Spiced Tuna Steak


This weekend, since Tuesy needed cheering up I thought I’d be extra-organised and prepare a couple of seafood dishes. Since she doesn’t eat meat but will happily indulge in piscicide, tuna is an excellent middle ground between veggie and carnivore. I’ll save the other recipe, which I think was even better, for another day. I need to pace myself…

Get yourself some big, thick tuna steaks. As much as you can eat/afford. You’re going to marinade them. To make the marinade, mix the following:
2 tbsp tomato puree
1 tbsp oil
1 tbsp lemon juice
1 tsp grated fresh root ginger. You might want a bit more if you’re a ginger fan.
1 peeled, crushed garlic clove
1 tsp ground cumin
2 tsp ground coriander
1 tsp chilli powder. Again, if you like at spicy, double this. It’s quite safe.
Salt and pepper as desired.

Mix this lot up, and smear it all over your tuna steaks, which you’ve already patted dry with kitchen roll, right? Leave this to marinate for a couple of hours.
(A quick aside. I’m listening to the US Open tennis semi-final. Andy Murray might be about to beat Nadal. Please, please, please…)
OK, here’s the master-stroke. You’re going to make some raita. This is easy, and it’s delicious. You need about 150g greek yoghurt (standard-sized tub), which you mix with some chopped mint and about 50g of chopped cucumber. Chop it fine. Mix this up and it will be a great taste to dollop on your spicy tuna and offset its kick.

Grab your favourite frying pan or griddle. Heat a little oil. Heat it a lot. Cook the tuna steaks for a couple of minutes and then turn and cook for a little more. I like mine scorched on the outside and still pink in the middle. Tuesy likes hers well done. The choice is yours, but the marinade will blacken it a little if you fry it for a long time. That’s still delicious, though.
Serve your tuna with the raita and a green salad. I made it this time with boiled potatoes and broccoli because we were really hungry, but the salad really prioritises the fleshy goodness of your steak. If you cooked it, bask in the appreciation. If it was served to you, feel lucky.
(Murray might be throwing the match away in the time it took me to write this. Dammit. But there’s still a chance…)

morning muffin


This is from the recipe book GI High Energy Cookbook.

Ingredients
170 g dried apricots, coarsely chopped
170g unsweetened muesli
250 g self-raising flour
1 tsp baking powder
250 ml orange juice (fresh is better!)
zest of 1 orange
3 tbsp vegetable oil
100 ml honey
1 large free-range egg

What to do

  1. Out apricots, muesli, flour, baking powder in large mixing bowl.
  2. In a separate bowl, mix juice, zest, oil, honey and egg. Fold into the dry ingredients, but do not overmix.
  3. Spoon the mixture into the paper muffin cases.
  4. Bake in a preheated oven at 150˚C (fan-assisted oven) for 10-15 mins until golden and risen.
  5. Remove from the oven and serve or transfer to a cooling rack for freezing.

Sweet chilli egg noodle salad

The recipe I have here is based on what I had (left over) in my fridge but really you can make this egg noodle salad with anything you fancy eating 🙂

Ingredients (all estimation)

  • 2 blocks of dried egg noodles
  • cooked and peeled prawns
  • 2 celery sticks
  • 2 spring onions
  • carrots
  • pak choi
  • garlic
  • oyster sauce
  • vegetable oil
  • sweet chilli sauce


What to do:

  1. Put noodles in a big bowl and then cover with boiled water. Cook for about 7 – 10 minutes. Drain it and wash with cold water so it will stop cooking.
  2. Steam the pak choi or cook it with garlic and a bit of oyster sauce.
  3. Add all the veggies in the noodles.
  4. Lastly, mix the sweet chilli sauce.