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Menu Plan for Summer II: Week 7, Day 1
Grilled Tuna with Mustard Sauce
Potato Salad with Mushrooms and Chevre
Green Beans with Mushrooms
Cooking time: 35 minutes Cooking schedule: see below for instructions
The fish is simple, the potato salad complex... Get the best grade of tuna you can. I buy 'white' which I prefer to 'red' - those are my choices. Substitute halibut, or other firm fish.
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.
Potato Salad with Mushrooms and Chevre
Total time: 30 minutes
Warm, crisp, sautéed potatoes, mushrooms and garlic enveloped in creamy, melted soft goat cheese, finished with lots of fresh basil and chives - this is not your ordinary potato salad. Full of complex flavors, it is best served with simple, grilled meat of fish.
Ingredients:
- 2 medium potatoes, about 10oz (300gr) total
- 3oz (90gr) mushrooms
- 2 cloves garlic
- 2oz (60gr) soft goat cheese (chevre)
- handful fresh basil leaves - about 3 tbs
- 2 tbs fresh chives, snipped
- 2 tbs olive oil
Instructions:
- Slice potatoes into quarters the long way and then 1/2" (1.25cm) thick slices.
- Trim and slice mushrooms.
- Mince garlic.
- Heat 1 tbs oil in large nonstick skillet over medium heat. Add mushrooms, garlic and sauté until they start to brown, about 5 minutes.
- Remove to a bowl and set aside. Do not cover.
- Add remaining tbs oil and potatoes to skillet. Toss a bit to coat potatoes with oil, then cover and let cook about 10 minutes.
- Uncover, stir and let sauté, turning occasionally. You want them nice and brown. If they start getting too brown before you are ready to finish just turn the heat to low and keep warm in the skillet.
- When ready to finish add potatoes to mushrooms and garlic.
- Add chevre and toss to coat - the cheese will melt a bit from the heat of the potatoes.
- Snip basil and chives with scissors and add, stirring to combine. Serve.
Green Beans with Mushrooms
Total time: 25 minutes
Sautéed mushrooms and onions top these green beans, that are lightly flavored with soy sauce.
Ingredients:
- 6oz 180gr) green beans
- 2oz (60gr) mushrooms
- 1/2 onion
- 1 clove garlic
- 1 tsp butter
- 1 tsp olive oil
- 1 tsp soy sauce
Instructions:
- Top and tail beans... cut off the ends. Cut into 1 1/2 inch lengths (4cm) or leave whole.
- Put beans, 1/4 cup of water into a small saucepan, cover and simmer until done, 10 - 15 minutes. If beans dry out add a little more water.
- While beans cook:
- Chop onion.
- Clean and chop mushrooms.
- Mince garlic.
- Heat butter and oil in small skillet. Add onion and sauté until tender, about 5 minutes.
- Add garlic and mushrooms and sauté until everything is light brown, about 10 minutes longer.
- When beans are done, drain and add to the skillet along with the soy sauce. Stir well to combine and serve.
Cooking schedule: 35 minutes |
Top, tail, cut beans |
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