Recipes

Weekend meal recipes: Tuna steaks with mango salsa, pot roast with root vegetables

SATURDAY: Easy Entertaining

Gather friends around for an excellent tuna with fresh mango and red pepper salsa (see recipe). Serve with couscous and a bibb lettuce salad and sourdough bread on the side.

For dessert, slice coconut cake.

Sunday: Family Day

Let the family enjoy a traditional meal of pot roast with root vegetables (see recipe). Add a romaine salad and dinner rolls.

For dessert, buy a deep-dish blackberry cobbler.

Main dish

Tuna with Fresh Mango and Red Pepper Salsa

1 large mango, peeled and chopped

1 medium red bell pepper, chopped

1 medium red onion, finely chopped

1/4 cup cilantro, finely chopped

1 lime, juiced

1/4 teaspoon kosher salt

pepper, to taste

4 (5- to 6-ounce) tuna steaks

olive oil

For the salsa, combine mango, bell pepper, red onion, cilantro and lime juice. Season with salt and pepper and refrigerate at least 1 hour. Heat broiler. Brush tuna with a little olive oil and broil about 10 minutes per inch of thickness; turn halfway through cooking time for 1-inch-thick fish. (Thinner cuts require less cooking time.) Serve with salsa. Makes 4 servings.

Note: Place fish 1-inch thick or less 2 to 4 inches from broiler; thicker fish should be placed 5 to 6 inches from broiler.

Per serving: 229 calories, 1 g fat (0.3 g saturated fat), 36 g protein, 18 g carbohydrate, 55 mg cholesterol, 3 g fiber, 188 mg sodium. Carb choices: 1.

Main dish

Pot Roast with Root Vegetables

1 teaspoon dried oregano

1 clove garlic, minced

1/2 teaspoon kosher salt

1/2 teaspoon lemon pepper seasoning

1 (3- to 3 1/2-pound) boneless beef shoulder or blade roast

1 tablespoon canola oil

3/4 cup water

8 small red potatoes, halved

2 large carrots, cut into 2 1/2-by-1/2-inch pieces

2 large parsnips, cut into 2 1/2-by-1/2-inch pieces

1 small leek, cut into 1 1/2-inch pieces

1 1/2 tablespoons cornstarch dissolved in 3 tablespoons water

Combine oregano, garlic, salt and lemon pepper. Press onto roast. Heat oil in large Dutch oven over medium heat. Brown roast on all sides; pour off drippings. Add water and bring to boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 45 minutes or until roast and vegetables are fork-tender. Remove roast and vegetables from pot; keep warm. Pour off liquid; skim and discard fat. Pour 2 cups liquid back into pot. Stir in cornstarch mixture; cook and stir 1 minute or until thickened and bubbly. Carve roast across grain; serve with vegetables and sauce. Makes 10 servings.

Per serving: 226 calories, 8 g fat (2.2 g saturated fat), 26 g protein, 13 g carbohydrate, 78 mg cholesterol, 2 g fiber, 166 mg sodium. Carb choices: 1.

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