picture by Murrindie Frey for ITP Publishin

• 3 tuna steaks
• 1 tsp of sesame oil
• 1 tbsp light soya sauce
• ½ tsp cracked pepper
• 3 - 4 tbsp sesame seeds
• 750g green asparagus, removing the ends
• 1 large onion, chopped finely
• ½ cup chicken stock
• salt and cracked pepper to taste

Blanch the asparagus by cooking them in boiling salt water for 4 – 5 minutes. Remove from the heat and place in ice-cold water. In a pot, heat a little olive oil, and cook the onions until they turn translucent. Add the asparagus, the hot stock and cook for a few minutes. Remove the pot from the heat and with a hand blender, mash the asparagus until smooth. Return to the heat, season with salt and pepper, and cook just enough to heat through. Serve the slices of tuna with a drizzle of soya and a generous amount of asparagus mousse. Bon Appétit!

I had cake today.. Lots of cake.. So I thought I would have a light dinner to balance things a little.. I had some prawns in my fridge, cherry tomatoes, avocadoes and Portobello mushrooms.. Perfect ingredients for a warm dinner salad..

Serves 2 (as a starter or light meal)

• 12 medium sized prawns, de-shelled and de-veined 
• 1 avocado, cut in chunks
• 1 pack of cherry tomatoes, cut in half
• 2 large Portobello mushrooms, cut in length
• 3 - 4 cups iceberg lettuce, chopped

simple vinaigrette:

• 2 tsp of Dijon mustard
• 2 tsp vinegar
• 1 tsp lemon juice
• 2 TBL nut oil
• pinch of sugar, salt & pepper
• toasted sesame to sprinkle

Heat some olive oil in a pan and sauté the tomatoes and mushrooms for a few minutes over medium to high heat.. Just until they soften up a little, then set them aside.. In the same pan, add a little more oil and sauté the prawns until they curl slightly, for about 2 minutes (don’t forget to season with salt and pepper).. 

In the mean time make your vinaigrette.. Whisk together mustard, lemon juice and vinegar, then gradually add the oil, season with salt and pepper and a pinch of sugar.. Now plate your salad starting with the lettuce and avocado, top with the warm tomatoes, mushrooms and prawns, and pour the dressing before you finish with a generous sprinkle of toasted sesame.. Bon Appétit!

• 2 tuna steaks
• 2 ripe avocados, cut into chunks
• 2  tomatoes, cut into chunks
• 3 TBL toasted sesame seeds
• 1 Tsp crushed black pepper
• ½ tsp salt
• 2 TBL light soya
• 2 TBL lemon juice
• some nut oil for frying

Two things I love love love, prawns and peanuts! This is how I combine them to make a succulent little dish..

Serves 2 persons

8 tiger prawns (cleaned keep but keeping the tail)
1 TBL crunchy peanut butter
1/2 TBL creamy peanut butter
1 TBL rice vinegar
1 TBL mirin
1 TBL reduced salt soya
1tsp sesame oil
2 crushed garlic cloves
1 1/2 tsp chopped ginger
sliced chili (depends how hot you like it!)
1/4 cup hot water
chopped spring onions
little sesame

In a small bowl, combine peanut butter, rice vinegar, mirin, sesame oil, soya and hot water.. Mix well and set aside. Then heat a pan or wok and add a large dollop of nut oil, the ginger, garlic and chili.. Cook these just a little and then when everything seems nice & sizzling, add the prawns and cook for about 1-2 minutes..

Then add the peanut sauce mixture & cook for another minute or so.. Sprinkle with the spring onions & some sesame seeds and serve immediately.. You can serve this dish with steamed rice or noodles, or just on it's own.. Delish! :)