fish tacos, red lentil curry soup, seared tuna & mango chutney oh my!

Get ready for a whirlwind culinary adventure!

Pick your spice mixture of choice, marinate, and sizzle. Flaky white fish is best like this Tilapia.

top it with the works.

next up...

pre-immersion

mid-immersion (immersion blender: a blender you put in the food. duh.)

post-immersion. just poifect. see that veggie foam? it's the best kind of cappuccino.

red lentil curry soup ingredients:
2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1/2 cup sliced red/yellow pepper
2 teaspoons kosher salt
1½ cup lentils rinsed
6 cups of boiling water

the "how to": Place the olive oil into a large pot and set over medium/low heat. Once hot, add the onion, sauté until soft and golden. Add carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, peppers, broth, spices (if you like coriander, or cumin ½ tsp. or if you have some curry powder or a bottle of red curry sauce) and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 25-30 minutes. Using an immersion blender, puree to your preferred consistency. Serve immediately.

someone stole a sneak peak.

and the pièce de résistance...

see that perfectly pink middle? do ya?

Seared Ahi Tuna with Mango Chutney
ingredients:
Olive Oil
1/4 c. Yellow Onion, Chopped
1 tbsp. Fresh Ginger Grated
1 c. Fresh mango, diced (1 large Mango)
1/8 c. Freshly Squeezed Orange Juice
1 Tbsp. Cider Vinegar
1/8 c. Golden Raisins→ optional
1/8 c. Sugar
Kosher Salt
(1) 2lb Center Cut Fresh Ahi-Tuna Steaks - 1" thick
Freshly Ground Black pepper

Chutney:
Heat 1 tbsp. Olive Oil in a sauce pan. Add the onion and ginger and cook over medium-low heat for 5-10 minutes, until the onion is tender. Reduce heat, add mango and cook over low heat for 5 minutes, stirring occasionally. Add the orange juice, cider vinegar, raisins, sugar and 1/4 tsp. salt. Cook over medium-low heat for 10-15 minutes, until liquid is reduced.

Tuna:
Preheat a large, dry saute pan over medium-high heat for 2-3 minutes, until very hot. Rub both sides of Tuna with Olive Oil and sprinkle with Kosher Salt & pepper. When pan is hot, add the tuna and cook for 2-3 minutes on each side, until browned on the outside but still rare on the inside. Slice the tuna steaks across the grain and serve with mango chutney.

Inspired by my dear friend eli.