Saturday, September 06, 2014

Pan-grilled tuna steak with baby pechay puree and steamed diced potatoes

The puree

Puree is made by sauteeing garlic and onions with the baby pechay, add 1/2 cup of water and let it simmer for a few minutes.  Turn off the heat and set aside to cool down.  Once cooled pour it into the blender or food processor, add a handful of fresh baby spinach to make it more green. Blitz for a minute.  It is ready to serve on the side of any  main dish.

I love doing this puree because not only it is full of flavor, it also transforms it into paste form (almost liquid) and one good spoon means a lot of goodness in there for my daughter who doesnt like vegies, but she's always tricked with this.  I bet she cant even finish 5 leaves of pechay but with the puree, she finished what was on the plate.   Even myself i personally can eat more of it than chewing the leaves itself.

Prepare the tuna by drying it with a kitchen paper, add a lot of freshly ground pepper and some salt.  Massage some oil on the fish and grill it on a preheated pan. 1 minute each side on high heat.

Steamed potatoes
Steamed the diced potatoes for 8-10 minutes, season with salt and pepper.  

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