Tested Recipes of Local Favorites

SEARED TUNA & NOODLES
FROM: The USA Cookbook

Dressing:

2 TBLS. soy sauce
2 TBLS. rice wine vinegar
2 TBLS. water
2 tsps. sugar
1/4 tsp. salt
1 tsp. finely minced fresh ginger
1 tsp. finely minced garlic
2 TBLS. smooth peanut butter
1/4 cup peanut oil

Marinade:

1 TBL. peanut oil
1 TBL. dark sesame oil
1 TBL. light soy sauce
1 TBL. finely minced fresh ginger
2 tuna steaks (1/2 lb. each), cut 1-inch thick
1/2 lb. cooked fettuccine or other noodles
1/4 cup coarsely chopped peanuts
1/4 cup diced hothouse seedless cucumber
3 TBLS. chopped fresh cilantro leaves
4 lime halves, for garnish

To prepare the dressing, whisk together the soy sauce, vinegar, water,
sugar, salt, ginger, garlic and peanut butter in a large bowl until
smooth. Slowly whisk in the oil until slightly thickened. Set aside.
Combine the marinade ingredients in a shallow baking dish. Add the tuna
steaks and coat well. Let rest at room temperature for 15 minutes,
turning once or twice.

Remove the tuna from the marinade. Heat a nonstick skillet over
medium-high heat. Add the tuna steaks and sear until lightly browned
outside and pale pink inside, 5 minutes on the first side, 3 minutes on
the second side. Let rest at room temperature for 3 to 4 minutes, then
cut the steaks into 1-inch chunks and set aside.

Toss the cooked noodles with the dressing. Divide the noodles among 4
dinner plates and sprinkle evenly with the peanuts. Sprinkle the
cucumbers over each portion and top with the tuna chunks. Sprinkle with
cilantro, garnish with lime, and serve.

TOSTADA STRATA
FROM: Mary Beth Litrico

3 bone-in, skinless chicken breasts, or about 1-1/2 lbs. chicken
1 TBL. ground red pepper
1 tsp. ground cumin
1 large purple onion
3 cloves garlic
4 ears corn
1 TBL. vegetable oil
1 can low-fat cream of chicken soup
3 cups grated Monterey Jack or Mexican cheese mixture (can use low fat)
1 4.5-oz. can chopped green chiles
1 7-oz. can salsa verde*
1 7-oz. can salsa ranchera*
18 corn tostadas
shredded lettuce
diced tomatoes
sour cream

Cover chicken breasts in a heavy pan with water. Add red pepper and
cumin and bring to a boil. Turn down heat and simmer for 45 minutes or
until done. Remove from pan and cool. When cool, shred chicken meat.
Discard bones.

Remove corn from cob, chop onion and mince garlic. Saute corn, onion
and garlic  in oil over medium low heat for about 10 minutes. Remove to
a large mixing bowl and cool slightly. Add chicken, 2 cups of grated
cheese, the can of soup (undiluted) and the chiles. Mix well.

Lightly grease a large baking pan. Dip a tostada shell in salsa verde
on one side. Place dipped side up on baking pan. Pile on about 1/2 cup
chicken mixture and spread to edges. Top with a teaspoon of salsa verde.
Then top with another tostada shell dipped in salsa verde, dipped side
down. Do this 5 more times, then spread remaining chicken mixture over
the 6 tostadas. Top each with another tostada shell. Then spread salsa
ranchera evenly over tops of all tostadas. Sprinkle remaining cup of
cheese over all.

Cover tightly with foil and bake in a 350°  oven for 30 minutes. Serve
immediately with lettuce, tomatoes and sour cream.

** I found these in the Mexican food section of Publix under the brand
name “Herdez.” I used to make my own salsa verde, but often cannot get tomatillos. This saves the time and trouble.