Honey Lime Ahi Tuna

I bought a beautiful piece of Ahi tuna on sale this week. This recipe is my new Go-To tuna recipe... so good. Sweet and sour, tender and moist.

Ingredients

2 limes, juiced

1/4 cup olive oil

2 tbsp rice vinegar

2 cloves garlic, crushed and minced

1 tablespoon grated fresh ginger (I keep pieces of ginger in the freezer in a baggie and grate in the frozen state as needed.)

2 large Ahi tuna fillets (I cut these into 4 pieces because I like more of the sauce to surround the steaks. I'm "all about the sauce.")

salt and fresh ground black pepper to taste

1/4 cup honey

toasted sesame seeds

In a bowl, whisk together the lime juice, olive oil, rice vinegar, garlic, and ginger. Lay the tuna fillets on a plate, season both sides with salt and fresh ground black pepper to taste, and spoon some of the glaze over the tuna, turn to coat evenly. Let marinate for 15 to 20 minutes. Add the honey to the remaining half of the glaze and mix well.

Heat a grill pan on high, after swiping it with just enough olive to keep the steaks from sticking. Pace tuna fillets on pan. Cook for about 2 minutes, and turn over, brushing the glaze over the cooked side. Grill 2 minutes more for medium-rare to medium (more if you like your fish cooked through.) Pour rest of the glaze over the fish, letting the glaze thicken around the fish just a bit before serving. Remove from heat.

Serve tuna steaks, drizzling a little of the pan glazed sauce over the top. Sprinkle with toasted sesame seeds. I served this fish over orzo, the rice-shaped pasta Alfredo style, with grated Parmesan and a splash of cream and about 1/2 cup peas, with sliced fresh tomatoes.

Pear-Gorgonzola Salad with Pesto-Tomato-Artichoke-Bruschetta

Sunday night and looking for a quick meal to serve my football watching man. I came up with a pear-gorgonzola chicken salad and pesto-tomato-artichoke bruschetta bread. Pretty, tasty and delightfully easy. Greg was all grins!


Pear-Gorgonzola Chicken Salad

Mixed greens -- 1 cup per salad Gorgonzola or blue cheese -- about a one inch square , per bowl, crumbled 5 toasted pecan halves 1/2 diced crisp apple-pear (I get these at Sam's... but if you can't find them, use a crisp pear) Toss above and dress with your favorite Ranch dressing Top with slices of roast chicken


Pesto-Tomato-Artichoke Bruschetta Bread

1 small loaf French bread
About 1 T of olive oil and 2 T. soft butter
Pre-made Pesto (I love the Artisan brand at Sams) about 1/4 -1/3 cup
Garlic clove, cut in half
1 ripe tomato, small dice'
3 marinated artichoke hearts, small dice
pinch sea salt and sugar

Cut a small loaf of French bread in half length wise. Place on a large cooking sheet. Sprinkle cut sides with olive oil and smear with a little butter. Put under broiler until butter is melted and edges are golden brown. While warm, rub the raw garlic half over the bread. Then spread with pesto. In a small bowl mix the diced tomato and artichoke heart, sprinkle with a pinch of sea salt and sugar. Serve!

Easy Baked Lemon Asparagus Risotto

I love the creamy texture of risotto as a side dish but lack the patience and focus required to babysit as you stand at the stove and add in liquid and stir every few minutes.

Ina Garten shared the basics of this easy recipe in her cookbook, How Easy is That? and I've modified it by leaving out the peas, subbing asparagus and adding lemon accents with limoncello and fresh lemon. Oh my, I love this recipe and so does everyone who has tried it. Super easy to serve as a side-dish for company or bring to a covered dish supper.


Easy Baked Lemon Asparagus Risotto

Ingredients
• 1.5 cups Arborio rice
• 5 cups simmering vegie or chicken stock, divided

• 1 cup freshly grated Parmesan cheese
• 1/2 cup dry white wine (I use 1/4 c. wine, 1/4 c limoncello)
• 3 tablespoons unsalted butter, diced
• 2 teaspoons kosher salt (or 1 t. regular sea salt)
• 1 teaspoon freshly ground black pepper
• 1 cup blanched fresh asparagus, diced into one inch pieces
1 lemon, squeezed, with zest

Preparation
Preheat the oven to 350 degrees.
Place the rice and 4 cups of the chicken stock in a Dutch oven or casserole dish that you can cover with a lid of its on or with foil.
Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, limoncello, butter, salt and pepper, juice of lemon and a zest. stir vigorously for two to three minutes, until the rice is thick and creamy. Add the asparagus and fold in gently.

Serves four to six