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Links to this week's
Menu and Recipes

   Menu
   Day 1
   Day 2
   Day 3
   Day 4
   Day 5
   Day 6
   Shopping List


tuna with lemon
Grilled Tuna with Lemon

barley spring pilaf
Barley Pilaf with Spring
Vegetables

 

Menu Plan for the week of May 10, 2013: Day 1 Recipes

Grilled Tuna with Lemon
Warm Barley Pilaf with Spring Vegetables

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

   Barley makes an excellent pilaf... A bit heartier and chewier than the usual rice.

Grilled Tuna with Lemon                                 Preparation and cooking time: 30 minutes
    
If you get sushi-grade tuna you will definitely want to have this rare (it has to be graded to a higher standard so it is okay to eat raw).  Regular tuna we normally have medium.  Well done tends to make it rather dry.  This is a simple preparation, finish with a bit of sea salt.

2 tuna steaks, 6oz each (180gr each)
Marinade
1/4 cup white wine
2 tbs lemon juice
1 tbs olive oil
1 tbs fresh tarragon, snipped   substitute 1 tsp dried
sea salt

Put tuna in a dish with deep sides.  Mix all ingredients for marinade, pour over fish and let marinate for 10 - 20 minutes, no longer.  Remove from marinade and cook on barbecue grill for 4 - 6 minutes per side (depending on thickness) for regular tuna, 2 - 3 minutes for ahi. - or until done to your liking. Remove and serve. 
Can also be cooked under broiler or sautéed in nonstick pan for roughly the same amount of time.

Note:  A grill basket, skillet or mat makes working with fish easier.

Barley Pilaf with Spring Vegetables                Preparation and cooking time:  25 minutes
   Chewy barley makes great pilaf and salad.  It has a bit more substance than rice and is a nice alternative from pasta.  This is meant to be served warm or room temperature. 

2/3 cup quick-cooking barley
1 1/3 (11oz, 330ml) cups chicken stock
6oz (180gr) asparagus, white or green
3oz (90gr) snow peas, mangetout
3oz (90gr) cherry tomatoes
1 tbs snipped fresh basil   substitute 1 tsp dried
1 tbs snipped fresh chives   substitute 1 tsp dried
Vinaigrette
1/2 tbs Dijon-style mustard
1 tbs sherry vinegar
2 tbs good olive oil
1 tsp dried Herbes de Provence  

Cook barley in stock until done, stirring occasionally. If all stock is not absorbed, drain.
Trim mangetout and slice into thirds.  Trim asparagus and cut into 1" (2.5cm) lengths.  Cut cherry tomatoes in half.
Bring a medium pan of water to boil and blanch the asparagus for 2 minutes if slender, 3 minutes if thick. Add the snow peas for the last 1 minute of cooking time.  Drain and rinse with cold water to stop the cooking, but leave them a bit warm.
Vinaigrette: In a small bowl whisk together mustard, Herbes and vinegar.  Slowly drizzle in olive oil, whisking constantly.
To finish:
Put barley into a medium bowl.  Add drained vegetables, chives and Vinaigrette, stir well to combine.  Add tomatoes, stir gently and serve.

Cooking Schedule: 30 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
scissors, 2 small bowls, whisk, large saucepan, dish for
marinating tuna, small saucepan with lid, grill pan and
barbecue grill or large skillet

Start to cook barley
Make marinade for tuna, add tuna
Put saucepan half full of water on high heat for veg.
Trim, cut asparagus
Trim, cut snow peas

Snip herbs
Turn on / light barbecue grill if using
Make vinaigrette
Blanch asparagus
Add snow peas
Drain vegetables, rinse with cold water, drain
Mind barley: when done, drain if needed
Make barley pilaf, set aside
Cook tuna
Turn tuna
Remove tuna, serve