Seared Tuna with Puttanesca Sauce

Seared Tuna with Puttanesca Sauce

Someone once told me that a cherry tomato has all of the flavor of a regular tomato, but packed into one tiny bite. They said that all tomatoes essentially have all of the same amount of flavor, no matter the size, which is why cherry and grape tomatoes are so sweet. I'm not sure if this is true--I don't even remember who told me this or where I was- but when you eat puttanesca sauce, you'll believe it. 

Seared Tuna with Puttanesca Sauce

As with most Italian sauces, this one starts with onions and garlic. They're sautéed until they're fragrant and your tummy rumbles, and then in goes a splash of wine, releasing floral aromas. Normally, this is where you'd add those plain-jane Roma tomatoes, canned tomatoes, or even some slicing tomatoes, diced up small. But here is where this sauce takes a delicious turn: swap in sliced cherry tomatoes and allow their natural sugars to caramelize in the pot along with the onions and wine. 

It's probably good enough to eat just like that, tomatoes, onions, and wine, but why stop at good-enough? Add a generous dose of herbs, salty capers, and Kalamata olives. 

Seared Tuna with Puttanesca Sauce

Seared Tuna with Puttanesca Sauce

Paleo, Gluten-Free, Grain-Free,    |   

Cherry tomatoes make this sauce unbelievably flavorful. Olives and capers accent the tuna.

Serves: 4   |    Total Time:



Ingredients:

  • 4 ahi tuna steaks
  • 2 teaspoons coconut oil
  • 1 pint cherry tomatoes, sliced into halves
  • 1/2 red onion
  • 2 cloves garlic
  • Salt & pepper
  • Splash of dry red wine
  • 2 small fillets of anchovies (canned)
  • 2 tablespoons fresh basil, minced
  • Dash of cayenne OR pinch of red chili flakes
  • 2 tablespoons capers
  • 1/4 cup kalamata olives

Directions:

  1. Heat 1 teaspoon on coconut oil over medium heat in a sauce pan. Meanwhile, slice the onion into thin strips and mince the garlic. Add both to the pan once the oil is hot. Cook, stirring, until the onions are translucent and you begin to see brown bits.
  2. Add a splash of wine to the pan, and scrape the bottom to release any onion or garlic that may have stuck to the pan. Allow to simmer for 1 minute.
  3. Add the sliced tomatoes to the pan, and stir. Stir in the basil, red chili flakes/cayenne, minced anchovies, Kalamata olives and capers. Simmer for 5 more minutes until tomatoes have released their juices and the sauce begins to thicken. Season to taste with salt & pepper.
  4. Now, cook the tuna: heat remaining teaspoon of coconut oil in al are skillet over medium-high heat. Once the oil glistens, add the tuna fillets and sear on first side for 1-2 minutes (1 minute for rare, 2 for medium). Flip tuna, and cook on the second side for 1-2 minutes. Serve hot and spoon puttanesca sauce over top.

Chopped Israeli Salad

Chopped Israeli Salad

Summer is young and I can already tell it's going to be a hot one. I'm all skirts and tank tops during the week, and headed to the mountains for cooler air on the weekend. You know that saying "cool as a cucumber?" I think I know why they say that: when it's blazing hot outside, cucumbers are the best thing for cooling you down. 

Actually all of the flavors in this salad will cool you down: heirloom cherry tomatoes, freshly squeezed lemon juice, parsley, and crunchy radishes. 

Chopped Israeli Salad

When I make this salad I like to dice everything up small so that each bite can have a little bit of everything: a bit of cool cucumber, sweet tomato, and herby parsley... you get the picture. Perfect for barbecues, picnics, and really just any lunch in the sun. 

Chopped Israeli Salad

Chopped Israeli Salad

Paleo, Gluten-Free, Grain-Free,    |   

Fresh, cooling — just the salad you need this summer.

Serves: 8   |    Total Time:



Ingredients:

  • 1 cucumber
  • 1 pint of heirloom cherry tomatoes (regular cherry tomatoes will work as well)
  • 1/4 cup parsley
  • 5 radishes
  • 1 red bell pepper
  • 1 lemon
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • Salt & pepper

Directions:

  1. Wash the vegetables and dice into 1-centimeter pieces. Toss in a large salad bowl. Mince parsley.
  2. Drizzle with olive oil, balsamic, lemon juice. Sprinkle with salt & pepper. Toss to combine again. Serve.

Coconut, Nut Butter & Honey "Granola" Bars

grain-free nut butter granola bars

Spending time in the car always sounds like such a drag to me--it's hot, you can't move, and long drives are exhausting. That's why our road trips always require three things: good snacks, plenty of water, and a podcast! 

I started this recipe intending for it to be eaten out at the crag (if you're not a rock climber, the "crag" is a place you go to climb), but the long drive to our climbing destination got the best of us: by the time we arrived at our campsite only one bar remained. This was a good sign: my grain-free granola bar experiments had finally paid off!  

grain-free nut butter granola bars

The desert sun is hot so I wanted to make a granola bar I could take camping, climbing, hiking, or pretty much anywhere else it's warm. One that was made using only whole ingredients, and one that wouldn't melt. I'm so happy to not just share this recipe with you, but to make it again and again! 

grain-free nut butter granola bars
grain-free nut butter granola bars

P.S., I also brought these to a party at one point while recipe testing, and they totally passed as dessert. So you can enjoy them without actually venturing out of your home, if you would like ;)

grain-free nut butter granola bars

Coconut, Nut Butter & Honey “Granola” Bars

Paleo, Gluten-Free, Grain-Free,    |   

Coconut subs in for regular oats in this grain-free bar recipe.

Serves: 8   |    Total Time:



Ingredients:

  • 1-1/2 cups dried shredded coconut (also called desiccated coconut)
  • 1/3 cup nut butter (sun butter or almond butter are great! If you eat peanut butter that's delcious too.)
  • 2 tablespoons coconut oil, melted
  • 1/4 cup honey
  • 1 egg
  • 1 tablespoon cassava flour
  • Dash salt
  • 1/3 cup semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350°F, and fit a medium sized bread pan with parchment paper. Set aside.
  2. In a medium mixing bowl, toss the coconut, cassava flour and salt. Then, fold in the nut butter, melted coconut oil, honey, and egg until well combined. Press mixture in even layer in the pan fitted with parchment, and bake for 20-25 minutes—until the bars begin to brown and are slightly puffed. Remove from oven and set aside to cool.
  3. Once bars are cool to the touch, lift the parchment from the pan. Use a chef’s knife to cut into 8 slices.
  4. Melt the chocolate chips in a thick-bottomed sauce pan over very low heat until smooth. Stir frequently. Once most of the chips are melted, remove from heat. Continue to stir, until residual heat has completely melted the chocolate chips.
  5. Use a spoon to drizzle the chocolate over the bars. Allow to set.
  6. Store in an air-tight container.