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This is another one I made this weekend from my group recipe swap. I loved the marinade and the flavours were so yummy and paired well with the tuna. I did cook my tuna in a pan for a few minutes each side rather than than under the grill. The tuna was full of flavour and had a lovely pink center. To read more reviews on this recipe or to view more photos please click here.
Ingredients
4 (6 ounce) Tuna steaks, about 1 inch thick
2 Scallions, thinly sliced,to garnish
Marinade
3 Tablespoons dark soy sauce
2 Tablespoons sesame oil
1 Tablespoon japanese rice wine or sweet sherry
3 Cloves garlic, chopped
1 Tablespoon sugar
1/2 Inch fresh ginger, peeled and chopped
Method
1. Make the marinade: put the soy sauce, sesame oil, rice wine, garlic, sugar, and ginger into a nonmetallic dish.
2. Add the tuna steaks to the marinade and turn to coat.
3. Cover and marinate in the refrigerator for 8 hours.
4. Reserve the marinade.
5. Cook the steaks under the broiler, 3″ from the heat, brushing with the marinade, for 3-4 minutes on each side.
Serve immediately, garnished with scallions.
All photos taken by me unless otherwise stated.
This is a great quick and tasty casserole, I made this as part of the swap I am in this month and this is one of 2 recipes I made from my team mate. I will be posting her wonderfully moist carrot cake recipe soon as we all enjoyed that one over the weekend. Back to the casserole it was really good and my family really like it we all liked the topping which was very creative using the Bisquick mix. I used carrot, mushroom, corn and peas as the vegetables and then it is just throw all the ingredients together and wait for it to cook. If you would like to read more reviews on this recipe or see more photos please click here.
1 1/2 Cups cooked chicken (I used a whole BBQ Chook)
1-1 1/2 Cup frozen vegetables, any combination
2-3 Medium potatoes
1/2 Cup chopped onion
1/2 Tablespoon parsley
1/3 Cup parmesan cheese
Paprika
3/4 Cup Bisquick
1 1/2 Cups milk
1/2 Cup cheddar cheese (I used Gruyere cheese as it is more tasty here in Switzerland)
1 (11 3/4 ounce) Can cream of chicken soup
Method
1. Dice potatoes. Cook until tender. Drain.
2. Combine chicken, vegetables and potatoes in large bowl.
3. Combine soup with onion, parsley and parmesan cheese in medium bowl. Add to chicken mixture and combine gently.
4. Place in 9×13 baking dish. Top with cheddar cheese.
5. Add enough milk to bisquick to make a thin mixture – similar to pancake batter.
6. Pour over casserole, Sprinkle with paprika.
7. Bake uncovered at 350 degrees for 45 minutes or until top is golden brown.
All photos taken by me unless otherwise stated.
