Everything Ahi Tuna…cabbage, and curry mayo too!

Everything Ahi Tuna…cabbage, and curry mayo too!

Today we had dinner for lunch.  One of those days- on the go, stuff to do, won’t be home later.  You know those days?  Yeah.

So for lunch, …

Seared Ahi Tuna covered in an “Everything but the Bagel” seasoning, served with roasted cabbage and curry mayonnaise.

This time of year cabbage is in abundance, and though it’s usually passed over for other more glamorous vegetables, it’s actually a stand out food all on its own!  Cabbage is a great source of vitamin C, vitamin K, potassium, fiber, and B vitamins like B6 and folate.  It’s also got that magnesium we all need.  Not only that, it’s quite inexpensive in it’s humble existence.  Need more reason to love it?  It’s one of the goodies on the Clean Fifteen list, meaning it’s less likely to have been exposed to pesticides in chemicals during the growing process.  A.k.a. you can buy the conventionally grown cabbages, and not stress about it not being organic.

Needless to say, it’s been showing up in our house quite a lot these days.  Roasting the cabbage brings out a sweetness and a pretty palette satisfying crunch.  I added just a hint of garlic and cumin to the cabbage, drizzled with avocado oil, and voila- delicious!  (I did throw in some radish slices to the oven and let them roast alongside the cabbage.  I am on a radish kick these days, so they go with everything here too.)

As for the Ahi Tuna Steaks… well I owe this one to a friend.  After this seasoning showed up recently on the shelves at Trader Joes, we have found any and every reason to throw it into a meal.  So my friend’s brain child was to sear the Ahi Tuna in the Everything but the Bagel seasoning.  So very good.

No real recipes here, friends.  Just straight forward, easy cooking.  Easy peasy, but this meal makes you look like you might just know what you are doing in the kitchen.

 

 

 

The only recipe I will share here is the mayonnaise.

Homemade mayo is a staple condiment in this house.  I make the base recipe and then throw in herbs and spices according to my mood.  This week my mood said curry.  Curry spices have been a craving for me lately.  And they served me well today because they were a perfect compliment to the Tuna steaks and roasted cabbage.

 

Curry Mayonnaise

1 egg, room temperature

1 c. avocado oil

1/4 c. olive oil

fresh squeezed lime juice

1 t. turmeric

1-2t. curry seasoning

1/8t. dried garlic (or 1 clove fresh minced garlic)

sea salt, to taste

black pepper, to taste

 

  1. Allow the egg to come to room temperature.  I often pull mine out first thing in the morning, leave it to sit on the counter until afternoon, and then it’s ready.  This is an important step here- don’t skip!  Do use a high quality egg- organic, pastured, local if possible.  I use it reliably with organic, cage free as well.
  2. Crack the egg into a wide mouthed container.  I use a wide mouth pint mason jar.  Squeeze the lime juice in to the egg, then add the oils.  Follow with the listed spices.
  3. I use an immersion blender to blend everything together.  Place the immersion blender into the jar and turn on.  Blend from the bottom up to the top, moving slowly to incorporate and emulsify all ingredients.  You will see the mixture magically thicken and turn a beautiful golden hue.  When all the oil is mixed in, remove the immersion blender, cover with a lid and place in the refrigerator for at least one hour before use.  You could alternatively throw this in a blender and mix to get the same results.

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