I love kitchen gadgets. I'll buy about anything that may make my life easier or help me make yummy food that I want to add into my repertoire.
So I had a couple of recipes that I wanted to try out and did but they didn't work as well as I wanted. I needed a grill pan. There are just times you need to grill inside and of course I NEEDED IT. So I purchased this grill pan. I love it because it's cast iron but already seasoned. Clean up is pretty easy. My favorite thing to do is cut lots of vegetables lengthwise, toss with olive oil and salt and grill. Then i put my bread, I've been using a Ciabatta baguettes, on the grill to toast it, spread a little pesto on it and fill it up with the veggies! YUMMY! And I get more than my quota of veggies for the day.
My kids even loved this new favorite.
TUNA with FRUIT SALSA
4 Tuna Steaks (5 to 6 ounces each)
1/2 cup Fresh Raspberries
Halve and pit two ripe peaches and lightly brush the peach halves and the tuna steaks with olive oil; sprinkle with salt and pepper.
Cook tuna and peaches in skillet over medium high heat for 5 minutes.
Remove peaches; set aside to cool.
Turn tuna and cook 6 to 7 additional minutes. Remove and cover to keep warm.
Coarsly chop peaches.
Heat 2 Tablespoons of Apricot Preserves for 15 seconds in the microwave.
Stir in 1 Tablespoon Cider Vinegar. Toss with chopped peaches and raspberries.
Serve with tuna.
Can be served with diagonal sliced green onions as a garnish.
Next time I make this I'll take a picture.