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- Oct 10, 2007
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1 large sweet potatoe, raw
2 nice tuna steaks
1 clove garlic
1/2 tbsp olive oil(if you have a foreman grill you wont need this)
salt, peper, onion powder(to taste)
For the corn salsa
1 can of all natural sweet corn( or if ya wanna get tough grill and ear of corn on the cob and cut off the cernels, thats how i do it)
1/2 red pepper diced,
1 tbsp cilantro
1/2 small diced red onion
1 tbsp red wine vinegar
1/2 tbsp olive oil, actually veggie or cannola tasts better
mix all this together and let it sit in the fridge for a few hours.
for the tuna.
peel the potatoe
now get a cheese grater, and that side that loks like it could shred mozzarella cheese- use that on the potatoe.
when its all shredded, mince the garlic, and toss that with the salt, pepper, and onion powder.
now take out the tuna.
grab enough of the potatoe/garlic/onion/salt/pepper/mixture. and smash it on both sides of the tuna(dont smash the tuna you just want to get it to stick alittle bit)
now you can either pan sear the tuna(about 3-5 min on each side) or throw it in the foreman grill for about 6 min. IT WILL BE MEDIUM RARE! andother 2 min and it will be medium well.
top it with that salsa. and serve it with grilled eggplant or zuccinni and roasted red potatoes
ok not i gotta go over roasted red potatoes.
first cut them into small cubes and get a ziplock bag
next add some rosemary, and just enough olive oil to give them a light coating.
add salt and pepper (all in the ziplock bag)
shake the hell out of them.
pour them onto a baking sheet, make one layer. and into the oven at 400 degrees for 15 min they go.
your going to use such a small amount of oil(2 tbsp for EVERYTHING you just made) that when you figure it into portiones its hardly anything.
2 nice tuna steaks
1 clove garlic
1/2 tbsp olive oil(if you have a foreman grill you wont need this)
salt, peper, onion powder(to taste)
For the corn salsa
1 can of all natural sweet corn( or if ya wanna get tough grill and ear of corn on the cob and cut off the cernels, thats how i do it)
1/2 red pepper diced,
1 tbsp cilantro
1/2 small diced red onion
1 tbsp red wine vinegar
1/2 tbsp olive oil, actually veggie or cannola tasts better
mix all this together and let it sit in the fridge for a few hours.
for the tuna.
peel the potatoe
now get a cheese grater, and that side that loks like it could shred mozzarella cheese- use that on the potatoe.
when its all shredded, mince the garlic, and toss that with the salt, pepper, and onion powder.
now take out the tuna.
grab enough of the potatoe/garlic/onion/salt/pepper/mixture. and smash it on both sides of the tuna(dont smash the tuna you just want to get it to stick alittle bit)
now you can either pan sear the tuna(about 3-5 min on each side) or throw it in the foreman grill for about 6 min. IT WILL BE MEDIUM RARE! andother 2 min and it will be medium well.
top it with that salsa. and serve it with grilled eggplant or zuccinni and roasted red potatoes
ok not i gotta go over roasted red potatoes.
first cut them into small cubes and get a ziplock bag
next add some rosemary, and just enough olive oil to give them a light coating.
add salt and pepper (all in the ziplock bag)
shake the hell out of them.
pour them onto a baking sheet, make one layer. and into the oven at 400 degrees for 15 min they go.
your going to use such a small amount of oil(2 tbsp for EVERYTHING you just made) that when you figure it into portiones its hardly anything.
