Thai Marinated Tuna Steaks

Happy Tuesday Friends!

I hope everyone is having a splendid week. I know for me personally, it has been very hectic and stressful; and it's not even half over yet. I pray that the rest of you are having an enjoyable evening and a nice week full of friends, family and fun.

During stressful times like this, I am much more likely to hit the McDonald's drive thru (icky as it may be, I am a sucker for a double cheeseburger with fries). When I do this, it opens up a pandora's box of poor eating choices. In my quest to satsify my salty cravings while still putting nourishing food in my body, I created a tasty and simple marinade that is perfect for your favorite seafood dishes and is sure to satisfy your cravings for something naughty.

This recipe is the bomb because it combines two of my favorite things: soy sauce and PB2 by Bell Plantation. If you have never tried PB2, then you are in for a treat. It is a powdered peanut butter with almost no fat, no unhealthy oils and no sugar. It is also great to add to sandwiches, yogurt and milkshakes or whatever you would normally eat peanut butter with.

Ok so enough about that. Here's how you make it:

Thai Tuna Marinade

 

Ingredients:

1 lb of tuna steaks, filleted in half
1/2 cup low sodium soy sauce
1/3 cup water
5 tbsp PB2 powder
2 tsp dried ground ginger
2 cloves garlic, roughly chopped
2 tbsp sesame oil (olive oil will work if you don't have sesame oil)
black pepper to taste

Instructions:

In a quart size bag, mix combine soy sauce, water, PB2 and ginger. Close the bag and shake until well mixed. Add filleted tuna steaks (there should be 4 steaks, each 1/4 lb) to the bag and coat with mixture. Let marinate for 20 minutes. After tuna is finished marinating, heat oil and garlic in a medium skillet over medium heat. Season fish with black pepper. Add steaks to the pan and cook for about 3-4 minutes on each side.

Serve warm with a salad or your favorite side dish. Super easy. Super tasty. Aw yeah.

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I hope you enjoy it! Comment below with your questions and concerns, or send them to keencuisine@gmail.com.

Bon Appetit,

KK

Indian Comfort Food: Curry Lime Scallops

Namasté friends!

When I lived in Paris, my friends and I used to frequent this little Indian café and hookah bar in the Latin Quarter called Safran. We went there almost weekly to indulge in creamy mango lassis, fresh naan, and delectable curry dishes. We went there so often that the staff members began to recognize us!

So it is to my fellow French foodies that I pay tribute to with this week's dish: Curry Lime Scallops. This dish is warm, inviting, mild, and incredibly flavorful; without being too heavy on the stomach. I like to serve it with a mixed greens salad and steaming bowl of basmati or jasmine rice.

This recipe takes less than 20 minutes to pepare and is great if you're on a tight budget. Here is how you make it:

 

Curry Lime Scallops

 

 

 

 

 

 

Ingredients:

1 lb of sea scallops
3 small limes, juiced (save the rind for garnish)
2 tsp dried ground ginger
1.5 tbsp dry curry powder
1 tbsp extra virgin coconut oil
salt and pepper, to taste

 

Directions:

 Rinse the scallops in cool water then pat dry with a paper towel. In a medium bowl, toss the scallops with lime juice, salt and pepper. Next, add the curry and ginger powders. Mix until the scallops are well coated.

In a medium skillet, heat the coconut oil over medium to medium high heat. Add the scallops to the pan. Sauté the scallops until the flesh is no longer opaque and the curry is no longer raw (5-10 minutes).

Yields 4 servings.

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I hope you enjoy this recipe! Please feel free to share your comments, critiques, revisions and questions below.

 

Bon Appetit,

 

KK