Pan seared Lemon Garlic tuna steaks

Finally the 3rd recipe for my Saturday night dinner special...the page 3/3 .

I have never missed having fresh seafood so much before. probably because I was always at places which had access to fresh seafood and a variety of it. After moving to here, the one thing which is "sea food" for us is pretty much Salmon and shrimp. But the other day I got Tuna steaks at good prize.

So to go with the incredible tuna steaks, I made honey glazed mint tarragon carrots and pistachio basil pesto spaghetti. Scroll down to get to my other recipes.

Pan seared Lemon Garlic Tuna Steaks

Pan seared tuna steaks

Ingredients:

1. 4 tuna steaks
2. 2 tablespoons fresh squeezed lemon juice
3. 1 teaspoon finely chopped garlic
4. 1 teaspoon thyme
5. 1/2-3/4 teaspoon salt
6. 1/2 teaspoon pepper or lemon pepper
7. 2 tablespoons oil 

Mix all the ingredients from 2-7. Lay the tuna steaks in a plate and rub the marinade on the fish on both side . Set it aside for 30-50 minutes. 

Heat a iron skillet and sear the fish covered for 6 minutes on each side. Sear on each of the "sides" fish the steaks would "stand" on that side for 1 minute each. Enjoy

Honey glazed mint tarragon carrots
Pistachio basil pesto spaghetti

Honey Glazed Mint Tarragon Carrots

This is the continuation of my Saturday night spectacular dinner plate.

Glazed carrots are one of the most delicious and easy and healthy side dishes you could make.
Today, instead of making them with regular  1 color carrots, I got the pack of the tri-color organic carrots. And lucky me, there were actually 4 colors of carrots in this pack. Orange, Purple, off white and golden yellow colored.

4 colored carrots

Honey Glazed mint tarragon carrots

Honey Glazed Mint Tarragon Carrots

Ingredients

1. 4 medium or 3 large carrots trimmed and washed and cut into coins
2. 1 tablespoon butter
3. 2 tablespoons honey
4. 1 heaped tablespoon fresh tarragon chopped
5. 1 teaspoon dried mint (or 1 heaped tablespoons fresh mint chopped)
6. 1/3 teaspoon salt
7. 1 cup water

Lay the carrot coins in a sauce pan and add all the ingredients except the fresh herbs. Cover and simmer for 15-20 minutes, until the carrots become soft. Let the liquid become thick and glace/coat the carrots. Add the fresh herbs and serve

Here is a different way of making glazed carrots

Pistachio Basil Pesto Spaghetti

I got these great looking Tuna steaks from my super market the other day. I wasn't sure what to serve them with. So here is my incredible Saturday night dinner menu:

Pistachio Basil Pesto Vegetable spaghetti
Pan seared lemon garlic Tuna steaks
Honey glazed Tarragon 4 color carrots

Pistachio Basil Pesto Vegetable Spaghetti

Pistachio Basic Pesto

Ingredients:

1. 1/3 cup roasted pistachios
2. juice from 1/2 a fresh lemon
3. 1.5 cups fresh basil
4. 1/2 large avocado
5. 1/2 teaspoon salt
6. 2 large or 4 small garlic pods
7. 1/3 cup extra virgin olive oil
8. 8 oz spaghetti cooked according to package directions ( I used vegetable spaghetti)

Grind all the ingredients from 1-7 into a smooth paste. Mix it up with the spaghetti after draining it. Enjoy