Quinoa Dishes

salad topped with cooked quinoa

Our bodies are the temples of God; only through his grace, do we have the capacity to care for these holy houses, with good diet and healthy exercise.  For years, such attendance was beyond my natural ability, but now I highly esteem the enabling gift from God, which provides me with the means to execute both these disciplines effectively.

Clearly I recall the days, when weighing 226 pounds, walking caused painful rubbing together of my fleshy thighs.  Brokenhearted, after repeated failures and fresh firm resolve, I would yet again reach toward the “easy” goal of a 20-minute walk, 3 times a week.  I could never achieve this, try as I might.

Lo and behold, my challenge has been reversed: now I have to be careful not to obsess about exercise, as I so love walking aerobically, for this invigorates me, stimulating a marvelous sense of wellbeing in my soul.

My trustworthy instruction book, the Bible, warns that there are advantages in physical exercise, but these are limited, as they pale in sight next to the gains acquired by putting spiritual development first.  Thus, we must approach workouts with great wisdom, so they neither own us, nor escape us.

My days are jam-packed, for I am gratefully fulfilling my ordained acheivements, with my food history writings and other ministry.  The result is a thrilling existence, in which I can run out of time at the end of a day, leaving me with critical choices, in which I have to prioritize.

Our gracious Father has granted me a tool to do such: there is a winter wonderland scene at the Tualatin Commons, the man-made lake near my home.  All the trees surrounding this body of water are dressed in bright, white lights (the floating Christmas tree was taken down after the New Year).  This has become my piece de resistance, which early in my day I start anticipating: will this pleasure be mine at twilight?  Only supernatural help allows me to accomplish the needed organization to allow this longed-for walk.

Discipline in ordering my day is critical; by necessity, exercise has become secondary to my fulfilling the higher purpose of my calling.  Often I recall how this valued ambulation used to be such a burden, causing sores on my overweight thighs, but now I crave walking.  I didn’t bring this miracle about; my great Healer affected it in me over time.  I am literally his walking miracle!

Not only has my exercise been refined, but healthy eating has come to me supernaturally, as well.  Slowly I have attained excellent eating disciplines.  Incorporating quinoa (KEEN-wah) in my diet is one such development.  This is a cereal grain, sometimes referred to as a seed; all grains, legumes, and nuts are seeds.

Quinoa is a power-food that is native of northern South America; it was domesticated originally as food for livestock around 5000 B.C., near the Lake Titicaca basin of Peru and Bolivia-I spent a night on this remote lake, the largest inland body of water in the southern hemisphere.

Quinoa was a staple with the Incas, second only to the potato in importance, and is still in the forefront among their indigenous descendants the Quechua and Aymara people.  It is a grain from a plant called Chenopodium quinoa, which is a member of the same family as beets and spinach.

Like many ancient grains, this seed was almost lost: in 1532, the Spanish explorer Francisco Pizarro destroyed quinoa fields, in his attempt to annihilate the Incan culture; this crop, however, survived in the high Andean mountains.  Quinoa was reintroduced to the modern world in the 1970’s and 80’s.

This high-fiber, complete-protein food, rich in numerous vitamins and minerals, produces a starch gel, similar to that of risotto, giving it a kind of silky texture, according to Andrew Dornenburg and Karen Page in Culinary Artistry; they further state that its earth tones highly compliment the mineral and earthy components of lobster-try experimenting with this combination.

Here, however, I quickly prepare it in two savory dishes.  This pseudocereal, which is not a member of the grass family, therefore it is not a true cereal, can also be cooked as a breakfast food; serve it with dried fruit, honey, and an alternative milk, such as almond or hazelnut.

My discovery of quinoa has blessed me immensely; may it benefit you  likewise.

References:

Harold McGee, On Food and Cooking (New York: Scribner, 1984, 2004), pp. 451-483.

https://en.wikipedia.org/wiki/Quinoa

http://www.ancientgrains.com/quinoa-history-and-origin/

https://www.smithsonianmag.com/arts-culture/quinoa-the-mother-of-grains-1-57670322/

Andrew Dornenburg and Karen Page, Culinary Artistry (Hoboken, NJ: John Wiley & Sons, Inc.), pp. 142, 143.

toasted yellow quinoa

Simple Cooked Quinoa  Yields: 3-5 servings, as a main course or side dish respectively.  Total prep time: 30 min/  active prep time: 15 min/  cooking time: 15 min.  Note: double this for healthy leftovers; this is especially good added to green salads (see photo above).

1 c quinoa  (Tri-color or red organic quinoa is preferable-color is important in diet.)

1-15 oz can of chicken, vegetable, or beef broth

1/2 tsp salt  (Himalayan, pink, or Real Salt is essential for optimum health; a Himalayan salt is available very cheaply in bulk at our local Winco.)

  1. Toast the grain in a hot, dry frying pan, over medium heat, for 6-10 minutes; yellow quinoa will turn light brown in color (see above photo), while red quinoa  turns deep red; stir the above occasionally.  This enhances the flavor of the dish remarkably!  Meanwhile go to next step.
  2. While quinoa is toasting, pour broth in a 1 1/2-quart saucepan (or 3-quart pan, if doubling recipe).  Stir in salt and bring to a boil over medium heat; when liquid boils, add toasted seed and bring to a second boil. Reduce heat, cover, and simmer for 15 minutes; red quinoa takes longer to cook.  When done, water will be absorbed and quinoa will be somewhat translucent.
  3. Serve immediately.  Refrigerate any leftovers to reheat for an entrée, or to add to a green salad (see first photo).

carrots and quinoa

Carrots and Quinoa  Yields: 4-6 servings, as a main course or side dish respectively.  Total prep time: 45 minutes.

1 med yellow onion, cut in even 1/8 inch slices

5 tsp oil  (Coconut or avocado oil is best, as olive oil is carcinogenic, when heated to high temperatures.)

8 med carrots, or other vegetable  (Organic multi-colored carrots are available at Trader Joe’s; color is important in diet.)

1 c quinoa  (Red or tri-color adds health benefits.)

1-15-oz can chicken, vegetable, or beef broth

1/2 tsp salt  (Himalayan, pink, or Real Salt is important for premium health; an inexpensive Himalayan salt is available in bulk at our local Winco.)

  1. toasted red quinoa

    To caramelize onions, cook slowly over medium heat in 1 tsp of oil, stirring every several minutes, until a light color starts to form; then, stir every minute, until dark brown.  Be sure to use a small amount of oil; too much oil will require a much longer cooking time, as will crowding the pan.

  2. Spray carrots with a safe inexpensive, effective vegetable spray (combine 97% distilled white vinegar with 3% hydrogen peroxide); let sit 3 minutes; rinse well.
  3. Bring broth to a boil in a covered 1 1/2–quart saucepan, over med/high heat; add salt.
  4. Toast quinoa in a hot dry frying pan, over medium heat, stirring occasionally.  This takes about 6-10 minutes-yellow quinoa will turn light brown, while red quinoa will become deep red (see photo above).
  5. To preserve vitamins just under skin, scrape carrots with a sharp knife, instead of peeling; slice thinly.  (Meanwhile keep checking the onions.)
  6. finished product

    Add toasted quinoa to boiling broth, cover, and reduce heat to med/low.  Allow to simmer until all the liquid is absorbed (this takes about 15 minutes for yellow quinoa, while red quinoa takes longer).

  7. Heat remaining 4 tsp oil in an empty frying pan.  Add sliced carrots, cover, and steam until soft, stirring occasionally.
  8. Blend onions into carrots; mix cooked quinoa into vegetables.  Serve hot (see above photo).

Braised Celery

braised celery

Celery, along with only a few other vegetables, including broccoli, cauliflower, and brussel sprouts, is a relative newcomer to the world’s diet, where most common vegetables have been eaten since before recorded history.  This Apium graveolens is the mild, enlarged version of a thin-stalked, bitter Eurasian herb called smallage.

Wild celery is believed to have originated in the Mediterranean area.  Its woven garlands have been found in Egyptian tombs.  An archeological finding in Kastanas, Greece provides evidence that Apium graveolens was present there in the 9th century before Christ.  There is also great literary evidence establishing this, for selinon, which is believed to be the same as celery, is mentioned by Homer in both the Illiad and Odyssey (circa 850 B.C.).

Moving forward five centuries after Christ, this wild edible herb appears in Chinese writings; then following this, it is cited again in a 9th century A.D. poem, from either France or Italy.

Italians first bred this small, primitive plant in their gardens apparently in the 1500’s, using it for medicinal purposes only; other northern European countries also began growing it.  By 1623, a record of celeri in France, established it as being utilized as a food.  For the next 100 years, it was generally employed only to flavor dishes, though in France and Italy, its leaves and stalks were sometimes eaten accompanied with oil dressing.  By the end of this century, this vegetable had arrived in England.

The first evidences of improvement of this wild Apium were seen in late 17th and early 18th centuries in these northern European countries, resulting in selections with solid stems; this stalk celery, as it has been known, originally had a tendency to produce hallow stalks that were bitter and strong.  Years of domestication corrected this hallow characteristic; likewise, breeding countered the disagreeable flavors.  This latter development was achieved by choosing the cooler growing periods of late summer and fall-the plants were then kept into winter-as well as by employing blanching, a practice that pushes dirt up around the stalks’ bases, keeping the sunlight from turning the celery green.

We have two types of stalk celery varieties: the green or Pascal is popular in North America, while the yellow, also known as self-blanching, is preferred in Europe and the rest of the world.  Celeriac, celery root or knob celery, is also widely used in European countries, with a growing audience for it among trendy U.S. gourmets.  Chinese or leaf celery, which is also called smallage-of all the Apiums, this is the closest in form and flavor to the original Eurasian herb-is grown in Asia and the Mediterranean regions for its leaves and seeds; these are used for cooking and sometimes medicine.

In America, the presence of this vegetable was minor during colonial days, leaving no evidence as to which European group brought it here.  Nonetheless by 1806, four cultivated varieties were growing in the U.S., as is listed in the American Gardeners’ Calendar, printed that year.  After the mid-19th century, with further domestication having refined its taste and texture, Americans were eating it raw with salt, serving it in celery vases at the dinner table.

Organic celery tends to be on sale at our local Fred Meyer-Kroger-stores during any holiday.  Thus, having it on hand from a Christmas special, I created this exceptionally easy, delightful braised celery dish, for my annual, day-after-Christmas celebration with my long-time friend Janet.  We loved it; hope you will to.

References:

https://en.wikipedia.org/wiki/Celery

https://aggie-horticulture.tamu.edu/archives/parsons/publications/vegetabletravelers/celery.html

http://www.foodreference.com/html/celery-history.html

Harold McGee, On Food and Cooking (New York: Scribner, 1984, 2004), pp. 249, 315, 406.

finished product

Braised Celery  Yields: 4 servings.  Total prep time: 20 min/  active prep time: 10 min/  cooking time: 10 min.

1 1/4 lb celery  (Organic celery is relatively inexpensive.)

2 tbsp chilled butter, cut in small pieces

Salt and freshly ground pepper  (Himalayan or pink salt, such as Real Salt, is so important for optimum health; a Himalayan salt is available very cheaply in bulk, at our local Winco.)

1 tsp Herbes de Provence  (Trader Joe’s has a great deal on this dried herb.)

1/2 c broth  (May use chicken, vegetable, or a good beef broth.)

  1. preparation of celery

    Peel strings off celery with a potato peeler; spray with a safe, inexpensive, effective vegetable spray (combine 97% distilled white vinegar with 3% hydrogen peroxide); let sit 3 minutes; rinse really well.  Save leaves for garnish.

  2. Cut celery in 4-inch pieces; place in a single layer-the indented side up-in the bottom of a large sauté pan; dot with pieces of butter; salt and pepper generously; sprinkle top with Herbes de Provence.  (See photo above.)
  3. Pour broth over celery; bring to a boil over med/high heat; reduce heat to med/low; cook covered for 5 minutes.
  4. Meanwhile chop the leaves, to be used as an optional garnish.
  5. Remove cover, stir well, raise heat to medium, and cook for 4 minutes more (see photo below).
  6. Raise heat to med/high and cook liquids down, stirring constantly, until juices form a glaze, about 1 minute (see photo at top of recipe).
  7. celery while cooking

    Arrange in a serving dish, garnish with chopped leaves, and serve with pride!

My Mother’s Memorial

This week there has been rest from my writing: I will not be posting a food history entry, as my 94-year-old mother Pat Lutz went to be with her maker Jesus and her husband Buzz, last Monday night.  This has brought incredible joy to me; please join me in this celebration.

She will be greatly missed, but certainty of her present experience in heaven far outweighs any sense of loss.

Here are a few photos giving honor and tribute to her holy life (above is Mom with family members on her 90th birthday).  She loved her family and my father Buzzy-Baby-as my niece Cammie nicknamed him back in 1966, at the time of the picture to the right.

Good food and a healthy, well-exercised body were always important to her; thus, the skiing picture below with Dad (she skied until her early 80’s).

My mother was “love” personified. She loved the whole world with the purest of hearts, and all people loved her in return.  She had more friends than can possibly be numbered.  Here is a photo with her life-time friend Doris Sherburne, who at 97 has outlived her.

My grandpa Floyd passed on in 1975.  What I remember most about my beloved grandparent is that before he died, he would always stop and hug me, telling me to slow down.  His funeral was held in the tiny community hall, in our small village of East Glacier Park in northern Montana.  As I viewed him laying in his open casket, these words flooded my heart:

 

 

Spinning solemn faces,
sitting in small isles
of empty spaces,
a wall of words being said,
separating the living
from the dead,
slipping through I see
the vast unity
between you and me.

I felt his closeness in a most tangible way on that awesome day; even now I often hear him whispering, over my left shoulder, his comforting words: “Slow down, Peg, slow down.”  Death didn’t take my grandpa away, but mysteriously it gave me an innermost proximity to him, for there is no distance in the spirit realm, such as we know in the natural.

Mom’s departure has brought this same glory; there is just peace and immense security, with great anticipation of my whole family’s reunion in heaven shortly, when we will be at one with our God and Savior Jesus.  My prayer is that we will all be together, including those that follow this blog.

Pasta and Spinach, with Lemon Sauce

pasta and spinach, with lemon sauce

Sauces have been used to modify and accentuate food throughout history, transcending all cultures.  Here we will examine ancient Rome, for it offers-in the strictest sense of recipes-the earliest cook book De Re Coquinaria, which is perhaps erroneously believed to have been written by the gourmet Apicius in the first century A.D.  This discrepancy is made evident by Athenaeus, who compiled the anthology The Deipnosophists, circa 230 A.D.  This latter book is regarded as one of the leading sources of information about ancient times, and its author knew all about Apicius as a gourmet, but didn’t attribute a cook book to him.  Regardless of the exact authorship of De Coquinaria, it supplies the rich basis of a worthy record of early cooking techniques.

With it come glimpses into the eating habits of the well-to-do, including sumptuous recipes, such as those for feasts.  Note that contrary to established beliefs, the everyday Roman dining was simple: breakfast (jentaculum) was bread with a few olives or raisins; lunch (prandium) mostly consisted of leftovers, cold meat, or eggs; the daily main meal (cena) also reflected less extravagance-this latter was more elaborate only in households with an excess of slaves.

Even more than the fussy dishes concocted for guests, plain foods, like grain pastes, beans, and bread, required spices and strong sauces to transform them, with their disproportionate quantities of starch.  This same rule is illustrated by the most intense of the world’s repertoire of sauces, such as the soy mixtures of China, the chili pastes of Mexico, and the curries of India-derived from the South Indian name kari meaning sauce.  Here the common man basically developed sauces as seasonings for bulky carbohydrates, which both absorb and dilute them; on the other hand, the solid masses of fish and meat scarcely incorporate liquid at all.

In Food in History, Reay Tannahill states that all the qualities that give a cuisine its identity change in a society that can afford to eat meat and fish daily, with their staying sauces.  (Such peoples utilize extensive creativity in sauce-making, the primary element of good cooking.)  Thus, Tannahill suggests that the whole essence of cuisine may have thus changed in the rural society that was transfigured into Imperial Rome.

Showy receipts were prepared for company by that ancient culture. The full dinner party in Roman times was considered to be nine people, reclining on three couches, around a U shape table.  These guests leaned on their left elbow, while eating with the fingers of their right hand.  This was a messy activity; they washed themselves from top to toe before a meal, probably needing to do so after as well.  By necessity, the dipping sauces for their flesh foods required a sturdy substance for easy eating; such thickening was achieved by adding wheat starch or crumbled pastry.

The use of liquamen (or garum) was predominant in Roman cookery.  This clear, golden, fermented fish sauce was made commercially, by leaving out a mixture of fish and salt in the sun for two to three months (eighteen months for larger fish).  Its presence in most recipes not only added strong flavor, which the Romans loved, but in turn, masked milder rancidity, so prevalent in their foodstuffs.

Imperial Rome grew to be a quarter of the size of modern Paris, unlike the other great, small urban centers of Sumer, Egypt, and Greece, which were small by comparison; this made transport of perishable foods, which were stockpiled in warehouses, very slow.  With no refrigeration, food spoilage presented a large problem; thus, the powerful, fishy/salty flavored liquamen found its way into almost everything.

The recipes of antiquity were sketchy, with little more than a list of ingredients.  Their sauces, as mentioned above, often called for wheat starch and crumbled pastry as thickeners, for there was no roux.  Interestingly enough, roux was NOT the invention of 17th-century classical French cuisine, as is generally accepted; indeed, two printed German recipes remain employing this, which date back to late medieval times, 150 years before roux began revolutionizing cooking.

This paste roux-a combination of flour and butter cooked to varying degrees for different recipes-is the binder in four out of five of the leading mother sauces: brown sauce (espagnole), white sauce (veloute), milk-based béchamel, and traditional sauce tomat (the fifth is hollandaise).  These five mother sauces were formalized in a code by Auguste Escoffier in Le Guide Culinaire (1903); they act as the basis of most sauce creations, chocolate being an exception.

Our lemon recipe, a béchamel, is time-efficient, for I feel a need to respect the modern sense of rush, which makes many afraid of a brown sauce that in a careful kitchen can simmer for up to ten hours.  Enjoy this delightful dish prepared in less than 30 minutes!

References:

Esther B. Aresty, The Delectable Past (New York: Simon and Schuster, Inc., 1964) pp. 14, 15, 18, 20.

Reay Tannahill, Food in History (New York: Three Rivers Press, 1988, 1973), pp. 82, 83, 89, 90.

Bee Wilson, Consider the Fork (New York: Basic Books, 2012), p. 202.

Harold McGee, On Food and Cooking (New York: Scribner, 1984, 2004), pp. 616-618.

https://www.thekitchn.com/do-you-know-your-french-mother-sauces-211794

https://www.britannica.com/biography/Auguste-Escoffier

weighing pasta

Swift Pasta and Spinach, with Lemon Sauce  Yields: 2 servings (as a main course),  or 4 servings (as a side dish).  Total prep time: 25 minutes.  Note: may use gluten-free pasta.

2/3 cup  shallots, chopped small

1/3 cup or 1/3 medium onion, chopped small  (If desired, may use more onions and less shallots; a total of 1 cup, of both together, is needed.)

2 med/lg garlic cloves  (For easy prep, substitute 1 cube frozen garlic from Trader Joe’s.)

3 tbsp fresh lemon juice-2 small lemons  (May add optional zest of half a lemon.)

5-6 oz of pasta

5 tsp butter

2 tsp flour  (May substitute potato or rice flour for gluten-free version.)

2 tsp oil  (Coconut or avocado oil is important for health, as olive oil is carcinogenic when heated to high temperatures.)

1/2 cup heavy whipping cream  (Must be heavy cream, or it will curdle.)

Salt and white pepper, to taste  (Real Salt, Himalayan, or pink salt, is critical for optimum health; a fine grind Himalayan salt is available very cheaply at Costco.)

Fresh spinach

  1. hand-held wooden lemon squeezer

    Boil 2 1/2 quarts of water over med/high heat in a covered saucepan-add about a teaspoon each of salt and any kind of oil.

  2. Chop small the shallots and onions; measure and set aside.  Mince garlic, if using fresh.
  3. Roll lemons on counter, pressing down hard with hand to loosen juices in meat; squeeze and measure lemon juice; set aside.  (See above photo of hand-held juicer, ideal for easy juicing.)
  4. When water is boiling, turn heat down to medium, add pasta and cook for 7 minutes, or until al dente.  Drain in a colander when done.
  5. Meanwhile, melt 2 tsp of butter in a small saucepan over med/low heat; stir in flour with a wire whisk; cook briefly for about 1 minute-traditionally, roux for a béchamel shouldn’t change in color at all.
  6. finished lemon sauce

    Heat 1 tbsp butter and oil, in a medium-size sauté pan, over medium heat.  Add shallots and onion; cook until translucent, stirring frequently.  Mix in garlic; if garlic is fresh, cook for about 30 seconds more, just until aroma arises, or saute shallot/onions just until cube is dissolved, if using frozen.

  7. Add heavy cream, lemon juice, and roux to onions/shallots/garlic; stir constantly until sauce is thickened; see photo.
  8. Toss with prepared pasta, serve on a bed of spinach, enjoy!

Ahi Tuna, Peppered with Lemon Sauce

ahi tuna with lemon sauce

Ahi or yellowfin tuna is of the genus Thunnus and the species albacares; it is not to be confused with albacore or longfin tuna (Thunnus alalunga), even though the French use their word albacore for this yellowfin, while the Portuguese use albacora.  Note: the English albacore or longfin, of the species alalunga, is the basis for the United States tuna-canning industry.

Wikipedia sites the Hawaii Seafood Buyers Guide as stating that the enormous yellowfin tuna (with its Hawaiian name ahi) is popular in raw seafood dishes, especially sashimi, as well as being excellent for grilling, where it is often prepared seared rare.  Its buyers recognize two grades, “sashimi grade” and “other”, with variations of quality in “other”.

In sushi and sashimi, yellowfin or ahi is becoming a replacement for the near commercially extinct southern bluefin tuna (Thunnus maccoyii); presently the latter is probably the most valuable and prized fish worldwide.

On September 11, 2013, smithsonian.com referred to Japanese chefs as revering this bluefin like the Italians might a white truffle or the French oenophile might a bottle of 1945 Bordeaux.  It goes on to state that its high standing, along with that of the other tuna species such as the yellowfin and bigeye, has not always been recognized in Japan, for in the 19th century it was called neko-malagi, meaning “fish that even a cat would disdain”.  Indeed, this beef-red fish is smelly and strong-tasting.

The wide-spread acceptance, of this once essentially worthless seafood, is actually a product of a marketing scheme of the Japanese airline industry.  The story starts with the tuna sport fishing craze prevalent in the 1940’s, 50’s, and 60’s, along the Atlantic coast of the U.S. and Canada; these 400-plus-pound bluefins were being caught for fun, weighed, and photographed; then, they were either sent to landfills, sold for pet food, or thrown back into the ocean dead.

With the dawn of the 1970’s, Japanese cargo planes brought electronics to America; these same planes took advantage of the cheap New England tuna carcasses for their return flights.  Not wanting to go back empty, they ingeniously purchased these dirt-cheap bluefins, which in turn produced profits of thousands of dollars each in their homeland.

What made this country welcome this previously detested fish?  (The Smithsonian article qualifies bluefin as being not so good, with a tangy iron flavor and a texture that melts in your mouth, which amateurs love; this is opposed to the crunchier, more subtly flavored muscles tissues of animals like squid, clams, various jacks, flounder, and sea bream, which are highly favored by traditional sushi connoisseurs.)  The reasoning behind today’s widespread acceptance of bluefin can be traced back to the newly acquired taste for beef in Japan’s diet in the 70’s.  Concurrent with the electronic boom, this national appreciation for strong flavored beef brought about their subsequent open-mindedness to the dark, red flesh of tuna as well.

When I moved to Tokyo in 1980, I experienced this red meat wave; hence in 1982, after my return home, I was inspired to seek the approval of Montana governor Ted Schwiden, for my becoming an “ambassador” to this Oriental country; my proposal was to sell the then popular Montana beef, with my historical Montana dinner, entertaining our state’s clients overseas (see “About” for more on this).

This advancing beef rage in the Orient set the stage for the universal acceptance of bluefin, for it prepared Japan’s taste buds for the inundation of this tuna by their airlines; in turn, this rich, dark fish’s popularity then spread back across the ocean to America; and “by the 1990’s, the bluefin tuna was wanted almost desperately world-wide”, according to the Smithsonian.

Now it is facing commercial extinction, with yellowfin or ahi taking its place.  As the magazine states, traditional sushi sophisticates, however, do not always appreciate bluefin; some even consider it junk fish, as it was once known.  Yet the general public perhaps foolishly values this tuna, in a way which is extremely opposite to that of the mid 20th century, when it was sent to landfills along the Atlantic coast.

In America, we love to grill ahi tuna, the frequent substitute for bluefin, as well as serving it raw.  This outstanding receipt, which is prepared in minutes, affords a mouth-watering lemon sauce to compliment this firm fish.

References:

https://en.wikipedia.org/wiki/Yellowfin_tuna

https://www.floridamuseum.ufl.edu/fish/discover/species-profiles/thunnus-albacares/

https://www.smithsonianmag.com/arts-culture/from-cat-food-to-sushi-counter-the-strange-rise-of-the-bluefin-tuna-5980010/

medium/rare ahi

Ahi Tuna, Peppered with Lemon Sauce  Yields: 3 servings.  Total prep time: 30 min, or less.  Note: for an even quicker 10 min preparation, do step 5 only, omitting the lemon sauce, as well as all the ingredients, except the tuna, seasonings, and 2 tbsp oil.  On the other hand, you may double the sauce, allowing easy leftovers for next week’s Swift Pasta and Fresh Spinach with Lemon Sauce (1/8/18).

2 tsp butter

2 tsp flour

3 tbsp fresh lemon juice  (2 small lemons needed; may add optional zest of half a lemon.)

3 tbsp shallots, chopped small

2 medium garlic cloves, minced  (For easy prep, substitute 1 cube frozen garlic from Trader Joe’s.)

1-1.5 lb ahi tuna steaks  (Economical,  frozen, wild-caught ahi is often available in 1 lb bags at our local Grocery Outlet; may also use 3 fresh steaks, which tend to be 1.5” thick; these take longer to cook, weighing more.)

1 1/4 tsp salt  (Real Salt, Himalayan, or pink salt is so important for optimum health; a Himalayan salt is available very inexpensively, in bulk at our local Winco.)

1/4 tsp cayenne pepper

2 1/2 tsp freshly ground pepper

2 tbsp oil  (Coconut or avocado is best for health, as olive oil is carcinogenic, when heated to high temperatures.)

1/2 c heavy whipping cream  (Must be heavy cream, or it will curdle.)

  1. Heat serving plates in oven, turned on warm.
  2. cooked roux

    Next prep roux, by melting butter in a small sauce pan over medium heat; mix in flour; while stirring constantly with a wire whisk, cook until moisture is absorbed,  about 1 minute; for this sauce color of roux shouldn’t change much (see photo); set aside.

  3. Juice lemons by first rolling them on counter, pressing down hard with hand; this loosens the meat for easy juicing; set measured juice aside.
  4. Mince garlic; chop shallots in small pieces; place in separate dishes.
  5. Rub tuna with salt, cayenne, and freshly ground pepper, which have been mixed together in a small dish.
  6. Heat oil in heavy-bottom frying pan, over medium/high heat.  Gently place steaks in hot oil and cook to desired doneness; set on warm plates in oven.  (Tuna steaks will vary in thickness; sear tuna until golden brown, turning only once; 5 oz steaks will need about 1 minute per side for medium/rare; fresh tuna, which is about 1.5” thick, takes about 2 minutes on each side for rare, while 2.5 min and 3 min per side respectively for medium/rare and medium.  DO NOT OVER COOK, or it will be extremely dry.)
  7. After putting cooked tuna in warm oven, turn heat down to medium under pan and deglaze it with 2 tbsp water, wine, or chicken or fish stock.  Cook minced shallots in hot juices, just until they turn translucent, about 1 minute; stir in garlic.
  8. lemon sauce

    Finish sauce by adding heavy cream, lemon juice, and optional zest to shallots/garlic.  Blend in roux, stirring continuously with a wire whisk, until sauce is thickened (see photo).

  9. Pour sauce over fish and serve immediately.  (For a quicker version, may omit the sauce and just serve seared ahi, by following step 6 only.)
  10. Enjoy this splendor, which is the fastest gourmet meal I know!