Thursday, December 10, 2009

African Zucchini and Blackened Tuna

i had a super yummy dinner last night. E is away so i headed over to mom and dad's after a long day of cooking. mom had the house all decorated. she put up the tree and decorated the mantel. she also had a cozy fire going. a glass of red wine (black box's reserve merlot - so smooth and comforting) and i was in heaven.

(sorry for the horrible picture. i forgot my camera and had to take the pic with my blackberry. it didn't turn out well)

we whipped up a super easy dinner of blackened tuna with african zucchini. i based the zucchini on a recipe from cooking light but changed it up a bit. i use similar ingredients but the preparation is different. you can see the original recipe here. the zucchini went really well with the blackened tuna. the dinner was so easy, yet elegant and so tasty!

African Zucchini (inspired by cooking light)
(serves 4)

4 medium zucchini
1 medium onion
3 cloves garlic, minced
1 tbs extra virgin olive oil
1/2 tsp ground chili pepper
1/2 tsp ground coriander
1/4 tsp salt
1/4 tsp ground pepper
juice of 1/2 a lemon
1/2 c crumbled feta

preheat oven to 375 degrees.

chop zucchini into small pieces (about 1/2" squares). chop onion into same size bits. spread onto foil lined cookie sheet. add mince garlic and spices. toss together so veggies are evenly coated with oil and spices.

roast for 15-20 minutes until tender. remove from oven and mash slightly with back of a spoon.

transfer to serving bowl and toss with lemon juice and feta cheese. serve immediately.

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