All ingredients - Fresh greens, baby Yukon gold potatoes, boiled eggs, green beans, fresh Sushimi grade Tuna, homemade vinaigrette.
- Mix of fresh salad greens - washed, drained and put into crisper or clean towel in fridge.
- I use a mix of Bibb lettuce, Romaine and Red Leaf
- 4 boiled eggs - quartered
- 1/2 lb fresh green beans
- trim beans
- bring about 3-4 cups of water to boil - add 1 teaspoon salt
- add green beans and blanch (bring to the height of color/until tender)
- remove beans and add to ice bath (bowl of water with ice cubes) Let stand for 5-8 minutes and drain.
- Wash and drain baby Yukon gold potatoes
- bring 3-4 cups of water to boil with potatoes and cook until fork tender then drain.
- add 1/4 cup of vinaigrette to warm potatoes, cover and set aside
- Allow tuna to come to almost room temperature, about 20 minutes. Sprinkle with salt and pepper
- Set grill to med/high heat Sear tuna on both sides and grill until desired doneness - I cook mine to medium (pink in middle)Remove tuna, sprinkle with olive oil, salt and pepper. Let rest.
- THE BEST VINAIGRETTE!
Even though today was a little bit intense just getting ready for the school year, it was great to sit outside tonight with my guys and enjoy "their" dinner and each other. I look at my boys and realize how fast time passes....
Counting my blessings through many thankful tears,
-Donya
btw - where in the heck are the tissues.....can a girl get some help around here? You all just better hope you are asleep.....
btw - where in the heck are the tissues.....can a girl get some help around here? You all just better hope you are asleep.....
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