Phil De Gruy of Phil’s Grill, along with Molly & the entire Eat Fit NOLA team will be at the 59th annual New Orleans Home & Garden Show this weekend, with a full line-up of cooking demos at the Eat Fit NOLA Cooking Stage.
Friday March 14: Noon – 6pm
Saturday March 15: 10am – 8pm
Sunday March 16: 10am – 6pm
100’s of vendors & fun features from home appliances to remodeling experts, even animal rescue groups with pet adoptions. Click here for complete schedule of events +demos.
Tickets: $15 Adult
Free for kids 12 & under
Visit www.neworleanshomeshows.com for $5 off coupon
Phil’s Grill’s Eat Fit NOLA Seared Tuna over Market Fresh Vegetables
Makes 4 servings
1 pound green beans, snipped
1 pound asparagus stalks, trimmed 1 inch
Dash of salt
Dash of pepper
16 ounces sashimi tuna steaks
1/2 shallot, sliced thin
1/4 cup basil, chopped
1/4 cup mint, chopped
1 cup cherry tomatoes, cut in half
1/2 c slivered almonds, see recipe
1/2 cup balsamic dressing
1/2 cup feta cheese
Blanch green beans and asparagus. Toss in two tablespoons olive oil and add dash of salt and pepper. Grill for four minutes or until charred. Remove from heat, then chop into two-inch pieces.
Brush both sides of tuna steaks with olive oil and season with salt and pepper. Grill for one minute on each side for a rare temperature; add 1 minute cooking time to each side for a higher cooked temperature. Remove from heat and let rest on a cutting board.
While tuna is resting, toss grilled green beans and asparagus, shallots, basil, mint, tomatoes, toasted almonds, balsamic dressing and feta in a mixing bowl.
To serve, slice tuna into half-inch slices and serve over vegetables.
Makes 16 servings
1/4 cup green onions, chopped
2 garlic cloves, chopped
1 cup balsamic vinegar
1/4 cup honey
2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
2 cup canola oil
In a blender, puree all ingredients except the vegetable oil. Blend until smooth
While blender is running, slowly drizzle vegetable oil into mixture until all the oil is incorporated into the dressing.
Makes 4 servings
Place half-cup almonds and two tablespoons olive oil in a small skillet over medium heat. Toss until all the oil is coating the almonds. Stir occasionally and toast for 5 minutes or until golden brown. Toss in teaspoon of Kosher salt and remove from skillet.