Thursday, October 16, 2014

Big, Bold, Blam.

As a home cook/foodie, I definitely like to branch out with my flavors.  But, I have a huge love affair with the BIG BOLD flavors of Thai, Asian, and Mediterranean foods.  Not only because they taste great and are so easy to adapt but also because they're usually so fresh tasting, and don't weigh you down like heavy gravies or sauces might!  The flavors are bright and happy, and that makes me bright and happy !

The use of peanut butter in this recipe might give you pause, but please trust me!  It adds such a solid and creamy back flavor to this fish, you won't be sorry you tried it!

Spicy Thai Peanut Tuna with Gingered Quinoa

Four 4 oz. Tuna steaks
2 tablespoons peanut butter
2 tablespoons low sodium soy sauce
2 tsp Sriracha (more or less is just fine)
2 tsp pure maple syrup or honey
1/4 cup water

Whisk all ingredients together in a bowl and marinate the fish for 1/2 hour.  Heat a large non-stick skillet to medium high heat and spray a little coconut oil.  Sear the fish for 2 minutes on each side, spooning a little of the marinade over top at the end. (I cooked these med rare-med.  If you like them more rare, cook for 1 minute.  If you like them less rare, try 3 minutes)

Gingered Quinoa

1 tsp sesame oil
1 tsp olive or coconut oil
2 tablespoons grated ginger
2 cloves garlic, minced
1 tbsp low sodium soy sauce
1 cup quinoa
1 1/2 cups water
1/2 cup chicken broth

(I used a rice cooker but you could follow the same method on your stovetop).  Allow oils to warm up in the bottom of your rice cooker, then add the ginger and garlic.  Let saute for a few minutes until softened.  Add quinoa, soy sauce, water and chicken broth.  Cover the rice cooker and cook as usual.

I served with steamed broccoli with a little orange zest and garlic.

Tips:  This could very easily be translated to chicken, or shrimp.  You'd also have the option to pour all of the marinade in with the protein and allow to thicken, then it would be yummy over some brown rice!

(21 Day Fixers- My entire plate was 2 red, 2 teaspoons, 1.5 yellows, 1 green.  If you use the Tip offered above and use the marinade to make a sauce, please increase your teaspoons accordingly).

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