Watermelon & Tomato Gazpacho

Jul 17, 2017

This cold soup is bursting with fresh flavour. You can’t miss the hint of sweetness the watermelon adds to this gazpacho recipe.

Serves: 6    Prep time: 10 minutes

Ingredients

5 cups seedless watermelon, cut into chunks
1 1/2 cups chopped tomato
1/2 cup chopped cucumber
1/2 cup chopped red bell pepper
1 clove garlic
1/2 jalapeno pepper, seeded and minced
1 tablespoon chopped fresh basil
2 tablespoons fresh lime juice
1 tablespoon balsamic vinegar
salt and white pepper, to taste

For Garnish:
2 scallions, finely chopped
1/2 medium red bell pepper, finely chopped
1/2 cucumber, finely chopped
Watermelon, sliced into wedges
Fresh basil leaves

Directions

1.     Put all ingredients into a food processor and process until smooth. Taste, and season with more salt, if desired.
2.     Cover and chill until cold, at least 3 hours or up to 24 hours.
3.     Serve garnished with chopped vegetables, a wedge of watermelon, and basil, if desired.

Grilled Sesame Tuna Steaks

Jul 17, 2017

You can’t beat a local catch of fresh yellowfin tuna! In this recipe, tuna steaks are marinated, then encrusted with sesame seeds, and grilled to perfection. Serve with green beans almondine for a complete and satisfying meal.

Makes: 2 servings  Total Time: 40 min

Ingredients

2  tuna steaks (1-inch thick, 6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sesame seeds

Marinade
2 tablespoon toasted sesame oil
1/4 cup soy sauce
1/4 teaspoon freshly grated ginger
1 clove garlic, minced
1 scallion, finely chopped
1 tablespoon lemon juice

Directions

1. In medium bowl, whisk together all ingredients of the marinade.
2. Season tuna steaks with salt and pepper.
3. Add tuna to marinade. Turn to coat evenly. Refrigerate 30 minutes, turning once.
4. Oil grates on grill and heat to medium high.
5. Remove tuna steaks from marinade and dredge steaks (both sides) in a plate filled with the sesame seeds.
6. Grill tuna for 2-4 minutes on each side for medium-rare steaks (slightly pink in center).

NOTE: Do not over-marinate the tuna. Acids like lemon, or vinegar, will start to cook the fish.

Green Beans Almondine

Makes: 6 servings

Ingredients

1 pound fresh green beans, trimmed
3 tablespoons butter
1/3 cup slivered almonds
1 teaspoon lemon juice
Salt and pepper, to taste

Directions

1. Add green beans to a medium saucepan. Add enough water to just cover the beans. Add a little salt, stir, and cook until the beans are crisp-tender. Drain and set aside.
2. Heat a large skillet over medium-heat and add slivered almonds, stirring constantly for about 30 seconds or until lightly toasted. Add butter and lemon juice to skillet; stir. Add the green beans and sauté for 1-2 minutes.
3. Season with salt and pepper, to taste. Serve.