Tuna Steak Sandwich...a Favorite of my Husband.

Ingredients

1 lemon, halved

2 Tbsp white wine (optional)

2 tuna steaks

1 tsp Magic Seasoning Blend's blackened redfish seasoning (Magic Seasoning Blend is the brand....if you cannot find this you can use any seasoning salt, Cajun, or Old Bay seasoning.)

2 whole wheat or multi-grain buns, split

2 lettuce leaves

2 tomato slices

Directions

In a large ziploc bag combine lemon and white wine.  Add tuna to the bag and make sure it is coated; place in refrigerator to marinate for at least 15 minutes.

Remove tuna from marinade and sprinkle both sides with blackened redfish seasoning.

Lightly coat a skillet with cooking spray and place over high heat.  When skillet is really hot, add the tuna steaks and sear for 2 minutes.  Turn tuna steaks and reduce heat to low, cover with foil and cook approximately 5 minutes for rare or 7 minutes for medium.

Place steaks on rolls with lettuce and tomato.  Serve and enjoy.

*This tastes yummy with Wasabi mayonnaise.

Pico de Gallo Seared Ahi Tuna

Ingredients:

2 portions brown rice
3 roma or plum tomatoes
3 green onions
1 lime, halved
1 jalapeno, seeded and sliced (optional)
1 Tbsp fresh cilantro, chopped
2 tuna steaks
1 Tbsp EVOO
1/4 tsp ground pepper
1 lemon, halved

Directions:

prepare brown rice according to package directions.

In a medium bowl combine tomatoes, green onions, lime juice, jalapeno, and cilantro to make the pico de gallo.  Cover and refrigerate to let the flavors blend.

Preheat a large skillet over high heat.  Brush both sides of tuna steaks with EVOO and season one side with black pepper.  Add steaks to hot skillet, pepper side down.  Sear for 2 minutes then turn steaks and reduce heat to medium.  loosely cover skillet with foil and allow steaks to cook 5 minutes for rare, 7 minutes for medium.

Spoon portions of rice onto 2 separate plates and top with tuna steaks.  Divide Pico de Gallo equally on top of each steak.  Finish with a squeeze of lemon juice.  Serve and enjoy. ;)

Terriffically Tasty Chicken Fingers

1 pkg boneless skinless chicken breast cut into strips (tenders size)
2 cups crushed General Mills brand Corn Chex or Rice chex
1 egg or 1 egg equivalent egg substitute
Spices to taste:
paprika
garlic powder
onion powder
cayenne pepper
Goya sazon completa
black pepper
kosher sea salt or seasoning salt
Pam cooking spray or Pam oilve oil cooking spray


Directions:
in a shallow dish lightly beat egg or add egg substitute
in a separate dish combine all other ingredients except cooking spray.  I add all spices to taste, but it should be enough to see the spices in the flour.  I personally like a lot of garlic powder and black pepper, and I go easy on the cayenne pepper.....you can add more or less of any listed spices for your taste preferences.  I also have a really excellent seasoning salt  that I often use in this recipe.  If you have one you like, feel free to experiment with the flavors....you can never go wrong with spices if you use what you like.

Heat a frying pan on medium heat and spray with the cooking spray.  Dip chicken strips in eggs and then dredge through crushed Chex mixture until completely covered.  Cook until chicken is golden brown and cooked completely through approx. 10 to 15 minutes.  I know these can also be made in the oven, but I cannot find the original oven recipe to include it here...I'll update this post when I do. :)

Notes:
I use Dick Loehrs Sensational Seasoning Salt....only available from a direct marketing company, but it is THE BEST!!  If you want to try the seasoning salt I use, let me know...It's $7.50 for a 6 oz bottle and I order it for myself and several friends.  I always have extra bottles on hand. I don't make money off of the product...you'll pay what I pay, I just happen to love it.  :)