Saturday, 8 November 2008

Tuna Steak with Onions & New Potatoes Rico way.

Receita em Portugues clique AQUI


Doesn't look like much, but this is the dinner cooking, today to my faithful bloggers I am cooking a treat, the whole meal is for 4 people yet I only spent about a fiver (that's 5 pounds or around 10 dollars) to make it yet each dish would easily sell for 17 pounds in a restaurant (that's 34 Usd).

At the same time I provided a balanced meal, in which you will get carbs (potatoes) roughage & vitamins (vegetables) and also protein with added omega oils (Tuna steak), ideal for someone trying to sustain or loose weight.

Recipe Ingredients:
  • 4 tuna steaks (I purchased frozen ones, cheaper
  • 1 onion
  • 1/2 large fresh chili (de-seeded and white veins removed)
  • 1 garlic clove
  • 1 piece of fresh ginger (the size of a garlic clove)
  • 2 soup spoons of olive oil
  • new potatoes (enough for four people)
  • 3 large carrots
  • 300grs round green beans (I got frozen ones)
  • 3 spring onions
  • salt and black pepper to taste
  • 1 desert spoon of paprika
  • 2 bay leafs
  • 2 soup spoons of butter
Preparation:

If the tuna steaks are frozen just rinse them in hot water to take most of the frost away then dry them and sprinkle them with, salt, black pepper and paprika on both sides and rub that into them with your finger, than place them on a board and let them rest for about 30 minutes, this will marinate them nicely.
Meanwhile you can start preparing the rest, wash the new potatoes, and put them in a pan boiling until just cooked but still firm, make sure that when putting them in the pan the larger potatoes are cut in half so they all cook equally and at the same time.

While they cooking more prep can be done, mince the garlic and the ginger, also finally slice the chili piece and after halving the onion thinly slice this one too. In a pan put in the two spoons of olive oil and once hot put in the bay leafs, chili, garlic, ginger and onion, let these cook for about 3 minutes, then add the 2 spoons of butter and let them cook for one minute more, then move them to one side so that you can place the steaks in the pan, once they all in pull the onion mixture over them and cover the pan with a lid on the lowest heat let it cook for about 20 minutes.

once the potatoes cooked drain them and place them in a tray, and drizzle a little olive oil over them and dust them with salt and black pepper, placing them in the oven preheated 200c, and let them cook for about 20 minutes.
On another pan with boiling water place the frozen beans and the carrots pealed and cut in half and each half cut into six parts length ways, they should be cooked in 20 minutes too.

The spring onions cut a two inch piece from the root side and cut from the opposite side to the root a cross into the two inches piece put a little water in a glass a couple of ice cubes place the pieces of spring onion there and they will open into a flower. The rest of the spring onion thinly slice and add half to the cooking steaks five minutes before they finished cooking and keep the other half for decoration.
See the pictures bellow to how arrange the dish, or do it your own way:

9 comments:

Coffee and Vanilla said...

Rico,
that sounds great! I make stew with salmon, yam (dasheen) and green bananas... I may try your recipe next time :)))
We love fish stews in this house ;)

Margot

Rico said...

Thanks for your comment. It is really appreciated, your stew sounds great ..where do I find it. Cheers!

shizuokagourmet said...

Dear Rico!
Greetings from Shizuoka, Japan!
Great balance in this tuna dish!
Lighter than expected, I must add!
Looking forward to reading more!
Cheers and all that!
Robert-Gilles

Rico said...

You have hit the nail on the head...That was what I was aiming for a balance, and I agree it was also lighter than I expected, but I think the simmering of the fresh tuna helped...I am so happy you enjoyed. Thank you for keeping an eye here. :)

Chef E said...

Beautiful, and the taste is so I am sure...what a wonderful presentation with the fountain green onion...I would bend over and begin dinner by making the table laugh and eat it in one mouthful...the chef runs wild in you is suspect :)

5 Star Foodie said...

The fountain green onion caught my attention on this dish too :) Yum!

Ricardo said...

Chef E and 5 Star Foodie...your comments are loved every time by me, and I also love the fact your regular visits here...must check my deserts...That decoration I saw it once when I was a silver service waiter and never forgot, just gives the dish that voice "I AM HERE...EAT ME" don't you think?

Kim, Ordinary Recipes Made Gourmet said...

Yummy!!! Can I have a plate too?

Ricardo said...

Of course you can have the plate too lol...but only if I get a large cake for it..lol..thax for your visit and comment ..I loved it

Attribute

If you use any recipes from this site on your blog and/or are inspired by them in the making of a dish on your blog, please acknowledge it by attributing a link as a thank you concerning it's source.... THANK YOU.

PS:
No spam or advertizing will ever be plubished here, don't even try as all comments are checked before publishing.
If you want to place an advert here, payment must be arranjed first.

Rico - Tried and Tested Recipes

Hi my name is Rico (short for Ricardo) will regularly add more food content to this blog, all my recipes are tried and tested, as I make them and eat them as well as my family, so I wouldn't give you something that is not good.

Recipes published here, will try to conform to the following criteria:

-Easy to create or bake.
-Will be nutritious, wholesome and healthy as well as economical too.
- Will be varied and inventive, mostly created by me.
-Occasionally I will treat you to some indulgent ones. But just as a treat. lol :)
- If I use other blog recipes will be to pey homenage and I will definitly link it, appreciated if the same is done for mine.

I will try to respond to all comments made, and visit their owners, however I run a no strings attached blog here when I comment on other blogs I do not expect to have them come here the same way I don't accept if I am commented on that the person will expect my visit to their blog, no commitments, but as I said I will try.

I also want this opportunity to say, thank you al that have continuously vsited me and new people visiting me you are the reason why I am here, I am not here just to get numbrs or self publicise, I am here for real friends and real opinions and to be nice to all. THANK YOU ALL :) xx

Don't just visit in a rush...subscribe to a feed, get updated automatically when I put new foods up, it is fun.