[tags]praise the lard, tuna meltdown, wavy gravy[/tags]
pass the lard.
vote for nobody.
nobody will raise taxes.
Thanks for that Frank.
Oh Frank! That was a wonderful way for me to start my morning here in Ekalaka Lake. Brrrrrrrr, yes it’s a cold one, again!
Certainly brought me back to a kinder, gentler age, my alter kocker homie. LÃ”L! =p
I find that if I prop my Apple MacBook Pro (which boasts both a FireWire 800 port and a double-layer burning SuperDrive!) up on the windowsill on the front porch, I can watch your youtube video over and over while relaxing on the (newly oiled; goodness it was squeeky!) porchswing while enjoying a lovely cup of organic green tea (fair trade, natch)!
Mediterranean Tuna Steaks
The Mediterranean flavors of the colorful topping in this recipe are a perfect complement to the flavor and firm texture of the fish. A cast-iron grill pan is best for this dish. Be sure to season a new cast iron pan well before using it for the first time and preheat it each time you use it. Spinach sautÃ©ed with garlic is an excellent side dish for this recipe.
2 tuna steaks, 6 ounces each, about 1 inch thick
2 teaspoons extra-virgin olive oil
Salt and pepper to taste
1 medium ripe tomato, diced fine
6 green olives, pitted and chopped
1 tablespoon scallions, chopped
2 teaspoons capers
1 clove garlic, mashed
of dried whole oregano
1. Rinse the tuna steaks under cold water and pat dry. Brush them with 1 teaspoon olive oil and season with salt and pepper.
2. Preheat grill or broiler. Meanwhile, mix the remaining ingredients in a small bowl and set aside.
3. Grill or broil the steaks on high heat, about 2-3 minutes per side or until desired doneness.
4. Top the tuna steaks with the tomato-olive mixture.
9 g total fat (1 g sat)
76 mg cholesterol
4 g carbohydrate
40 g protein
1 g fiber
450 mg sodium
Have a Good One fellow netizens! (BTW, Beth’s age appropriate necklace was Fantastic! She certainly looks like she has a green thumb!)
(For some dang reason this preview is showing that I’m posting this comment on the kv post. I am referring to your Wavy-Gravy YouTubeVideo.)
My comment preview plug-in was hacked together in the Berkeley Hills by goth script kiddies with Keane eyes and blown-back dyed black and purple hair. Young-uns on meth, I think, their smiles are more a grim rictus than the warm and open MDMA tooth displays we have grown accustomed to in this kinder gentler age. The plug-in works well for the preview but not for the permalink packaging (no — not saran wrap for sausages, although perhaps a cyber version of that).
To the point, thank-you thank-you thank-you for the tuna recipe!!! 🙂
I am getting out the Farberware electric grill right now , stoking up the fires as it were, for a deelishus tuna treat!!! 😉