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Penny Pinching Epicure: Ginger-Lemon Tuna Steaks & Roasted Vegetable Medley

Friday, January 8, 2010

Ginger-Lemon Tuna Steaks & Roasted Vegetable Medley

Thanks to everyone who has sent me feedback about the blog, both publicly and privately. It really helps to know what people are enjoying, and what they'd like to see more of!

This blog post is for you, DSK--one non-vegetarian full dinner menu coming right up! (P.S. I didn't know you always wanted to be in my Home Ec group. Thanks for sharing that with me :))

I had a long day at work and came home with the overwhelming desire to make a flavorful and healthy meal. I had a lot of leftover veggies from my soup earlier this week, as well as tuna steaks in the freezer, so I decided on ginger-lemon tuna steaks, a roasted vegetable medley, and brown basmati rice.

Ginger-Lemon Tuna Steaks


2 Tbsp rice vinegar
1 tsp honey or agave
1/2 tsp salt
pinch of pepper
1 Tbsp freshly grated ginger
1 lemon, sliced
2 tuna steaks, defrosted

  1. In a shallow dish, combine all ingredients except tuna.
  2. Place tuna in dish and coat both sides with marinade. Allow to sit in marinade for at least 15 minutes (while you prep your veggies!).
  3. Cook tuna on the stove 3-4 minutes on each side (more or less depending on how you like your tuna), or roast in a foil packet in oven 8-10 minutes at 425 degrees (layer lemon slices on tuna while it steams if you do it this way).
Roasted Vegetable Medley


10 baby potatoes, cubed
1 sweet onion, chopped into large pieces
4 carrots, cut into 1/2-inch pieces
2 parsnips, cut into 1/2 inch pieces
2 celery stalks, cut into 1/2 inch pieces
2 Tbsp olive oil
salt, pepper and garlic powder

  1. Place veggies in a baking pan; drizzle with olive oil and season liberally with salt, pepper and GP.
  2. Bake in oven at 425 degrees, 50-60 minutes or until roasted and tender (I like to roast 30ish minutes covered, 30ish uncovered).
Serve over brown basmati rice.

The cost:
tuna: 4.71
lemon: .29
veggies: already paid for in previous recipe
rice: .55

Grand total: $5.55

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Blogger Devorah said...

Woohoo - now I know what I'm making for dinner on Sunday night :-)

January 8, 2010 at 9:51 AM  

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