But now I'm paying for it. So to try to make up for my terrible, terrible eating habits, I made a healthy and delicious dinner. I plan to keep this up for the duration of the summer.
(I am also back in the gym. Ech. I'm sore already.)
So what I made for tonight's dinner was adapted from other people's recipes. First, was a swordfish burger that Giada made with tapinade. I had neither. But I did have frozen ahi tuna steaks from Costco and garlic aioli mustard from Trader Joe's.
First, heat some olive oil on my grill pan. Seriously, I love this Calphalon grill pan. Thank you to our godparents who bought this for us as a wedding present.
Then, place sliced bread onto the pan. Here, I specifically used whole grain bread from Costco. It came in two loaves from their bakery section. This worked out well because it allowed me to cut super thick slices of bread - something that's very important because the ahi tuna steak is pretty heavy.
After the bread developed pretty grill marks on both sides, put them aside. Then, add more olive oil and placed the thawed tuna steaks on the grill.
I put a generous amount of salt and pepper on both sides of the tuna for taste.
The tuna should take about 2 minutes on each side to cook. It really depends on how hot your pan is though. Once the meat is white on each side and you have substantial grill marks, they should be done. The middle of the steak should still be raw and reddish pink.
While searing the tuna, spread the garli aioli mustard onto the bread. Glenn and I both like the taste of the spread, so we put some on all the pieces of bread.
Place the cooked tuna onto the bread. Look at those gorgeous grill marks! This is why everyone should have a grill pan.
Add arugula (or whatever kind of leafy green you like) and red onion.
And there you have it! Done! Seriously, this only took less than 20 minutes to make and it was sooooo grood. I mean great. And good.
I thought avocado would be good with the sandwhich, but Glenn thought it would make it difficult to eat. As a compromise, I sliced up some avocado and put it on the side.
I also made grilled zucchini salad - a recipe I found on the back of the baby zucchini bag from Trader Joe's.
Add arugula (or whatever kind of leafy green you like) and red onion.
And there you have it! Done! Seriously, this only took less than 20 minutes to make and it was sooooo grood. I mean great. And good.
I thought avocado would be good with the sandwhich, but Glenn thought it would make it difficult to eat. As a compromise, I sliced up some avocado and put it on the side.
I also made grilled zucchini salad - a recipe I found on the back of the baby zucchini bag from Trader Joe's.
They don't really taste any different from regular zucchini, but look at them! They're so cute!!! How could I resist?The grill was already hot because I had just cooked the bread (I grilled the zucchini after the bread and before the tuna).
Slice each piece of zucchini in half.
Place the zucchini in a bowl. Add about a table spoon of olive oil, salt, and pepper. Mix up the zucchini so that all of the pieces are covered with the mixture.
Then, put the flesh part of the zucchini onto the grill pan.
Did I mention how cute baby zucchini looks?
While the zucchini grills on the pan, mince one shallot.
While the zucchini grills on the pan, mince one shallot.
Add the minced shallot to the bowl with the olive oil, salt and pepper.Throw in some balsamic vinegar.
Once the zucchini is finished grilling, add it to the mixture. Then, add sundried tomatoes (which I bought at Costco because you get this HUUUUUGE jar of quality sundried tomatoes for super cheap).
Optional: You can also add garlic herb goat cheese or regular goat cheese to the salad. I happen to be partial to the herb goat cheese from Trader Joe's.Hmm...how many times have I mentioned Coscto and Trader Joe's in this post? I think they should pay me.
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