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

Sweet Potato Gorgonzola Puffs

Sweet Potato Gorgonzola Puffs

I have been dreaming of puff pastry, I always do this time of year! I am a cheese addict and in the fall, I give the oven the proper attention it deserves with plenty of sweet potatoes and squashes. I have been thinking of sweet potatoes and blue cheese in puff pastry for days. I felt inspired today, because I wanted strong flavors. I was also feeling lazy dazy (it's Sunday!). This is how I ended up with sweet potato gorgonzola puffs - very easy and plenty of downtime between steps. I think they are a great appetizer, lunch, or light dinner.

2 medium sweet potatoes

1 tsp. extra virgin olive oil

1 medium sweet onion, diced

3 garlic cloves, minced

2 tsp. fresh thyme, minced

1/8 tsp. fresh grated nutmeg

1 sheet of puff pastry dough, thawed

1 egg, beaten

¼ cup gorgonzola cheese, crumbled

1 tsp. kosher salt

fresh cracked pepper, to taste

Preheat oven to 400 degrees

Pierce potatoes with a fork, place on oven rack.

Bake 60 – 80 minutes, until soft. Set aside to cool until you can handle and remove pulp from the skin. I like to cut the potato in half and squeeze the pulp out of the skin.

Meanwhile, heat oil in non-stick skillet and cook onions 10 – 12 minutes, until soft and slightly gold, stirring occasionally.

Add garlic, ½ tsp. salt, a sprinkle of pepper, and cook 4-6 minutes, stirring occasionally, until garlic is golden.

Remove from heat and stir in thyme. Set aside to cool until room temperature.

Mash the potato pulp (no skins) and onion mixture together. Mix in remaining ½ tsp salt and nutmeg.

When ready to prepare, unroll puff pastry sheet and sprinkle with flour. Roll dough into a 16 x 12 sheet. Cut into 16 rectangles.

Brush edges of puff pastry with egg and spoon sweet potato filling into the middle. Top with gorgonzola, fold and pinch edges together. Place on a stone pan or baking sheet.

Brush with egg wash and sprinkle with black pepper.

Turn oven down to 385 and bake 22 minutes.