Tuna Puttanesca

I usually keep tuna steaks in the freezer (thanks to Trader Joes), then the rest of the ingredients is always in the pantry, so I can make this company worthy dinner in about 30 minutes.  (If using frozen tuna I soak the whole package in a bowl or the saute pan I will be using to cook the dinner in COLD water to defrost!)

Mince 2 cloves of garlic, set aside.  Combine ¼ cup chopped pimiento-stuffed olives, 1 Tablespoon capers, 1 teaspoon fresh lemon juice, (1 teaspoon anchovy paste-I usually omit) 1/8 teaspoon crushed red pepper, 1 28 oz can diced tomatoes (I use Muir Glen Fire Roasted undrained).  Set aside. 

Heat 1-tablespoon olive oil in large nonstick skillet over medium high heat.  Sprinkle tuna steaks with salt and pepper.  Add fish to pan.  Cook 2 minutes on each side or until desired degree of doneness.  Remove fish from pan and cover with foil to keep warm.

Add garlic to pan, brown just a bit then add in the tomato mixture to pan, cook until thoroughly heated (about 2 minutes).  Stir in ¼ cup chopped fresh parsley.  Pour sauce over fish and serve!

Sweet Potato Chili

A wonderful warming dinner!  Healthy, filling and yummy!  Made it for the first time last night, and my husband loved it and said he didn't miss the meat at all!  ;-)

2 Tablespoons olive oil

Medium red onion – chopped

4 cloves of garlic-minced

1 tablespoon chili powder – I used chipotle chili powder and used less – season to your liking!

1 tablespoon cumin

2 tablespoons unsweetened cocoa powder

¼ teaspoon cinnamon

Salt

Freshly ground black pepper

28oz can fire-roasted diced tomatoes – I use Muir Glen organic

1 can black beans-drained and rinsed

1 can red kidney beans-drained and rinsed

2 medium sweet potatoes – peeled and diced

Optional toppings:

Pita chips

Diced radishes

Sliced scallions

In a large pot, sauté red onion in olive oil, when onion is translucent add in garlic and sauté.  Add spices; chili powder, cumin, cocoa, cinnamon, salt and pepper.  Sauté for about 30 seconds.  Add in tomatoes. Heat through, add in both beans.  Heat then add in sweet potato.  Bring to a boil, then simmer for about an hour (if you need it to simmer longer-that is fine too).  If you need to add some liquid ½ cup of water  can be added.  Serve with choice of toppings!  Enjoy!!!

Guacamole Salad

Love guacamole??  Adapted from Ina - all the flavors of guacamole in a wonderful healthy salad!

• 1 pint grape tomatoes, halved
• 1 yellow bell pepper, seeded and 1/2-inch diced OR I roast my own red peppers and freeze them so they are always ready.  I use 1/3 of a red roasted pepper
• 2 (15-ounce) can black beans, rinsed and drained
• 1/2 cup small diced red onion
• 2 tablespoons minced jalapeno peppers, seeded (2 peppers)
• 1/2 teaspoon freshly grated lime zest – I use zest from at least one lime
• 1/4 cup freshly squeezed lime juice (2 limes)
• 1/4 cup good olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon minced garlic
• 1/4 teaspoon ground cayenne pepper
• 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Place the tomatoes, pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.
Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.   I serve alone or with taco chips, or homemade pita chips.  I buy whole wheat pita bread, rip them into chip size pieces, put on a cookie sheet, spray with olive oil spray and sprinkle cumin.  Bake 350 for about 10 minutes until crispy

Quinoa Salad

Love Quinoa, so here is another Quinoa Salad that we love for dinner!  One of the great things about this salad is that I can keep all these ingredients on hand in the pantry (and freezer) and have a wonderful tasty and healthy dinner ready in about 20 minutes!

1 ½ cups organic quinoa (I mix regular and red quinoa for texture and color)

3 cups water

1 bag defrosted artichoke hearts (trader joe’s), roughly chopped

1 can tongol tuna, drained

1 jar fire roasted red & yellow peppers, chopped

1/2   teaspoon Dijon mustard

1/2 teaspoon honey

¼ cup red wine vinegar

½ cup extra virgin olive oil

Salt, pepper, oregano (fresh if possible)

In a medium saucepan, add rinsed quinoa with water, bring to a boil and simmer until water is absorbed.  Meanwhile add chopped artichokes,  tuna and chopped peppers  in a large bowl, toss.  In a measuring cup add Dijon mustard and honey, pour in wine vinegar, then slowly whisk in olive oil.  Pour about ½ cup of dressing over ingredients, add the cooked and fluffed Quinoa.  Combine and add salt and pepper to taste and fresh (or dried) oregano.  If you need more dressing add, otherwise save for a salad.  Enjoy!!!