I didn't realize the last recipe I posted was for fish and salad...until I just came to post the new recipe. I'll take a hiatus from fish after this, or at least I won't post the recipes until later. I would just like to say though, that two of the elements in this meal contain bacon. Did I just make you drool?
Tomato and Bacon-Stuffed Mushrooms
6 small portabello mushrooms (called "portabellos for stuffing) at Trader Joes
1 small tomato, diced small
4 strips of bacon, cooked and diced small
2 tablespoons diced red onion
6 fresh basil leaves, chopped tiny
A splash of balsamic vinegar
Salt and Pepper
Preheat the oven to 320 degrees.
Break the stems off the mushrooms and wipe the outside with a damp paper towel. Take a small spoon (grapefruit spoons work well here) and scoop out the dark, frilly part of the mushroom just around the stem area.
While the mushrooms are cooking, chop up the tomato, onion, basil and bacon and stir together in a small bowl. Add the vinegar and a splash of olive oil. Salt and pepper to taste. Let that sit tight.
When the mushrooms are done, drain any liquid that may have collected in the mushroom cap. (Keep the oven at 325) Let the 'shrooms cool until the rest of the dinner is ready. Then fill with the tomato-bacon mixture when ready to serve.
1 bunch of asparagus, ends trimmed off and rinsed clean
4 slices of bacon, cooked and cut into 1-inch pieces
Splash of olive oil
After you've taken the mushrooms out of the oven, place the trimmed and cleaned asparagus into a baking dish. Toss the olive oil, bacon, and pepper in with the asparagus. (I didn't add salt because the bacon will add enough on its own). Place in the middle rack of the oven and bake, uncovered for about 12-15 minutes depending on thickness of the asparagus.
Tuna and Salad
1 pound Wild-Caught Tuna Steaks
1 head romaine lettuce, chopped
Pesto Sauce for dressing
**Assorted veggies of your choice. I used red bell pepper, artichoke hearts, tomato and red onion in my salad.
While the asparagus is cooking, chop up the lettuce and veggies for your salad. Toss together in a serving bowl. Then season the tuna with the cajun seasoning, and cook in a saute pan with a little olive oil. Cook for about 2-3 minutes per side, being careful not to over-cook the fish. Remove from pan immediately after it's done cooking, and place the fish over the salad. Serve with the pesto sauce on the side.
For the fruit salad I just chopped up whatever was in my fridge. I had plums, blueberries and watermelon to eat up this time.