seasonalmarchStarting with this post, I will include posts each week about cooking with seasonal and local (if possible) ingredients.

When buying produce in season, you are not only getting fruits and vegetables at their peak of flavor, you are also getting the best price! Try incorporating a few of the “in season” produce items in your market into your weekly menu. Below is a dinner we had last week that made use of what is in season where I live: asparagus and tuna. February and March are good months for catching tuna in the Gulf of Mexico. I also made this tuna steak work for two meals. Earlier in the week, I grilled a tuna steak and we ate about 2/3 of the tuna steak and I saved 1/3 to make the tuna cakes in the recipe below. Asparagus are at their peak right now and prices are quite reasonable, so they are on our dinner table each week.

seasonaltuna

Oven Baked Asparagus

2 servings

Ingredients

  • 1 bunch fresh asparagus
  • 3 tablespoons extra virgin olive oil
  • Juice of one lemon
  • Salt and pepper to taste
  • 3 tablespoons freshly grated Parmesan cheese

Directions

Preheat the oven to 400 degrees F.

Wash and trim the woody stems from the asparagus spears. Place them in a baking dish large enough so that they lay in a single layer. Add the olive oil, lemon juice and salt and pepper to taste. Mix well and spread them back into a single layer.

Bake for 15 minutes. Remove the dish from the oven and sprinkle with the grated cheese.

Tuna Cakes

Serve with Remoulade sauce on the side, if desired. Recipe below.

tunafilet

2 servings

Ingredients

  • 4 oz cooked (leftover grilled) tuna
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red bell pepper
  • 2 tablespoons low-fat mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire Sauce
  • Salt and pepper to taste
  • 1/2 teaspoons Old Bay Seafood seasoning
  • Panko bread crumbs
  • 2 tablespoons olive oil

Directions

tuna1

Shred the tuna into a medium bowl. Add all of the other ingredients, except the Panko crumbs and oil and mix very well.

tuna3

Sprinkle a coating of Panko crumbs on a sheet of wax paper. Divide the tuna mixture into 4 equal portions and shape into patties.

tuna4

Press the panko crumbs into the tuna cakes as you form the patties. Refrigerate the tuna cakes for a few hours before cooking. They will hold together better during cooking.

tuna5

Heat 2 tablespoons of olive oil in a medium skillet over medium high heat. Add the patties to the pan and, cook for 3-4 minutes until golden brown, then turn them over and cook for another 3-4 minutes.

 Light Remoulade Sauce

Ingredients

  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup low-fat plain yogurt
  • 1 tablespoon chopped flat-leaf parsley
  • 1 teaspoon Dijon mustard
  • 1  tablespoon capers, drained and chopped
  • 1  teaspoon cider vinegar
  • 1  teaspoon sweet relish
  • 1/4 teaspoon hot sauce

Directions

Combine all the ingredients in a small serving bowl. Cover and refrigerate until serving time.

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