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Menu Plan for Summer I: Week 2, Day 1
Grilled Tuna with Mustard Sauce
Grilled Dijon Potatoes
Simple Fresh Spinach Gratin
Cooking time: 45 minutes for menu Cooking schedule: see below for instructions
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. If it gets to close to well done it tends to be dry.
Grilled Tuna with Mustard Sauce
Total time: 15 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's okay to eat raw). Regular tuna we normally have medium. If it gets to close to well done it tends to be dry. The Mustard Sauce adds a rich finish to the dish.
Ingredients:
- 2 tuna steaks, 6oz each (180gr each) Substitute swordfish or halibut if you prefer
- 2 tsp snipped fresh tarragon substitute 1/2 tsp dried
- 1 tbs olive oil
- 1 tbs white wine
- 1 tsp white wine tarragon vinegar
- Mustard Sauce:
- 2 tbs white wine
- 2 tbs (1oz, 30ml) Greek or plain yogurt
- 1 tbs Dijon-style mustard
- 1 tsp mustard seeds
- 1 tsp snipped fresh tarragon substitute 1/2 tsp dried
Instructions:
- Snip tarragon.
- Mix tarragon, oil, lemon juice and white wine. Spoon on to tuna and let marinate for 10 - 15 minutes.
- Remove tuna from marinade and cook on barbecue grill for 3 - 5 minutes per side (depending on thickness) for regular tuna, 1 - 3 minutes for ahi. Or until done to your liking.
- Can also be cooked under broiler or sautéed in nonstick pan for roughly the same amount of time. Place tuna on a platter, spoon a bit of Mustard Sauce over and serve, remaining sauce on the side.
- Mustard Sauce:
- In small saucepan (or in micro) heat white wine, yogurt and mustards, stirring, just until hot and well combined.
- Stir in tarragon and allow to cool.
- Spoon over fish to serve.
Grilled Dijon Potatoes
Total time: 40 minutes
The mustard keeps these from getting as brown as most grilled potatoes, but it also keeps them very moist.
Ingredients:
- 2 medium potatoes (10oz, 300gr)
- 1 tbs Dijon-style mustard
- 2 tbs olive oil
- 1/2 tsp garlic powder
- 1 tsp dried rosemary or 1 tbs fresh
Instructions:
- Cut potatoes in 4ths the long way and then in thirds the short way.
- Put remaining ingredients into medium bowl and mix well - it will get thick.
- Add potatoes and toss well to coat.
- Now you have two choices: you can put them in the oven on a baking sheet with lip (trusty round pizza pan) and bake at 400F (200C) for 35 minutes, or put them in an old 'for barbecue only' metal pan and cook over direct heat on the barbecue, stirring frequently until brown and done, 20 - 25 minutes or over indirect heat for 35 - 40 minutes, stirring occasionally.
- Remove from pan and serve.
Simple Fresh Spinach Gratin
Total time: 45 minutes
Fresh spinach cooks quickly, with a bit of stock to keep it moist. It's topped with a seasoned mix of bread crumbs and shredded cheese for a quick, healthy side dish.
Ingredients:
- 8oz (240gr) fresh spinach
- 1/2 cup (4oz, 120ml) chicken stock
- 1/3 cup (1.5oz, 45gr) shredded cheese
- 1/4 cup dry bread crumbs
- 1 tsp thyme
- 2 tsp olive oil
Instructions:
- Remove thick stems from spinach and roughly chop: pile the leaves up and cut through 2 or 3 times.
- Put spinach in oiled baking dish just large enough to hold it. I used my 8 X 11 inch (20 X 27.5cm) oval ceramic dish.
- Heat stock and pour stock over spinach.
- Mix bread crumbs, thyme and cheese and sprinkle over spinach.
- Cover with foil and bake at 375F (190C) for 30 minutes.
- Uncover for last few minutes to brown top. Serve from baking dish.
Note: I could barely get all the spinach in my dish; I had to press it down. Heating the stock helped wilt it so that it wasn't higher than the sides of the baking dish. As it bakes, it collapses, and the gratin topping comes together.
Cooking Schedule: 45 minutes |
Mix crumbs, cheese, herbs. sprinkle over spinach |
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