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Lost in Lagos Recipe of the Week

Recipe of the Week

This week's Product of the Week from La Pointe is a delicious and healthy Tuna Steak, delicately and very simply prepared over a refreshing Chickpea, Apple and Zucchini salad. Sound good? I hope you're enjoying the recipes. Enjoy!
La Pointe Product of the Week
Spice-Crusted Tuna Steaks

Preparation: 10 min.
Cooking Time: 6 min.
Servings 4

Ingredients
2 teaspoons (10 ml) flaxseeds
1 teaspoon (5 ml) fennel seeds
1 teaspoon (5 ml) mustard seeds
1/4 teaspoon (1 ml) black peppercorns
2 tablespoons (30 ml) sesame seeds
4 tuna steaks, each about 6 oz (170 g), slightly warmed to room temperature
3 tablespoons (45 ml) olive oil



Instructions
1. In a coffee grinder or mortar, coarsely grind the flaxseeds, fennel, mustard seeds, and peppercorns. Pour into a dish and add the sesame seeds. Stir to combine.
2. Press the tuna steaks into the spice mixture to coat. Season with salt.
3. In a large non-stick skillet, brown the tuna steaks in the oil for 2 to 3 minutes per side or to the desired doneness. Season with salt and pepper. Slice thinly and drizzle with olive oil, if desired.
4. Serve with the Chickpea, Apple, and Zucchini Salad.

Chickpeas, Apple and Zucchini Salad
Preparation: 10 min
Cooking Time: 15 min
Servings 4

Salad recipe:
1 apple, Cortland or Granny Smith, peeled and diced
1 onion, chopped
2 tablespoons (30 ml) honey
1 tablespoon (15 ml) olive oil
1 can 19 oz (540 mL) chickpeas, rinsed and drained
1 cup (250 ml) chicken broth
1 green zucchini, diced
Salt And pepper

Instructions
1. In a saucepan, sauté the onion and apple in the honey and oil for about 5 minutes or until lightly caramelized. Season with salt and pepper.
2. Add the chickpeas and broth. Bring to a boil and simmer for about 5 minutes or until the broth has almost completely evaporated.
4. Add the zucchini and cook for 2 to 3 minutes. Adjust the seasoning. Serve warm.

Special note: Best served with a Sauvignons blanc. Enjoy a ten percent off all ingredients and our Sauvignon Blanc.

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