Jannah Theme License is not validated, Go to the theme options page to validate the license, You need a single license for each domain name.

Six O’Clock Solution: No Mess, Multiple Options for Roasting Tuna

You can substitute salmon or add baby greens when making this one-pot recipe.

Postmedia may earn affiliate commissions from purchases made through links on this page.

Article content

Easy cooking lessons are included in Melissa Clark’s new cookbook, Dinner in One (Clarkson Potter/Penguin Random House, $39.99), a 100-recipe introduction. In addition to the cleanup benefits of making dinner in just her one pot or pan, she offers a tip called her Swap It Out. For example, you can substitute salmon for tuna in today’s recipe.

advertising 2

Article content

New York Times food writer and author of five previous cookbooks Clark also offers Veg It Up tips for increasing your vegetable content. Add the baby greens to this dish and simmer over low heat while stirring.

Article content

Excellent photography by Linda Xiao adds to the charm of Dinner in One, a book for family food providers. Some recipes have long ingredient lists, but many already have a well-stocked kitchen.

Whole roasted tuna

4 servings

1 1/2 pounds (750 g) tuna, cut into 1-inch (2.5 cm) thick pieces

1/2 teaspoon (2 mL) kosher or coarse salt

freshly ground pepper

2 cloves of garlic, minced or finely grated

1 teaspoon of chili powder (5 mL)

4 tablespoons of butter (60 mL)

5 green onions, thinly sliced

2 jalapenos, chopped

advertising 3

Article content

2 cups (500 mL) thawed frozen corn kernels

1 pint (2 cups / 500 mL) cherry tomatoes, halved

1 tablespoon (15 mL) olive oil

sliced ​​lime

flaky sea salt

Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius). Sprinkle the tuna with kosher salt and pepper.

In a small bowl, mix garlic and chili powder. Rub the mixture over the tuna. Set the fish aside.

In a Dutch oven or heavy casserole (5 or 6 quarts / 20 to 24 cups) over medium heat, melt the butter until it is bubbly, light brown and nutty, 2 to 4 minutes. (Be careful not to burn the butter.)

Add the sliced ​​white part of the leek (reserve the green part for garnishing) and the chopped jalapenos. Cook until softened, about 2 minutes.

Stir in the corn and continue cooking until lightly browned, about 7 minutes.

Advertising 4

Article content

Stir in tomatoes and remaining kosher salt and pepper. Add tuna, pressing into vegetable mixture, and coat fish with oil.

Cover and bake in preheated oven until vegetables are tender and fish is done to your liking. For rare he is 10-13 minutes, for medium – 15-20 minutes.

Taste the corn, add salt if necessary, and add the lime juice. It is topped with green parts of scallions and flaky sea salt and served with a wedge of lime on the side.


    advertising 1


Postmedia is committed to maintaining an active yet respectful forum for discussion and encourages all readers to share their opinions on our articles. It may take up to an hour to moderate your comments before they appear on the site. Please keep your comments relevant and respectful. You have enabled email notifications. You will now receive an email when you receive a reply to a comment, when a comment thread you are following is updated, or when someone is following your comment. For more information and details on how to adjust your email preferences, please see our Community Guidelines.

Six O’Clock Solution: No Mess, Multiple Options for Roasting Tuna

Source link Six O’Clock Solution: No Mess, Multiple Options for Roasting Tuna

Related Articles

Back to top button