Garlic powder
- 1 teaspoon freshly grated ginger
- 1 teaspoon fresh lemongrass, thinly sliced (if you can’t find fresh, use the kind in a jar, just reconstitute it in water for 10 minutes before slicing and using)
- ¼ cup rice vinegar
- 4 tablespoon wheat free tamari (found in the ethnic aisle of your favorite grocery store, if you can’t find it, soy sauce works)
- 1 teaspoon splenda (or sugar)
- ½-1 teaspoon crushed red pepper flakes
- ½ teaspoon garlic powder
- Squirt of sriracha (optional)
- 1 5-ounce container mixed baby greens
- Bell pepper, poblano pepper, and onion all quickly cooked in a hot skillet
- Cilantro, jalapeno, orange pieces, and avocado for garnish
Preheat a grill or grill pan over high heat.
Meanwhile, sprinkle the tuna with salt, pepper, and garlic powder on both sides. Don’t go too heavy on the salt because the dressing and dipping sauce will have plenty of sodium.
In a small bowl, combine the ginger, lemongrass, rice vinegar, tamari, splenda, pepper flakes, garlic powder, and sriracha. Let sit while the tuna cooks.
Place the tuna on the grill pan and cook for 5 minutes. Carefully flip the tuna and let cook another 3-4 minutes. You want the tuna to still be pink on the inside, that means it’s cooked perfectly.
Remove the tuna from the grill pan and all to rest 5-10 minutes before slicing. Be sure to slice against the grain to keep the tuna really tender.
In a large bowl, toss the mixed greens with most of the sauce/dressing (remove any lemongrass pieces), being sure to save some to dip your tuna in.
Divide the greens into two bowls and top with the onions and peppers. Add the sliced tuna and sprinkle with jalapeno, cilantro, orange pieces, and avocado.
My thoughts:
If you would have asked this girl 5 years ago if she would ever eat a seared tuna salad, she would have laughed in your face. This girl, all grown up, can’t get enough! I was so excited that there was a little bit leftover so I could have the same deliciously amazing dish for lunch!!!
The tuna was cooked to absolute perfection and the dipping sauce was to die! The best part about the whole meal? There were exactly 8 dishes to wash if you count the forks we used to eat with. The dishes were just about done while the tuna was resting on the counter. That, my friends, is a quickie!
This entry was posted in Main Dish, Quick and Healthy, Seafood, Spicy, Thai. Bookmark the permalink. ← Is it summer yet??? B-Cups? →2 Responses to All about the Quickies
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you are making me sooo hungry looking at your gorgeous pics!