Y is for yellowtail

I was in the mood for some Sicilian-style fish, and this seared tuna with warm olive vinaigrette brought me back to my grandfather's kitchen. The caper/olive/tuna/lemon combo is one of my favorites. Some of the reviewers of this recipe (which, I should add, I adapted from epicurious) complained that the flavors are too strong. I completely disagree, but if you don't like olives or capers then you won't like this either. Serves 2.

Ingredients
4 tablespoons olive oil
two 1-inch-thick tuna steaks
6 Kalamata or other brine-cured black olives, pitted
2 teaspoons drained bottled capers
2 garlic cloves, minced
1 teaspoon Dijon-style mustard
2 teaspoons balsamic vinegar, or to taste
1 plum tomato, seeded and chopped
1 tablespoon water
2 tablespoons finely chopped drained bottled roasted red peppers plus additional for garnish if desired
1 tablespoon finely chopped white and green parts of scallion plus additional for garnish if desired
lemon wedges as an accompaniment

Preparation

In a blender or small food processor, blend together the olives, capers, garlic, mustard, vinegar, tomato, water, and salt and pepper to taste. With the motor running add the remaining 3 tablespoons oil, blending the dressing until it is emulsified. Set aside.

In a heavy skillet, heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking. Sear the tuna steaks, patted dry and seasoned with salt and pepper, for 1 to 2 minutes on each side, so they are still raw in the center.

Transfer the tuna to plates and wipe the skillet clean. Pour the dressing into the skillet, heat it over moderate heat until it is hot, and stir in 2 tablespoons of the roasted peppers and 1 tablespoon of the scallion. Spoon the dressing over the tuna, garnish the tuna with the additional roasted peppers and scallion, and serve it with the lemon wedges.

J is for Jicama

Simona is always looking for something "healthy" and "light." I usually associate these terms with "flavorless" and "unappetizing." But, in the spirit of compromise, I figured I would give it a go with (1) blood orange and jicama salad and (2) seared tuna and jicama tacos with charred pico de gallo, guacamole, and fresh tomatillo salsa. As you may have noted by the silly color-coding, it was, if nothing else, a colorful meal. Actually, quite tasty, if I do say so myself. Simona said something to the effect of "best date-night meal ever" (at least of those that I have cooked).

Ingredients

Salad:
1/2 medium jicama (approx. 1/2 lb) cut into thin 1/4'' strips
1.5 Blood oranges, sectioned
1 Tangerine, sectioned
1Mango, cubes
1/4 red onion, thinly sliced
1/4 serrano pepper chopped fine.
2 tablespoons olive oil
Juice of lime
1/2 bunch of cilantro leaves
1/2 bunch mint leaves
1 tablespoon Hungarian paprika
salt and pepper to taste

Tacos:
1/2 medium jicama (approx. 1/2 lb) cut into thin 1/4'' strips
Two six oz. tuna steaks
2 table spoons olive
2 tablespoons chili powder
Corn tortillas, warmed
Salt
Pepper

Guacamole:
2 hass avocados
3 tablespoons cilantro
1 vine-ripened tomato, diced
1 clove garlic, minced
salt and pepper to taste

Pico de gallo:
2 plum tomatoes, seeded and diced
1/4 yellow onion, diced
Olive oil
1 tablespoon minced fresh cilantro leaves
1/2 teaspoon minced garlic
1 tablespoon fresh lime juice
1/2 serrano pepper, seeded and diced
1/4 teaspoon salt

Tomatillo Salsa:
2 avocados
1/4 yellow onion
8 tomatillos
4 tablespoons cilantro
Juice of one lime
salt and pepper to taste

Preparation

For salad:
Put fruits and assorted tubers in bowl, cover with lime juice, oil, salt, pepper and paprika. Done.

For pico de gallo:
Char tomatoes and onions in oven set on broil (set close to flame) for 5 to 10 minutes. Combine with serrano pepper, salt, pepper, garlic, cilantro, and lime juice.

For tomatillo salsa:
Combine avocados, onion, tomatillos, tablespoons, cilantro and lime juice in food processor. Puree. Add salt and pepper to taste.

For guacamole:
Combine avocados and spices with garlic. Mash. Add tomatoes and cilantro.

For tacos:
Drizzle tuna steaks with olive oil. Cover both sides with chili powder, salt, and pepper. Sear steaks and cut into 1/2'' strips. Place on warmed corn tortillas with tomatillo salsa, pico de gallo, and guacamole.