Fabulous Tuna Dinner

Well it was dinner with Ted and Judy again last night – my favourite “restaurant” ;-). I can’t get over the cooking that these friends do! So last night we had a starter of mussels which where so good I totally forgot to photograph them as we just dove into the bowls. Trust me they were delicious.

The rest of the meal was no exception. Actually I have to backtrack….I was starving when I got to T&J’s place as I had forgotten to eat lunch. Judy had some smoked salmon which she artfully put on top of a tiny dollop of hungarian cream cheese (made with paprika – yes it was awesome) on a  thin slice of left over roast potato. Topped with a couple of capers it was an appetizer fit for any restaurant.

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Later we had the mussels followed by a tuna dinner that was out of this world! Ted got some sushi grade tuna from a local fish monger and covered it in sesame seeds with a bit of black pepper ground on top.

 

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He seared it for 3 minutes per side in a hot cast iron frying pan. Prior to cooking, Ted made a small dish of sauce to go with the tuna. Mix the ingredients below and add to taste. It really does take on a different taste though once you drizzle it over the cooked tuna.

1 tbsp sesame oil

3-4 tbsp soy sauce

½ – 1 tsp wasabi paste to taste

1 tsp rice wine vinegar

Along with the tuna Judy made her secret mashed potatoes – all I can tell you is there is some butter and her secret weapon is a mix master ;-). They are the smoothest creamiest potatoes ever.

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The salad Judy came up with (so creative) was made with the following ingredients:

Red tipped boston lettuce (beautiful looking)

Cubed field tomatoes (from the farmers market that day)

Cubed bocconcini cheese, 4-5 pieces

1 whole diced/cubed avocado

4-5 sun dried tomatoes chopped with a lime infusion (lime juice squeezed over to moisten)

In a bowl, mix all the ingredients (not the lettuce leaves) and pour the juice of one lime over them and mix/stir. Then put into individual boston lettuce “cups”/leaves

The tuna was timed perfectly for when the salad and potatoes were done. Plated, it looked fit for royalty. What an outstanding meal! I of course got to take home the leftovers. Thanks again to my favourite restaurant!

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Fabulous Cod Dinner with Friends

This time I put the picture large size and up front. I am not sure people will believe this incredible meal was prepared by my friends Ted and Judy.  This was what we had for dinner the other night.  I don’t think anyone is wondering why I love to go there for dinner. (They are good fun company too!)

Cod dinner

So the glorious meal showing above was as follows:

Umbria lentils – wonderfully nutty but take a bit longer to cook than regular dried lentils.

Cod – beautiful large meaty piece of cod seared to perfection and popped in the oven at about 350 degrees for a few minutes to finish it off.

Topping – Kale (cut into small pieces) sautéed with garlic slices and grape tomatoes in a light chicken broth.  Scrumptious!

Side of baked sweet potato fries baked at 400 degrees for about half an hour.

All topped off with a squeeze of Meyer lemons (these are my favourite lemon – a cross between a tangerine and a lemon, they are both sweet and sour at the same time).

What a meal – it was so good there wasn’t even a lentil left on the plate!

South of France Tuna – recipe from yesterday

Here is the recipe from yesterdays blog about seared tuna – The chef is Tracey Bochner – a fabulous cook along with her husband Chris who could open a bakery that would have line ups on a daily basis!

South of France Tuna
  • Sauté a bunch of sliced shallots in olive oil, add a lot of minced garlic
  • Toss in a big handful of fresh thyme –  leave some as whole twigs and some finely chopped (or just pull off the leaves and toss those in)
  • Cook this all on low until soft
  • Add a big pile of diced roma tomatoes (like, say, a dozen) and cook on high for a bit until tomatoes soften
  • Add about a tablespoon or two of tomato paste and about a third to a half of a bottle of heavy, full bodied red wine
  • Add a pinch of sugar if the tomatoes are too acidic plus salt and pepper – unless you are using super salty olives, in which case, don’t add salt
  • Toss in a lot of pitted black olives.  I like sun dried Moroccan the best but pitted Kalamata work too
  • Cook on a low simmer until tomatoes are really soft and everything reduces a fair bit
  • In the meanwhile, lightly coat fresh tuna steaks in olive oil, salt and pepper and grill until desired doneness.
  • While the fish is cooking, add more red wine to the sauce to taste, more tomato paste if needed, and a bunch of trimmed green beans
  • Cook for another 5 minutes or so
  • Serve the grilled tuna on top of  a generous serving of sauce. I think this is best served in pasta bowls.  Definitely needs to be accompanied by a crusty baguette.  This is also good with frozen tuna steaks that aren’t fresh enough to be seared and served.  Instead of grilling, cook the steaks in the sauce. I’ve also done this with tilapia and it works, but isn’t as tasty as tuna.
 

Dinner with friends

I had dinner the other night with friends (who happen to be fabulous cooks) and thought I would share the gorgeous presentation and meal with you.  The main course was seared tuna on a bed of simmered tomato with green beans, pitted olives and I think sprigs of thyme.  I have asked for the recipe and when it comes I will share it and give the chef her due.  Meantime for dessert we had the most beautiful strawberry tarts homemade of course.  Everything was so delicious I am still talking about it days later.  See below for some pics of the meal.  Promise to forward the recipe as soon as it comes.

 

 

 

 

 

 

Here is the recipe – from the above meal…
South of France Tuna
  • Sauté a bunch of sliced shallots in olive oil, add a lot of minced garlic
  • Toss in a big handful of fresh thyme –  leave some as whole twigs and some finely chopped (or just pull off the leaves and toss those in)
  • Cook this all on low until soft
  • Add a big pile of diced roma tomatoes (like, say, a dozen) and cook on high for a bit until tomatoes soften
  • Add about a tablespoon or two of tomato paste and about a third to a half of a bottle of heavy, full bodied red wine
  • Add a pinch of sugar if the tomatoes are too acidic plus salt and pepper – unless you are using super salty olives, in which case, don’t add salt
  • Toss in a lot of pitted black olives.  I like sun dried Moroccan the best but pitted Kalamata work too
  • Cook on a low simmer until tomatoes are really soft and everything reduces a fair bit
  • In the meanwhile, lightly coat fresh tuna steaks in olive oil, salt and pepper and grill until desired doneness.
  • While the fish is cooking, add more red wine to the sauce to taste, more tomato paste if needed, and a bunch of trimmed green beans
  • Cook for another 5 minutes or so
  • Serve the grilled tuna on top of  a generous serving of sauce. I think this is best served in pasta bowls.  Definitely needs to be accompanied by a crusty baguette.  This is also good with frozen tuna steaks that aren’t fresh enough to be seared and served.  Instead of grilling, cook the steaks in the sauce. I’ve also done this with tilapia and it works, but isn’t as tasty as tuna.