TUNA FOR TWO

As we were sitting down eating dinner tonight I was reflecting back on our awesome day and I thought "I wonder what Jackie is going to write about on the blog for today". I started thinking, well what is my role going to be with all this... as I was eating... one of my favorite things to do... eating delicious food. So here is my update on today... today's food.

Breakfast was nothing special, but lunch was one of our favorites, Grama's Goodies! If you have not gone there yet, seriously plan a trip there for lunch this weekend or next week. Get the brown bagged lunch and you will not be disappointed! In your lunch you get a thick meat pile of a sandwich (choice of meat, cheese and bread), chips, bottled drink and choice of dessert (I highly recommend the brownie). This is true experience like one you would get in a Jersey Deli...not a big surprise since "Grama" is from Jersey.

This brings us to dinner, the inspiration behind the blog title. For a tad over 24 hours I have been marinating some tuna steaks. I had found a recipe in one of Jac's healthy recipe cook books and wanted to give it a try. The meal consisted tuna steaks, quinoa and a tasty mixture of spinach, minced garlic, onions, artichoke hearts, sliced olives and goat cheese. So I'm going to give a rough outline of the recipe along with my tuna steak marinade.

Marinade:

1/4 cup of Teriyaki sauce

2 spoons of minced garlic

couple dashes of sesame oil

couple dashes of ginger

couple dashes of orange mulling spices

dash of light salt

Dump into a zip-lock, lightly kneed into the tuna and refrigerate.

Quinoa:

1/2 cup Quinoa

1 cup water

Boil. Reduce to a simmer cover and cook for 10-15 until water is gone and you can fluff with a fork. Once you get it covered and simmering start on the mixture.

Tasty Mixture:

2 cups of washed spinach

1/2 can of quartered artichoke hearts

1/2 can of sliced black olives

1/3 cup of diced onions

3 spoons of minced garlic

dash of goat cheese

Wash spinach and toss into a pan with a dash water and diced onions (med-low heat). Once the spinach is cooked, toss in in the artichoke hearts, olives and garlic (low heat). When you have this on low, start the tuna.

Cook the tuna steaks on a grill around 300 degrees for 4-5 minutes on each side.

Assemble and serve... possibly with a glass of red wine... I'm just saying.

So there you go. Our food for today, we will see what tomorrow has to bring!

Evan