"Steak and Potatoes"
Ahi Tuna Steaks with Cauliflower Mash and Vegan Cabernet Mushroom Gravy
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Men are simple creatures (no offense guys), and there is no better way to win over your man than to make him a "man's meal". It's a simple dish, but there is nothing simple about the satisfying reactions you will get from it. As you all may or may not know, I am pescatarian. So my take on this meal is done with hearty Ahi tuna steaks which will be just as juicy, filling and flavorful, but half the calories and no saturated fat. As for the mash, cauliflower cuts your calories into less than half of what a potato based mash would give you. It's also a great way to get some extra fiber! And the rich and creamy vegan mushroom gravy has no cholesterol or heavy fats of any kind. Bet you he'll be following you around like a lost little puppy after you feed him this one...
Ingredients:
-Frozen or fresh Ahi tuna steaks. 6-8 oz. filets per person.
-1 head of cauliflower (you will want to yield about a cup per person of processed cauliflower)
-1 container of whole crimini mushrooms (or portobello) about 10 oz.
-About a tbsp of plain almond milk (unsweetened) per cup of cauliflower
-1-2 Tbsp of parmesan (optional) (or 1 wedge of laughing cow swiss cheese or 1 tbsp of cream cheese/ neufchatel) Leave out to make the mash vegan!
-2 Tbsp of Cabernet
-1 Tbsp of balsamic vinegar
-1 1/2 Tbsp of cornstarch
-1-2 tsp of fresh or dried rosemary (can use an italian herb blend)
-Olive Oil, Salt, Pepper, minced garlic or powdered, lemon juice, truffle oil
Prep:
-Marinate the tuna filets with drizzle of truffle oil and/or olive oil, salt, pepper, minced garlic (about a tsp per filet) I also added a sprinkle of dried italian herbs that included rosemary, mustard, thyme, etc. If filets are frozen, let thaw fully before pan searing them.
-Steam cauliflower until soft and nearly squishy. (I used cauliflower "rice" leftovers so it was already processed into small rice-like pieces.)
-Chop mushrooms and add to a low-medium heat pan and sautee with olive oil, garlic (to taste), salt/pepper. After infusing the garlic for 1-2 min add in balsamic and cabernet and bring to a simmer.
-After a few minutes transfer mushrooms and some of the sauce into a blender or food processor and blend until smooth.
-In a separate cup or bowl add 1 1/2 tbsp of cornstarch to a tbsp of water and dissolve. Add to gravy pan and stir until it thickens.
-Add back in the blended mushrooms and whisk until evenly incorporated. If necessary, add more water to reach right consistency. Make sure to taste seasonings after you have diluted it with water/cornstarch!
-Blend cauliflower, almond milk, salt, pepper, rosemary, garlic, and cheese (if desired) until smooth. Can incorporate a drizzle of olive oil to help blend.
-Bring a pan up to high heat and spray or coat pan with oil. When filets are fully thawed and marinated, add to the pan and sear on each side for about a minute or until golden on outside. Best when golden on outside and medium rare to rare on inside.
Plate filet and garnish with a touch of truffle oil and rosemary; serve with warm "mash and gravy", and a green side (I did a simple citrus kale salad to balance the sweetness of the gravy).
I'm drooling all over again... have fun!
Ingredients:
-Frozen or fresh Ahi tuna steaks. 6-8 oz. filets per person.
-1 head of cauliflower (you will want to yield about a cup per person of processed cauliflower)
-1 container of whole crimini mushrooms (or portobello) about 10 oz.
-About a tbsp of plain almond milk (unsweetened) per cup of cauliflower
-1-2 Tbsp of parmesan (optional) (or 1 wedge of laughing cow swiss cheese or 1 tbsp of cream cheese/ neufchatel) Leave out to make the mash vegan!
-2 Tbsp of Cabernet
-1 Tbsp of balsamic vinegar
-1 1/2 Tbsp of cornstarch
-1-2 tsp of fresh or dried rosemary (can use an italian herb blend)
-Olive Oil, Salt, Pepper, minced garlic or powdered, lemon juice, truffle oil
Prep:
-Marinate the tuna filets with drizzle of truffle oil and/or olive oil, salt, pepper, minced garlic (about a tsp per filet) I also added a sprinkle of dried italian herbs that included rosemary, mustard, thyme, etc. If filets are frozen, let thaw fully before pan searing them.
-Steam cauliflower until soft and nearly squishy. (I used cauliflower "rice" leftovers so it was already processed into small rice-like pieces.)
-Chop mushrooms and add to a low-medium heat pan and sautee with olive oil, garlic (to taste), salt/pepper. After infusing the garlic for 1-2 min add in balsamic and cabernet and bring to a simmer.
-After a few minutes transfer mushrooms and some of the sauce into a blender or food processor and blend until smooth.
-In a separate cup or bowl add 1 1/2 tbsp of cornstarch to a tbsp of water and dissolve. Add to gravy pan and stir until it thickens.
-Add back in the blended mushrooms and whisk until evenly incorporated. If necessary, add more water to reach right consistency. Make sure to taste seasonings after you have diluted it with water/cornstarch!
-Blend cauliflower, almond milk, salt, pepper, rosemary, garlic, and cheese (if desired) until smooth. Can incorporate a drizzle of olive oil to help blend.
-Bring a pan up to high heat and spray or coat pan with oil. When filets are fully thawed and marinated, add to the pan and sear on each side for about a minute or until golden on outside. Best when golden on outside and medium rare to rare on inside.
Plate filet and garnish with a touch of truffle oil and rosemary; serve with warm "mash and gravy", and a green side (I did a simple citrus kale salad to balance the sweetness of the gravy).
I'm drooling all over again... have fun!
