Seared Sesame Tuna with Garlic Roasted Radishes

Several years ago, I finally got brave enough to get out of my comfort zone of canned tuna and radishes from a bag. Typically, I’d eat canned tuna or tuna in the form of sushi and my extensive knowledge of radishes is pretty much limited to a salad, so imagine my surprise when I tasted an everyday radish transformed by roasting it! Yes, it’s unusual, yes it’s beautiful and it takes about 30-35 minutes tops!  Before you pass by this recipe, give it some reconsideration, all of the ingredients work well together to give you a “party” in your mouth.

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Ingredients:

  • 1 large bunch of radishes, cut in half
  • ¼ c. fresh thyme, chopped
  • 5 cloves fresh garlic, base removed from each piece, but keep the garlic skin on the clove
  • 2 pieces tuna fillets
  • 1 pomegranate, seeded
  • red onion, thinly sliced
  • 1 Tbsp Olive Oil
  • Kosher Salt
  • Cracked Pepper

Directions:

  1. Preheat the oven to 375 degrees
  2. Cut the radishes in half and toss with garlic, thyme, olive oil, salt and pepper
  3. Bake the radish and garlic mixture for 30 minutes or until fork tender
  4. Meanwhile, heat a skillet on medium high and add measured olive oil
  5. Season the tuna with desired salt and pepper
  6. Press the seasoned tuna in the sesame seeds, coating both sides
  7. Sear the tuna for a minimum of 1 minute on each side
  8. Depending on the thickness of the tuna, you may cook it longer
  9. Let the tuna rest for 2 minutes, and slice
  10. Remove the radishes from the oven and remove the garlic from the skins and mash
  11. Season to taste with salt and pepper and coating the radishes with the mashed garlic
  12. Place the sliced tuna on the radish mixture and top with sliced red onions and pomegranate seeds and serve
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Vegetable Melange

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I never knew quick and easy could be so DELICIOUS and I’m sure you will agree.  I stumbled across this wonderfully simple recipe on a quest to take simple common ingredients, but make them spectacular. The thinly shaved veggies sautéed lovingly with butter and olive oil then sparked back to life with lemon!  5 ingredients later, the plates were clean and smiles were on the faces of everyone. Enjoy

Ingredients:

1 large zucchini, shaved

1 large carrot, shaved

2 large leek (white part only), cut into strips

1 Tbsp butter

1 Tbsp olive oil

1 Tbsp fresh lemon juice

1 tsp fresh thyme leaves

salt and pepper to taste

 

Directions:

Shave the zucchini and carrot into ribbons using a vegetable peeler to make long thin strips. A mandolin may work but it’s more difficult to control the thickness of the strip. Heat a medium saute pan over medium high heat and saute the leek in the butter and olive oil mixture for 1 minute.  Add the zucchini and carrot and continue to cook for 3 minutes. Remove the pan from heat and toss the vegetables with the thyme and the fresh lemon juice.  Serve immediately.