My mom and I spent nearly 3 hours walking around S&R today, checking out what was already marked down, pre-Member’s Sale. What we found to be a real bargain were giant cans of diced tomatoes and whole peeled tomatoes that we got for making pasta and other tomato sauce based dishes. We purchased a few other random things, plus some pizza and chowder to eat, and then we went home, tired but happy.
I was supposed to go to the supermarket today to figure out what to prepare for the boys’ lunch boxes next week, but instead I decided to spend leisure time with my mom in one of our favorite places. Because of this, it looks like next week is going to be a week without a plan, a meal plan, that is. Now, I figured, this happens to everyone, and it’s a good exercise in thinking on your feet in the kitchen. Right? I do have a security blanket of smoked fish, tocino, enough ingredients for a pot of adobo, and a bunch of other things in the freezer and pantry. We will survive. It’s just that I don’t have a meal plan or grocery list to share with you this week.
I do have a recipe though, and a really good one too. It’s Lent-friendly, pretty healthy, and super easy to prepare. Ready?
- 2 large tuna steaks
- 1 tbsp salt
- 1/2 tsp pepper
- 1/4 tbsp yellow mustard
- 1/4 cup honey
- 1/4 cup balsamic vinegar
- 1/2 tsp dried rosemary, or 2 sprigs fresh
- Olive oil
- Wash the tuna steaks well, and pat dry with paper towels. Rub with salt and pepper on all sides.
- Grease the bottom of an aluminum or glass baking pan with olive oil. Place the tuna steaks onto the pan.
- Mix together the mustard, honey, balsamic vinegar and rosemary, and pour over the tuna. Make sure that all surfaces of the fish are coated, and let the whole thing marinade for about an hour, refrigerated.
- Preheat oven to 400 degrees. Bake the fish for 25-30 minutes, or until cooked through. The sauce should end up thick and syrupy.
- Enjoy!
- When using frozen fish, defrost the steaks in the refrigerator first before marinading.
- Dried rosemary can be a hassle to chew on, so try to brush these herbs off of the fish before serving.
- For extra yum, brush the thickened glaze onto the cooked fish right when you serve this dish.
- Best eaten with cauliflower or broccoli salad, or even just steamed vegetables.
In these last two weeks of school that are coming up, it’s obviously going to be a struggle for me to stay organized and focused. Seriously, I can taste summer already. Or maybe it’s more like I can feel summer already. My rashes from the heat are proof! Argh.
Let me know if you try this fish recipe. I hope you love it as much as I do!