Dinner Planner – Week of September 9, 2024

I used to include meal prep tips for the dinner planner but decided to remove them since most people don’t follow the dinner planner exactly.  If you ever have questions about what you can do ahead of time or how to adapt the recipes/dinner planner to fit your lifestyle/dietary preferences, just leave a comment below.  It’s my super power!  😉

Here’s your dinner planner for the week: Continue reading

Warm Brussels Sprouts Caesar Salad (with Caesar Dressing)

This Brussels Sprouts Caesar Salad features roasted Brussels sprouts, toasted breadcrumbs, and shaved Parmesan cheese tossed in a homemade Caesar salad dressing. This perfect side dish is classy enough for a holiday dinner and easy enough for a weeknight! 

an overhead shot of brussels sprout caesar salad in a white bowl

Why You’ll Love This Brussels Sprouts Caesar Salad

Think of this like a Brussels sprout hash meets traditional Caesar salad. And then prepare yourself to love this much more than you thought you would! Everyone who tried this (especially my son) went bonkers for it and there was never a morsel left. 

 

Instead of romaine lettuce, we’re using Brussels sprouts, and instead of crunchy croutons, we’re using toasted bread crumbs. Just like the classic salad, this version has shaved parmesan cheese and is tossed in a delicious Caesar dressing made from scratch. I’m telling you– never a morsel left! 

 

If you love Caesar-inspired recipes try this Spicy Caesar Salad, this Grilled Caesar-ish Romaine Salad, this Vegetarian Kale Caesar Salad, or this Egg-Free Avocado Caesar Salad Recipe

Ingredient Notes

recipe ingredients on a white surface

  • Raw Brussels sprouts: You can buy pre shaved Brussels sprouts or use a food processor to slice them. 
  • Unrefined, cold-pressed extra-virgin olive oil 
  • Sea salt 
  • Freshly ground black pepper
  • Parmesan cheese: Shaved or grated (Use vegan Parmesan if desired).

Classic Caesar Dressing

dressing ingredients on a white surface

  • Mayonnaise: I like soy-free Vegenaise. You can also use another regular or vegan mayonnaise, raw cashew butter, or tahini.
  • Water
  • Fresh lemon juice
  • Dijon mustard
  • Minced garlic cloves
  • Capers or anchovies: Omit the Worcestershire if you use anchovies.
  • Worcestershire sauce
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • Extra-virgin olive oil

Toasted Breadcrumbs 

  • Unsalted butter or plant butter
  • Extra-virgin olive oil
  • Panko breadcrumbs: You can use gluten-free crumbs if necessary.
  • Garlic powder
  • Sea salt: As needed, depending on how salty the breadcrumbs are.

Step-by-Step Instructions

numbered step by step photos showing how to make this recipe

  1. Preheat the oven to 400 F degrees or 375 F convection. 
  2. Line two half sheet pans with unbleached parchment paper. 
  3. Arrange Brussels sprouts onto each prepared baking sheet pan. Toss with olive oil, salt, and pepper and spread sprouts in a single layer. Roast in the oven for 18 minutes until lightly golden brown, stirring halfway. They will shrink! Cool just slightly.
  4. In the meantime, make the dressing by blending all dressing ingredients in a blender until smooth. Taste for seasoning and set aside. 
  5. In a large skillet, over medium-low heat, add the butter and the oil. Once the butter is melted, add the breadcrumbs and stir until golden, about 4-5 minutes. Don’t leave the stove. The breadcrumbs can burn easily! Stir in the garlic powder and taste for salt. Transfer the breadcrumbs to a paper towel-lined plate. This will help absorb any excess oil and will allow the breadcrumbs to crisp up as they cool. Once cool, breadcrumbs can be stored in an airtight container at room temperature for up to 5 days.
  6. In a large bowl, toss Brussels sprouts with the dressing and sprinkle with toasted breadcrumbs and shaved parmesan.

a brussels sprouts caesar salad in a white bowl topped with toasted breadcrumbs and parmesan cheese

Expert Tips

  • You can use the slicing disk of the food processor to do this faster. I used the #2 measurement on my Breville slicing disk. 
  • To make this a main dish, feel free to toss cooked chicken breast in the salad. 
  • To make this easy on yourself, make the creamy Caesar dressing in advance, use a food processor to slice the Brussels sprouts, or buy pre-sliced Brussels sprouts. Eat it warm or at room temperature!

Storage Tips

To store this Brussels sprouts Caesar salad, keep it undressed and refrigerate it in an airtight container for up to 2-3 days. When you’re ready to serve, toss the salad with the dressing. Reheat the salad before serving.

 

For the dressing, store it separately in a mason jar or a small bowl with a lid in the refrigerator for up to 2 weeks.

a shot of half of the salad

More Salad Recipes

Get the Recipe

 

Warm Brussels Sprouts Caesar Salad (with Caesar Dressing)

Pamela
This Brussels Sprouts Caesar Salad features roasted brussels sprouts, toasted breadcrumbs, and shaved parmesan cheese tossed in a homemade Caesar salad dressing. This perfect side dish is classy enough for a holiday dinner and easy enough for a weeknight!
5 from 1 vote
Servings 4 -6

Ingredients
  

  • 2 pounds Brussels sprouts trimmed and sliced ¼-inch thick*
  • ¼ cup unrefined cold-pressed extra-virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • Caesar dressing:
  • 6 Tablespoons mayonnaise I like soy-free Vegenaise or raw cashew butter or tahini
  • 2 Tablespoons water
  • Juice from 1 lemon
  • ½ teaspoon Dijon mustard
  • 1 large clove garlic or 2 medium garlic cloves minced
  • 1 Tablespoon capers drained or anchovies (omit the worcestershire if you use anchovies)
  • 1 teaspoon worcestershire sauce
  • teaspoon sea salt or more to taste
  • Freshly ground black pepper to taste
  • 3 Tablespoons unrefined cold-pressed extra-virgin olive oil
  • Toasted Breadcrumbs:
  • 2 Tablespoons unsalted butter or plant butter
  • 2 Tablespoons unrefined cold-pressed extra-virgin olive oil
  • 1 cup panko breadcrumbs you can use gluten-free crumbs if necessary
  • ½ teaspoon garlic powder
  • Sea salt as needed depending on how salty the breadcrumbs are
  • 4 ounces Parmesan shaved or grated (Use vegan Parmesan if desired)

Instructions
 

  • Preheat the oven to 400 F degrees or 375 F convection.
  • Line two half sheet pans with unbleached parchment paper.
  • Arrange brussels sprouts on the prepared sheet pans. Toss with olive oil, salt and pepper and spread sprouts in an even layer. Roast in the oven for 18 minutes, stirring halfway. They will shrink! Cool just slightly.
  • In the meantime, make the dressing by blending all dressing ingredients in a blender until smooth. Taste for seasoning and set aside.
  • In a large skillet, over medium-low heat, add the butter and the oil. Once the butter is melted, add the breadcrumbs and stir until golden, about 4-5 minutes. Don’t leave the stove. The breadcrumbs can burn easily! Stir in the garlic powder and taste for salt. Transfer the breadcrumbs to a paper towel-lined plate. This will help absorb any excess oil and will allow the breadcrumbs to crisp up as they cool. Once cool, breadcrumbs can be stored in an airtight container at room temperature for up to 5 days.
  • Toss brussels sprouts with the dressing and sprinkle with toasted breadcrumbs and shaved parmesan.

Notes

Expert Tips
You can use the slicing disk of the food processor to do this faster. I used the #2 measurement on my Breville slicing disk.
To make this a main dish, feel free to toss cooked chicken breast in the salad.
To make this easy on yourself, make the creamy Caesar dressing in advance, use a food processor to slice the Brussels sprouts, or buy pre-sliced Brussels sprouts. Eat it warm or at room temperature!
Storage Tips
To store this Brussels sprouts Caesar salad, keep it undressed and refrigerate it in an airtight container for up to 2-3 days. When you're ready to serve, toss the salad with the dressing. Reheat the salad before serving.
For the dressing, store it separately in a mason jar or a small bowl with a lid in the refrigerator for up to 2 weeks.
Tried this recipe?Let us know how it was!

 

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

 

This post may contain affiliate links

Dinner Planner – Week of September 2, 2024

Most of us work very hard and therefore I hope Labor Day is a restful and restorative day for you! Even though we are blessed with a 3-day weekend, it is a little bittersweet since Labor Day represents the end of summer.  Le sigh.  The good news for me is that my daughter Anna and her fiance are coming home for an extended weekend and bringing a few friends for a wedding they are all attending.  I love a full house!

My latest cooking class will be uploaded no later than September 1!  The theme for September is “Fall Family Dinners” and this is the flexible menu: Broccoli, Apple and Quinoa Salad with Honey-mustard Dressing, Chicken Scarpariello , Invisible Apple Cake, Spaghetti Squash alla Norma,  Sheet Pan Gnocchi with Shrimp and Pesto.

I give substitution suggestions for the big allergens and dietary preferences, so even if you’re vegan, dairy-free, gluten-free, or grain-free, I have you covered!  Here’s your dinner planner for the week:

Continue reading

Dinner Planner – Week of August 26, 2024

My pasta-pizza-formaggio-vino-gelato vacation is over.  It was the best trip ever and I am so grateful to my mom for bringing us all together for such an amazing time.  I will share details in my newsletter soon.  My Picky is back at college and we are empty nesters once again.  In the meantime, I’m back in the kitchen and trying to be on a regular eating plan again that doesn’t involve fried pizza dough and prosciutto! Here’s your dinner planner for the week:

Continue reading

Roasted Fall Vegetables with Italian Agrodolce Recipe

This easy, roasted Fall vegetables recipe jazzes up fresh seasonal veggies with a deliciously sweet and sour sauce– Italian agrodolce! Featuring tangy and sweet flavors smothered on top of roasted vegetables, there is no better (and more beautiful!) side dish for your next Holiday meal! 

a serving platter with roasted veggies on top

What is Agrodolce

Agrodolce is a traditional Italian sauce that combines sweet and sour flavors. Its name comes from the Italian words “agro” (sour) and “dolce” (sweet). It is made by reducing red or white wine vinegar and honey or maple syrup, sometimes with additional aromatic ingredients like fresh herbs, vegetables, and spices to jazz up the flavor. 

 

Italian agrodolce can be used as a glaze or sauce for meats like pork chops (pork agrodolce) or chicken (chicken agrodolce), as a versatile condiment for seasonal veggies, or even as a topping for fish or cheese plates. The sweet and sour, tangy contrast makes it a flavorful addition to all sorts of things, but today we’re using it for our Roasted Fall Vegetables Recipe!

 

recipe ingredients on a white surface

 

Why You’ll Love These Roasted Fall Veggies with Agrodolce

Agrodolce is the Italian word for sweet and sour (technically sour and sweet) and refers to the delicious vinegar and syrup glaze that gets poured on the vegetables after they are roasted to perfection.

 

My version of this sweet and sour Italian condiment features sweet elements and a little touch of smokiness and heat from Fresno chiles. I smother this tangy sauce over my favorite Autumn vegetables and it’s a holiday-worthy side dish perfect for a simple Fall dinner or Thanksgiving dinner!  It’s also easy enough to make for a weeknight meal, so the next time you’re in need side dishes, keep this recipe in your back pocket. 

 

I taught this recipe in last year’s Thanksgiving class and made it for Thanksgiving at my home as well. I was looking at my notes from last year which said, “sooooo delicious! Everyone loved it. Make again next year.” Done! 

 

  • Adds a sweet and sour flavorful sauce to basic roasted vegetables.
  • Super easy to make! 
  • Perfect side dish for Thanksgiving or any Fall/Winter holiday.
  • Warm and cozy for cold weather! 

For more homemade sauces and salad dressings check out these recipes: Easy Salmoriglio Sauce, Favorite Everyday Salad Dressings, and/or Walnut and Pomegranate Sauce.

Ingredient Notes

See the printable recipe card below for exact ingredient amounts and details. 

Fall vegetables on a cutting board

  • Autumnal vegetables: Parsnips, winter squash, sweet potatoes, carrots, turnips, rutabaga, beets, fennel, brussels sprouts, cauliflower, and/or red onion are wonderful in this recipe. 
  • Extra virgin olive oil: I like to roast vegetables with olive oil. 
  • Pure maple syrup or agave nectar: Adds a nice sweet element to the agrodolce sauce. 
  • Fresno chile: A red pepper that is similar in size and heat level to a jalapeño but with thinner pepper walls. 
  • Red wine vinegar: Has a tangy flavor. I love using it in vinaigrettes and pickled onions. 
  • Lemon zest: You’ll need the zest of one lemon.
  • Sea salt

Step-by-Step Instructions

roasted fall vegetables on two baking sheets

  1. Preheat the oven to 400°F. Line a rimmed baking sheet pan with unbleached parchment paper.
  2. Place the vegetables in a large bowl and toss to coat with the oil. Spread out over the prepared baking sheet in an even layer and sprinkle with salt and black pepper.
  3. Roast in your preheated oven until fork tender and golden brown, about 30 minutes.
  4. Meanwhile, in a small saucepan, bring the maple syrup, chile, vinegar, and salt to a boil.
  5. Reduce the heat and simmer until the mixture is syrupy, 8 to 10 minutes. Add the lemon zest. Just before serving, spoon the agrodolce over the cooked vegetables.

agrodolce in a saucepan

Recipe Tips

  • I like to roast vegetables on convection when making multiple sheet pans. Remember to lower the oven temperature by 25 degrees when using convection. 
  • Spread vegetables in one single layer on the sheet pans (do not overcrowd) to help them caramelize. 
  • Cut your vegetables into sizes that will all cook at the same rate.
  • Don’t boil the agrodolce syrup too much or it will evaporate!
  • Parsnips, butternut squash, sweet potatoes, carrots, turnips, rutabaga, beets, fennel, brussels sprouts, cauliflower, sweet onions, and/or red onion are wonderful in this recipe. This is one of my favorite ways to use up seasonal vegetables from the farmers market or grocery store. Feel free to use your favorite array of root vegetables, cruciferous vegetables, and more. 

Recipe Substitutions

  • Fresno chile – jalapeno pepper
  • Red wine vinegar – white wine vinegar, apple cider vinegar, or even balsamic vinegar or sherry vinegar will work. They each add a unique and complex flavor so test them out and see what you like! 
  • Maple syrup – honey or Lakanto liquid sweetener (if you can’t do carbs) 

Serving & Storage Tips

Serve these delicious vegetables as an easy side dish at your next holiday gathering. This easy recipe is a real crowd pleaser and a great way to feature seasonal produce on your holiday table. 

 

Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4-5 days. Reheat and serve. Store any leftover agrodolce in a separate airtight container and use it within a week. Serve warm or at room temperature. 

a close up shot of roasted fall vegetables recipe with agrodolce on top

More Delicious Fall Recipes

 

My Thanksgiving ebook is available!  Don’t waste hours of your time scouring my site, the internet and dozens of cookbooks.  My ebook has everything you need to prepare Thanksgiving without stress! Seriously, EVERYTHING!

 

My 2022 Thanksgiving Cooking Class with 5 brand new recipes is ready!  You watch on your own time and you can join a live zoom later in the month for Q&A if you have questions. You can purchase just this class, no commitment or a monthly subscription.

 

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy this recipe, I taught it last year in my online class!  Give me an hour a month, and I’ll make you a better, healthier cook!

 

This post may contain affiliate links

 

View this post on Instagram

 

A post shared by Pamela Salzman (@pamelasalzman)

Get the Recipe

Roasted Fall Vegetables with Italian Agrodolce

Pamela
This easy, roasted Fall vegetables recipe jazzes up fresh seasonal veggies with a deliciously sweet and sour sauce– Italian agrodolce! Featuring tangy and sweet flavors smothered on top of roasted vegetables, there is no better (and more beautiful!) side dish for your next Holiday meal!
Course Side Dish
Servings 4 -6

Ingredients
  

  • 3 pounds mixed autumnal vegetables cut into 1-inch pieces* (about 10 cups)
  • 3 Tablespoons unrefined cold-pressed extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 2 1/2 Tablespoons pure maple syrup or agave
  • 1 red Fresno chile thinly sliced
  • 1/2 cup red wine vinegar
  • Pinch of sea salt
  • Zest of 1 lemon

Instructions
 

  • Preheat the oven to 400°F or 375°F convection. Line a rimmed baking sheet with unbleached parchment paper.
  • Place the vegetables in a large bowl and toss to coat with the oil. Spread out over the prepared baking sheets and sprinkle with salt and pepper.
  • Roast until tender and golden brown, about 30 minutes.
  • Meanwhile, in a small saucepan, bring the maple syrup, chile, vinegar and salt to a boil.
  • Reduce the heat and simmer until the mixture is syrupy, 8 to 10 minutes. Add the lemon zest. Just before serving, spoon the agrodolce over the cooked vegetables.

Notes

Recipe Tips
I like to roast vegetables on convection when making multiple sheet pans. Remember to lower the oven temperature by 25 degrees when using convection.
Spread vegetables in one single layer on the sheet pans (do not overcrowd) to help them caramelize.
Cut your vegetables into sizes that will all cook at the same rate.
Don't boil the agrodolce syrup too much or it will evaporate!
Parsnips, butternut squash, sweet potatoes, carrots, turnips, rutabaga, beets, fennel, brussels sprouts, cauliflower, sweet onions, and/or red onion are wonderful in this recipe. This is one of my favorite ways to use up seasonal vegetables from the farmers market or grocery store. Feel free to use your favorite array of root vegetables, cruciferous vegetables, and more.
Recipe Substitutions
Fresno chile - jalapeno pepper
Red wine vinegar - white wine vinegar, apple cider vinegar, or even balsamic vinegar or sherry vinegar will work. They each add a unique and complex flavor so test them out and see what you like!
Maple syrup - honey or Lakanto liquid sweetener (if you can't do carbs)
Serving & Storage Tips
Serve these delicious vegetables as an easy side dish at your next holiday gathering. This easy recipe is a real crowd pleaser and a great way to feature seasonal produce on your holiday table.
Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4-5 days. Reheat and serve. Store any leftover agrodolce in a separate airtight container and use it within a week. Serve warm or at room temperature.
Tried this recipe?Let us know how it was!

This recipe was originally posted in November 2022 and updated in August 2024.

The Best Grilled Bell Peppers Recipe (with Burrata)

This simple recipe yields the best grilled peppers topped with burrata, capers, and an addicting basil vinaigrette. It comes together quickly and can be customized to include a variety of grilled vegetables. Instructions for both roasting and grilling peppers are included. 

grilled bell peppers on a white plateRemove featured image

Why You’ll Love These Grilled Bell Peppers

I am serving these Grilled Bell Peppers to friends as a side dish or as a hearty hors d’oeuvres during a happy hour. It’s all in the presentation (the striking colors of bell pepper!) and I never make it the same way twice!  Sometimes I do half peppers and half zucchini (any grilled vegetable will work!). Sometimes I use garlicky toasted bread crumbs (see the recipe on my site for Spicy Caesar) instead of pine nuts. Sometimes I skip the basil vinaigrette and use a flavored oil + fresh basil leaves. 

 

I love grilling vegetables in the summer to keep from heating the kitchen, but these peppers don’t take much time in the oven. To make this even quicker, use good quality, store-bought roasted red peppers.

 

This is the perfect summer side dish (or year-round if you’re in a climate that has peppers in season, like me). The natural sweetness of the peppers combined with the smoky flavor from grilling is divine. The capers, basil vinaigrette, and pine nuts add the finishing touches. 

 

These easy grilled peppers have incredible flavor but are achieved with simple ingredients and a hot grill– that’s it! 

 

More Bell Pepper Recipes: Turkey and Brown Rice Stuffed Bell Peppers, Parmesan Peppers Recipe, and Bell Pepper Jack-O-Lanterns.

Ingredient Notes

recipe ingredients on a white surface

Basil Vinaigrette

  • fresh basil leaves
  • white wine vinegar
  • sea salt
  • freshly ground black pepper
  • extra virgin olive oil

Grilled Peppers

  • sweet bell peppers: You can use the whole rainbow of bell peppers if you want! Keep in mind that if you use mini bell peppers you’ll need to adjust the cook time. I used large whole peppers (cut in half). 
  • olive oil 
  • sea salt or kosher salt
  • freshly ground black pepper
  • burrata or fresh mozzarella: Or swap sliced precooked polenta grilled or pan-sauteed.
  • toasted and salted pine nuts (optional)
  • capers 

Step-by-Step Instructions

numbered step by step photos showing how to make this recipe

  1. Make the basil vinaigrette by blending all dressing ingredients in a blender until smooth. This makes more than what you’ll need, but you can refrigerate and save for a salad during the week. 
  2. Heat grill or grill pan over medium-high heat. If you don’t have a grill, you can roast the sweet peppers in the oven on a parchment-lined baking sheet pan at 425 F degrees for 25-30 minutes.  
  3. Oil the pepper halves and season cut side up with salt and pepper. Place the sliced peppers onto the grill grates (or grill pan). Grill the peppers until lightly charred on both sides of the pepper and softened (about 3-4 minutes per side). Remove with a pair of tongs or a metal spatula. 
  4. Make crispy capers: warm up a small skillet over medium heat. Add a few drops of olive oil and then the capers. Sauté until capers pop.
  5. Line a large plate or platter with the grilled or roasted peppers. Top with pieces of burrata over the grilled peppers and sprinkle with pine nuts and crispy capers. Drizzle with basil vinaigrette. Serve warm or at room temperature. an overhead shot of grilled bell peppers on a white platter

Expert Tips

  • Dairy-free/Vegan: You can use grilled, pre-cooked polenta in place of the burrata. Slice polenta into 1/2-inch thick slices, brush with olive oil, and grill until you get char marks on both sides. Tubes of precooked polenta are very easy to find in supermarkets and even Trader Joe’s. Or you can make it yourself and refrigerate it until firm and sliceable.
  • If it’s not grilling season or you don’t have a grill, you can roast the peppers in the oven. Place them on a parchment-lined baking sheet and roast at 425 F degrees for 25-30 minutes.  
  • You can use a gas grill or charcoal grill for this recipe– just keep in mind that you may need to adjust cooking times depending on the type of grill you use and the size of the peppers. You can eyeball this. Once you have a nice char, flip and finish on the other side until you’ve achieved tender peppers. 
  • Use any mix of colors of bell peppers (orange, yellow, green bell peppers, or red bell pepper works great). 

Serving & Storage Tips

Line a large plate or platter with the grilled or roasted peppers. Top with pieces of burrata over the grilled peppers and sprinkle with pine nuts and crispy capers. Drizzle with basil vinaigrette. Serve warm or at room temperature. 

a close up shot of peppers stuffed with burrata and topped with pine nuts and basil

Store leftover grilled bell peppers in an airtight container for up to 2-3 days. Serve warm or cold. 

More Easy Side Dish Recipes

 

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

 

This post may contain affiliate links

Get the Recipe

 

The Best Grilled Bell Peppers Recipe (with Burrata)

Pamela
This simple recipe yields the best grilled peppers topped with burrata, capers, and an addicting basil vinaigrette. It comes together quickly and can be customized to include a variety of grilled vegetables. Instructions for both roasting and grilling peppers are included.
Course Side Dish
Servings 4

Ingredients
  

  • Basil Vinaigrette:
  • cup fresh basil leaves
  • 1 Tablespoon white wine vinegar
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • 6 Tablespoons unrefined cold-pressed extra virgin olive oil
  • 4 sweet bell peppers halved through the stem (looks pretty) and seeded
  • Unrefined olive oil
  • Sea salt
  • Freshly ground black pepper
  • 8-12 ounces burrata or fresh mozzarella or swap sliced precooked polenta grilled or pan-sauteed
  • 2 Tablespoons toasted and salted pine nuts optional
  • 2 Tablespoons capers drained and patted dry

Instructions
 

  • Make the basil vinaigrette by blending all dressing ingredients in a blender until smooth. This makes more than what you’ll need, but you can refrigerate and save for a salad during the week.
  • Preheat a grill or grill pan over medium-high heat. If you don’t have a grill, you can roast the peppers in the oven on a parchment-lined baking sheet at 425 F degrees for 25-30 minutes.
  • Oil the pepper halves and season cut side up with salt and pepper. Grill the peppers until lightly charred on both sides and have softened.
  • Make crispy capers: warm up a small skillet over medium heat. Add a few drops of olive oil and then the capers. Sauté until capers pop.
  • Line a large plate or platter with the grilled peppers. Top with pieces of burrata over the peppers and sprinkle with pine nuts and crispy capers. Drizzle with basil vinaigrette. Serve warm or at room temperature.
Tried this recipe?Let us know how it was!

 

Dinner Planner – Week of August 19, 2024

Happy Weekend!  My Italian vacation with my whole family is coming to an end shortly but it has been a truly magical trip.  I will share ALL the details in one or two different newsletters soon.  I am headed to my mom’s house on Long Island before returning to California. My son will be going back to college (insert crying emoji) and I will spend a few extra days with him.  I don’t know if I can pull off a Monday Instagram live this week.  My guess is probably not, but I’ll plan on it for August 26!  Here’s your dinner planner for the week:

Continue reading

Quick and Easy Marinated Seared Ahi Tuna Recipe

How to make gorgeous ahi tuna steaks with a simple marinade and a perfect sear. This easy recipe takes only minutes to make and yields the most delicious result. Serve this versatile fish warm or cold over greens, in a grain bowl, or a noodle salad and enjoy! 

 

seared ahi tuna atop a bed of greens

What is Ahi Tuna?

Ahi tuna refers to two types of tuna: yellowfin tuna and bigeye tuna. It’s a popular fish in Hawaiian cuisine and is often served raw in dishes like sashimi, sushi, and poke. Ahi tuna has a mild flavor and a firm texture and takes well to bold flavors in marinades.  

 

When cooked, it is usually seared on the outside and rare on the inside to preserve its delicate flavor and texture. It’s rich in protein, omega-3 fatty acids, and various vitamins (vitamin d and vitamin b) and minerals, making it a nutritious choice for many dishes! 

Why You’ll Love This Seared Ahi Tuna Recipe

Seafood is my animal protein of choice, but I am well aware that a lot of fish have contaminants and even high levels of mercury. Like all food groups, I try to aim for variety but minimize the toxic burden. I will come clean and admit that I LOVE tuna of all varieties. But ordering tuna steaks at a restaurant has been crazy expensive lately and it is so easy to make at home.  My son goes absolutely nuts for this Marinated Seared Ahi Tuna!

 

  • Super fast recipe that requires 2-3 minutes behind the stove 
  •  It’s easier than it looks! Just marinate and sear 
  • Can be served warm or cold over greens, grain bowl, or noodle salad;
  • A dish like this would cost you $$$$$ at a restaurant and you can easily do it at home!

 

Ahi tuna is a great alternative to popular salmon dishes when you want to switch things up! Salmon has a higher fat content, a stronger flavor, and flaky texture whereas ahi tuna has a mild taste, lower fat content, and works well in dishes that call for lightly seared or raw fish. We all love a good salmon recipe (me included!), but this is a great alternative to add into your recipe rotation. 

Ingredient Notes

recipe ingredients on a white counter

raw tuna steaks on a paper towel

  • Soy sauce – is often used in marinades to help tenderize and add flavor. I like using a high-quality soy sauce such as shoyu. Look for tamari if you’re gluten-free or coconut aminos for a soy-free option. Choose a lower sodium version of soy sauce if desired.  
  • Fresh lemon juice – you’ll need about 1 lemon for this recipe. Feel free to use lime juice instead. 
  • Toasted sesame oil – has a more pronounced flavor than regular sesame oil. I love adding it to stir-fries and marinades. I store it in the fridge because it can go rancid easily.
  • Garlic powder – is great when you want a subtle garlic flavor over using fresh garlic. 
  • Cane sugar – adds a nice sweetness to the marinade and helps with caramelization. 
  • Fresh Ahi tuna steaks – I like to get fresh seafood from my local seafood market at the Redondo Beach pier. Look for wild tuna steaks, preferably. I’ve also seen wild tuna steaks sporadically at my local Costco. Check your favorite grocery store or fish market. You’ll need them to be about 1 1/2 inches in thickness. The thicker the steak, the longer you’ll need to sear them.
  • Salt and black pepper
  • Unrefined olive oil or avocado oil for searing
  • Optional: freshly chopped cilantro, green scallions, toasted sesame seeds for garnish
  • Optional: Sriracha mayo for drizzling (you can buy this or add sriracha to taste to your favorite mayonnaise)

Step-by-Step Instructions

ahi tuna steaks marinating in a glass bowl

Step 1 In a medium bowl or glass measuring cup, whisk together the shoyu, lemon juice, sesame oil, garlic powder, sugar, salt, and pepper to make a marinade. Pat dry the raw ahi tuna steaks with paper towels and place them in a glass or ceramic dish. Pour marinade over fish, turning to coat well throughout. Cover tightly with plastic wrap and refrigerate for several hours; turn fish over at least once in the middle of the marinade time.

searing fish in a cast iron pan

Step 2 Heat 2 Tablespoons of oil in a large heavy skillet over medium-high heat. Sear tuna steaks in your hot pan for 1 ½ minutes per side, flipping carefully with a flat, steel spatula. If your steak is less than 1 ½ inches thick, sear for only 1 minute on each side.

slicing cooked fish with a sharp knife

Step 3 Transfer seared steaks to a large cutting board and let rest for 5 minutes. Use a very sharp or serrated knife to slice thinly across the grain.

 

Step 4 Serve your seared tuna warm or cold with optional garnishes or on top of a salad or make ahi tuna poke bowls. Drizzle with Sriracha mayo if desired. This is delicious on a bed of greens mixed with cabbage and carrots or on a cold sesame noodle salad. I often eat this as a “bowl” meal with rice (black rice, sushi rice, or cauliflower rice) + greens + roasted or grilled veggies + a sesame-tamari drizzle (1 teaspoon sesame oil + 1 Tablespoon tamari) or my Chinese chicken salad dressing from Quicker Than Quick.

an orange plate with sliced ahi tuna steaks

Recipe Tips

  • Some tuna steaks are treated with CO (carbon monoxide) to preserve color. Be sure to read labels or ask your fishmonger.
  • Allow tuna to marinate in the refrigerator for a few hours before searing. This is the best way to help it absorb more flavor.  But don’t marinate MORE than a few hours, because it will make the fish mushy.
  • Make sure the skillet is hot before adding the tuna steak to get a nice sear. I prefer using cast iron when searing proteins. 
  • Sear the tuna steak for 1 1/2 minutes per side (less time for steaks thinner than 1 1/2 inches). You’re not cooking the tuna completely through, otherwise it will be dry and tough.
  • Use a very sharp knife to cut the tuna so you get nice clean slices.

Recipe Substitutions

  • Soy sauce – use gluten-free tamari or coconut aminos for a soy-free version
  • Cane sugar – equivalent amount of maple syrup, maple sugar, or monk fruit sweetener. 
  • Ahi tuna – you can use this marinade on salmon or swordfish (yes, very high mercury, and I only eat it once a year or less) and if you add a tablespoon of arrowroot powder, use it on pressed tofu cubes or slabs and bake.  See this recipe. You can also grill the fish.

slice tuna stop a bed of greens with sriracha mayo

Tuna Varieties

There are a few different species of tuna. Here’s a brief overview!

  • Skipjack Tuna: smallest variety, strongest flavor, highest fat content, canned as chunk light tuna – lowest mercury
  • Albacore Tuna: lightest flesh, mildest flavor, low fat, canned white – 3x higher mercury than skipjack
  • Yellowfin Tuna: also known as ahi, less expensive than bluefin, more pronounced flavor than albacore
  • Bluefin Tuna: more fat and flavor, most expensive, critically endangered 

If you’re concerned about mercury in seafood, check out this link from the FDA.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Serve in a salad, bowl, or however you like to serve your tuna!

More Seafood Recipes

Seven Fishes Seafood Salad Recipe

Easy Thai Coconut Sauce Recipe (with Wild Halibut)

Sicilian Pasta Con le Sarde Recipe

Easy Salmoriglio Sauce with Grilled Seafood

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

This post may contain affiliate links

 

View this post on Instagram

 

A post shared by Pamela Salzman (@pamelasalzman)

Quick and Easy Marinated Seared Ahi Tuna Recipe

Adapted from chewoutloud.com
How to make gorgeous ahi tuna steaks with a simple marinade and a perfect sear. This easy recipe takes only minutes to make and yields the most delicious result. Serve this versatile fish warm or cold over greens, in a grain bowl, or a noodle salad and enjoy!
Servings 6

Ingredients
  

  • 2 Tablespoons shoyu tamari or coconut aminos
  • 2 Tablespoons freshly squeezed lemon juice or lime juice
  • 1 Tablespoon toasted sesame oil or 1 teaspoon sesame oil + 2 teaspoons avocado oil
  • 2 teaspoons garlic powder
  • 1 teaspoon cane sugar or maple sugar
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 to 2 ½ pounds fresh ahi tuna steaks* about 1 ½ - 1 2/3 inches thick
  • Unrefined olive oil or avocado oil for searing
  • Optional: freshly chopped cilantro green scallions, sesame seeds for garnish
  • Optional: Sriracha mayo for drizzling you can buy this or add sriracha to taste to your favorite mayonnaise

Instructions
 

  • In a medium bowl or glass measuring cup, whisk together the shoyu, lemon juice, sesame oil, garlic powder, sugar, salt and pepper to make a marinade. Pat dry the tuna steaks with paper towels and place in a glass or ceramic dish. Pour marinade over fish, turning to coat well throughout. Cover tightly and refrigerate for several hours; turn fish over at least once in the middle of the marinade time.
  • Heat 2 Tablespoons of oil in a large heavy skillet over medium high heat. Sear tuna steaks 1 ½ minutes per side, flipping carefully with a flat, steel spatula. If your steak is less than 1 ½ inches thick, sear for only 1 minute on each side.
  • Transfer seared steaks to a large cutting board and let rest for 5 minutes. Use a very sharp or serrated knife to slice thinly across the grain.
  • Serve warm or cold with optional garnishes or on top of a salad. Drizzle with Sriracha mayo if desired. This is delicious on a bed of greens mixed with cabbage and carrots or on a cold sesame noodle salad. I often eat this as a “bowl” meal with rice (black rice, sushi rice or cauliflower rice) + greens + roasted or grilled veggies + a sesame-tamari drizzle (1 teaspoon sesame oil + 1 Tablespoon tamari) or my Chinese chicken salad dressing from Quicker Than Quick.

Notes

Seared ahi is best eaten on the same day. However, leftovers can be tightly wrapped and chilled for up to 1 day.
Tried this recipe?Let us know how it was!