A Week Without A Plan + A Recipe for Glazed Tuna Steaks

My mom and I spent nearly 3 hours walking around S&R today, checking out what was already marked down, pre-Member’s Sale. What we found to be a real bargain were giant cans of diced tomatoes and whole peeled tomatoes that we got for making pasta and other tomato sauce based dishes. We purchased a few other random things, plus some pizza and chowder to eat, and then we went home, tired but happy.

I was supposed to go to the supermarket today to figure out what to prepare for the boys’ lunch boxes next week,  but instead I decided to spend leisure time with my mom in one of our favorite places. Because of this, it looks like next week is going to be a week without a plan, a meal plan, that is. Now, I figured, this happens to everyone, and it’s a good exercise in thinking on your feet in the kitchen. Right? I do have a security blanket of smoked fish, tocino, enough ingredients for a pot of adobo, and a bunch of other things in the freezer and pantry. We will survive. It’s just that I don’t have a meal plan or grocery list to share with you this week.

I do have a recipe though, and a really good one too. It’s Lent-friendly, pretty healthy, and super easy to prepare. Ready?

MrsC's Honey Balsamic Glazed Tuna
Baked tuna steaks with a sweet and tangy glaze
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Ingredients
  1. 2 large tuna steaks
  2. 1 tbsp salt
  3. 1/2 tsp pepper
  4. 1/4 tbsp yellow mustard
  5. 1/4 cup honey
  6. 1/4 cup balsamic vinegar
  7. 1/2 tsp dried rosemary, or 2 sprigs fresh
  8. Olive oil
Instructions
  1. Wash the tuna steaks well, and pat dry with paper towels. Rub with salt and pepper on all sides.
  2. Grease the bottom of an aluminum or glass baking pan with olive oil. Place the tuna steaks onto the pan.
  3. Mix together the mustard, honey, balsamic vinegar and rosemary, and pour over the tuna. Make sure that all surfaces of the fish are coated, and let the whole thing marinade for about an hour, refrigerated.
  4. Preheat oven to 400 degrees. Bake the fish for 25-30 minutes, or until cooked through. The sauce should end up thick and syrupy.
  5. Enjoy!
Notes
  1. When using frozen fish, defrost the steaks in the refrigerator first before marinading.
  2. Dried rosemary can be a hassle to chew on, so try to brush these herbs off of the fish before serving.
  3. For extra yum, brush the thickened glaze onto the cooked fish right when you serve this dish.
  4. Best eaten with cauliflower or broccoli salad, or even just steamed vegetables.
At Home With MrsC http://www.mrspcuyugan.com/
This fish is obviously a Friday dish. To find out what I’ll be packing for the rest of the week’s lunches, please follow me on Instagram. I’m sure to post there. I’m thinking I’ll cook chicken adobo over the weekend and that can be for Monday. I’ll save some of the chicken to use for fried chicken on Tuesday. Wednesday can be the smoked fish, and Thursday tocino. Then somewhere between then and now, I should get my butt to the grocery store and prepare for the following week. Sounds good?

In these last two weeks of school that are coming up, it’s obviously going to be a struggle for me to stay organized and focused. Seriously, I can taste summer already. Or maybe it’s more like I can feel summer already. My rashes from the heat are proof! Argh.

Let me know if you try this fish recipe. I hope you love it as much as I do!

 

About MrsC | Patricia Cuyugan

I am a happy mom and housewife. Outside of this, I'm also a writer, a crocheter, and a self-taught home cook. I'm part of a book club, and I enjoy binge-watching my favorite TV shows. I'm super entertaining on Instagram, Twitter and Snapchat! Follow me: MrsPCuyugan.

15 thoughts on “A Week Without A Plan + A Recipe for Glazed Tuna Steaks

  1. planning for a weekly meal is something really stressful, especially for a culinary-challenged mum like me, with a very picky-eater pre-schooler, to boot! i have not gone to the grocers in more than a week now, but there is enough stash in the freezer to keep me covered for the next week.

    the dishes you shared on IG are truly mouth-watering, hopefully i can try one of the recipes one of these days! πŸ™‚

  2. I am a newbie in cooking and have not yet tried to cook fish ever. But reading through your recipe maybe I can do this as well. Thanks also for the tips, especially on the rosemary because I have not used any of them before too. hihi

  3. We hardly eat fish at home but mostly because I don’t really know a lot of fish recipes. Thanks for sharing this one. Sounds yummy. I’m also loving that plugin you’re using now for your recipes! πŸ™‚ I have to go find one for my book reviews.

  4. oh, this looks yum. yun lang, we don’t have an oven at home. if only puwede ito sa microwave, hahaha. i really should ask hubby to save up for an oven. πŸ˜›

  5. Hi Mrs. C,

    The fish recipe sounds so tasty. I would love to try it, the only thing is I don’t have some of the ingredients in my pantry..hmn, like the rosemary. I’ll try to get those in the list that I don’t have when we visit the grocery and see what we can do with them.

    By the way, I’m Kristine visiting from Commex.

    πŸ™‚

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