Bridal Showers + Recipes = 2 of My Favorite Things
This is obviously Amy here, I doubt Chad would classify bridal showers or recipes as one of his favorite things. Although the recipe you’re about to get your mitts on is for sure one of his favorites.
I’ve was invited to a bridal shower this weekend where the themes were cooking and the kitchen. All the guests have been asked to fill out a recipe card for the bride-to-be to use to spoil her future hubby with.
Well Sean-y you’re a lucky boy because we’re sending Spicy Avocado Tuna Pitas your way. Prepare yourself. This recipe was actually snagged from Food Network and the Barefoot Contessa (classy) in my gloriously unemployed, early days in North Carolina.
We’ve made a few modifications along the way and hope that Elizabeth and Sean and you guys all enjoy these fresh and tasty pitas. We like to pair them with roasted red pepper soup. Sometimes homemade, sometimes out of a can. Either way they’re yummy.
Ingredients:
- 3 T Olive Oil
- 1 Pound Tuna Steak
- 1/2 Teaspoon Wasabi Powder
- 6 Dashes Tabasco
- 1/4 Cup Chopped Red Onion
- 1 Tablespoon Sesame Seeds
- Baby Arugula
- 1 Teaspoon Salt and Pepper
- 2 Tablespoons Lime Juice
- 1 Tablespoon Soy Sauce
- 1 Avocado, Cubed
- 1 Tablespoon Minced Scallions
Brush the tuna steaks with oil and season with salt and pepper. Sear the steaks on high heat in a dry pan for 2 minutes on each side. Cool until they are just cool enough to handle. Cut into cubes.
Whisk 2 tablespoons olive oil, lime zest, juice, wasabi, soy, Tobasco and pepper together. Toss the tuna, avocado, onion and scallions in this dressing. Toss in sesame seeds.
Scoop into warm pita bread and add arugula leaves to taste.
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We should tell Elizabeth to make copies of all her new recipes for all of us-I bet she got some good ones!
I’m going to try your recipe and post one of our favorites. It’s quick and easy. We like to get the thick bone-in pork chops and grill ‘em. Enjoy!
Sweet Basil Pork Chops
Prep Time: 10 Min
Cook Time: 15 Min
Ready In: 25 Min
Ingredients
• 1/4 cup packed brown sugar
• 1 1/2 teaspoons dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 2 tablespoons vegetable oil, divided
• 4 (4 ounce) boneless pork loin chops, 1/2 inch thick
Directions
1. In a small bowl, combine the brown sugar, basil, salt and chili powder. Gradually stir in 1 tablespoon oil until crumbly. Rub over both sides of pork chops.
2. In a large skillet, cook pork in remaining oil over medium heat for 7-8 minutes on each side or until juices run clear.
Yield: 4 servings
I’ve never cooked fish in my life. This tuna sounds easy enough not to scare me away! A resolution I made was to try one new recipe a week. This will be in the line up fo sho!
xo
Mindy