Saturday, February 22, 2014

Mediterranean Style Ahi Tuna & Black Pearl Rice

Great with a glass of Sauvignon Blanc.  I love Peju 2013 Sauvignon.  

I love this brand of rice.

This recipe calls for 4 - 6oz. pieces of Ahi Tuna.

I am all about simple and easy this week.  As time just seems to fly by faster and faster, I need recipes that are tasty, quick, and healthy. This one hits all three and it's fabulous.  I wanted to expand my kids fish palate and I thought Ahi Tuna was a great option because there is no fishy taste whatsoever.  Attention - if you don't eat fish, try this recipe!  You will soon say that you are a fish eater.  There is a definite meaty-like texture similar to chicken or steak and my kids ate it up.  They weren't so keen on the mediterranean garnish on top but we'll get there.  They also loved the black pearl rice.  It's so good.  It has a different texture than traditional rice and the feta gives it a great pop of flavor.  Again, my kids pushed the asparagus aside but it's important to just keep putting it on their plate.  I'm always trying to expand the tastes, flavors and textures of what they will eat.   Try this recipe.  It's so flavorful and super healthy.  The zesty mediterranean salad on top complements the fish so well and the feta, asparagus rice combo is great!  Enjoy!     

La Recette:

*You'll need a grill,  grill pan, or believe it or not- I used a panini press!  
4 - 6 oz. pieces Ahi Tuna
1/2 English cucumber, quartered
1/2 medium red onion, finely chopped
2 tablespoons capers
1/4 cup sun dried tomatoes, roughly chopped
1/2 cup Kalamata olives, halved
2 tablespoons Italian Parsley, roughly torn
2 tablespoons Extra Virgin Olive Oil, plus more for the Ahi Tuna
2 tablespoon freshly squeezed lemon juice
1 cup asparagus, washed, trimmed and cut into 1 inch pieces
1/4 cup crumbled feta cheese
1 1/4 cups black pearl rice
Kosher salt 

-Take the tuna out of the refrigerator about 20 minutes before grilling.  Drizzle each side with olive oil and sprinkle each side with kosher salt to taste.  Set aside
-Combine the cucumber, onion, capers, sun dried tomatoes, Kalamata Olives, parsley, 2 tablespoons of extra virgin olive oil, 2 tablespoons of lemon juice, and a 1/2 teaspoon of kosher salt in a bowl and mix well.  Set aside.
-The next step, I like to do about an hour before I plan on serving dinner.  Fill a medium sized sauce pan 3/4 full of water.  Bring to a rolling boil and pour in 1 1/2 cups of the black pearl rice.  Mix well and cook for 25-30 minutes.  When the rice is almost done (take a spoon and pull out a couple pieces to check) drain it through a strainer.  Place the strainer on top of the saucepan, cover it and let it steam for 10 minutes.
-Fill another medium sized sauce pan half way full of water and bring to a boil.  Have a medium sized bowl of ice water ready.   Put the cup of 1 inch asparagus pieces in the boiling water and cook for about 5 minutes.  Using a slotted spoon, remove them from the water and place in an ice bath.  This is blanching and shocking.  The asparagus will be tender but retain their color.  After 8-10 minutes, drain the asparagus and set aside.
-Once, the rice has steamed, let it sit at room temperature for about 10 minutes.  Using a fork fluff it up and mix in 1 teaspoon of kosher salt.   Next, mix in the asparagus and feta cheese.
-The last step, make sure your grill pan is hot.  Place the tuna on the grill pan, you should hear a nice sizzle, and cook for about 30-40 seconds on each side if you like it seared rare which I recommend.  You can cook it a little longer if you want it pink inside but keep in mind that it will cook quickly and can become chewy if it's overcooked.    
-Also, if your are looking for nice grill marks, about halfway through cooking on each side, turn the fish about 45 degrees (slightly perpendicular). 
-Slice the tuna on the bias and spoon the mediterranean salad on the top.

*Serves about 4 people.   

On a side note, you know that fashion is one of my loves and I have to share two jaw dropping images that I saw this week.  The first is Lupita Nyong'o at the BAFTA's in a Christian Dior gown.  To me, this is style perfection.  She is gorgeous.  The color -amazing.  The cut - perfect.  The gold metal belt and cuffs - stunning.  I love this look.  It's such a great choice and I am going to watch 12 Years a Slave this weekend.    
The second photo is from the Michael Kors 2014 Fall Ready-to-Wear Collection.  It's just beautiful.  Michael Kors is a genius.  Suede fringe and chunky knits…c'est merveilleux!  

Photo by Mike Marsland/WireImage

Photo: Kim Weston Arnold/

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