seared tuna w/ olive tapenade vinaigrette & arugula

I think the title of this post takes longer to say than the actual meal takes to prepare. As work continues to kick into full gear now that summer has past and the early sunsets make for less ambitious evenings, I'm really growing to appreciate meals that take more time to eat than to make. Tonight was another one of those. I found a recipe that sounded tasty, but complicated (they made the tapenade from scratch), but like most meals on this site, I simplified without sacrificing taste. Here's what you'll need:

• 1/4 cup chopped mixed olive tapenade
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh basil
• 3 tablespoons extra-virgin olive oil, plus additional for brushing
• 1 tablespoon balsamic vinegar
• 2 6-ounce ahi tuna steaks (each about 3/4 to 1 inch thick)
• 2 handfulls baby arugula
• Salt and pepper (maybe - see below)

So I began by purchasing a pre-made olive tapenade. My local market had several varieties: black, green, kalamata, mixed, etc. I went with the mixed, which also had roasted red peppers, sundried tomatoes, garlic and salt mixed in. I didn't object to any of those things, so I rolled with it. 

Mix the tapenade together with the onion, basil, oil and vinegar. Add salt and pepper to taste (and if necessary - I didn't add salt since there was already some in the tapenade). Set aside.

Heat a non-stick skillet over medium-high heat. Rub oil, salt and pepper on each side of your tuna steak and toss on the skillet. I like my tuna steaks medium-rare, so I only cooked about 2-3 minutes per side. Let the steak cool for just a minute before slicing. 

Add the tuna slices over a bed of arugula and top with the olive tapenade. Voila - seriously delicious meal in under 10 minutes.

Bon chappétit!

red snapper w/ thyme, tomatoes & olives

Long time! It's been a long, long while. As I think I've said before, and I'm sure I'll say again, after 130 or so recipes, you just run out of new ideas! Plus, I've just been going back through and making the past recipes I've loved. Be sure to follow me on Facebook, as I post updates to old recipes and share photos more regularly. Anyways, to the recipe! PS. This is best over rice. Here's what you'll need:

• 3 large plum tomatoes or a bunch of cherry tomatoes, coarsely chopped 
• 1 shallot, chopped 
• 2 teaspoons chopped fresh thyme (I used lemon thyme, any ol' thyme will do) 
• 3 tablespoons olive oil 
• 2 6-7 ounce red snapper fillets 
• 10 kalamata olives, pitted, halved 

steak picadillo soft tacos

Confession: I love tacos. I make the chicken tacos featured on the blog awhile back all the time. I'm obsessed. I was craving them again tonight, but I came across a different taco recipe, and decided to give it a whir. Shocker: it was awesome! Here's what you'll need:

• 1 tablespoon extra-virgin olive oil
• 1 12-ounce strip of skirt steak
• 3/4 cup canned diced tomatoes with jalapenos
• 1/3 cup halved drained pimiento-stuffed green olives
• 1 tablespoon tomato paste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1/2 cup feta cheese
• 8 corn tortillas

steak w/ tomato-caper relish

Sometimes I post old favorites that I know are delicious. Sometimes I find recipes that I haven't tried before, but know I'll love. And sometimes I find wild cards. The ones that don't work out tend to go down in burning flames, never to be mentioned on here. But every once in awhile, something strange catches my eye, I try it and it turns out to be amazing. Tonight was one of those times. I love a good steak, but I have to say this relish that goes on top was so, so good that I ate half of it just while it was marinading. Seriously. Here's what you'll need:

• 2 teaspoons salt, divided
• 1 garlic clove, minced
• 1 tomato, cut into 1/3-inch cubes
• 3 tablespoons coarsely chopped, pimiento-stuffed olives
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons extra-virgin olive oil, divided
• 1 tablespoon drained capers
• 1 fresh lime, juiced
• 1/4 teaspoon dried oregano
• 2 rib-eye steaks (each about 1 pound)
• 2 teaspoons ground cumin
• 3/4 teaspoon freshly ground black pepper

Place 1/4 teaspoon coarse salt and garlic on a cutting board. Using the flat side of knife blade, smash garlic and salt together until paste forms (this might sound weird, but it works). Transfer the garlic paste to a medium bowl. Add the tomatoes, olives, cilantro, 2 tablespoons olive oil, capers, lime juice and dried oregano and toss to blend well. Season to taste with salt and pepper. Let stand at room temperature while you prep and cook the steaks. This can be done up to an hour in advance.

Sprinkle steaks on both sides with cumin, pepper and salt. Heat the remaining 1 tablespoon olive oil in a heavy, large, non-stick skillet over high heat until very hot, about 2 minutes. Or if you're lucky enough to have a grill, but all means, grill away. Either way, add the steaks to the heated source of your choice. Sear/grill the steaks until browned and cooked to medium-rare, about 6 to 7 minutes per side. Transfer the steaks to cutting board and let rest 5 minutes or so.

Thinly slice steaks crosswise. Overlap slices on plates and place the relish on top. Feel free to be generous with the relish portion sizes - as I said about, it's freaking delicious.

Bon chappétit!

artichoke & sun-dried tomato chicken pasta

Tonight I was in the mood for something a little traditional, a little salty.  Because really, who doesn't love that? I found a recipe for an artichoke and sun-dried tomato chicken, but decided to put my own spin on it. Here's what you'll need:

• Chicken breasts
• Salt and pepper to taste
• 2 cloves garlic, minced
• 2 teaspoons olive oil
• 1 (14.5 ounce) can diced tomatoes (I used a roasted garlic variety)
• 1/4 cup sun-dried tomato pesto
• 1 small jar of marinaded artichoke hearts
• A handful of kalamata olives (about a dozen, maybe?)

Begin by sautéing your chicken in the oil and garlic. I like to cook mine covered to given it an even heat and to retain a lot of the natural juices (ew, right? But delicious). Once the chicken is about 90% done, slice it up and add back to the pan. Add in the diced tomatoes (drained) and let that simmer for a few minutes, then add the artichoke, pesto, olives and salt and pepper to taste. Let this simmer for a good 10 minutes or so.

While that's going, I decided to boil a pot of pasta for some added carbs - because who doesn't love carbs? Exactly.

Once it's all done (per box directions), drain your pasta and top with the tomato/chicken sauce. It turned out to be a very flavorful little dish. Definitely a must-try.

Bon chappétit!

puttanesca

So I've been reading and hearing about this "puttanesca" for quite awhile, but never tried it until last night. Granted, what I made might not have been terribly close to a true puttanesca, but it wasn't a bad dish.  And to boot, I tried anchovies for the first time! They're actually not nearly as bad as I'd expected (actually, almost good). Here's what you'll need:

• 8 ounces pasta (I used angel hair)
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 5 medium tomatoes, cut pretty small (I used stem tomatoes)
• 1 jar of anchovy fillets, in oil (3.5oz)
• 3 tablespoons capers
• 20 Kalamata olives, pitted and coarsely chopped
• 1/2 teaspoon crushed red pepper flakes

I started by sautéing the garlic in the olive oil (all 1/2 cup of it...it's necessary, don't skimp.)  Once that began to brown, I added the chopped tomatoes and let those go for a good 10 minutes on medium to medium-high heat. I forgot how quickly tomatoes will cook down to a natural sauce (and how awesome that sauce smelled!) After this, add in all the other ingredients: capers, olive, red pepper flakes and anchovies (which I rinsed pretty thoroughly) and simmer for about another 10 minutes. I was actually impressed at how quickly the anchovies basically dissolved into the sauce. You really couldn't tell they were in there by the time this was done.

While that's simmering, go ahead and boil the pasta of your choice.  When it's done, combine and serve!

Now, was this puttanesca an all-time favorite? No, not really.  However, it was a really decent dish that was a bit different from my usual, and it's always nice to change things up a bit. It's definitely got a lot of flavor, a real spice to it.  And as a note: don't add any salt! Between the anchovies and other ingredients, you won't need it.

Bon chappétit!

pasta salad

This is an old favorite that takes me back to the old days of childhood summer picnics. It's not exactly how my mom used to make it, but I really dig how it came out. Here's what you'll need:

• 1 lb cherry (or grape) tomatoes
• 1/2 cup olive oil
• 1/2 basil leaves, torn into pieces
• 1/2 lb bufala mozzarella (the ball in the water)
• Salt and pepper
• 1 lb conchiglie or other short pasta
• 1 cup kalamata olives
• 1 tblspoon capers
• Red pepper flakes
• 1 or 2 cans of tuna in oil, depending on how much you like tuna (some people like anchovies in their pasta salad, but I just can't bring myself to try them)

Cut the tomatoes in half and toss into a bowl with the torn basil leaves and olive oil. Set aside at room temperature, allowing the flavors to blend while preparing the other ingredients. Next, cut the mozzarella into 3/4" cubes and set aside as well (though not in the tomato bowl). Try not to eat it all while it's chillin' over there - I found this to be my greatest challenge during this dish.

Boil the pasta per box directions. Just before pasta is done, add 1/2 teaspoon salt and few grinds of black pepper to the tomatoes. When pasta is done, drain and transfer to serving bowl. Put the tomato mixture in with pasta. Add the capers, olives, tuna (drained) and a sprinkle of red pepper flakes. Let pasta cool, about 5 minutes, then stir in the mozzarella. Pasta should be cool enough so that cheese does not melt. And just like that, you're done.

This works perfectly well as a all-in-one meal, or as a side dish. And like so many great concoctions, it's increasingly better the next day.