Tuesday, August 23, 2011
I wanted something quick and easy for dinner last night - so in the morning I took out a tuna burger out of the freezer to defrost. I placed it on the kitchen counter - I wasn't sure how long it would take - the burger is pretty substantial. But a lunch when I took my dog Hubbell for a quick walk the burger was defrosted so I put it in the fridge for the afternoon. When I got home I popped it in the freezer so it wouldn't all apart while it was cooking.
I roasted vegetables to go on the side. Both the tuna burger and roasted vegetable recipes are on the blog already. Here's the link for the tuna burger http://www.skinnygourmetguy.com/2011/06/guest-gourmand_24.html. For the roasted vegetables - use your favorite veggie - brussell sprouts, asparagus or last night I used broccoli. Put 2 tablespoons of oil - you can use canola oil to save money - mix in thorought and add tomatoes - I use plum tomatoes cut in half, scapes, 2 cloves of crushed fresh garlic and I cut up a lemon and added it to the mix. Roast for 20 minutes - tossing the mixture at 10 minutes (except the tomatoes).
I grilled the tuna burger for 3 - 5 minutes on each side in my trusty cast iron skillet. Again, pre-heat the skillet over a medium flame for a good 10 minutes. Let it rest for a minute or two when done.
The tuna burger almost looks like a hamburger - but they taste like delicious tuna and they freeze really well. You don't have that stuffed feeling when dinner is over as you do with traditional hamburgers. And it was a nice change to have broccoli for a change - they really roast beautifully. And this way at least half of the dinner is prepared fresh - though you'd never guess I defrosted the tuna.
Pour yourself a little glass of wine and it's dinner! Invest in nice wine glasses - I use the over-sized goblet sized - they're more attractive than the short ones. Next time you make tuna burgers - get a little extra and make a few extra burgers so you can freeze some for future use.