Tuna steak with ginger, lime and cilantro sauce

This  is an amazing sauce/dressing for most types of fish. Tried it with seabass, halibut and now tuna! Works wonderfully with all. It's super simple and chances are you always have the ingredients on hand.  With the tuna, you can eat it hot or cold, it tastes equally fantastic.

What you will need...

1 4-6 oz tuna steak

1-2 tbsp of oil

salt and pepper

1 small avocado (optional, but goes wonderfully with the tuna)

Sauce

2 tbsp of freshly squeezed lime juice (one large lime should do)

1 1/2 tbsp of soy sauce

1 tbsp of finely chopped fresh ginger

1 tbsp of chopped fresh cilantro

1 tbsp of olive oil

Mix all the ingredient  for the sauce in bowl and set aside.

Heat a frying pan over medium-high heat.

Pat dry the tuna steaks, drizzle  with a little oil and season with salt and freshly ground black pepper. When the pan is hot, add the steaks and cook for about 1-11/2 minutes per side until the outsides of the steak have browned but the inside is still pink, or until cooked to your liking. 

**once you turn the steak, drizzle with about a tbsp of the sauce and continue cooking

Take out of pan and slice. 

Top with remaining sauce and serve with a thinly sliced avocado.

Now, try and share....hahaha

Better Butter Chicken

After experimenting with so many butter chicken recipes, I believe I have finally come up with what my taste buds were searching for. YES! Seriously, this is really easy, healthy and quite fantastic! I usually use a combination of chicken thighs and breasts, but feel free to use which one you prefer. You have got to try it out!

Here is what you will need..

1.5lbs chicken  breast/thighs cubed

For the marinade

1/2 cup of full fat yogurt (I used Balkan style, you can also use Greek)

1 tsp of tumeric powder

2 tsp of garam masala

1 tsp of ground cumin

1/2 tsp of cayenne pepper (you can also use a fresh chilli pepper)

1 inch ginger root, grated

2-3 garlic cloves (depending on size)

1 tbsp of tomato paste

1 tbsp of lemon juice

1-2 tomatoes chopped (depending on size)

1 tsp of salt

Put all the ingredient in a food processor and blend until smooth.

In a bowl, coat the chicken in marinade, cover and set aside for 20 min to one hour (or up to 24 hours)

For the sauce:

3 tbsp of butter

1 tbsp of honey

1/2 onion, diced

1/4 cup of homogenized milk (or heavy cream), reserve until later

In pot/pan heat 2 tbsp butter over medium heat and sautee the onion until soft. Add in the chicken with all the marinade, honey and additional tablespoon of butter and cook over medium-high heat for 3-4 min.

Transfer to crock pot and cook on low heat for 3-4 hours or high heat for 1.5 hours.

Once cook time is up, add in the cream/milk.

If you don't have a slow cooker, preheat oven to 350 F. After cooking the the marinate in the pot, transfer to an over proof dish (with a lid) and cook covered for 25-30 min. Uncover, and cook for an additional 10 min.

Serve with basmati or cauliflower rice.