Seared Tuna with Beet Sauce

This Mediterranean-inspired recipe includes a smooth, pureed beet and yogurt sauce with Tahini and fresh lemon juice. Use the freshest tuna steaks you can find, as they are cooked very lightly.

Ingredients:
2 medium beets
1 tablespoon olive oil
Salt and black pepper, to taste
4 4-ounce Ahi tuna steaks
¼ cup plain yogurt
2 tablespoons lemon juice
2 tablespoons Tahini
2 tablespoons chopped fresh parsley

Directions:
1. Preheat oven to 400F. Wrap beets individually in foil and place in oven. Roast until tender, 30 to 40 minutes. Remove, peel, and chop into ¼-inch cubes. Set aside.

2. Heat oil in a large skillet over medium-high. Season tuna steaks on both sides with salt and pepper and place in skillet. Cook 2 minutes each side, until seared and golden brown. If desired, continue to cook until done and no longer pink on the inside, an additional 2 to 3 minutes per side.

3. Meanwhile, whisk together yogurt, lemon juice, Tahini, and ½ teaspoon salt in a small bowl. Add reserved beets and mix well until beets turn sauce a purple color.

4. To serve, place a seared tuna steak on serving platter. Top with a large dollop of beet sauce and garnish with fresh parsley.

Source: Beet Recipes.

Published in: on July 26, 2010 at 9:06 am  Comments (2)  
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Roasted Eggplant Hummus

Roasted eggplant purees with chickpeas and Tahini for an ultra-luxurious hummus recipe. For another variation, add more olive oil to thin this out to an almost pourable consistency, and serve it tossed with vegetables and cooked pasta.

Ingredients List:

1 pound eggplant (about 1 large)
3 tablespoons olive oil, divided
1 teaspoon salt
1 cup cooked chickpeas
2 tablespoons fresh lemon juice
1 tablespoon Tahini
1 garlic clove
2 tablespoons chopped fresh parsley

Directions:
1. Preheat oven to 350°F. Cut eggplant in half lengthwise, rub lightly with 1 tablespoon olive oil, and sprinkle with salt. Place on baking sheet, cut side down, and bake until soft, about 90 minutes. Cool, scoop out flesh, and discard skins.

2. Place reserved eggplant flesh and remaining ingredients in food processor; puree until smooth. Serve.

Source: Hummus Recipe.

Published in: on July 5, 2010 at 1:57 pm  Leave a Comment  
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