Lemon-mustard tuna

Lemon-mustard tuna

I know.  That’s too lemon-y; but, that’s frequently how cooking for one goes for me.  Since the tuna recipe calls for juice from half a lemon and lemon zest, and the broccoli recipe calls for half a lemon and lemon zest also, I figured that I might as well pair them so I don’t waste the lemon.

Lemon-mustard tuna

juice from 1/2 lemon
2 t Dijon mustard
1/4 cup soy sauce
1/4 cup olive oil (Bertolli EVOO)
1 t freeze-dried, minced garlic
1 tsp lemon zest
2 pcs tuna steak

Mix well the lemon juice, lemon zest, soy sauce, garlic, mustard, and olive oil.

Pierce the tuna. Put them in a shallow baking dish, like a quiche dish.  Pour the lemon mixture over the fish.  Coat them well and spoon marinade into the tuna slices’ crevices.  Put aside for at least 20 minutes.  Turn the steaks after about 10 minutes, spooning marinade into the crevices again.

Meanwhile, prepare the lemon-butter broccoli and baby carrots:

6 oz broccoli and baby carrots, Premium Selection pre-washed mixed vegetables
3 T butter
1 tsp lemon zest
juice of 1/2 lemon
a dash of salt
a dash of pepper
1 tsp freeze-dried minced garlic (fresh would have been great but I don’t buy fresh, so…)

Preheat the oven to 500F.

Toss the vegetables with salt and pepper.  Spread the broccoli in one layer on a cookie sheet.  Roast in the preheated oven for 6 minutes; then, turn them and put the baby carrots on the sheet in one layer.  Roast a further 6 minutes.

In a saucepan, melt the butter in low-medium heat, then toss in the garlic and the lemon zest. Mix this onto the lemon juice in a small bowl.

Transfer the vegetables on a plate.  Pour the lemon-butter mix on them and toss.

Lemon-butter broccoli

Lemon-butter broccoli and baby carrots

Now, the tuna:  turn the fish one more time and bake uncovered  for 20 minutes at 400F, and then, broil for 5 minutes. Turn and baste with the sauce halfway through baking.

Presto! Dinner for one tonight and a tasty lunch for tomorrow!

I had a glass of the open Voignier with this.  Not that bad a pairing.  For dessert: 4 pieces Chips Ahoy! chewies!