Wednesday, February 25, 2009

Seared Ahi with baked veggies and rice



You need:
Ahi tuna
rice
asparagus
yellow squash
broccoli
garlic (minced)
oregano
parsley
parmesan cheese (grated)
ginger (powder)
peanut sauce

If you have a large ahi steak, cut it into smaller ones about 3 inches per side.

Cut the asparagus into 2 inch pieces. Cut the squash into circles about a half inch thick. Cut the stem of the broccoli off and discard. Break the crown into individual pieces and trim if needed. In a bowl, toss the asparagus, broccoli, and squash with garlic olive oil and parmesan cheese. Spray a baking sheet, and spread the vegetables on the sheet. Put in the oven at 350 for about 15-20 min. Flip once about half way through.

Make rice as per directions on box. I like to add a chicken bouillon cube or some broth to the water (or instead of the water in the case of the broth) to add some extra flavor.

Heat a pan at med-hi temp and coat with oil. Coat the tuna with ginger, oregano, parsley, and garlic and put on the pan. Sear the tuna on each side cooking about 4 minutes each side. You don't want the insides to cook very much, providing a nice flavor (you can lower the temp and cook through if you don't like sushi). Garnish with peanut sauce.

In the image above I have a stuffed clam in addition to my recipe. I was too lazy to make that from scratch.

No comments:

Related Posts with Thumbnails