Tuna Tartare with Grilled Pineapple and Honey Garlic Glaze

Well, I certainly could not let any tuna go to waste, so I thought I’d try my hand at tuna tartare. I wanted to make the final presentation into one of those perfectly shaped little things but lets be real, I couldn’t wait that long to eat this! So maybe next time haha.

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You’ll need:
Tuna
Pineapple
Red onion
Garlic
Cilantro
Honey
Soy sauce
Kosher salt and Black pepper

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First, let’s roast some garlic.

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Cut off the end.

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I popped my garlic in the toaster oven at 350 degrees. You can do the same thing in a regular oven. Drizzle with oil, I used sesame. Let that roast for about 15min, be careful to not let it burn!

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While the garlic is roasting, let’s take the pineapple slices out to the grill.

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Get the fire going at about medium. Pineapple is a very meaty fruit and can be grilledl for about 5 minutes on each side. Pretty grill marks!

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Dice up a few tablespoons of red onion.

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That’s probably about a 2-3 ounce slice of tuna. It will make about 2 servings of tuna tartare.

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Now dice up the precious tuna.

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In a bowl, combine the tuna and red onion with a tablespoon of soy sauce.

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I probably could have eaten this all by itself!

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Remember our friend roasted garlic?

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The cloves should easily squeeze right out…

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So maybe I used all the garlic cloves… Overkill? Maybe. But it tasted great to me!

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Add 2 tablespoons of honey.

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Mush that all up together. You could do this in a food processor to get a more “paste” like consistency but I just didn’t have the energy for that endeavor.

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Ok y’all, grab those pineapples off the grill and let’s put this all together!

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Smear the garlic and honey glaze over top one of the pineapple slices.

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Spoon the tuna on top.

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Add a sprig of cilantro and you’re done!

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I ate mine with a knife and fork… Not how tuna tartare is usually eaten but who cares! It was delicious!

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Dig in y’all!

Seared Tuna with Pineapple Mango Salsa

I’ve been dreaming about this dish for a while. Mmmm fresh fish with the perfect veggie and fruit salsa… So delicious. The soy in the salsa and sesame seeds on the tuna add a nice nutty flavor. Tuna is definitely one of the more expensive ingredients I’ve worked with so far but it’s well worth every bite…

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You’ll need:
1/2 lb tuna per person
Equal parts: pineapple, mango, red onion and red bell pepper
1 jalapeño
Cilantro
Avocado
Sesame seeds
Sesame seed or another high heat oil
Kosher salt
Fresh black pepper
Soy sauce
Fresh baby greens

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First things first, let’s get to chopping. Cut off the head of the pineapple.

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Whew!

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Slice the skin off all the sides.

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Purdy little naked pineapple.

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The girls came over early to get in on the action so I put them to work chopping the red bell pepper, jalapeño, red onion and finishing up the pineapple. The key here is to try and dice up the produce all about the same size and shape. That way your salsa will look more uniform. Must say the ladies were great at this! Thanks gals!

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Slicing and dicing a mango can be tricky. First, peel the skin off with a vegetable peeler.

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Make vertical slits in the fruit. Careful it’s a slippery little guy!

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Then make horizontal slits. See those little uniform cubes? That’s what we are looking for.

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Then take your knife right down the side of the mango and… There you have it! Perfect little mango cubes! Repeat this on each side of the fruit.

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Oh it’s so pretty and the smell… Oh your mouth will be watering!

We included the jalapeño seeds for a little extra heat, up to you!

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Add a handful of chopped cilantro.

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Add about a tablespoon or so of soy sauce to the salsa and mix. Go easy on the soy at first, you can always add more later and a little bit goes a long way on these veggies and fruits.

Mix that up and set aside.

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I went straight for the good stuff! I went to Whole Foods and picked up 2lbs of fresh tuna. Paid a pretty penny for these but hey, sometimes ya gotta splurge, right?

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Oh hello lover!

We all took a little slice of it raw because it looked so appetizing.

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Coat with a little sesame seed oil.

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Add a little kosher salt to each side…

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And fresh black pepper on either side as well.

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Sesame seeds. I used only white but black and white are commonly used.

We debated on whether to coat the whole steak with sesame seeds or just the edges… Can go either way. We chose to only do the edges.

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Coating the edges with sesame seeds. They stick easily to the sides.

I have I admit I was so nervous to sear the tuna! I didn’t want to mess it up. After a little pep talk, it was remarkably easy!!

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Coat your pan with sesame seed oil. Use a cast iron skillet it you have one.

Make sure the skillet gets nice and hot before placing the tuna in.

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Oh so beautiful! Only need about 30 seconds to one minute max on each side.

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Flippy! Flippy!

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Cue drooling now.

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Thinly slice the tuna against the grain.

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Plate with some greens.

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Add a few slices of avocado. Thanks Lomax for making these slices so pretty!

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Now top all of this with that gorgeous salsa!

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Mmmmm

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So fresh! The perfect dinner!

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Sooo craving this right now!!

Enjoy y’all!

Pineapple Upside Down Cake

This is such a pretty cake so I wanted to give it a try. The fluffy white cake, fruit and warm buttery brown sugar make this quite a treat!

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You’ll need:
1/4 cup of butter
2/3 cup of brown sugar
Pineapple slices
Maraschino cherries
1 1/3 cups flour
1 cup sugar
1/3 cup shortening
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup of milk
1 egg

Preheat oven to 350 degrees.

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Combine flour and granulated sugar in a bowl.

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Add in egg and baking powder.

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And the salt…

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Don’t forget the milk!

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Add the shortening and mix on low speed for 3 minutes.

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Let that sit aside while we prep the pan.

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Melt butter.

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I used a heart shaped foil pan since Valentine’s Day is tomorrow! Be sure and generously spray whatever pan you use with non-stick spray.

Then pour melted butter into pan.

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Sprinkle the brown sugar over the melted butter.

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Use a spatula to spread the butter and brown sugar evenly in the pan.

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Now for the pineapple slices!

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Use a fork and place pineapple slices evenly in the pan.

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Starting to come together.

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Put the stemless maraschino cherries in the holes of the pineapple slices.

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So pretty!

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Now pour the cake batter over the brown sugar, butter, pineapple and cherries.

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Bake for 50-55 minutes at 350 degrees until the cake passes the toothpick test.

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Nice and golden brown!

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If you are going to serve this cake immediately, place the cake on a serving platter. I wanted to put the cake back in the pan so I used parchment paper for this step.

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Immediately after removing the cake from the oven, turn it upside down on your serving platter or parchment paper.

Let is sit for 10 minutes allowing the brown sugar and butter to settle into the cake.

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Wooohoo so pretty!

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Now use a spatula or two to move the cake back into the pan. This maybe a little difficult because the cake is so moist. I let mine sit for over an hour before moving it back into the pan.

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Ta-Da!!

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Enjoy!