Sunday, June 10, 2012

spice it up!

I made a spicy seared tuna for our anniversary dinner last week. Vance and I love rare tuna and this recipe was delicious. As a note, I used Sashimi grade tuna, which can be served raw. Ahi tuna is supposed to be seared and Yellow fin tuna is to be cooked to about medium. Those seem to be a few of the tunas that my local grocers carry. 
This tuna recipe is from the Enchanted Cook and is served over greens with a sesame ginger dressing. I made the dressing in the blender and followed her directions quite closely - turned out great!.
Our anniversary appetizer was spinach and mushroom duxelles in puff pastry cups. 
1/2 pound mushrooms
2 Tbsp. butter; divided
1/2 small white onion
Salt and pepper to taste
1/2 tsp. dried thyme
1/4 cup white wine
1/3 cup finely chopped fresh spinach
Place onion in food processor and pulse until onion is finely diced, add mushrooms and pulse again until well-blended.  Place 1 tablespoon of butter in a non-stick pan and melt. Add mushroom mixture and saute for about 4 minutes. Add spinach, thyme and S&P, and last tablespoon of butter continuing to stir. When mixture is hot, add wine and allow to cook down for about 5 more minutes. Remove from heat. Place in prepared phyllo cups. Bake at 350 for about 10 minutes until hot.
From Vancer.

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