Tuesday, November 30, 2010

Tuna Steak with Mustard Marinade
and Roasted Brussels Sprouts

This is actually quite a fast meal- I have no patience when I come home hungry, but this dish went from grocery store bag to plate in 25 minutes. I broiled the tuna in a toaster oven while the brussels sprouts were roasting, but you can grill the tuna or broil it in the oven.

Tuna Steak with Mustard Marinade

2-4 tuna steaks (can substitute salmon if desired)
Salt & freshly ground pepper to taste
3 tbsp. olive oil
2 tbsp. Dijon style mustard
1 tbsp. mustard seeds
1 tsp. ground cumin seed
1/4 tsp. red pepper flakes
1 tbsp. lemon juice
1 tbsp. orange zest
3 tbsp. melted butter
fresh chopped parsley to garnish

Sprinkle the fish with salt and pepper to taste. Combine the oil, mustard, cumin, red pepper, lemon juice, and orange zest in a flat dish. Whisk well. Place the fish in the marinade and coat well on both sides. Cover with plastic wrap and let sit for 15-20 minutes.

Remove fish, and grill or broil in a hot oven, 3 minutes each side. While cooking, melt the butter and add to the marinade. Keep the sauce warm. Once the fish is cooked, remove and slice diagonally. Spoon the mustard sauce over the warm fish.

Roasted Brussels Sprouts

2-3 cups brussels sprouts
Olive Oil
Salt and Pepper, to taste
Nonstick Spray (Pam, etc)

Preheat over to 400 degrees. Trim the ends off the brussels sprouts and halve. Spray the bottom of a rimmed cookie sheet with nonstick spray. Place the brussels sprouts cut side down along the pan. Drizzle with olive oil and cook for 25 mintues or until toasty.

ENJOY!! Recommended with wine :)

1 comment:

  1. Looks delicious! Do you cook the tuna through completely or do you buy sushi grade tuna and leave it red in the middle?