Oh.My.Goodness! I don't think we've ever had a more phenomenal idea ... food wise, anyway! Monday we had 'Ginger Noodles with Chicken' (though the recipe in the magazine called for tofu, we decided to substitute and use chicken, as neither of us like tofu even a little bit)! Tuesday we had steak tacos that surprised me to the extreme! The picture truly didn't look very good to me, but Monte was excited about it, so I decided to go ahead and make them. It was a great decision! They were truly phenomenal!
Last night, though, was the best ... according to my family, anyway. See, last night we made 'Sicilian-Style Tuna Steaks' with polenta and green beans. While I thoroughly enjoyed the polenta and green beans, I am allergic to seafood, so trying the tuna steaks was out of the question. The family said they were great, though, which is what really matters!
I'm patting the steaks dry with paper towels (note the latex gloves on my hands - I didn't want to even have to touch the fish due to seeing my brother, who is also allergic to fish/seafood, break out from touching fish).
After the tuna steaks were cooked, I started on the topping (which was onions cooked in water and olive oil, then topped with confectioners' sugar and apple cider vinegar).
Here's a picture of our work in progress. Polenta, green beans and the onions for the steak topping.
Adding the tuna steaks to the topping to cook for just a couple more minutes.
The finished product!
This recipe was completely amazing! While I did not taste the tuna, you have my family's word that it was delicious! I think I'm now going to have to go back through my "Everyday With Rachael Ray" magazines to see what other amazing recipes I can find!
Want to make this yourself? Here is the recipe (courtesy of the "Everyday With Rachael Ray" magazine):
Sicilian-Style Tuna Steaks
¼ c. + 1 Tbsp. Olive Oil
Salt and Pepper to taste
4 – 1 inch thick Tuna Steaks
2 onions, thinly sliced
½ c. water
2 Tbsp. Confectioners’ Sugar
2 Tbsp. Apple Cider Vinegar
In a medium, nonstick skillet, heat 1 tablespoon olive oil over medium heat. Season the tuna with salt and pepper and add to the pan; cook, turning once, until browned, about 3 minutes. Transfer to a plate. Add the onions and ½ cup water to the skillet and cook over high heat until the water evaporates, about 5 minutes. Lower the heat to medium, stir in ¼ cup olive oil and cook until golden, about 5 minutes; stir in the sugar and vinegar and season with salt and pepper. Nestle the tuna in the onions, then cover and cook for 2 to 3 minutes.