How To Prepare
Drain tuna and set aside.
Cut eggplant into 1/2-inch cubes and spread in single layer on paper toweling. Let stand 20 minutes. Pat dry with paper towels.
Soak clay cooker in water 15 minutes.
Seed and chunk peppers. Slice onions and separate into rings. Mix eggplant, bell peppers, onions, tomatoes, parsley, garlic powder, and basil in large mixing bowl. Spoon 1/2 mixture into clay cooker. Add all the tuna; spread evenly. Top with remaining eggplant mixture.
Cover cooker and place in cold oven. Bake in 400 degrees F oven 3 hours, stirring occasionally. Remove cover during last hour. Serve with slotted spoon.
Yield: 6 complete meal servings or 10 side-dish servings.
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Tuna Ratatouille
How To Prepare
Trim fat from pork chops; slash edges at 1/2-inch (1 cm) intervals to prevent curling. Set aside.
Add half of the oil to pan; brown chops, in batches, about 10 minutes. Transfer to plate.
Drain fat from pan.
Heat remaining oil in pan over medium heat. Add onions, herbes de Provence, and pepper; cover and cook, stirring occasionally, until onions are golden, about 10 minutes.
Sprinkle with flour; cook, stirring, for 1 minute. Add stock and bring to boil, stirring and scraping up brown bits.
Return chops and any juices to skillet, turning chops to coat. Cover, reduce heat and simmer until juices run clear when pork is pierced and just a hint of pink remains inside, about 10 minutes.
Stir in vinegar. Sprinkle with parsley.
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Onion Pork Chops
How To Prepare
1
Heat 2 teaspoons oil in a large skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until they begin to give off liquid, about 3 minutes. Stir in leeks; cook, adjusting heat to prevent scorching, until the vegetables are very tender and the leeks are starting to brown, about 8 minutes. Add brandy (or vermouth) and broth; cook until reduced and thickened, about 30 seconds. Remove from the heat and stir in sour cream, parsley, pepper to taste. Cover and set aside.
2
Pat scallops dry and sprinkle with the remaining 1/4 teaspoon pepper. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side. To serve, place some of the leek-mushroom mixture on each plate and top with scallops.
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Seared Scallops with Brandied Leeks Mushrooms Seared Scallops with Brandied Leeks Mushrooms
How To Prepare
Heat a large nonstick skillet over medium-high heat. Sprinkle fish with coriander, and pepper. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness.
While fish cooks, combine tomato, and remaining ingredients. Serve tomato mixture over fish.
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Seared Mediterranean Tuna Steaks
How To Prepare
Toss pork with 1 tbsp (15 mL) of the flour, and pepper; set aside.
In large skillet, heat half of the oil over medium-high heat; brown pork, in batches and adding more oil if necessary, about 4 minutes. Transfer to plate.
Add remaining oil to skillet; saute onion, red pepper, garlic, thyme and paprika until fragrant, about 1 minute.
Return pork and accumulated juices to pan. Add stock and bring to boil. Mix remaining flour with 2 tbsp (25 mL) water and stir into pan; cover and cook, stirring occasionally, until thickened and juices run clear when pork is pierced, about 5 minutes. Sprinkle with parsley.
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Saucy Pepper Pork
How To Prepare
Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with pepper to taste.
Bake for 25 minutes, stirring halfway through. Top with parsley, and broil for 3 to 5 minutes, until golden brown.
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Roasted Garlic Cauliflower
How To Prepare
1. Combine first 6 ingredients.
2. Combine water and next 4 ingredients (through cilantro sprig) in a large skillet; bring to a low simmer (180° to 190°). Add fish; cook 10 minutes or until desired degree of doneness. Remove fish from pan with a slotted spoon; drain on paper towels. Serve with sauce.
Sustainable Choice: Halibut is a readily available, sustainable option with mild flavor and firm flesh.
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Poached Halibut with Lemon-Herb Sauce
