Watch this easy to make, nutrient dense sun-dried tomatoes video! Did you know the lycophene content is increased when you sun-dry a tomato? They give a burs…
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Question by 0: How to cook a tuna steak with only a little time?
Any ideas? I have lemon, garlic, sun-dried tomato pesto, herbs and spices, soy sauce – any of that? What do I do – not cooked utna before…
Best answer:
Answer by Kristin H
Rub it with some lemon juice, sprinkle with garlic and some other herbs. Put a small amount of oil in a skillet and put the tuna in after the oil heats up (3-4 mins). Fish is easy to watch cook because the done part starts to be white/not see-through. So just watch it and when it gets white (not see-through) about halfway up the fillet turn it over for a couple mins. I think it will be easy for you! Sounds good too, makin’ me want some fish! lol! Good luck! Merry Christmas!
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Hello saila, where can we find dehydrator.
thank you so you would just use them like fresh tomatos thanks for explaning
You can substitute them for fresh tomatoes almost in any dish you use fresh tomatoes like soups salads,curries. Substitute ½ cup of sun dried tomatoes for 1½ cup of fresh tomatoes. I use them a lot in winter time.
Thank you Doctor!
what do u use them in ive only had them on ?
Great job.
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Seared Ahi Tuna Steaks
2 (5 ounce) ahi tuna steaks
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/2 tablespoon butter
2 tablespoons olive oil
1 teaspoon whole peppercorns
Directions:
1. Season the tuna steaks with salt and cayenne pepper.
2. Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.
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Best way to do tuna, in my opinion, is to sear it in a really hot pan quickly on each side. Squeeze a little lemon on it while it’s cooking, and add a little salt or pepper. It won’t take long. If it’s a high grade tuna, it will be wonderful rare. The more it cooks, the more it will resemble not-so-delicious canned tuna. After it’s done, it’s really delicious to make some kind of fruit salsa. I like to cut up a pineapple and a mango, toss in one diced, seeded jalapeno, then stir in about a tablespoon of olive oil. It can be served at room temperature.