Tuesday, March 24, 2009

Suzi Homemaker's Pan Seared Tuna and Warm Roasted Vegetable Salad

This is one of my favorite dinners! The vegetable dish can be made using practically any vegetable and is suitable for meals year-round, just use seasonal veggies(cooking times may need to be altered if using root vegetables). Look how pretty these veggies look! They're just waiting to be cut up and devoured!

Warm Roasted Vegetable Salad
4 cups broccoli florets cut into bite-sized pieces
6 Roma tomatoes, cut into 1/4 inch slices
1 small red onion, cut into 1/4 inch slices
1 small yellow onion, cut into 1/4 inch slices
1 small yellow squash, cut into 1/4 inch slices
1 zucchini, cut into 1/4 inch slices
2 bell peppers, cut into 1/4 inch slices
1 small package white button mushrooms, quartered
1 1/2 teaspoons olive oil
2 cloves garlic, minced
kosher salt
fresh ground pepper
1 T. Dijon mustard
1 T. balsamic vinegar
1 teaspoon hot pepper sauce
1/4 cup slivered fresh basil

1. Preheat oven to 350 degrees. Combine vegetables, garlic and oil in large casserole dish; toss to coat.
2. Sprinkle with kosher salt and fresh ground pepper to taste.
3. Bake vegetables 25 minutes, stirring occasionally. (May take longer if using root vegetables or potatoes)
4. Meanwhile, whisk together mustard, vinegar and hot pepper sauce in small bowl until smooth. Stir mixture into hot vegetables; toss to coat. Sprinkle salad with basil; garnish if desired. Serve warm alone or over rice.

Pan Seared Tuna Steaks
2 1-inch thick tuna steaks, either fresh or thawed
1 T olive oil (or use cooking spray)
Lime or lemon juice
McCormick's Montreal Steak Seasoning

1. Heat oil in skillet until hot.
2. Rinse tuna steaks in water and pat dry.
3. Sprinkle both sides with lime juice.
4. Generously sprinkle both sides with Montreal Steak Seasoning
5. Place steaks in hot skillet and pan sear until desired doneness.
Serve with lemon juice, tartar sauce or Asian Sesame Soy Salad dressing and warm roasted vegetable salad on the side.

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