Filed under Fish · Print This Post
Ingredients:
1 tuna steak
1/4 cup sesame seeds
2 tomatoes, seeded and diced
1 garlic clove, crushed and finely chopped
1 tbsp cilantro, finely chopped
1 tbsp lime juice
arugula or other mixed greens
salt, pepper, olive oil
1. Cut tuna steak in thick chunks. Roll in sesame seeds to coat. Refrigerate until ready to cook.
2. For the salsa, combine tomatoes, garlic, oil, lime juice in a bowl. Cover and refrigerate until ready to use.
3. Heat a frying pan and add olive oil. When oil is hot, fry tuna until tender but still pink in the center, about 2-3 minutes per side. Remove and drain on paper towels.
4. Serve on top of greens and spoon the salsa on the side. Season with salt and pepper.
Related post/s:
Cool Food at Amazon.com
Filed under Chicken, Vegetables + Salads · Print This Post
This was one of the best dishes I’ve ever had to cook and eat alone. I served this on top of kimchi-flavored fried rice.
Ingredients:
chicken breast fillet
handful of mint leaves, finely chopped
handful of cilantro, finely chopped
half a cucumber, cut through center and thinly sliced
handful of snap peas, blanched
2 stalks of scallions, sliced diagonally
2 tbsps rice wine
1 tbsp soy sauce
1 tbsp lemon juice
2 tbsps sweet chili sauce
salt, pepper
1. Coat chicken fillets with salt and pepper. Cover and refrigerate until ready to cook.
2. Combine mint leaves, cilantro, cucumber, snap peas and scallions in a bowl. Season with salt and pepper.
3. Heat a frying pan and add olive oil. When oil is hot, fry chicken until cooked through, about 8 minutes per side. Remove from pan and allow to cool. Set aside. When cool, slice the chicken diagonally and toss with the vegetables.
4. For the dressing, combine rice wine, soy sauce, lemon juice and sweet chili sauce. Pour over the chicken and the vegetables and toss until well coated.
Related post/s:
Kimchi for kimchi-flavored fried rice
