Steph's Tuna Sandwiches for Two!

Steph’s Tuna Sandwiches for Two

I usually eat my ahi tuna raw or rare. It was a cooking error that made me realize tuna had merit when cooked through! Especially in a “grown-up” sandwich! Tonight was busy (heck, it’s a holiday week!), but delicious is always a priority. I also know we will be gorging on two family Thanksgiving dinner in a few days, so healthy was important! I had exactly four pieces of prosciutto di parma left over, some “Dakota” bread from Price Chopper, and one pretty tomato. It’s not summer, but if you can find a hydroponically grown tomato, you are in luck! This was easy, fast, and we both loved it!

4 slices of your favorite bread to eat, toasted

4 slices Prosciutto di Parma

2 tsp. + ½ tsp. extra virgin olive oil

2 Yellowfin Ahi Tuna steaks, about 6 oz. each

1 avocado

2 Tbsp. red onion, diced

tomato slices

romaine lettuce leaves

kosher salt and fresh cracked pepper, to taste

Heat a large skillet over medium heat and place prosciutto in pan. Cook until lightly browned on both sides, turning halfway, about 3-4 minutes. Remove from pan.

Add 2 tsp. extra virgin olive oil into pan. While heating, make sure your tuna steaks are dry (use paper towels) and sprinkle generously with kosher salt and pepper on both sides. If you are unsure how much, start with 1 tsp. of salt and ¼ tsp. of pepper. You can always add more, but you can’t take it out!

Sear tuna steaks, both sides until just beyond golden, about 4 minutes.

While tuna is cooking, mash together your avocado, red onion, ½ tsp. extra virgin olive oil, sprinkle salt and pepper. Slice your tomatoes and tear your lettuce into manageable size leaves.

Spread avocado on both sides of bread and layer prosciutto, tuna, onion, lettuce, and tomato in between. Depending on the shape and size of your bread, cut the tuna, tomatoes, and lettuce to fit nicely.

This is delicious and full of goodies for a healthy body and brain!

Steph's Tuna Sandwich

Squid Stew in Red Wine

Squid Stew

2 Tbsp.. Extra virgin olive oil

2 large celery stalks, diced

18 baby carrots, sliced

1 medium sweet onion, diced

1 cup fennel, chopped (stalks and core removed)

2 tsp kosher salt

1 tsp. crushed red pepper flakes (optional)

¼ tsp. fresh cracked black pepper

1 ½ cups of dry red wine (I used a blend-Goats Do Roam 2009. Any dry red blend, Cabernet, Sangiovese, etc. will do).

3 cups of canned tomatoes

6 cups of stock (vegetable, seafood, chicken, or beef – can also mix half water)

3 cups fresh swiss chard, chopped roughly

1 lb. squid, tentacles and bodies cut into 1inch rings

Place large stockpot over medium heat; add extra virgin olive oil, celery, carrots, onion, fennel and 1 tsp. kosher salt. Stir occasionally 7-10 minutes until softened.

Add crushed red pepper and black pepper, stir.

Add red wine and turn heat to medium/high. Boil until reduced by half, stirring occasionally (about 5-7 minutes).

Reduce heat to medium.

Add tomatoes and their juices, crushing into pieces with your hands as you add

Add stock

Add greens

Add squid

Add remaining 1 tsp. kosher salt

Stir and cover.

Bring to light boil and reduce to a simmer for 45 minutes.

Drizzle with olive oil and top with grated romano cheese.

Serve with toasted baguette to sop up the juice.