Im making a fancy dinner for me and my girlfriend thats going away to college and i need advice...?

Question

What side dishes would go good with a Tuna steak? im not sure..PLEASE HELP!!!

i am going to marinate it with Italian Dressing and i am grilling it, i am a great cook (so says my family and friends) but i just dont know what to make... and my girl doesnt like spinache..

Answer 1

CAESAR SALAD WITH PEPPER-GRILLED TUNA
A quintessential California pairing. Brush slices of sourdough bread with olive oil and grill (about two minutes per side) to serve alongside. What to drink: A crisp, dry white wine, such as a Sauvignon Blanc.

click photo to enlarge
1/4 cup soy sauce
1 tablespoon (packed) dark brown sugar
1/4 cup whole black peppercorns
6 5- to 6-ounce tuna steaks
2 5-ounce bags mixed baby greens
1 bunch radishes, trimmed, sliced
Caesar Vinaigrette




Prepare barbecue (medium-high heat). Stir soy sauce and brown sugar in pie dish until sugar dissolves. Using mortar and pestle or spice mill, coarsely grind peppercorns. Dip both sides of tuna steaks in soy mixture. Sprinkle both sides of tuna generously with peppercorns, pressing to adhere. Grill tuna to desired doneness, about 2 minutes per side for medium-rare.

Combine greens and radishes in large bowl. Toss with enough Caesar Vinaigrette to coat salad. Season to taste with salt and pepper. Divide salad among 6 plates. Cut tuna crosswise into thin slices; place alongside salad. Drizzle tuna and greens with remaining vinaigrette.

Makes 6 servings.
Bon Appétit
July 2002

CAESAR VINAIGRETTE
This recipe is an accompaniment for Caesar Salad with Pepper-Grilled Tuna.
1/4 cup fresh lemon juice
6 oil-packed anchovy fillets, drained, very finely chopped
1 tablespoon Dijon mustard
2 garlic cloves, pressed
1 1/2 teaspoons Worcestershire sauce
1 cup olive oil



Whisk all ingredients except oil in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.)

Makes about 1 1/3 cups.
Bon Appétit
July 2002

Answer 2

Depends on how you are cooking the tuna steak. The only real way is to sear it. If you are doing that then sear it, slice it and serve it on top of a spinich salad with summer bearies (raspberries etc) and a raspberry viniagrette.

Answer 3

What did you marinade the steaks with???


A nice salad and maybe something like this

Bacon Feta Green Beans
Submitted by: FOODAC
"This is a nice green bean dish for company that's low carb, too. Reheats nicely for leftovers."
Original recipe yield: 6 servings.
Prep Time:10 MinutesCook Time:15 MinutesReady In:25 MinutesServings:6 (change)

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INGREDIENTS:
8 slices bacon - cooked, crumbled and divided
1 (16 ounce) package frozen cut green beans
1 teaspoon minced garlic
4 ounces crumbled feta cheese, divided
1/2 teaspoon onion powder
1/8 teaspoon ground black pepper
2 tablespoons water

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DIRECTIONS:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned but only slightly crisp. Drain grease, leaving a small amount in the skillet for later use. Crumble bacon, reserving 2 tablespoons for garnish, and set aside.
Cook frozen beans in a covered, microwavable dish for about 3 minutes until thawed, but not fully cooked. Drain liquid, pat dry, and set aside.
Reheat skillet with residual bacon grease over medium-high heat. Stir in bacon and garlic until garlic is lightly golden. Add green beans and feta cheese, and season with onion powder and black pepper. Cook and stir until most of the feta cheese has melted, about 2 minutes. Transfer to a serving dish, and garnish with remaining feta cheese and crumbled bacon. Serve hot.

Answer 4

Title: Ratatouille
Categories: Ethnic
Yield: 6 servings

4 tb Olive oil 1 tb Garlic, chopped
1 Eggplant, cut in 1" cubes 2 Sprigs fresh thyme (OR
2 Zucchini cut in 1" cubes 1/2 ts Dried thyme)
1 tb Olive oil 1 Bay leaf
2 Onions, coarsely chopped 3 Tomatoes, cut in 1" cubes
2 Green peppers, 1" cubes 1 Pkg Gruyere cheese (opt)

Heat first amount of oil in large heavy skillet. When quite hot, add
eggplant; cook, stirring constantly, for about 3 minutes. With a wooden
spoon, remove eggplant to colander. Next cook zucchini in skillet,
stirring constantly, about 3 minutes. Remove to colander also. Add
remaining oil to skillet; saute onion until clear. Add green pepper to
skillet, and cook while stirring, for about 3 minutes. Stir in garlic,
thyme and bay leaf. Add drained eggplant and zucchini. Cook while stirring,
for about 5 minutes. Add tomatoes, cover tightly, and cook for 20 minutes.
Uncover and cook for about 10 minutes to reduce liquid that will have
accumulated. Serve hot or cold.

Answer 5

How about some nice asparagus with hollandaise sauce???

And how very thoughtful of you!!!!!