We found ourselves at home on Saturday night with no babysitter, yet still wanting a nice dinner. I had an abundance of vegetables, including turnips, from our last CSA box. Other than using turnips in a soup, I rarely cook with them. Court wanted to grill tuna steaks, and I decided to roast our turnips as a side dish. They actually paired very well together. The tuna steak with mango salsa is an old recipe I copied from Bobby Flay's cookbook, Bold American Food. The original recipe calls for a red pepper crust, but I just use salt, pepper and olive oil. I normally double the salsa recipe.
Gilled Tuna Steaks with Mango Salsa
3-4 Sushi-grade Tuna Steaks
Freshly ground pepper
1/2 cup chopped mango
3 Tbsp. fresh lime juice
2 T. cilantro
1 tsp. diced jalapeno pepper
2 Tbsp. chopped red onion
salt, pepper to taste
Mix ingredients together and set aside.
Preheat Grill. Rub tuna steaks with olive oil and season with kosher salt and freshly ground pepper. Grill tuna on high heat for 3 minutes on each side or until browned. You can grill the tuna longer if you want itcooked through, however, pink on the inside tastes best. Let the tuna sit for few minutes. Serve it topped with mango salsa.
3-4 small size turnips
2 Tbsp. olive oil
Preheat oven to 350 degrees. Cut turnips into quarters, then divide quartered pieces. Spread on a baking sheet and toss with olive oil. Salt and pepper to taste. Roast in oven for approximately 30 minutes, or until golden brown. Serve immediately.
We added a mixed greens salad and there you have it. . .an amazingly healthy and delicious meal.