Food recipes
Smashed Olive Pinch pepper
Smashed Olive Pinch pepper
Ingredients:
2 garlic cloves, peeled and smashed
1 tablespoon olive oil
Directions:
1. Roughly chop the cilantro. Place in a blender with the water, 2 teaspoons salt,
and vinegar. Pulse on liquefy for several minutes until the contents are smooth.
Pour the safflower oil in slowly while the blender runs. Taste and season with
salt as needed.
2. Rinse the tuna under cold water and pat dry. Sprinkle with salt and pepper. Place
a skillet over medium-high heat. Once it is heated through, add the garlic cloves
and olive oil. Toss to coat and move the cloves to the edges of the pan.
3. Place the tuna in the middle of the skillet and cook for 2 minutes on the first side.
Flip it to the second side and cook for 1 minute. This will make it rare.
4. If you prefer a medium-done tuna, cook for 4 minutes on the first side and 3
minutes on the second with the skillet over medium heat.
5. Slice the steak against the grain and drizzle the cilantro sauce over the fish. Serve
while warm.
Use the Rest of the Sauce
This recipe makes 1 cup of sauce and you’ll likely use 1⁄ cup or less, but
4
don’t discard the remainder. You can use it as a salad dressing, drizzle it
over sliced fresh tomatoes, or mix it into potatoes or rice as a side. You can
store it in a tightly sealed container for a few weeks in your refrigerator.
TUNA ALMANDINE WITH SUGAR SNAP PEAS
With sugar snap peas you eat the pod and the pea. They’re younger than the peas
that are shelled and served without the pod. You may want to remove the
membranous string on one side of the pod of older peas.
Yields 2 servings
2 tablespoons butter
1⁄ large sweet onion, thinly sliced
2
1⁄ pound sugar snap pea pods
2
Salt to taste
Pepper to taste
1 tablespoon olive oil
2 6-ounce tuna steaks
1⁄ cup sliced almonds
2
1. Place a large skillet over medium-high heat. Add the butter and sliced onions.
Stir frequently for 8–10 minutes or until they’re tender and translucent.
2. Add the peas to the skillet and season with salt and pepper. Toss them a few
Ingredients:
2 garlic cloves, peeled and smashed
1 tablespoon olive oil
Directions:
1. Roughly chop the cilantro. Place in a blender with the water, 2 teaspoons salt,
and vinegar. Pulse on liquefy for several minutes until the contents are smooth.
Pour the safflower oil in slowly while the blender runs. Taste and season with
salt as needed.
2. Rinse the tuna under cold water and pat dry. Sprinkle with salt and pepper. Place
a skillet over medium-high heat. Once it is heated through, add the garlic cloves
and olive oil. Toss to coat and move the cloves to the edges of the pan.
3. Place the tuna in the middle of the skillet and cook for 2 minutes on the first side.
Flip it to the second side and cook for 1 minute. This will make it rare.
4. If you prefer a medium-done tuna, cook for 4 minutes on the first side and 3
minutes on the second with the skillet over medium heat.
5. Slice the steak against the grain and drizzle the cilantro sauce over the fish. Serve
while warm.
Use the Rest of the Sauce
This recipe makes 1 cup of sauce and you’ll likely use 1⁄ cup or less, but
4
don’t discard the remainder. You can use it as a salad dressing, drizzle it
over sliced fresh tomatoes, or mix it into potatoes or rice as a side. You can
store it in a tightly sealed container for a few weeks in your refrigerator.
TUNA ALMANDINE WITH SUGAR SNAP PEAS
With sugar snap peas you eat the pod and the pea. They’re younger than the peas
that are shelled and served without the pod. You may want to remove the
membranous string on one side of the pod of older peas.
Yields 2 servings
2 tablespoons butter
1⁄ large sweet onion, thinly sliced
2
1⁄ pound sugar snap pea pods
2
Salt to taste
Pepper to taste
1 tablespoon olive oil
2 6-ounce tuna steaks
1⁄ cup sliced almonds
2
1. Place a large skillet over medium-high heat. Add the butter and sliced onions.
Stir frequently for 8–10 minutes or until they’re tender and translucent.
2. Add the peas to the skillet and season with salt and pepper. Toss them a few
Printed from https://recipe.bluelayer.org/recipe/74267/smashed-olive-pinch-pepper