Tuesday, May 10, 2011
Grilled Tuna Steaks with Spicy Cauliflower Stuffed Tomatoes
Ok, what a totally fun dinner this was! Delicious and ready to impress! And honestly not difficult at all... just a lot of veggie prep. If you give this a try, I promise you won't be sorry! Have fun with it.. and enjoy.
Spicy Cauliflower Stuffed Tomatoes:
6 ripe tomatoes
1 C cauliflower rice
2 T olive oil
3 cloves garlic, minced
2 jalapeno peppers, minced
1/4 C fresh cilantro, chopped
1/3 C reserved tomato pulp
1/2 tsp. cumin
1/4 tsp. black pepper
pinch sea salt
Rice the cauliflower in a food processor. Reserve 1 Cup, and save (or freeze) the rest for another time. Preheat oven to 350 degrees. Cut 1/2-inch slice off the top of each tomato, save the tops! Hallow out the the tomatoes by scooping out the seeds and pulp from the tomatoes, reserve a 1/3 C. Rub some olive oil on the bottom of a baking dish and place hallowed tomatoes on it. Saute garlic and jalapeno peppers in some olive oil until tender. Toss cauliflower rice with tomato pulp reserve. Add garlic, peppers, cilantro, olive oil and spices. Combine well! Spoon mixture into the hallowed tomatoes, mounding slightly. Place tomato tops back on top of the stuffed tomatoes. Bake for 20 minutes, until heated through. Serve hot or at room temperature.
Seer tuna steaks 2 minutes on each side, and then cook 4 minutes on low. We used the grill for this. Just season with a little salt and pepper if desired.
Top steaks with some pico de gallo (recipe from Cinco de Mayo)!
This meal is a winner! I promise! :-)