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To the Goddess of the Hunt

Posted Jun 04 2010 5:03am
I hardly have time to sleep anymore due to my work schedule. I work 40 hours and then I can also get overtime. My lunches vary between a big salad, cereal bar, or smoothie. My dinner, however, I will have no matter what. I refuse to half-ass a good meal. The only other reason as to why - well two - I haven't been posting is because I've been so tired, the inspiration section of my brain died. The other thing was that when my computer crashed last week, all my saved images and documents were lost. Yup. Gone. SO, I had to find some time to type up everything or rather something.


This isn't a fantastic out there recipe, but, it's simple, good, and clean. Ever heard of Steak Diane? Well, this is my meatless version using tuna. I'm certain you can replace most fish instead of Tuna or even a piece of tofu if your heart does so desire. I promise I'll have something more satisfying up soon. Everything has been just so simple, that I don't even think it's worthy of posting.


The origins of Steak Diane are assumed to be named after the goddess Diana. Originally it used to top venison to compliment the sweet deer meat, which makes sense if it is in dedication to the huntress Diana. Where it was found? There's a debate between either it being discovered in Rio de Janiero or in Belgium. Truffles once stood in place of the simplistic mushrooms, but of course over time, using truffles so casually isn't a common practice unless you can afford it.



Tuna Steak Diane

1/4 onion, minced

5 baby bella mushrooms, sliced thin

1/2 tbsp nondairy margarine

1 clove of garlic, minced

1 tbsp Braggs amino acids

1 tablespoon Dijon mustard

2 tbsp good cooking wine

1/4 cup nondairy milk

Fresh parsley, chopped

2 tsp cornstarch + 2 tbsp cold water


Salt and pepper


4 to 6 oz fresh tuna


Pre-heat your broiler and broil your seasoned tuna until the degree of perfection of your choice.


In a small sauce pan, add the garlic and onions and sauté until soft and fragrant. Add the wine to deglaze and then follow by the addition of the mushrooms. Add the Braggs and whisk in the Dijon, once the mushrooms soften and secrete their juices. Gradually add in the milk and then the cornstarch slurry, which would be the 2 teaspoons of cornstarch dissolved in 2 tablespoons of cold water. Allow this to thicken by bringing it to a boil and then remove it from the heat.


When the tuna is done, plate and pour the sauce on top. I served this with some fresh asparagus and baked sweet potato.


Enjoy.

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