Ahi Tuna Steaks

Tyler and I tried Ahi Tuna steaks the other night and they were pretty good! Usually they ask to be seared and left pink in the middle, but due to my OCDness with meat being fully cooked, I had him cook them for longer than they probably should of been! Either way, they were good!

 Tyler added Lemon Pepper, Salt, Dill and Paprika on the steak and  I made a side dish of asparagus, squash, zuchinni, shallots and garlic, just cooked on the stove with a little olive oil!

It was a good meal!

Cannellini Tuna Salad

I found this recipe on a blog I follow called TidyMom... not that I am a mom, but there are some great crafting ideas and recipes! This one looks tasty and I might make it this week:

Cannellini Tuna Salad

Ingredients

• 1 (16 ounce) can cannellini beans, drained and rinsed 

• 1 (12 ounce) can tuna in water, drained

• 1 tablespoon capers, rinsed and pat dry

• 1 tablespoon olive oil

• 1-2 tablespoon fresh parsley, chopped

• juice of 1/2 lemon

• kosher salt and cracked pepper, to taste

• handful of cherry tomatoes, sliced in half

• 2 cups fresh spinach

Directions

In a medium bowl, mix cannellini beans, tuna and capers.  Drizzle with olive oil and lemon juice.  Gently fold in cherry tomatoes and half of the parsley.  Season with kosher salt and black pepper to taste.

Serve immediately on bed of spinach.  Garnish with remaining parsley.  (Can be served cold, just refrigerate tuna salad and place on spinach when ready to serve)

Mediterranean Style Tuna Casserole

I LOVE tuna, so I am excited to try this recipe this week... looks good!!

Mediterranean Style Tuna Casserole

The picture is a little blurry... sorry!

Ingredients:

2 c. dried bowtie pasta

1 small onion- thinly sliced

2 cloves garlic minced

1 tbs. olive oil

1- 12 ounce can chunk light tuna (drained and broken into chunks)

3/4 c. water

1/2 c. dried tomatoes (not oil packed)

1/4 c. oil cured black olives, halved

1 tbs. snipped fresh parsley

1/2 c. finely shredded parmesan cheese

1/2 c. torn basil leaves

How to:

1. Preheat oven to 350 degrees. Cook Pasta according to directions on package, drain well when cooked.. set pasta aside

2. In skillet (oven proof), cook onion and garlic in hot oil on medium heat until onion is tender, stir occasionally. Add tuna, water, tomatoes, olives, and parsley to mixture... stir in cooked pasta.

3. Bake in skillet, covered for 25 min. Uncover and sprinkle with cheese. Bake uncovered for another 5 min. or until cheese is melted.

4. Sprinkle with Basil before serving!!

Enjoy!!

Recipe found in: Better Homes and Gardens Magazine