Grilled Avocado with Sesame Tuna Stir-Fry

Dinner, Seafood | July 15, 2015 | By

When we took a family holiday to Palm Springs in April, one of the things I was looking forward to the most were the avocados. I didn’t like them up until about a year ago when I tried guacamole and realized what I had been missing, so I have a lot of catching up to do. The avocados were so good that we ended up making guacamole every single day we were there, with drinks before dinner. One night – before going to a Mexican restaurant for dinner I might add – we thought we’d better switch up our snack, but after a quick look around the grocery store we gravitated back to the bins of ripe avocado. I think that must be the epitome of happiness – when your worries consist of planning cocktail snacks and the only organized event of the day is pre-dinner guacamole by the pool. 

Serves 2

Ingredients:
1 avocado
1 tbsp oil
1/4 white onion
1 garlic scape (or 1 clove of garlic)
1/2 red pepper
1 carrot
1 tbsp sesame oil
1 tsp soy sauce
Tabasco
1 can tuna
1 green onion
Sprouts (optional)
Lemon juice
Salt and pepper

1. Turn on your barbecue to high heat.

2. Halve an avocado and drizzle each side with olive oil and salt. Place face down on the grill and cook for about 5 minutes or until grill marks appear.
DSC_04293. In a small saucepan, heat the 1 tbsp oil.

4. Finely chop onion and garlic scape and add to the oil, stirring until softened and slightly browned
DSC_0428
5. Chop the carrot and pepper in a small dice and add to the pan along with sesame oil, soy sauce and a dash of tabasco, stirring often until vegetables have softened. (You may need to cover the pan part way with a lid to help steam the veggies)

6. Once the veggies are cooked, add the tuna, break it into flakes and mix well. 
DSC_0431DSC_04337. Place the filling inside the avocado and top with chopped green onion and sprouts if desired. Drizzle with lemon juice, salt and pepper. Enjoy! (Not a lot will fit inside the avocado, so feel free to place the rest of the vegetable mixture around it on the plate)
DSC_0435 DSC_0436

Grilled Salmon with Pureed Peas and Herbs

Seafood | June 7, 2015 | By

Saturday morning visits to the fish store always used to be one of my favourite parts of the week. (At a young age, licking salt water from around the edges of the lobster tank was the highlight of the outing, but I’ve thankfully since dropped that habit) I love the huge display cases and fresh, salty smells. As I don’t eat meat, seafood is one of the best sources of protein for me as well. And although I love any type of fish, salmon is always a classic; a staple in our house, as it can be used with so many different flavours and meals. Whether eaten on the Gulf of Thailand this past Christmas, or just on our basement couch in front of the TV, fish is one of my favourite meals and something I always request for dinner. 

Serves 4

Ingredients:
1 cup green peas (fresh or frozen)
1/4 cup fresh basil
1/2 cup fresh mint
Juice of 1/2 a lemon
1 tbsp goat cheese
Salt
Pepper
1 1/4 lb salmon (this was divided into 4 portions)
1 clove garlic
1/2 tbsp honey
1 tbsp soy sauce
4 tbsp olive oil

1. Measure out your peas and if using frozen, reheat in a covered bowl in the microwave with 2 tbsp of water for about 2 minutes. DSC_0413 2. Wash and chop herbs, then put into a food processor along with the peas. DSC_04143. Add the lemon juice and goat cheese and blend until smooth. Season with salt and pepper to taste.DSC_04194. In a small bowl, whisk together the garlic, honey, soy sauce, olive oil and a pinch of salt and pepper. 
Place salmon on a plate and pour the mixture on top, rubbing in with your handsDSC_04275. Let the salmon sit in the marinade while you heat up the barbecue to about 450 degrees. (The temperature doesn’t really matter, just make sure you have the burners set to medium-high)
6. Cook the fish for about 7 minutes per side or until fairly firm to the touch and no longer bright pink in the middle. (You may have to cut it open slightly to check for done-ness) DSC_04437. Top with pureed peas and herbs and serve! Enjoy! (We had ours with roasted broccoli and cucumber salad)