October 29, 2020
Mediterranean Tuna Steaks
Mediterranean Tuna Steaks
Flavorsome tuna steaks are best enjoyed griddled or pan-fried with fresh salad.
Bon appetite!
Ingredients
2 ½ lb fresh asparagus spears, trimmed
2 medium tomatoes, chopped (1 1/2 cups)
1/2 cup crumbled reduced-fat feta cheese (2 oz)
1/4 cup chopped kalamata or ripe olives
1/3 cup chopped fresh basil or oregano leaves
3 tablespoons olive or vegetable oil
1/2 teaspoon garlic salt
1/4 teaspoon pepper
Olive oil
4 tuna steaks, 1 inch thick (about 1 3/4 lb)
METHOD
- Heat gas or charcoal grill. In a large skillet, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place asparagus in steamer basket. Cover tightly and heat to boiling; reduce heat to low. Steam 6 to 8 minutes or until crisp-tender.
- Meanwhile, in medium bowl, gently toss tomatoes, cheese, olives, and 1 tablespoon of the basil. Cover; refrigerate until serving time. In small bowl, mix remaining basil, the oil, garlic salt, and pepper. Brush mixture over tuna.
- Carefully brush oil on grill rack. Place tuna on grill over medium-high heat. Cook uncovered 5 minutes. Turn carefully; brush with any remaining oil mixture. Cook 10 to 15 minutes longer until fish flakes easily with a fork and is slightly pink in center.
- Serve tuna with tomato mixture and asparagus.
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Turkey & Potato Breakfast Casserole 6 serving | 1 hora Ingredients 1 tbsp Extra Virgin Olive Oil (divided) 1 1/2 lbs Extra Lean Ground Turkey 1/4 tsp Sea Salt (divided) 2 Russet Potato (peeled, shredded, squeezed and drained of excess liquid) 1 1/2 cups Unsweetened Almond Milk 4 Egg 1/4 tsp Oregano 6 ozs Cheddar Cheese (shredded) Method Preheat the oven to 400oF (205oC). Use half the oil to grease a baking dish. Heat the remaining oil in a pan over medium-high heat. Add the turkey to the pan, breaking it up as it cooks. Drain any excess liquid, season with half of the salt, and transfer to the baking dish. Sprinkle the shredded potato evenly over the cooked turkey. In a bowl, whisk together the almond milk, eggs, oregano, and the remaining salt. Pour the mixture over all the ingredients in the baking dish. Sprinkle the cheese over top and bake for 40 to 45 minutes, or until golden brown and cooked through. Let it cool slightly before cutting into squares. Enjoy! Notes Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: A 9- by 13-inch baking dish was used to make six servings. Dairy-Free: Use vegan cheese instead of cheddar cheese. Nut-Free: Use rice, coconut, or oat milk instead of almond milk. More Flavor: Add garlic when cooking the turkey. Additional Toppings: Serve with mixed greens or grilled vegetables. Nutrition Facts Amount per serving 349 calories 40gs protein 10gs carb 17gs fat
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