Pan-Seared Tuna with Mango Salsa

I usually cook this tuna in my trusty, seasoned cast iron skillet but if you’re a grill master by all means use an outdoor barbeque.  The mango salsa can be made ahead of time and chilled in the fridge, but bring it to room temperature before serving.  Try serving with an arugula salad and baked sweet potato wedges.

TIME 20 minutes

SERVES 4 

MANGO SALSA

1 medium, just-ripe mango, chopped (1 generous cup)

3 tablespoons minced red onion

½ red or green jalapeno pepper, seeded and minced

1 small tomatillo or green tomato, diced

1 small clove garlic, minced

Juice of ½ lime

½ teaspoon sea salt

2 to 4 tablespoons chopped cilantro

OTHER INGREDIENTS

1 teaspoon olive oil, plus additional for drizzling

4 tuna steaks, 4 to 6 ounces each (the thicker the better)

Sea salt

Freshly ground black pepper

Lime wedges

PREPARATION

·       In a medium bowl combine all salsa ingredients.  Set aside.

·       Heat oil in a heavy cast iron skillet or grill pan to medium-high.

·       Rinse tuna and dry with paper towels.  Drizzle both sides of tuna with olive oil and sprinkle with salt and pepper.

·       Sear tuna on each side for 2 to 3 minutes, depending on thickness and desired doneness.  Medium-rare is recommended.  Don't overcook.  The tuna will continue to cook after removed from heat.

·       Remove tuna to individual dinner plates or one serving platter.  Spoon a bit of salsa on each piece, or alongside.  Pass extra salsa at the table.

·       Serve with lime wedges for squeezing.

Veg with Lisa

Glori Berkel and I worked very hard on this pilot episode!  And I cooked a lot of greens!  Even if you think cook greens aren't your thing, give this one a try - you might be surprised.

Sautéed Leafy Greens                          

They don’t get much easier or healthier than this.  You can use any hearty leafy green that’s suitable for cooking in this dish, but Swiss chard is my favorite.  Collards, mustard greens, kale, and even spinach are all delicious prepared this way.  Plus, greens are an excellent source of vitamins and minerals such as calcium, folic acid and iron, all of which are often lacking in a vegetarian diet.

Be careful not to overcook the greens.  If you do you’ll end up with something reminiscent of the yucky canned spinach we all hated as kids.

TIME 10 minutes

SERVES 4  

INGREDIENTS

1 large bunch greens (about 1-1 1/2 pounds)

1-2 teaspoons extra virgin olive oil

1 medium or 2 small cloves garlic, minced

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon crushed red chili flakes (optional)

1 teaspoon vinegar or lemon juice (if your meal has an Asian flair use rice vinegar, if it’s Mediterranean go with Balsamic, lemon juice adds a nice fresh flavor)

PREPARATION

·       Wash greens.  It’s OK if a little moisture is still clinging to the leaves.  Remove and discard any large stems.

·       Stack the leaves, several at a time, and roll them up like a big fat cigar.  Chop the rolled leaves into 1 - 2 inch ribbons. 

·       Heat oil in large skillet over medium-high heat.  Add garlic.  Stir and cook 1 - 2 minutes until garlic is fragrant.  Be careful not to burn the garlic.

·       Add greens to skillet.  Sprinkle with the salt and reduce heat to medium-low.  Toss a few times; tongs are helpful.  Cook 2 to 4 minutes, tossing occasionally.  The heartier greens like collards and mustard greens will take a bit longer to cook than a more delicate green like spinach.  You may also want to cover the skillet a bit to cook more thoroughly.

·       When greens are cooked, but still bright green in color, remove to serving bowl.  Add the pepper and chili flakes, and sprinkle with vinegar or lemon juice.

·       Serve immediately or at room temperature.