Tag Archives: Avocado

Tuna Steak Crostini

Sometimes we crave a little simplicity.  This recipe can be used as a prelude to a banquet, or a quiet meal for two.  The tuna can be changed into slow poached chicken breast, or good quality striploin steak.  But for a little bit of healthiness on a weekday- fish it is. Tuna Steak is about as far removed from the old style tinned tuna that your grandmother used for sandwiches with some sandwich spread- (remember THAT!) as the original ford motorcar is from a Ferrari.  Some species of tuna are now verging on extinction- the opening day fish auctions at one of Tokyo’s fish market  have seen record-setting prices for bluefin tuna, reflecting market demand. In each of 2010, 2011, 2012 and 2013, new record prices have been set for a single fish – the current record is 155.4 million japanese yen (US $1.76 million) for a 221 kg fish. Wowsers. Due to changing fishing practices, catching tuna is more friendly to other species, most notably dolphins, who are found with them in their natural habitat.

Tuna

Tuna Crostini ingredients

Tuna Steak Crostini

Ingredients:

Tuna steak 

½ teaspoon lime zest

¼ teaspoon ground cumin

Pinch cayenne pepper

Olive oil

1 tablespoon lime juice

2 cloves garlic, divided use

1 pressed through garlic press and 1 left whole

1 French baguette, sliced on the bias into 12 slices

Avocado-Lime Salsa

Method:

Marinate the tuna steak by placing it into a large bowl and adding the lime zest, cracked black pepper, about ½ teaspoon salt, the ground cumin, the pinch of cayenne pepper, about 1 tablespoon of the olive oil, the lime juice and the 1 clove of pressed garlic. Rub the marinade into the fish and allow it to sit for about 20 minutes.

Marinading Tuna

Marinading Tuna

Drizzle the bread lightly with some olive oil. Sprinkle over a pinch of salt and black pepper and toast the slices in a hot oven until golden brown.  Next, rub the whole garlic clove over each slice of the toasted baguette to gently perfume it; set the slices aside for a moment.

Prepare the Avocado-Lime Salsa, cover and put  in the fridge until ready to serve over the crostini.

Grill the steaks by placing a large griddle pan over high heat; once the pan is very hot, (smoking) add a drizzle of olive oil to it, add the tuna. Grill the steak for about 1 minutes on the first side and about 1 minutes on the second side, and allow it to stand for about 10 minutes before slicing.

To assemble, add several thin slices of the grilled fish steak to each charred crostini, then top with a spoonful of the Avocado-Lime Salsa, sprinkle with an additional twist of fresh cracked black pepper and salt.

Tuna

 

Avocado-Lime Salsa

Ingredients:

1 avocado, diced very finely

¼ red onion, diced very finely

1 ½ tablespoons lime juice

1 teaspoon lime zest

Olive oil

Salt

Cracked black pepper

Method:

Place all ingredients including the lime zest into a bowl, and drizzle with about 1 tablespoon of olive oil, with a few pinches of salt and pepper; gently fold the ingredients together, cover and refrigerate until ready to use.

Avocado Salsa

Avocado Salsa

Lots of Waffles- my topping recipes

If you are a certain age in Ireland, if you hear the word “waffles” you will break out into the corniest American Accent, singing accolades of a well known brand of potato waffles.

Which probably gets a little tiring for my kids…. but while we had copious amounts of waffle batter made up from a Sunday breakfast, I decided to try out some alternative toppings!

I decided to make savoury and sweet.  And no, it’s not going to be another pancake parade.  Thankfully.

Waffles

250g Plain Flour

1 Teaspoon of Baking powder

20g Caster sugar

1 teaspoon of Salt

475ml Milk

2 Eggs

30ml Vegetable oil

Method

Weigh all the dry ingredients, place in a large mixing bowl. Break the eggs into the milk and beat the mixture.

Add the egg and milk mixture to the dry ingredients. Add the oil and mix all ingredients together until all the large lumps have been broken up. Do not over mix otherwise the waffles will be heavy when cooked.

Chia Seeds and Yogurt Waffles-

In a bid to be healthy, and because Chia Bia are just down the road, this was the first one to try.  With some soft fruit.  So lots of Omega 3 into the diet.  And some anti oxidents which is good news.

 

Waffles with yoghurt and Chia Seeds

Waffles with yoghurt and Chia Seeds

Fresh Mozzarella and Basil

Fresh Mozzarella and Basil

Pizza Waffles

Pizza Waffles

Secondly, with pizza toppings.  A bit kitsch I know but my youngest loves waffles, and pizza, so it’s worth a try.  Good Quality basil to tear on top and mozzarella are essential.  

And last but not least, avocado and poached egg.  As who doesn’t love avocado!  (And I was in the enviably position of having two PERFECTLY RIPE ones!)  This was, without a shadow of a doubt my absolute favourite.  Of course the obligatory salt and pepper are an absolute must.

 

Waffles with Avocado and Fried Egg

Waffles with Avocado and Fried Egg

I have to say it was a great night’s eating! And of course, the youngest insisted on her own choice of toppings….

 

Waffles with Nutella & Ice Cream

Waffles with Nutella & Ice Cream- Styled by Jords Pim

 

Further Adventures in Avocados

I love avocados.  The Hass ones are really the best, and like pears, the optimum ripeness time frame is often 30 seconds.  It is the most cultivated type of avocado in California, and New Zealand.

Avocados have many health benefits

Avocados have many health benefits

Avocados are great sources of Potassium, Magnesium, Vitamins C and E.  When you open an avocado you’ll notice the lovely flesh slightly yellow in the centre, turning darker green towards the skin.  This dark green flesh is high in carotenoids.

Avocado goodness

Avocado goodness

Carotenoids are antioxidants that scientists have used to successfully fight cancer in a laboratory. We don’t know yet whether actually eating an avocado would reap any similar benefits. Also your body’s ability to absorb carotenoids depends in part on the presence of dietary fat, like the loads of healthy mono-unsaturated fats in avocados. So I’m willing to take the chance on this.

Avocado and spinach smoothie

Avocado and spinach smoothie

One of the issues facing cultivation of avocados at the moment is a fungus called laurel wilt, spread by a little bug called the ambrosia bug.  (Have a search under the #savetheguac).  Avocado tress are related to laurel, and once infected the tree can die in as little as six weeks.  The fight against this fungus has been taken to a new level with drones and sniffer dogs being used to identify trees that appear outwardly asymptomatic.  So enjoy them while you can.

One of our favourite starters using avocado is simply to melt some butter and add some crushed garlic to this, then split an avocado, remove the stone, pour some of the melted garlicky butter, add grated cheese and freshly ground black pepper. Voilà.

A little rough and ready

A little rough and ready

What’s your favourite avocado recipe? Sushi? Guacamole? Or just eaten with some black pepper and a spoon?