Two of our staples when it comes to menu planning is tuna steak with a lemon aioli sauce and sautéed garlic-herb green beans. They make a great pair for a meal. I usually add some carrots as well as a second veggie.
I believe the tuna steak recipe came from Southern Living, but as always I can’t swear to it and I’ve changed up the original recipe I found.
Tuna Steak and Lemon Aioli Sauce….
What ya need for the tuna steak:
- 6 oz. cornbread mix
- 2/3 cup milk
- 2 tbsp. mayo
- 1/2 a green bell pepper, chopped
- 2 large eggs, lightly beaten
- 2 tbsp. chopped parsley
- 1 tsp Worcestershire sauce
- 2 cans – water packed tuna, drained
- 3 tbsp. butter
- 3 tbsp. olive oil
What ya need for the lemon aioli sauce:
- 3/4 cup mayo
- 2 garlic cloves, minced
- 1 tbsp. lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
What ya do:
- First start baking your cornbread by mixing your cornbread mix and milk. Put this in a lightly greased 9×9 pan and bake at 425 for 15 minutes. (Once cornbread is done let it cool for a couple minutes.)
- While cornbread is baking mix your lemon aioli sauce ingredients together and chill in fridge until the tuna steaks are done and ready to eat.
- For the tuna steak, stir together in a medium bowl: mayo, bell pepper, eggs, parsley, Worcestershire sauce, and tuna. Set aside.
- Crumble cornbread. I typically stick the cornbread in a food processor to break up real good.
- Add crumbled cornbread to tuna mix and stir real good.
- Once mixed, form patties as big or small as you like. I typically get 4 tuna patties about 3-4 inches in diameter and about an inch thick.
- Heat oil and butter in skillet or pan.
- Once oil and butter is heated, add tuna steaks. Cook on each side for about 3-4 minutes or until golden brown.
- Place a paper towel on a plate.
- Once tuna steaks are cooked place them on the paper towel to drain some of the oil.
- Then they’re ready to eat. Be sure to dip your tuna steak in the lemon aioli sauce. They are divine!!
Sautéed Garlic-Herb Green Beans…
What ya need for the green beans:
- 1 pound fresh green beans
- 2 tbsp. Land O’Lakes garlic-herb butter*
- 1 tbsp. olive oil
- 2 medium to large shallots – chopped
What ya do:
- Cut or snap ends of green beans off.
- Add green beans to boiling water for 1-2 minutes max.
- Immediately drain them and run cold water over them to stop the cooking process.
- Add butter and olive oil to skillet or pan.
- Once heated, add chopped shallots. Sauté for about 5 minutes.
- Add green beans to skillet or pan and toss for about 5-7 minutes.
*You can also just use regular butter in place of garlic-herb butter and add some garlic powder or other seasoning. The garlic herb butter from Land O’Lakes is the best in our opinion though.
While this recipe is not the healthiest (due to cornstarch, sugar and soy sauce) it is easy and very tasty. I’ve had this recipe forever and I think I got it from Paula Deen’s magazine, but couldn’t swear to it. I have made my own changes that I prefer over the exact recipe I found long ago.
What ya need:
- 1 pound – flank steak (cut in strips) or to make it easier just buy pre-cut stir fry beef
- 2 tbsp – cornstarch
- 1 tsp – salt
- 1 tsp – pepper
- 2 tbsp – olive oil or vegetable oil
- 2 tbsp – minced garlic
- ¼ cup – water
- 3 tbsp – low sodium soy sauce
- 1 tsp – sugar
- 1 tbsp – sherry
- 2 red bell peppers – cut in slices
- 1 package of romaine lettuce (or you can use broccoli)
- Brown rice
What ya do:
- In a medium bowl, combine beef, cornstarch, salt and pepper. Stir well.
- In a large skillet or wok, heat oil over medium heat. Once heated, add beef mixture and garlic. Cook till meat is no longer pink.
- While beef and garlic mixture is cooking combine water, soy sauce, sugar and sherry in a small bowl.
- Once beef is cooked through add sauce mixture and cook for about 2 minutes until sauce thickens just slightly.
- Add bell peppers and romaine lettuce.
- I use bagged romaine because its faster. I pick out real white pieces or pieces with the core/stem thingy’s.
- You could also use broccoli in place of the lettuce.
- Mix together until lettuce is wilted (it will wilt like spinach does).
- Serve over brown rice.