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Saturday, June 29, 2013

Grilled Tuna with Spicy Cucumber Relish and Sun Dried Tomato Hummus

Healthy summer dishes. They don't have to be difficult or time consuming to be flavorful.

In this recipe, the spicy cucumber relish is off-set by the sun dried tomato hummus. Both condiments are simple back drops to let the fresh tuna shine through.

The relish and hummus can be made a day ahead of time allowing you to get dinner on the table even faster. Enjoy the remaining cucumber salad and hummus between two slices of bread or as a dip for veggies.

Have a Fat and Happy summer dish that shines from the plate.

Fat and Happy Food Blog Tips and Techniques:  Adjust the spiciness of the cucumber relish with the amount of the jalapeno you use.

Grilled Tuna 
Cucumber Relish and Sun Dried Tomato Hummus

Grilled Tuna

2 pieces of tuna
Olive oil
Salt and pepper

Rub the tuna with olive oil and a little salt and pepper. Place on a hot grill, cook about 4 minutes per side, depending on your thickness and desired doneness. Let rest.

Putting it all together: Place a big dollop of sun dried tomato paste on the plate. Top with the grilled tuna and a large scoop of the cucumber relish. Drizzle the whole plate with olive oil.

Cucumber Relish

1/2 English cucumber
1 red pepper
1 lemon
2 Tbls olive oil
1 jalapeno (use half for less heat)
handful of fresh parsley 
Pinch of salt

Dice the cucumber and red pepper. Mince the jalapeno and the parsley. Toss all the ingredients together, set aside.

Sun-dried Tomato Hummus

1 cup sun-dried tomatoes
2 cups white beans
1/4 cup extra virgin olive oil or more
1/4 cup water
Salt and pepper

 In a blender or food processor, add the sun dried tomatoes and beans. Pulse the ingredients together, scraping down the sides. Add the olive oil in a steady stream. Then add water if needed to obtain the the right texture. I kept my hummus quite thick. Finish with salt and pepper to taste.

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