My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and ktmadeit.com was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

Wednesday, June 29, 2016

Frank Stitt's Tuna Salad

This salad is a bit involved, but it's so worth the effort!
{ Prep Time: 30 mins / Difficulty: Intermediate / Yields: 4 servings }

Ingredients:
4 (6-8oz) thick tuna steaks
extra virgin olive oil, for drizzling

For the vinaigrette:
6 artichoke hearts
1 lemon, halved
kosher salt
1 shallot, finely minced
1 Tbsp red wine vinegar
1 Tbsp sherry vinegar
1 tsp Dijon mustard
4 thyme sprigs, leaves removed & chopped
2 oregano sprigs, leaves removed & chopped
freshly ground black pepper
1/2 cup extra virgin olive oil

* Serve on a bed of mixed greens and quinoa

Directions:
1. Place the tuna steaks on a platter, and drizzle lightly with olive oil. Season with salt and pepper, then set aside.
2. Place a medium sauté pan on the stove and set the heat to medium-high. Meanwhile, prepare the vinaigrette.
3. Combine shallots, vinegars and the juice from 1/2 lemon in a medium bowl. Whisk in the mustard and chopped herbs and season with salt and pepper. Set aside and allow flavors to meld for 5-10 mins.
4. To finish the vinaigrette, whisk in the olive oil. Correct the seasonings, if necessary, then add the artichokes, stirring to coat with dressing.
5. Drizzle olive oil in the pan. Place the tuna steaks in the pan and sear for 3-4 mins on each side. 
6. Place the tuna on serving plates. Spoon the vinaigrette over the tuna. I served this dish on a bed of mixed greens and cooked quinoa.

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