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Monday, March 01, 2010

Roasted Cauliflower and Seared Ahi Tuna

Roasted Cauliflower:


* 1 head of cauliflower
* 2-3 cloves of garlic, peeled and coarsely minced
* Lemon juice (from 1/2 or a whole lemon)
* Olive oil
* Coarse salt and freshly ground black pepper (*I used Celtic Sea Salt - be careful it's very potent!)

1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Squeeze lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.

2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower.

Seared Ahi Tuna:

Season Tuna with salt and pepper. Heat oil in a pan over medium heat. Sprinkle sesame seeds over tuna and press down. Place seasoned side down in the pan. Sear 1 & 1/2 to 3 minutes per side (depending on your preferred doneness). It should be pink in the middle for best taste.


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