Sunday, June 3, 2012

Victory Garden

Ooooh hello all!  It has been a long time, hasn't it?  You may ask "Why Ms. Adventure, where have you been hiding?". Well the fact of the matter is I've been spending a lot of time with eight wheels strapped to my feet.  Yes, that's affirmative we are starting a roller derby league right here in my little ole neck of the woods!  That my friends, is folly for another post.  Heck, folly for a entirely different blog!

Today I spent the afternoon tending my garden.  We tend to keep pretty cool up here on the shores of Superior and we are finally past our frost date.  After an amazing amount of time spent mowing, trimming, feeding the bees, and generally tiding up the place looks pretty spiffy.

There were pollinators galore in the chive blossoms.  I really need to trim the chives back but the blooms  provide so much for all of our six-legged friends, I just can't seem to do it.  I think in another year the entire herb bed will be taken over by chives!

Several years ago I planted sorrel in the garden.  It is a perennial with wonderful tasting tangy citrus flavored leaves.  I love to use it in salads and on sandwiches.  It really packs a powerful flavor!  It is a vigorous plant and is the first to sprout up in the spring. 

One of my favorite uses for sorrel is in grilled tuna rolls.  Try this recipe for a fresh summery sandwich.  Easy enough to make for a quick dinner, yet elegant enough for a party!

Grilled Tuna Rolls

  • Good olive oil
  • 1 pound very fresh tuna steak, 1-inch thick
  • Kosher salt and freshly ground black pepper
  • 1 lime, zest grated
  • 3 tablespoons freshly squeezed lime juice (2 limes)
  • 1/2 teaspoon wasabi powder
  • 1 teaspoon soy sauce
  • 5 dashes hot sauce (recommended: Tabasco)
  • 1 firm, ripe Hass avocado, medium-diced
  • 1/4 red onion, chopped
  • 1 tablespoon minced scallion, white and green parts
  • 1 tablespoon toasted sesame seeds
  • 9 hot dog rolls, grilled or toasted
  • Sorrel leaves, washed and spun dry
Heat a charcoal or gas grill. Brush the grill with oil.

Brush both sides of the tuna with olive oil and sprinkle generously with salt and pepper. Cook the tuna over the hot coals for about 2 1/2 minutes on each side. Remove to a plate. The tuna should be seared on the outside and raw inside. Allow to cool and cut into cubes.

(If you don't want to heat a grill, you can sear the tuna in a dry saute pan over high heat. Heat the pan for 2 minutes, add the tuna steaks and cook for 1 1/2 to 2 minutes on each side until seared on the outside and still raw inside.)

For the dressing, whisk together 2 tablespoons of olive oil, the lime zest, lime juice, wasabi powder, soy sauce, hot sauce, 1 teaspoon kosher salt, and 1 teaspoon pepper in a small bowl. Toss the avocado in the dressing and then add the tuna, red onion, scallion, and sesame seeds. Line the rolls with sorrel leaves, fill with the tuna mixture, and serve. ---from Barefoot Contessa.

Photo from the Cooking Channel

'Til we meet again,
Ms. Adventure