Grilled Tuna Steak Tacos

INGREDIENTS

• 1 TBSP Olive Oil
• 4 Limes, Halved, Divided
• 5 Cloves Garlic, Minced, Divided
• 2 TSP Ground Cumin, Divided
• 4 Portions Swordfish or Tuna
• (about 1 1/2 pounds)
• 1 Ripe Avocado, Peeled, Pitted and Diced
• 1/4 Red Onion
• 2 Jalapeños, Seeded and Minced
• 2 TBSP Cilantro, Chopped
• 8 Flour Tortillas (6-inch)
• 8 Lettuce Leaves

DIRECTIONS

• 1
  1. Preheat grill to medium.
• 2
  2. Combine olive oil, juice of 3 limes, 4 garlic cloves and 1 TSP cumin in a shallow bowl or pie plate. Then add fish to this marinade and let it soak up the flavors for 15 minutes at room temperature, turning once after about 7 minutes.
• 3
  3. While fish is marinating, in a separate small mixing bowl, stir together the remaining lime juice, garlic and cumin with diced avocado, onion, jalapeños and cilantro.
• 4
  4. Place marinated fish on hot grill and cook for approximately 5 minutes, turn and grill for approximately 5 more minutes, until opaque throughout. Place cooked fish on a cutting board, let it cool slightly, then slice into thin strips.
• 5
  5. While the grill is still hot, place tortillas directly on it and grill them for about 30 seconds on each side.
• 6
  6. Place two tortillas on each plate. Put a lettuce leaf in each tortilla, fill with a portion of grilled, sliced fish, and top with tangy avocado salsa. Fold the tortillas over, serve and enjoy!

Source: Eating for Life

Cheeseburger Paradise Soup

Cheeseburger Paradise Soup Recipe

302555

From: Taste of Home

Ingredients

• 6 medium potatoes, peeled and cubed
• 1 small carrot, grated
• 1 small onion, chopped
• 1/2 cup chopped green pepper
• 2 tablespoons chopped seeded jalapeno pepper
• 3 cups water
• 2 tablespoons plus 2 teaspoons beef bouillon granules
• 2 garlic cloves, minced
• 1/8 teaspoon pepper
• 2 pounds ground beef
• 1/2 pound sliced fresh mushrooms
• 2 tablespoons butter
• 5 cups 2% milk, divided
• 6 tablespoons all-purpose flour
• 1 package (16 ounces) process cheese (Velveeta), cubed
• Crumbled cooked bacon

Directions

• In a Dutch oven, bring the first nine ingredients to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
• Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through.
• In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon. Yield: 14 servings (about 3-1/2 quarts).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts1 cup (calculated without bacon) equals 370 calories, 20 g fat (10 g saturated fat), 79 mg cholesterol, 947 mg sodium, 24 g carbohydrate, 1 g fiber, 23 g protein.

Cheeseburger Paradise Soup Recipe photo by Taste of Home

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I’ve never met a person who didn’t enjoy this creamy soup, and it’s hearty enough to serve as a main course with your favorite bread or rolls. —Nadina Iadimarco Burton, Ohio

This recipe is:

Contest Winning

Potato Onion Frittata

The Martha Stewart Show, Jan/Feb 2006

• Prep Time15 minutes
• Total Time45 minutes
• YieldServes 4
  
  
  
  
  
  
  
  
  
  
  
  
  
  

• 
  
• 2 TBSP olive oil
• 1 large onion, halved and thinly sliced
• 1 (8 ounces) baking potato, peeled and thinly sliced
• 1/2 teaspoon dried rosemary, crumbled
• Coarse salt and ground pepper
• 5 large eggs
• 5 large egg whites
• 1/2 cup whole flat-leaf parsley leaves

Directions

1. In a medium (10-inch) nonstick broilerproof skillet, heat 1 tablespoon oil over medium heat. Add onion, potato, and rosemary; season with salt and pepper, and toss to combine.
2. Cover skillet, and cook 10 minutes; uncover. Cook, tossing mixture occasionally, until onion and potato are tender, about 5 minutes.
3. Meanwhile, in a medium bowl, whisk together eggs, egg whites, parsley leaves, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
4. Heat broiler with rack set 4 inches from heat. Add remaining tablespoon oil to vegetables in skillet. Pour egg mixture into skillet.
5. Cook on stove, over low heat, lifting mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until frittata is almost set in center, about 10 minutes.
6. Place skillet under broiler; broil until frittata is set and top is lightly golden, about 3 minutes. Run a clean spatula around edges to loosen, then slide frittata out onto a serving plate, and cut into wedges.

Grilled Tuna Nicoise Platter

1999 The Barefoot Contessa Cookbook

Show: Barefoot ContessaEpisode: I Scream for Ice Cream

• Recipe categories: Fruit, Olive, Eggs, Fish, Tuna, Vegetables, Red Potato, 
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• Recipe
• Ratings & Reviews(19)

Rated 5 stars out of 5

• Rate This Recipe
• Read 19 Reviews

Total Time:

50 min

Prep

45 min

Cook

5 min

Yield:

8 servings

Level:

Easy

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Ingredients

• 8 (1-inch-thick) fresh tuna steaks (about 4 pounds)
• Good olive oil
• Kosher salt
• Freshly ground black pepper
• 3/4 pound French string beans (haricots verts), stems removed and blanched
• 1 recipe French Potato Salad, recipe follows
• 2 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
• 8 hard-cooked eggs, peeled and cut in 1/2 (optional)
• 1/2 pound good black olives, pitted (optional)
• 1 bunch watercress or arrugula (I use spring greens)
• 1 can anchovies (optional) (optional)

For the vinaigrette:

• 3 tablespoons Champagne vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 10 tablespoons good olive oil

Directions

To grill the tuna, get a charcoal or stove-top cast iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 1 1/2 to 2 minutes. The center should be raw, likesushi, or the tuna will be tough and dry. Arrange the tuna, haricots verts, potato salad, tomatoes, eggs,olives, watercress, and anchovies, if used, on a large flat platter.

For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side.

French Potato Salad:

• 1 pound small white boiling potatoes
• 1 pound small red boiling potatoes
• 2 tablespoons good dry white wine
• 2 tablespoons chicken stock
• 3 tablespoons Champagne vinegar
• 1/2 teaspoon Dijon mustard
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 10 tablespoons good olive oil
• 1/4 cup minced scallions (white and green parts)
• 2 tablespoons minced fresh dill
• 2 tablespoons minced flat-leaf parsley
• 2 tablespoons julienned fresh basil leaves

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.

Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

Yield: 4 to 6 servings

Preparation time: 20 minutes

Cooking time: 30 minutes