Lemongrass Glazed Tuna On Grilled Asparagus And Turnip Salad Recipe 55

Steps:

• Season each piece of the tuna on both sides with the salt and pepper. Heat a grill to high and grill the tuna to the desired temperature.
• Serve the tuna with the asparagus and tomato sauce.
• Preheat the grill to medium.
• In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt, and pepper and toss.
• Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and drizzle with olive oil, to taste. Cover with aluminum foil and let sit for 5 minutes before serving.
• Preheat the oven to 400 degrees F.
• In a large, 14-inch, oven proof frying pan, combine all of the ingredients. Stir to blend then transfer to the oven and cook until the tomatoes begin to caramelize, about 30 minutes. Remove the skillet from the oven and stir well. Return to the oven and continue to cook until further caramelized and much of the liquid has evaporated, about 30 minutes longer. Serve immediately. (Alternately, cool slightly, and transfer to a blender, in batches if necessary, and process sauce until coarsely pureed. If the sauce seems too thick, thin with a bit of water or chicken broth.)
• To store, cool completely and refrigerate for up to 4 days in a nonreactive, airtight container.
• The sauce is great on pasta as well as pizza and even makes a great dipping sauce for hors d'oeuvres. If you prefer a less rustic sauce, puree completely as described above and strain.

Steps:

• stir together cornstarch and 1 1/2 tbsp water until smooth, set aside.
• add pineapple and 2 tbsp water to blender and puree.
• in a saucepan add pineapple, soy sauce, sugar, ginger, bring to a boil.
• add cornstarch, stir 1 minute.
• heat grill.
• add salt& pepper to tuna, cook on oiled grill, turning once about 5 mins per side, or to taste spread pineapple sauce on each tuna steak and grill,covered, 1-2 mins more, serve mix wasabi powder, water and mayo together, serve alongside tuna.

Steps:

• For the tuna steak, heat a griddle pan until hot. Add the agave nectar, vinegar and 1/4 cup of water. Add the lemongrass, chilli, mint and coriander. Cook for a couple of minutes until sticky and then roll the tuna in the glaze and cook till light brown. Make sure it is pink in the middle. Removed from the pan, brush the remaining glaze over the tuna and allow to rest for a few minutes while you make the salad. For the asparagus salad, heat a saucepan of boiling water and blanch the asparagus, radishes and turnips. Drain. Place the vegetables in iced water to refresh. Heat grill and grill asparagus and turnip till light brown Fry radish in a heated skillet till soft. Place the watercress, mint and coriander leaves in a large bowl. Add the grilled and fried vegetables and mix it all together. To serve, cut the tuna into bite-size pieces and serve over the salad. Garnish with coriander. Drizzle remaining glaze over salad and serve immediately. http://www.not-too-sweet.com/lemongrass-glazed-tuna-on-grilled-asparagus-and-turnip-salad/

Steps:

• Peel and cut turnips into wedges. Toss with sliced fresh ginger, canola oil, salt, and pepper on a rimmed baking sheet. Drizzle with honey and roast at 400° F until tender.

Steps:

• Wash and dry asparagus. Drizzle with olive oil and salt and pepper and roast for 10 minutes at 400. Put on platter, squeeze half to whole lemon over (depending on taste). Sprinkle with cheese crumbles and tomatoes and a little more olive oil if desired. Serve with slices of toasty french bread!

Steps:

• In a medium pan saute lemongrass, ginger and shallot until soft, about 5 minutes.
• Deglaze vegetables with the wine; reduce by about 80 percent.
• Add the juice and zest of the lemon, chicken broth and sugar, and reduce it to half.
• Whisk in the butter. Puree with a hand blender (it won't be a totally smooth consistency). Season with salt and pepper, to taste.
• Serve over chicken that has been baked or barbecued. Enjoy!

Steps:

• Trim and peel turnips. Cut into chunks. Bring a 2 quart pan of water to boil. Add 2 tsp table salt and 2 tbsp white vinegar. Add turnips and boil until soft. Drain water. Mash turnips with 2 tbsp butter, cream and egg. Stir in 1/4 cup of the bread crumbs, sweetener and salt. Spoon into a casserole dish. Dot with remaining butter and sprinkle bread crumbs over the top. Bake at 400 degrees for 20 minutes *I used Jennifer Eloff's recipe for Plain Bread, a quick microwave bread which toasted, makes good bread crumbs. Recipe Below 4 servings 165 cal. Jiffy Cinnamon Bread: 7 tbsp ground almonds (105 mL) 31/2 tsp coconut flour (17 mL) 31/2 tsp oat flour (17 mL) 1 tsp baking powder (5 mL) 1/2 tsp cinnamon (2 mL) 1/4 tsp salt (1 mL) 2 to 3 tbsp raisins, snipped (30 - 45 mL) in half 3 eggs 41/2 tsp heavy cream, OR almond milk, OR (22 mL) coconut milk Liquid sucralose to equal 4 tsp (20 mL) SPLENDA® Granular 11/2 tsp olive oil (7 mL) 3 tbsp shredded Monterey Jack cheese (45 mL) Spray an 8-inch (20 cm) square baking dish with nonstick cooking spray. In medium bowl, combine ground almonds, coconut flour, oat flour, baking powder, cinnamon and salt. Stir in raisins. In small bowl, with fork, whisk eggs, heavy cream, liquid sucralose, OR SPLENDA® Granular and olive oil together. Make a well in center of dry ingredients and pour in egg mixture. Sprinkle with cheese and mix everything together really well until the mixture thickens slightly. Pour mixture into prepared pan. Spread out evenly. Microwave on high 2 minutes and 50 seconds (Your microwave might need different timing. Mine is powerful and runs hot.). Remove from microwave oven and immediately cut a cross in the bread dividing it length-wise and horizontally in half into 4 quadrants. Take each half and flip it over to allow the undersides to dry out a bit. When cool, slice each piece in half horizontally so that you have 8 slices of bread that are more or less the size of a slice of store-bought raisin bread. Place in the toaster and toast until nice and brown.. Variation: Plain Bread (great for toast): Omit raisins, cinnamon, sweetener and salt. Instead use 1/4 tsp (1 mL) onion salt. This recipe makes great grilled cheese sandwiches in a grilled cheese sandwich maker. Nutritional Analysis: 8 slices, 1 slice: 103.6 cal; 5.2 g pro; 8.2 g fat; 1.7 g carbs

Steps:

• Whisk 2 tablespoons orange juice and cornstarch in small bowl to blend. Heat 1 tablespoon oil in medium nonstick skillet over medium-high heat. Add onion, ginger, lemongrass, garlic and crushed red pepper; sauté until onion is light golden, about 3 minutes. Add 3/4 cup orange juice, stock and soy sauce and boil until reduced to 3/4 cup, about 4 minutes. Whisk in cornstarch mixture; boil 1 minute. Remove from heat. Season sauce to taste with salt and pepper. Brush tuna steaks with olive oil. Coat each side of each tuna steak with 1 teaspoon sesame seeds, pressing gently to adhere. Heat 1 tablespoon olive oil in large nonstick skillet over high heat. Add tuna and cook until opaque in center, about 3 minutes per side. Bring sauce to simmer. Transfer tuna to plates. Serve with sauce.

Steps:

• Combine wine, vinegar, sugar, and 1/4 teaspoon pepper in a small saucepan over medium-high heat. Simmer until slightly thickened and syrupy, 25 to 30 minutes. Remove from heat, and set aside.
• Combine tomatoes, 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Toss, and set aside
• Heat grill to medium hot. Combine haricots verts, lemon juice, remaining teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl; toss well. Arrange beans on the grill and cook, turning, until just limp and lightly charred, 2 to 4 minutes. Transfer to a serving platter.
• Sprinkle remaining teaspoon salt and 1/4 teaspoon pepper on all sides of tuna steaks. Brush wine-and-vinegar mixture on tops and sides of steaks and place, glazed side down, on grill. Grill, brushing with more glaze, until lightly charred, about 3 minutes per side for rare, 6 to 7 for well done. Transfer to serving platter with beans. Add basil to tomatoes, toss, and spoon over tuna. Serve immediately.

Steps:

• Soak wooden skewers in water for 30 minutes.
• Prepare grill medium - high heat. Stir together oyster sauce through red pepper flakes. Thread half of asparagus crosswise onto 2 parallel skewers and repeat with remaining asparagus. Brush asparagus with some of the glaze, then brush steak all over with remaining glaze. Sprinkle with salt and pepper. Grill steak and asparagus, turning steak once and asparagus occasionally, until asparagus is tender and well browned in spots and steak medium rare, about 10 minutes. Let steak sit for 15 minutes. Thinly slice steak across the grain.