Pan Seared Tuna with Rice Pilaf, Carmelized Onions and Fresh Asparagus
Adapted from the recipe
Pan-Seared Tuna with Lime Pepper Crust
This is a special fillet of Tuna. I traded some of my Maple Syrup for some seafood and it is delicious!
And Asparagus from our gardens...
First, I need to get my rice pilaf started.
Chicken Stock, Onion, Garlic, Pasta and Rice
First, sauteé the onions and garlic in butter for approximately 5 minutes.
Now add spaghetti pieces or noodles, stirring for about 2 minutes.
Next add your washed rice and cook for a few more minutes.
Looking good!
Add your heated chicken stock all at once.
I love the sizzle and steam when the stock hits the bottom of the pan.
When you have the rice simmering cover it with a tight lid and let it cook slowly for 10-25 minutes.
Remove from heat and let sit for 15 minutes before lifting the cover and fluffing your rice.
I wanted to carmelize some onions for this meal so I used some Vidalia onions.
These onions were just recently harvested and a Georgia Squirrel sent me some.
Thank you so much, they are very delicious...
In the skillet with melted butter.
A little salt and pepper
And a pinch of Maple Sugar (optional) and garlic slices.
The sugars and juices are beginning to release from the onions.
These are looking good but not quite ready yet.
Carmelized!
Grating the limes for the Tuna.
Thoroughly mix your lime zest with your herbs and spices.
Coat your Tuna steaks on all sides.
Sear your Tuna in a hot skillet until brown, flip and sear the other side.
These are just about done. Be very careful not to overcook.
Delicious!
Adapted from the recipe
Pan-Seared Tuna with Lime Pepper Crust
This is a special fillet of Tuna. I traded some of my Maple Syrup for some seafood and it is delicious!
And Asparagus from our gardens...
First, I need to get my rice pilaf started.
Chicken Stock, Onion, Garlic, Pasta and Rice
First, sauteé the onions and garlic in butter for approximately 5 minutes.
Now add spaghetti pieces or noodles, stirring for about 2 minutes.
Next add your washed rice and cook for a few more minutes.
Looking good!
Add your heated chicken stock all at once.
I love the sizzle and steam when the stock hits the bottom of the pan.
When you have the rice simmering cover it with a tight lid and let it cook slowly for 10-25 minutes.
Remove from heat and let sit for 15 minutes before lifting the cover and fluffing your rice.
I wanted to carmelize some onions for this meal so I used some Vidalia onions.
These onions were just recently harvested and a Georgia Squirrel sent me some.
Thank you so much, they are very delicious...
In the skillet with melted butter.
A little salt and pepper
And a pinch of Maple Sugar (optional) and garlic slices.
The sugars and juices are beginning to release from the onions.
These are looking good but not quite ready yet.
Carmelized!
Grating the limes for the Tuna.
Thoroughly mix your lime zest with your herbs and spices.
Coat your Tuna steaks on all sides.
Sear your Tuna in a hot skillet until brown, flip and sear the other side.
These are just about done. Be very careful not to overcook.
Delicious!
