Dinnertime: Seared Tuna Steaks, Radish & Avocado Salad and Roasted Acorn Squash

Via

Ingredients

4 tablespoons olive oil

2 tuna steaks 

2 teaspoons lemon juice

1 ripe avacado, pitted and chopped

8 radishes, thinly sliced

1/4 cup sweet onion (can also use red onion)

2 tablespoons fresh basil, chopped

1/4 cup chopped, salted, roasted and shelled pistachios

1 medium acorn squash

1/4 teaspoon cayenne pepper

1/3 cup chicken broth

2 tablespoons orange juice

1.5 teaspoons honey

1 tablespoon butter

salt and pepper to taste

 

Acorn Squash Instructions

Preheat your oven to 400 degrees. Cut the acorn squash into rings and discard seeds. Brush squash with 2 tablespoons olive oil and place on a baking sheet. Sprinkle with salt, pepper and cayenne pepper. Bake for 20-25 minutes until the squash is golden brown. Combine the broth, juice, honey in a saucepan and bring to a boil - cook until the mixture is reduced to about 2 tablespoons. Stir butter into the sauce and drizzle over the squash. 

Tuna Steaks Instructions

 Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Sprinkle the tuna steaks with salt and pepper and and sear for 2-5 minutes per side. Toss together the lemon juice and avocado in a bowl and gently stir in radishes and onion. Serve over the tuna steaks and sprinkle with basil and pistachios.

Serve with a good bottle of chilled white wine and enjoy!