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Pimiento (Pimento) Lasagne Pan- Seared Tuna with Lemon and Capers Courgette with Tomato and Onion

Cooking time:  40 minutes for menu Cooking schedule: see below for menu instructions

Pimiento Lasagne                                                              Time: 40 minutes

1 medium jar, 6.5 oz. (180 gr) of whole pimientos   pimentos - you know, the red pepper that is used
    to stuff olives. You should able to get the whole ones, either Italian or Spanish, in a good supermarket.
    You could also use chopped pimento if that is all you can find.
goat cheese (chevre), 5 oz  (150g)  1 of the square containers of soft cheese
1 egg
1 tsp water
1/2 tsp garlic powder
3 - 4 slices Prosciutto or other dry cured ham - Serrano, Bayonne, etc.
4 sheets of 'no-precooking required' lasagna noodles The ones I use are dry and come in a box, I
          have some left from last week...  You can use fresh, as well
1 jar (can) whole tomatoes 15 oz (450 gr) no-salt added is good - I use the ones from my freezer
1 tsp oregano
1 tsp basil
2 tbs Parmesan the kind from the can is okay

In medium bowl lightly beat egg.  Add goat cheese, garlic and water and mix well.  It will be thin.  Cut ham into bit-size pieces.  Drain the pimento and cut in half, so they will lay flat in one layer.
Drain about half of the juice off of the tomatoes.  Put the tomatoes, remaining juice and herbs into a blender. Puree.   Pour 1/3 of the tomato sauce into a 7 inch baking dish.  Put a layer of lasagna noodles on top - in my dish it takes about 1 1/3 noodles and I have to break them to fit.  Don't worry if they don't break perfectly - no one will notice; just kind of get them to cover the sauce.  Pour 1/2 of egg/goat cheese mixture over noodles. Add a layer of noodles.  Cover with 1/3 of the tomato sauce.  Lay the pimento on top of the sauce and the ham on top of the pimento.  Add another layer of pasta, then the rest of the goat cheese and topped by the last 1/3 of the tomato sauce.  Top with the Parmesan.  Cover and bake at 400 F (200 C) for 20 minutes (that's what my package tells me) or whatever your package directions say. Regardless of instructions, remove after 20 minutes and stick a knife through the center.  If it does not go through all layers easily put it back for another 10 minutes - then check again.  When done uncover and let rest for 5 - 10 minutes.  Cut and serve - garnish with olives if you like.

Pan-Seared Tuna with Capers                                                Time: 15 minutes

2 tuna steaks, 6 - 8 oz each (200 gr)  good sushi-grade tuna is best rare, other more well-done...ask
           your fish-monger (I love that word)...or the guy behind the counter
1 tsp fennel seeds
1 clove garlic
1 tbs olive oil
2 tbs capers
3 tbs chopped olives - kalamata or Greek black (or green if that is what you have)
1 tbs lemon juice
1/2 cup white wine
                                                                                                                                   
Mince garlic and chop olives.  Heat oil in large non-stick skillet over medium-high heat.  Add garlic and fennel seeds and sauté 1 minute.  Remove and reserve.  Add tuna and sauté 3 - 5 minutes a side (depending on thickness - 3 minutes if 1 inch (2.5 cm), 5 minutes if 2 inch (5 cm)) for medium-rare, longer if you want them more done; it depends on the grade/quality of tuna you're using.  Remove and cover with a lid or foil to keep warm. Return fennel and garlic to pan and add rest of ingredients.  Bring to a boil and boil 2 minutes.  Pour over tuna and serve.

Zucchini (Courgette) with Tomatoes and Onions          Time: 35 minutes
          This is a traditional Mediterranean preparation

1 medium zucchini (courgette), about 8 " (20cm)
1 medium onion
2 cloves garlic
1 large tomato
1 tbs olive oil
1 tsp basil
1 tsp oregano

Peel and chop onion. Peel and mince garlic. Sauté in medium nonstick skillet over medium heat.  Cut ends off zucchini, cut in half the long way and then into 1/4 inch slices.  When onions are transparent add zucchini.  Cut tomato into chunks and add to zucchini along with the herbs.  Turn heat to medium-low, cover and simmer until done, about 20 minutes.  When done tomatoes should have cooked down into nice, chunky sauce for zucchini and onions. Serve.
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Cooking schedule: 40 minutes for menu Assemble all food, utensils and serving dishes Turn on oven Whisk egg Add goat cheese, garlic and water Partially drain and puree the tomatoes, add herbs Drain pimento, cut in half Chop ham Assemble lasagne and start to bake Chop onion and mince all garlic Start to sauté onions and garlic for zucchini Chop zucchini and add to onions Chop tomato and add to zucchini, along with herbs Cover and simmer Chop olives for tuna

Have everything organized for tuna Take a wee break Remove lasagne and let rest Give courgette a stir Sauté fennel and garlic for tuna, remove Remove skillet from heat Serve lasagne and enjoy - garnish? Reheat oil for tuna and start to sauté Turn tuna Remove tuna and keep warm Return garlic and fennel to pan Add remaining ingredients and boil Serve zucchini Pour sauce over tuna and serve Serve all and enjoy!

 

 

 

 

 

 

 

 

 

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