Asian Inspired Seared Tuna Steaks

Asian Inspired Seared Tuna Steaks are a hit.
For the marinade whisk together:

2 tbs olive oil,
1 tsp sesame oil,
1-2 tsp agave syrup,
1 shallot chopped fine,
1 lemon, zest and juice,
1 tbs fresh grated ginger,
1 tsp soy sauce or aminos,
a couple of drops of hot sauce if you like,
and some salt and pepper.
Marinate tuna steaks in a shallow dish,
covered with plastic & refrigerated for up to 2 hours,
turning at least twice so both sides are marinated.
Don't marinate any longer than 2 hours because
 the acid in the lemon juice will break down the fish texture.

Remove from marinade, drain well, and reserve marinade.
Let steaks sit on drying rack, turning once,
so any excess marinade drips off.
Salt and pepper both sides of tuna steaks, then
dip steaks in a combination of white and black sesame seeds
coating both sides and edges of tuna steaks.
I ran out of sesame seeds, so I used hemp seeds to coat them.

Place steaks in a medium hot frying pan and sear on both sides.
Searing the steaks will only take about 4 minutes per side.
Don't overcook the steaks or they will dry out.
The steaks should be pink inside.

Place reserved marinade in small saucepan.
I added 1 tbs of dijon mustard to marinade sauce.
 Cook over medium heat and stir till thick.
To serve, place marinade sauce on plate and tuna steak over the top.
We had steamed broccoli with the steaks.

This meal takes less than half an hour to prepare
excluding the marinating time.

Smoked Salmon, Caviar, & Yogurt on Fingerling Potatoes

Sometimes you want to celebrate near the holidays.
Perhaps a long lost relative or friend comes to visit.
Smoked Salmon, Caviar & Yogurt on Fingerling Potatoes
are a decadent delight sure to fit the need.

Start by slicing fingerling potatoes in half lengthwise.
Put potatoes in a bowl and toss with olive oil, dill, salt & pepper.

Place potatoes faceside down and bake in 425 F oven for 20 min.
The foil makes them pretty crunchy; I might use parchment next time.

Place salmon, then Greek yogurt, then caviar on potatoes.
You could substitute sour cream for the yogurt.
You could also substitute 'caviart' or capers instead of caviar.

These fingerling bites are so delicious!
Sure to be a hit for a special occasion or holiday get-together.

Savory Keilbasa Sausage & Peppers

This is a stovetop one pot meal, quick and easy to prepare
with a multitude of nuanced flavors sure to please the palate.
Most folks will like this Savory Keilbasa Sausage & Peppers.

1 keilbasa smoked pork sausage fully cooked 14 oz, sliced 1/2 inch pieces
2 tablespoons of olive oil to saute
1 onion chopped bite sized
3 bell peppers, red or yellow, chopped bite sized (I don't like green ones)
2 garlic cloves micro-grated
1 can diced tomatoes 14 oz
1 tbs worchestershire sauce
2 tbs dried parsley flakes or 1/4 cup fresh parsley
1 tbs dried oregano
1 tbs fennel seed
1 tsp celery seed
1 tsp smoked paprika
1 tsp red pepper flakes
1 tsp ground coriander
salt and pepper to taste

Saute sausage slices till brown on both sides, set aside in a separate bowl. Saute onion, when soft and just turning brown, add peppers, saute till soft. Add diced tomatoes and remaining ingredients and when melded, add sliced sausages back and cook till blended. This is delicious alone but you could serve it over rice or pasta. Enjoy!

Apple Cabbage Slaw

Slaw isn't just for summer; it's good any time of year and all the ingredients are readily available. After all the heavy Thanksgiving dishes a light salad is often welcome. 

Slaw:
1/2 head of napa cabbage chopped
1 red or orange bell pepper cut into bite sized pieces
2 medium carrots grated
1 tbs dill seed
2 tbs freeze dried chives
2 tbs fresh mint leaves chopped fine (optional)
2 tbs drained capers
1 shallot chopped very fine or a bunch of green scallions chopped
2 firm tart or sweet red or green apples, peeled & cut bite sized
soak cut apples in lemon juice & water for 15 min to prevent browning

Dressing:
2-4 tbs avocado or olive oil
2-4 tbs apple cider vinegar
2 tbs dijon mustard
1-2 tbs agave syrup
salt and pepper

Gently toss slaw ingredients in a large bowl. Set aside. In a separate bowl add dressing ingredients and whisk till blended. Drizzle dressing over slaw, toss, and refrigrate for at least one hour or up to four hours before serving so ingredients meld together. Don't over-dress the salad since with time the slaw ingredients will release some moisture and you don't want a goopy salad. This slaw is meant to be light and fluffy. If you don't use all the dressing store it refrigerated in a mason jar for adding to the salad later if needed or to use with another salad of your choice. In this salad you are getting your fruits and vegetables all in one dish. Enjoy!