Sauteed Red Cabbage

My daughter fell in love with this recipe when she visited Prague a few years ago. 

Ingredients

1 red cabbage chopped thinly

4 tablespoons olive oil

1 onion chopped

2/3 apple cider vinegar ( ran out of apple cider vinegar and added white balsamic vinegar)

4 tablespoons sugar

Salt and pepper

Directions

Heat a skillet over medium high heat

Add the oil and onion and sauté for 3 minutes. 

Add cabbage and turn in pan, sautéing until it wilts.

Add vinegar to the pan and turn the cabbage in it.

Season with salt and pepper and reduce the heat

Let cabbage continue to cook 10 minutes stirring occasionally.

I would recommend making this a day ahead, it seems to be even better a day later.

Tuna Fish - Pan Seared

This Saturday, we bought fresh tuna fish steaks at the Farmer’s Market. I found a video by Jamie Oliver and decided to try his recipe for tuna.

He makes a crust using coriander seeds, fennel seeds, pepper corns and salt which he pounds in a pestle. The fish is seared in a hot non stick pan for no more than two minutes on each side.

We ate it with asparagus and new potatoes. Really delicious.

Ingredients

1 lb tuna fish (for two people)

Olive oil

1 teasp coriander seeds

1 teasp. Fennel seeds

1 teasp. Salt

1/2 teasp. Pepper corns

Directions

Grind all the herbs till they are like coarse bread crumbs.

Wash the fish and pat dry with a paper towel

Sprinkle the crushed seeds on a board and place the fish over the seeds, flipping the fish so you get both sides.

Take a little olive oil and pat on both sides of fish, massaging just a little.

Heat up the frying pan so it is very hot

Place the fish in the pan, should sizzle loudly and flip the fish after two minutes, continue to sear for 1 1/2 minutes, you want the fish to remain raw in the center.

Remove fish and serve with lemon juice.