CWY: Tuna Steak Tacos and Nutella Ice Cream


ASHWAUBENON – This week’s Cooking With You guest is Trevor LaRene of Green Bay!

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Tuna Steak Tacos on Cabbage/Lime/Jalapeno Slaw

Marinade

1 tuna steak, approximately 1 inch thick

The juice of 1 lime

Chili spices

  1. Combine juice and spices in a shallow dish.
  2. Lay the tuna steak on the sauce.
  3. After 10 minutes, flip over.
  4. Prepare a non-stick skillet over med-high heat.
  5. When hot, spray with cooking spray.
  6. Remove steak, blot dry, and place in skillet.
  7. Turn after 1-2 minutes.
  8. Steak is done in another 1-2 minutes.
  9. Slice it into ¼ slices.

Cabbage/Lime/Jalapeno slaw

½ cup sour cream

2 tablespoon mayo

The juice of one lime

The zest of one lime

1 bag of pre-shredded cabbage

1 fresh jalapeno, minced

4-6 green onions, sliced, white and green parts

Salt and pepper to taste

  1. Mix together first four ingredients
  2. Mix in the cabbage, onion and jalapenos
  3. Season with salt and pepper as needed.
  4. This is better if you make it one day in advance.

Assemble the tacos:

Take soft wheat tacos, place slaw on it, and top with 2-3 slices of tuna. Garnish with lime juice or salsa verde.

Nutella Ice Cream

1 pint (500 mL) heavy whipping cream

1-2 teaspoons vanilla extract

Approx ¾ cup (250g) Nutella, at room temperature

  1. Place mixing bowl in freezer until cold.
  2. Pour cream and vanilla in bowl.
  3. When the cream starts to get a little foamy (less than 1 minute) start adding the Nutella, one helping tablespoon at a time.
  4. Mix thoroughly after each Nutella addition.
  5. When fully mixed, freeze for 2 hours (it will be soft-serve consistency) or 4 hour or more (for hard ice cream.
  6. Serve this is small bowls. It is VERY rich.
  7. I like to garnish with a dusting of instant coffee, or toasted coconut.
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