We had a great summer-time dinner on this cold and rainy day in Nashville. It made me wish for sunshine even more.
This recipe sounds really intimidating, but it actually took me about 20 minutes from start to finish. However, it certainly was not cheap, at least not this time of year. I actually cheated and used yellowfin tuna because that was all they had at Kroger...I'm not even sure what the difference is. I bought 2 tuna steaks frozen for $7. I cut them into little peices, placed them on a skillet with taco seasoning and olive oil and cooked for about 5 min.
I was nervous because I've never cooked tuna before. It turned out pretty good, not as good as at a restaurant though.
Next I made my Wasabi Cream Sauce.
Who remembers our incident with the wasabi crab cakes? Well I was really careful to put just a tiny bit of wasabi paste this time, and it tasted much better. No sinus burning.
I mixed it in the yogurt container so I didn't have to do extra dishes.
Then the salsa. This part took the longest because of all of the chopping. Let me just say that I paid $2.25 for that avocado. I'm not sure why they're so expensive right now, but we won't be eating those for a while, so I told Bradley he better savor this one.
This was the part that tasted like summer! Delicious!
I made a little assembly line and:
Sous chef gives them:
He was shy tonight.