1 bunch red beets peeled and cut into wedges
1 bunch yellow beets peeled and cut into wedges
3 tablespoons olive oil
Salt and pepper to taste
3 tablespoons soy sauce
8 tablespoons butter
1 1/2 tablespoon lime juice (approximately juice of 2 limes)
1 1/2 tablespoon wasabi paste (can use paste or make from powder)
3 sliced green onions
Ahi Tuna Steaks
4 steaks ahi tuna
1 tablespoon olive oil
1 bunch green kale
1 red grapefruit
Salted pumpkin seeds
crumbled goat cheese
Ahi Tuna Steaks
Turn oven onto low broil. Brush tuna steaks with olive oil. Place in oven and cook rough 5-8 minutes a side depending on steak thickness and how well you like your steaks done. Tuna can be eaten on the rare side. Some people like it cooked all the way through, others like it to be grilled on the outside but rare on the inside.
As tuna is grilling, place a sauce pan on low heat. Add soy sauce and butter. Stir until butter melts. Do not boil. Add lime juice and wasabi and stir. Make sure sauce is heated but try not to bring to a boil otherwise the ingredients will begin to separate. Stir in green onions. When steaks are ready, drizzle over tuna. Serve with roasted beets and kale salad.
For the beets, turn oven to 400 degrees Fahrenheit. Wash and peel and cut into wedges. Place in a baking dish and drizzle with olive oil. Use Rosemary from fresh sprigs and sprinkle across beets. Add salt and pepper to taste. Place in oven and cook for 30-40 minutes. Stirring occasionally. Cook until beets are tender.
Rinse and tear kale leaves off stem. Place in bowl and cover with 2-3 tablespoons extra virgin olive oil. Massage oil into leaves. Peel grapefruit. Break apart grapefruit segments. Peel skin off grapefruit (as much as possible…it’s fine to leave on as well). Cut grapefruit segments into bite-sized pieces. Place on kale. Sprinkle salad with pepitas and goat’s cheese to taste.