Broiled Tuna with Cilantro Sauce and sauté Carrots

Dinner last night was a bounty of local produce. Delicious! The cilantro in our sauce was local, the carrots were local, the leftover asparagus from lunch was local (which the husband said he loved!), and the salad greens and scallions were all local. I’m getting excited about how much is coming from the local markets!!!!

Broiled Tuna with Cilantro Sauce
With help from the directions that came with the tuna and this recipe
http://simplyrecipes.com/recipes/seared_tuna_with_avocado/

¼ cup fresh cilantro
1 jalapeno, seeded and coarsely chopped
2 t grated fresh ginger
2 cloves garlic
2 T lime juice
¼ cup soy sauce
1/8 t sugar
Salt and pepper

2 tuna steaks

With immersion blender combine first 8 ingredients.

Rinse tuna steak with cold water and pat dry. Baste with cilantro sauce. Broil 4-5 minutes on foil lined cookie sheet with cooling rack placed within (or well greased/lined broiler pan). Turn, baste again, and broil an additional 5-6 minutes. 145 in center.

Serve with additional cilantro sauce.

Sauté Carrots
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1932668

This recipe could be a go to recipe anytime you have carrots. Here is a list of herbs that could replace the sage depending on the time of year and what you have on hand. List compiled from “The Flavor Bible” by Karen Page and Andrew Dornenburg.

allspice, basil, chives, cilantro, coriander, cumin, dill, fennel, ginger, nutmeg, parsley, rosemary, sage, tarragon, thyme

“The Flavor Bible” is an index that takes an ingredient and has a list put together by experts on what flavors combine well with that ingredient. I love that book and use it all the time.