- Home
- Mexican
- How To make Seared Tuna On a Bed Of Leaf Lettuce(Hl)
How To make Seared Tuna On a Bed Of Leaf Lettuce(Hl)
for the salad:
1 head red leaf lettuce
1 head green leaf lettuce
1 pound tuna
--cut into 4-ounce fillets 1/2 lemon juice of
1/2 teaspoon salt
1 teaspoon virgin olive oil
1 cup vinaigrette dressing
:
for the salsa 1 teaspoon virgin olive oil
3 scallions :
thinly sliced
white and firm green parts 1 teaspoon seeded and minced jalapeno peppers
:
see note) 1 tablespoon grated fresh ginger
or 1 teaspoon ground ginger 1 cup orange juice
:
preferably fresh squeezed 1 pineapple peeled
:
cored and diced about 4 cups 1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
:
garnish 2 tablespoons virgin olive oil
4 scallions :
thinly sliced
--white and firm green parts
Prepare the greens: Remove the outer leaves and any blemished leaves. Tear the leaves in half, and wash.
Combine the tuna, lemon juice, salt and olive oil. Let marinate while preparing salsa.
Prepare the salsa: In a saute pan, heat the olive oil over medium heat. Add the scallions, jalapeno peppers and ginger. Heat until the aroma is released (just 1 to 2 minutes). Add the orange juice and reduce the liquid slightly (3 to 4 minutes). Add the pineapple, herbs and seasonings. Remove from the heat and toss.
In a nonstick pan, sear the tuna on both sides for 4 to 6 minutes, depending on how well done you prefer your fish.
Prepare the garnish: Heat the olive oil to the smoking point and set aside.
Assemble the salad: Toss the greens with enough vinaigrette dressing to coat evenly. Mound the greens along the bottoms of 4 plates with the salsa in the middle of the plate. Lean the tuna fillet on the salsa. Place sliced scallions on top of the tuna and drizzle with the heated olive oil, wilting the scallions and giving off a refreshing aroma.
Note: Wear plastic gloves when handling jalapeno peppers so you do not burn your hands. Mexicans refer to seeded peppers as "castrated", but I find the "macho" ones a bit too hot. Suit yourself!
WITH PINEAPPLE SALSA AND WILTED SCALLIONS
Recipe from Gino's Kitchen: Nourishing the Soul by Gino Dalesandro
Formatted for MC by Gail Shermeyer <4paws@netrax.net>.
How To make Seared Tuna On a Bed Of Leaf Lettuce(Hl)'s Videos
5 Delicious Fish Recipes With Gordon Ramsay
Gordon showcases some unique recipes and methods of cooking with five of our favorite fish recipes from the archive. We hope you enjoy!
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
Follow Gordon:
Text him: +1 (310) 620-6468
Instagram:
Twitter:
Facebook:
If you liked this clip check out the rest of Gordon's channels:
Vlog: LENTILS, PROPER LETTUCE WICH, COSTCO, SKIN CARE ????????????
Vlog: LENTILS, PROPER LETTUCE WICH, COSTCO, SKIN CARE ????????????
Alba botanical ACNEDOTE FACE WASH
HADA LABO skin plumping
BIORE UV AQUA RICH WATERY GEL
Elta MD UV Sport
Nivea Sun Protect Super Water Gel
Cerave ointment i use on my lips
Mascara
HADA LABO cleansing oil
ANJOU ARGAN OIL
My hair clips:
My hair band
My hair ties
Beauty dust
My ninja
My spiralizer
My crockpot
My totoro mug
My PJs
My coolibar cardigan:
My apron
My bag
My pineapple necklace
Mini jars
Chia pudding jars
Burt’s Bees candle
Hilary’s salad dressing
True Lime, Garlic & cilantro salt free
My lunch tote
My meal prep containers
Products sent to me to try out from beautysesh.com
Coupon code “drdray” to save 10% off your order
Disclaimer: This video is not intended to provide diagnosis, treatment or medical advice. Content provided on this Youtube channel is for informational purposes only. Please consult with a physician or other healthcare professional regarding any medical or health related diagnosis or treatment options. Information on this Youtube channel should not be considered as a substitute for advice from a healthcare professional. The statements made about specific products throughout this video are not to diagnose, treat, cure or prevent disease.
????My videos
Sunscreen Q&A 1
Sunscreen Q&A 2
Sunscreen Q&A 3
Cerave review
Sunscreen favorites
Differin Q&A
Differin tips
Cauliflower oats
Sunscreen favorites
Asian Skin care haul
????Subscribe!
????Discount codes:
Task Rabbit:
Airbnb:
iHerb:
Vitacost:
????Social media
Instagram @drdrayzday
Facebook @DrDrayzDay
Twitter: @drdrayzday
????Mail:
PO Box 542234
Houston, TX 77254
‘Top Chef’ star shares recipe for sugar snap Caesar salad with beef
“Top Chef” winner Jeremy Ford stops by the TODAY kitchen to share his recipe for a sugar snap pea Caesar salad with beef.
» Subscribe to TODAY Food:
About: TODAY brings you the latest food trends, easy recipes and healthy meal ideas to help you cook smarter.
Connect with TODAY Online!
Visit TODAY FOOD’s Website:
Find TODAY FOOD on Facebook:
Get TODAY Food in your inbox:
Follow TODAY on Instagram:
Follow TODAY on Twitter:
#topchef #bravo #caesarsalad
Funday Friday Week 62 • How to Make Chicken Lollipops and Turkey Legs | REC TEC Grills
Funday Friday Week 62 • How to Make Chicken Lollipops, Turkey Legs, and Broccoli Casserole | REC TEC Grills
Jody is back from his hiatus, and what a return he made with this awesome menu!
We were celebrating National North Carolina Day, but perhaps more importantly, it was National Drink Beer Day. You already know Chef Greg and Jody both had their fair share in reverence of this great holiday. Chef Greg trimmed some chicken into lollipops for us, in addition to smoking some turkey legs as well. He also whipped up an incredible broccoli and rice casserole.
Jody’s return brought tons of fun to this episode, and aside from the food, the can crushing contest between our two hosts was a legendary segment in the annals of our great show in and of itself.
Don’t forget about our YouTube giveaway contest! Watch the full video to find out how to win.
Be sure to like, share, comment, and subscribe, and visit rectecgrills.com for more great content.
Find us on all social media!
Facebook:
Instagram:
Twitter:
YouTube:
Snapchat: RECTECGrills
Pinterest:
App Store:
Google Play Store:
Funday Friday Week 35 • How to Make Meatballs and Jamaican Stew | REC TEC Grills
We have a full kitchen this Funday Friday! Chef John, Chef Greg, and Stevie Fredericks are joining us to celebrate National Meatball Day, and we're ready to smoke!
Chef Greg had a variety of meatball recipes ready to try out. Chicken meatballs went on the the RT-340 at 350ºF for 25 mins until they reached an internal temperature of 165ºF. All other meatballs were on the the RT-700 at 350ºF for 45 mins.
Chicken Meatballs:
Ground Chicken
Onions
Scallions
Sesame Oil
Hoisin
Black Beans
Sriracha
Lemon Grass
2 Eggs
Jody's Asian Persuasion Rub
Seasoned Bread Crumbs
Ground Mixture Meatballs:
4 lbs Ground Beef
1 lbs Ground Pork
1 lb Mild Italian Sausage
Quick Sweat Onions
Garlic
Thyme
Oregano
Basil
Asiago Cheese
2 parts Milk mixed with 1 part Bread Crumbs
Ben's Heffer Dust
6 Eggs
Stevie Fredericks, owner of Twisted Burrito in Augusta, GA, also prepared an authentic Jamaican stew for us this Friday. He used the RT-B380 Bullseye set at 500ºF.
Ingredients:
Pork Shoulder Cubes 1x1
Sear the pork at 500ºF for 10 mins, then drop heat to 300ºF
In a sauce pot, add:
Jerk Seasoning
1 Beer
2 T Worcestershire Sauce
Carrots
Sweet Peppers
Ginger
Thyme Sprig
Green Onion
Potatoes
Smoke for 1 hour, then add 1/2 cup water.
Put back on grill for 1 additional hour, then remove.
Be sure to like and share this video!
What interesting ingredients do you put in your meatballs?
Go check out our website for all of our grills and other products!
Find us on all social media!
Facebook:
Instagram:
Twitter:
YouTube:
Snapchat: RECTECGrills
Pinterest:
App Store:
Google Play Store:
Let's Make a Salad From Our Victory Garden!
Email: billy_caudle@ncsu.edu
Evaluation:
For more information on what N.C. Cooperative Extension Currituck County Center has to offer, check out our website and social media sites!
Website:
Instagram:
Facebook:
Twitter: