Wednesday, August 29, 2007


Indian-Spiced Seared Tuna

Greetings and salutations my fine friends!

D'ja miss me?

Yea, I missed you too.

The summer is flying by, with good times being had all around. Busy stuff indeed.

Met a macrobiotic rock star (who is weirdly related to my teenaged crush.) who changed my world for about 30 seconds with his guru-esque ways. Went to the Aquarium. Got a sunburn (ouch.) Wished I could somehow know in advance where Britney Spears is gonna be so I can avoid her. (The papparazzi crush around that poor child is surreal. And annoying. Especially when you are in the car behind her. Im just saying.) And generally hung out, maxin' and relaxin' as I'm prone to do.

But I'm back for a bit just to say hi-how-do-ya-do and share a recipe I am just wild over.

It's a real interesting combo of intense flavors and vivid psychedelic colors. Perfect for a light summer meal, or just when you want to rebel against the macrobiotics in general.

Try it my peaches, and enjoy!

4, 4 oz. tuna tuna steaks
2 chiles, chopped
2 cloves garlic
1 small onion
1 T. grated fresh ginger
1 T. tumeric
1 T. garam masala
2 T. lemon juice
1/2 cup cilantro

Puree the chiles, garlic, onion, ginger, tumeric, garam masala, lemon juice and cilantro in a food processor and puree. Add some salt. Puree again.

Cut the fish into large chunks. (Mmm. Chunks.) Coat the fish with the puree and let sit for 10 minutes at room temp.

Heat your grill or grill pan.

Sear the tuna for about a minute per side (more if you want it anything past rare...)

Slice and serve with basmati rice.

Makes four servings.


Check out this awesome, random article on my darling Treva. She sure makes a kid laugh...

Marcobiotic: A very restrictive diet, containing mainly whole grains, considered by its advocates to promote health -

Garam Masala: Literally 'hot mixture'. This refers to a blend of spices much loved in Northern Indian cookery - Geocities

The company that makes Wonder Bread, the white bread with red, yellow and blue balloons on the wrapper said Tuesday that it was closing its Southland bakeries and laying off 1,300 workers. But junk-food lovers can take heart: The company locally will still make Hostess Twinkies, Ding Dongs, Ho Hos and other snacks. - LA Times

Labels: , ,

Glad to see you posting! :) Hope to see you popping in to post more frequently.
Thanks doll! I admit, I'm feeling re-inspired!
Post a Comment

<< Home
Post a Comment

<< Home
... Chefs Blogs

... Click for Beverly Hills, California Forecast

This page is powered by Blogger. Isn't yours?

All of the original words and pictures on this site are copyrighted property. (So there. Nyah.) With that in mind, please ask permission first and give due credit, if you plan on reproducing any part of it. Thanks so much!

2003-2008 COPYRIGHT (C) Fresh Approach Cooking