Three beautiful tuna steaks and no one to share them with. My husband thought my Ziploc-bagged prized catch looked like something from Hannibal Lecter’s fridge while my son dislikes fish of any kind. Entre abandoned by household males, I decided to prepare a lovely private dinner anyway. Frost is coming and I will soon lose what’s left of my garden basil, so it’s now or never.
3/4 cup fresh basil
2 tablespoons softened butter
1 tablespoon fresh lemon juice
1/4 teaspoon salt
2 garlic cloves – minced
BLEND all ingredients in a food processor until smooth, then set aside
NOTE: if I was using this for a fancy dinner I would wrap the basil butter in plastic wrap, then stuff it into an empty toilet paper roll (yes, an actual TP roll) and freeze it
– when ready to use remove from freezer and cut in to perfect little circles
Since the above recipe calls for garlic, now is an appropriate time to share that my parents live on a farm and my father is fanatic about his vegetable/herb garden.
This year he planted garlic for the first time. I was very excited about this since I use garlic in almost everything I cook.
I helped harvest this wonderful herb and then proceeded to make pickled garlic, garlic powder, garlic salt, garlic flakes, and even froze oil-blended garlic.
My home held a lingering Italian restaurant aroma for days (YUM!). I used my frozen garlic in the above basil butter recipe. I knew there was a point to my garlic saga.
2 teaspoons olive oil
1/2 cup finely chopped shallots
2 garlic cloves (I used my above frozen garlic again)
3 cups grape or cherry tomatoes – cut in half
1/2 cup dry white wine
2 tablespoons balsamic vinegar (I used pomegranate balsamic – it worked really well!)
1 tablespoon white sugar
1/4 cup chopped fresh parsley
heat oil in a saucepan over medium heat; add onion and sauté for 3 minutes or until slightly golden; add garlic and tomatoes and sauté for 2 minutes.
stir in wine, vinegar, and sugar; bring to boil and then simmer for 5 minutes, stirring occasionally
**NOTE** I cooked my sauce too long and my tomatoes were a little too mushy for me – so watch carefully while cooking
cover and keep sauce warm
6 oz tuna steaks – about one inch thick
sprinkle salt and pepper on both sides of fish to your preferred taste
Grill fish for 5 minutes on each side or until desired cooked state
Serve with basil butter and tomato sauce
**adapted from Cooking Light Cookbook**