Ahi Tuna Salad is absolutely one delightful meal.

Ahi tuna is velvety smooth in texture, melt in your mouth with a soft.

Delicate with a mild, somewhat meaty flavor served on top of delicious salad lightly seasoned with vinaigrette.

Seriously this was a perfect meal. Anyhow, Valentine’s day is coming. Yes!

If you are in relationship, are you doing anything special or you rather go out with your girlfriends?

That being said, I like staying in and enjoying dinner that we prepare together. Isn’t that more romantic?

So, he cleans the table and I wash dishes. I scratch his back if he scratch mine.

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I mean, after being together for 19 years who cares about Valentine’s day anymore as long as he remembers to bring me tiramisu.

Jokes on the side, my hubs is a sweet, sweet man, but not really a romantic type.

Don’t get me wrong, he is thoughtful and knows how to spoil me. We are like fire and water, we balance each other.

Aquarius… by the way, my birthday is in two days. My wish is to sleep longer, have a coffee in bed, and stay in my PJ all day. That’s not bad at all, right?!

Oh, and speaking of Valentine’s day, if you’re planning to surprise somebody with a meal, I think you should definitely go with something like this.

Simply because it is just amazing, healthy, easy and so freaking delicious.

On the other hand, let’s get back to the recipe.

Since the new year started a while ago, I really try to eat more healthy and stay on track.

Like 85% of the food that I eat is really good for our body and mind.

Well, the rest is my love for sweets, snacks and pastry. I just cannot help it. What a heck? Let’s call that a balance.

A I said before, this Ahi Tuna Salad was delightful. With spectacular flavors that linger around your taste buds.

The crunch from the veggies lightly seasoned with the vinaigrette is all you want in one meal.

Oh, and that mandarine is just perfect with tuna and mixed greens. That burst of sweetness is spectacular.

Yes, I call this a meal because you really get full eating it.

If you get inspired and make my Ahi Tuna Salad, please tag me on Instagram. @sandraseaycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Yield: 1 Servings

Ahi Tuna Salad

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This salad was delightful. With spectacular flavors that linger around your taste buds and the crunch from the veggies lightly seasoned with the vinaigrette is all you want in one meal. 

Prep Time 10 minutes

Cook Time 2 minutes

Total Time 12 minutes

Ingredients

• A drizzle of Olive oil
• 1 Ahi Tuna Steak 6 ounces
• 1/4 teaspoon Himalayan Salt
• 1/2 teaspoon Ground black pepper
• 1/2 teaspoon dried parsley

Salad:

• 1 cup organic baby spinach
• 1 cup Eat Smart Salad, contains: carrots red cabbage, kale, beet greens, broccoli stalks
• 1 Mandarin peeled and separated into sections.
• 1 tbsp Toasted and sliced Almonds

Dressing- Vinaigrette:

• 1/2 cup olive oil EVOO
• 1/4 cup Lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 minced or grated garlic clove
• 1/2 teaspoon grainy mustard
• 1 teaspoon minced herbs
• 1/2 to 1 teaspoon honey

Garnish:

• Sprinkle with Sumac
• Fresh Dill
• Lemon slices

Instructions

1. Coat your steak with a combination of salt, ground black pepper, and dried parsley.
2. Heat a grill pan or griddle over high heat. Spray grill surface or add a drizzle of olive oil in the pan. Add tuna steak to the hot cooking surface and sear tuna 1 minute on each side.
3. Remove tuna from heat and place on a cutting board.
4. Mix together a salad. You can use whatever you have on hand. I used a mixture of organic baby spinach with Eat Smart Salad (contains: carrots, red cabbage, kale, beet greens, broccoli stalks) and added mandarine. I used my own toasted and sliced almonds as well as vinaigrette.
5. Whisk together ingredients for the vinaigrette and set aside. You do not have to use it all, just store in the airtight jar.
6. Drizzle dressing over the salad and toss to coat.
7. Slice tuna on an angle and arrange on the salad. Sprinkle on top any herb, in this case, I had sumac, so I used it. Sumac gives a wonderful taste, lemon slices, and lastly fresh dill.

Notes

• If Ahi tuna is frozen, make sure to defrost it. You can leave in the fridge for 24hrs or submerge in the cold water for about 20 minutes.
• When defrosted pat-dry with a paper towel after removing it from the sealed plastic bag. Double or triple the recipe if you are serving more people.
• Ahi tuna serving size is 6 ounces. About Ahi Tuna: Ahi tuna is often used in raw fish dishes in Asian cuisines.
• While it serves as a great source of several nutrients you need for good health, packed with vitamin B, D, the protein content accounts for 50 percent of the daily value of protein, it's also slightly higher in mercury than other types of tuna.
• The Hawaii State Department of Health recommends limiting your servings to twice per month. Ahi is perfect if you're trying to follow a high-protein low-carbohydrate diet.

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Simple, Tasty, and Easy Skillet Lasagna with Beef and lots of delicious cheese!!!

Who doesn’t love cheesy lasagna, right? However, this way you can save yourself some time and be done in 30 minutes or less.

If you multitask like me, this meal is done in 35 minutes, especially using this amazing ceramic skillet by Ceramcor Xtrema where meals taste better, healthier and it cooks much faster.  

I said that Xtrema skillet is one of my favorite cookware, however, you can most defiantly use something like Cast Iron Dutch Oven with a lid, or similar to that. As long as it’s ocean safe you can use it.

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This is 100% my kind of meal. Sometimes I would add spinach or kale, but that is up to you to make those decisions. Let me tell you this is pretty darn delicious with spinach and beef.

I just love this combo as well as my family. Usually, I made this in large quantities so we have leftovers.

However, if you don’t eat red meat, you can substitute it with chicken sausage or ground turkey. I’ve made it with ground turkey many, many times and loved it.

With that being said, if you do not eat meat at all, use mushrooms and greens to make vegetable skillet lasagna.

From time to time we enjoy making chicken or shrimp alfredo lasagna with different times of noodles, or cheese and spinach which is one of my daughters’ personal favorite.

Possibilities are truly endless!

IF YOU MAKE my Easy Skillet Lasagna, please tag me on INSTAGRAM @sandraseasycooking using hashtag #sandrasasycooking.

You can watch it on my youtube channel, along with a lot of other videos.

I would love to see all your delicious creations and share them with my readers as well. Thanks so much for all your love and support!

Yield: SERVES 6

Easy Skillet Lasagna

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Simple, tasty, and easy Beef Skillet LAsagna

Prep Time 7 minutes

Cook Time 30 minutes

Total Time 37 minutes

Ingredients

• 1 tbsp. Olive Oil
• 1/2 Onion chopped
• 1 lb Ground Beef 80/20
• 1 tsp. Salt
• 1 tsp. Ground Black Pepper
• 1 tsp. Italian Herbs Blend
• 1 tsp. Sage
• 3 Garlic cloves chopped
• 2 cups Pasta Sauce Meat, Marinara, Traditional, etc.
• 2 cups Water
• 1/2 lb Pasta I used wide noodles
• 2 tbsp. Grated Italian Cheese Blend
• 6-8 Scoops Ricotta Cheese
• 1 tbsp. Shaved Parmesan Cheese
• 2-3 tbsp. Shredded Italian Cheese Blend

GARNISH:

• 1 tbsp. Fresh Parsley for garnish
• 1 tbsp. Shaved Parmesan cheese

Instructions

1. Heat the skillet to medium-high, then turn the heat down to medium-low. Add Olive oil.
2. Add chopped onion, and stir. Cook for a minute, just to get them to soften.
   Add ground beef and cook until the beef is completely cooked. If you are using a higher percentage of fat in ground beef, now it’s the best time to take out excess fat.
3. Add seasoning; salt, ground pepper, Italian dried herbs, and sage. Stir well! Add chopped garlic cloves, stir.
   Pour any pasta sauce that you desire, then stir in about 2 cups of water. IF you have more pasta and a bigger/deeper skillet, add about 1/2 cup more sauce and water.
4. Add noodles, and mix to coat, then add Grated Italian Cheese Blend. Cover and allow it to cook under the lid at a LOW temperature for 13 to 15 minutes or until the pasta is completely cooked.
5. Take the lid off, then add Ricotta Cheese and Shaved Parmesan Cheese, then cover and cook for 5 minutes under the lid.
6. Take the lid off and add Shredded Italian Cheese Blend, cover and cook under the lid for 3 more minutes or until the cheese is completely melted.
   

Garnish and enjoy!

Notes

You can use ground turkey instead of beef. Add more or less cheese. I liked this way, but if you love cheese, add more.

Noodles, macaroni, broken lasagna noodles whatever you have will work, HOWEVER, the cooking time of the noodles but vary. Wide noodles cook pretty fast.

If you have a bigger skillet and deeper you can add the whole pound, but otherwise, stick to half a pound. This could be in the fridge for up to 5 days and in the freezer for 3 months.

Of course, make sure to seal it very well. I FORGOT TO ADD “important factor” IN THE VIDEO: Start Cooking this on medium-high, then lower it to medium-low. This type of skillet (Ceramic skillet) keeps the temperature even, so you do not cook on HIGH. It gets the job done beautifully at a lower temperature. You can also bake it (375F) instead of keeping it on the stovetop.

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What better to start Holiday brunch than with breakfast casserole?!

I have made many times this amazing breakfast casserole with different types of bread and meats. It is always a bit different, but extremely comforting and delicious.

Therefore, when the cold weather knocks on our door, breakfast casseroles just warm your soul.  

It takes you around forty minutes from the beginning to the end. In addition, to make your life easier, you can even prepare it a day ahead.

I have been making this casserole for a couple of years, and usually, I would use Italian sausages or sliced breakfast links.

However, this year I thought to use organic turkey with Italian bread, and I must say that it was so delightful.

The best part is when you find leftovers. We all must agree that sometimes leftovers taste even better the next day.

Anyhow, I had a few scoops left for the next day. Mmhm! I just warmed it up and eat it.  I gotta say, it made a delightful brunch.

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If you are planning to bring it to the school Holiday party or brunch at your work, make one time before just to test and see if you like it. You might want to tweak it or add other or more ingredients.

As I said, I have been making this one for a couple of years, but I always make it a week before just to have everything right and ready before sharing.

Anyhow, I hope this breakfast casserole makes it to your table this holiday season.

Similar recipes you might like:

French Toast Casserole

Chorizo Chili Tater Tots Casserole

Baked Pasta with Chicken Casserole

Buttery Sweet Potato Casserole

Breakfast Brioche Bread Pudding

Easy Breakfast Strata

If you make it, please tag me on Instagram using @sandraseasycooking using hashtags #sandrasesycooking. Thank you so much in advance and Happy Holidays!

Watch my video on youtube or turn off your AdBlock to watch it here on the blog. Thanks!

Yield: Serves 8

Breakfast Casserole

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A perfect breakfast for holiday season or potlucks. We made this breakfast man times especially when we have guests over for a weekend. 

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 50 minutes

Ingredients

• 2 tbsp. Olive Oil
• 1/4 Onion chopped
• 1/2 Green Pepper diced
• 2 cups diced Southern Hash-Brown Potatoes
• 1 lb. Ground Turkey + 1 tbsp Olive Oil
• 1 tsp. Salt or to taste
• 2 tsp. Ground Black Pepper
• 1 tsp. Fennel Seeds roughly chopped
• 1 tsp. Italian Herb Mix
• 1/4 tsp. Chili Flakes
• 1/2 lb. Italian Bread cubed (French, toast, or baked biscuits could be used)
• 8 large Eggs mixed
• 2 cups Mild Cheddar Cheese shredded
• 1 tsp. Butter for greasing

Instructions

1. Preheat oven to 400F (200C)
2. Saute onion and green pepper for 2-3 minutes on medium-high temperature, then add diced potatoes. If the potato hash is frozen, slightly defrost. It doesn’t have to be completely defrosted, just enough to separate the cubes. Cook potatoes until they are golden, you may add more oil if you need it. When done, remove onto kitchen paper towel.
3. In the same skillet, add oil and turkey. Cook turkey until completely done, 5-6 minutes on medium-high temperature, then add seasoning and spices. Stir well, and taste to see if the turkey needs more seasoning.
4. After the turkey is complete, add back to the skillet Southern Hash-Brown Potatoes, and stir to combine potatoes and turkey together;
5. In a large bowl, add cubed bread and the bread doesn’t have to be perfectly cubed, just roughly bite-size pieces. Now, mix together with the bread Southern Hash-Brown Potatoes and the Turkey mixture, and add 1 cup of Cheddar cheese; Toss it, mix it all.
6. Mix eggs for a minute or two, until they are smooth in texture, add just a pinch of salt.
7. Grease with the butter larger, 2 Qt baking dish, and pour 1/2 of the egg mixture.
8. Add the bread, potatoes, turkey, and cheese mixture in the baking dish, and press so the bread could soak the eggs.
9. Pour the remaining egg mixture, press a bit more then add 1 more cup or more if you wish of Cheddar cheese.
10. Bake in the preheated oven for 20 minutes, and eat it hot!

Notes

You can add any bread that you like or have, I went with 2 days old Italian Bread. It is best if you use a bit stale, 2-3 days old bread. Last year I was making exactly the same but used homestyle biscuits, and it was very delicious. If you wish to use other cheese, Blend of Mexican cheeses works well, provolone, Pepper Jack, and Cheddar. You can totally be creative. In the case of meat, ground beef, ground pork, cooked and sliced breakfast links or Italian sausages without casing could be used as well. Refrigerate leftover casserole, and heat very well before serving. You can also make a day ahead and keep it in the fridge.

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