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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Roasted Brussel Sprouts & Baby Sweet Potatoes

Last night I made dinner for AK and myself; I decided on my baked BBQ tofu and a pot of quinoa, but also wanted something else so I roasted some brussel sprouts and sliced baby sweet potatoes with just a bit of olive oil, salt, pepper and garlic powder.

P.S. In response to some comments I'm going to start having periodic posts about entire meals, such as the one I made last night. I whipped the whole thing up in about 20 minutes, then just had to wait for everything to cook with very little maintenance.

Roasted Brussel Sprouts & Baby Sweet Potatoes

Ingredients:

1 bag brussel sprouts
1 container baby sweet potatoes (about 8)
1 Tbsp light olive oil
1 tsp sea salt
1/2 tsp black pepper
1 tsp garlic powder

Directions:

1. Preheat oven to 400 degrees.
2. Slice brussel sprouts in half lengthwise. Slice sweet potatoes into 1/2 inch thick rings.
3. Place veggies in a roasting pan, drizzle with oil and sprinkle with spices. Toss to coat.
4. Roast in the oven covered 20-25 minutes, then uncovered 8-10 minutes.

The cost:
brussel sprouts: 2.49
sweet potatoes: 1.99

Grand total: $4.48; serves 4 as a side dish

Meal cost:
tofu: 2.98
roasted veggies: 4.48
quinoa: 3.99 (if you count buying the box, I only used about 1/3)

Meal grand total: $11.45