I'll Share My Recipe if you Share Yours August 17

15 years ago

I've never had fresh tuna, but this dressing could go on anything, I would think. It looks good.

Tuna Salad with Sesame-Soy Dressing (BH&G)

3/4 pound fresh or frozen tuna steak, cut about 1 inch thick

8 ounces fresh green beans, trimmed

1 tablespoon olive oil

2 to 3 tablespoons snipped fresh rosemary or 1/2 to 1 teaspoon dried rosemary, crushed

1 teaspoon cracked black pepper

1 10-ounce package torn, mixed salad greens or mesclun mix 8 medium radishes, sliced

1 medium cucumber, sliced

Sesame-Soy Dressing (see below)

Lemon wedges (optional)

Thaw fish, if frozen. Rinse fish and pat dry; set aside.

In a medium saucepan cook beans, covered, in a small amount of boiling salted water for 20 to 25 minutes or until crisp-tender. Drain and set aside.

Meanwhile, brush both sides of tuna lightly with olive oil. Sprinkle both sides of the fish with rosemary and pepper, pressing to adhere. Grill tuna on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish begins to flake easily, turning once.

Arrange the salad greens on 4 individual serving plates. Place tuna atop greens. Arrange cooked beans, radish slices, and cucumber slices around tuna. Shake dressing; drizzle over salads. Garnish with lemon wedges, if desired. Makes 4 servings.

SESAME-SOY DRESSING

In a screw-top jar combine 2 tablespoons salad oil,

2 tablespoons lime juice,

1 tablespoon reduced-sodium soy sauce,

1 tablespoon toasted sesame oil,

1 tablespoon water, 1/2 teaspoon sugar, and 1/2 teaspoon freshly grated fresh ginger or 1/4 teaspoon ground ginger. Cover and shake well. Makes about 1/2 cup dressing.

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Comments (3)

luckygardnr
15 years ago
Avocado Salad with Peaches
Bon Appetit

yield: Makes 4 to 6 servings
Ingredients

1/2 red bell pepper, cored and seeded
2 tablespoons red wine vinegar
1/2 vanilla bean, seeds scraped
1/2 teaspoon sugar
1/4 cup extra-virgin olive oil
2 almost-ripe avocados
8 cups arugula or sorrel
2 peaches, diced and peeled

Preparation

Roast bell pepper. Peel and chop pepper; purÃ¯Â¿Â½e with red wine vinegar, vanilla, and sugar in a blender until smooth.

With machine running, gradually add olive oil. Season with salt and pepper.

Halve and pit avocados and season with salt and pepper.

Drizzle with olive oil and place cut side down on a medium-hot grill until nicely charred, about 5 minutes. Peel and thickly slice.

Toss with arugula or sorrel and peaches. Drizzle dressing over.
Marilyn Sue
15 years ago
Molasses Refrigerator Muffins

4 cups unbleached flour -- sifted
1 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1 1/3 cups vegetable shortening
4 large eggs -- slightly beaten
1 cup butter/sour milk
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup sugar
1 cup molasses
1 cup raisins

Preparation:
Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg; set aside. Cream together shortening and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs beat well. Blend in molasses and butter/sour milk. Add dry ingredients all at once, stirring just enough to moisten. Stir in raisins. Spoon into greased 3-inch muffin-pan cups, filling 1/2 full. Bake in 350 degree oven 20 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored in refrigerator in covered container for up to 3 weeks.

Sue
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patti43
15 years ago
PECAN CHEWIES (Southern Plate)

2 sticks butter
1 cup granulated sugar
1 cup light brown sugar, firmly packed
2 eggs, well beaten
2 cups self-rising flour
1 cup pecans
2 tsp vanilla

Preheat the oven to 300 degrees. Melt butter, add sugars, and blend well by hand (no mixer). Add beaten eggs, stir well. Add flour and stir until all lumps are gone. Add pecans and vanilla. Turn out into a greased and floured 9 x 13 baking dish.

Spread to cover dish with fingers or a spatula dipped in water. Bake approximately 40 to 50 minutes being cautious not to over cook.

I'll Share My Recipe if you Share Yours August 17

Comments (3)

luckygardnr

Marilyn Sue

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patti43

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