what are we having for dinner?

Delicious solutions to the daily question

July 22, 2015
catebogue

no comments

Tuna with tomato, caper and olive salsa

Tuna with tomato, caper and olive salsa

Kale Salad

catebogue

catebogue

It’s time for a flavorful healthy meal tonight. I spotted some amazing sushi grade tuna at Whole Foods and built the dinner around that.  And this Kale Salad is delicious! The meal is colorful and very flavorful.  Enjoy!

Tuna Steaks with tomato, caper and olive salsa

(Adapted from taste.com)

taste.com

taste.com

4 tuna steaks ~ 6oz each

1 pint grape tomatoes, halved

catebogue

catebogue

VINAIGRETTE

2 TBSP lemon juice

1/3 cup extra-virgin olive oil

1/3 cup pitted kalamata olives, chopped

2 TBSP capers, rinsed, drained

1/4 cup flat-leaf parsley, leaves chopped

1 Jalapeño pepper, seeds removed, finely chopped

catebogue

catebogue

Preheat oven to 250 degrees F, and line a baking tray with parchment paper. Place the tomatoes on the tray, and sprinkle with salt and pepper and roast for 1 – 1 1/2 hours or until wilted.

catebogue

catebogue

Preheat grill to medium high. In a small bowl, whisk together lemon juice and olive oil to make a vinaigrette. Season with salt and pepper.

catebogue

catebogue

Combine the roasted tomatoes, olives, capers, pepper and parsley in a bowl.

catebogue

catebogue

catebogue

catebogue

Gently toss with a little of the lemon vinaigrette to moisten. Drizzle the tuna with the vinaigrette and season.

catebogue

catebogue

catebogue

catebogue

Cook the tuna on the grill for 1-2 minutes each side until cooked on the outside but still rare in the middle. Top with the tomato mixture and more vinaigrette if desired.

catebogue

catebogue

Kale Salad

(Adapted from Coastal Living)

catebogue

catebogue

I found this recipe in my latest COASTAL LIVING magazine. It’s a healthy addition to any meal, and for a kale salad it’s delicious!
2 TBSP extra virgin olive oil
2 TBSP honey
2 TBSP unseasoned rice vinegar
2 tsp salt
2 TBSP white balsamic vinegar
kale, ribs and stems removed, thinly sliced (about 8 cups)
1/4 cup raisins
1/4 cup lightly toasted pine nuts
Parmesan cheese shavings, to taste
catebogue

catebogue

Whisk together olive oil, honey, rice vinegar, salt, and 1/4 cup balsamic vinegar in a bowl.
catebogue

catebogue

Place kale, raisins, and pine nuts in a large bowl.
IMG_0118
Add dressing, tossing to coat. Top with cheese to taste.

Leave a Reply

Required fields are marked *.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

%d bloggers like this: