Spiced Tuna Fillets
1/2 tablespoon coriander seeds
1/2 tablespoon fennel seeds
1 teaspoon black peppercorns
2 tuna fillets 1/2 inches thick
2 teaspoons olive oil
Salt to taste
To prepare the spice blend, grind all spices in a mini-food processor or spice grinder until they are powdery. Spread the spice mixture evenly on a large plate.
Rinse the tuna fillets and pat dry. Place one side of each piece of tuna into the spice mixture. Shake off any excess.
In a 10-inch non-stick skillet, heat the olive oil over high heat until almost smoking. Carefully place the tuna fillets, spiced side down, into the skillet. A spice crust should form within 1 minute. Cook another minute. Using kitchen tongs, turn over the tuna, lower the heat to medium, sprinkle with salt, and cook for 2-3 minutes to the desired doneness. Swerve with lemon wedges.
You can prepare this dish early in the day and refrigerate covered with plastic wrap without the breadcrumb topping. Remove from the refrigerator one hour before baking and add the breadcrumb topping.
Kosher salt and freshly ground black pepper
8 ounces fusille pasta
2 cups heavy cream
1 cup grated Gruyère cheese
1 cup grated sharp cheddar
1 cup diced Velveeta cheese
1/2 teaspoon dried mustard
2 tablespoons melted unsalted butter
1 cup panko breadcrumbs
Heat the oven to 400 degrees F.
Butter an 8-inch baking dish.
Cook the pasta in salted boiling water for about 5 minutes, 3 minutes less than the package instructions. Drain.
In the empty pot, combine the cream, Gruyère, cheddar, Velveeta, mustard, 1/2 teaspoon salt, and ½ teaspoon pepper. Add the hot pasta and stir well. Turn the mixture into the prepared baking dish.
Combine the panko crumbs with the butter and sprinkle over the top of the casserole. Bake in the preheated oven for 30 minutes.
2 medium zucchini trimmed and cut into ½- inch cycles
2 tablespoons Extra virgin olive oil
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon sweet paprika
1/2 teaspoon black pepper
1! 2 teaspoons kosher salt
Oil a baking dish. Bake the zucchini in a 400-degree F oven with the dish of macaroni and cheese.
Combine the zucchini slices with the seasonings. Mix well. Arrange the slices overlapping each other in the prepared baking dish. Drizzle with the oil. Place the dish in the oven after the macaroni has baked for 15 minutes. Bake the zucchini for 15 minutes/