Chiara's StoryI love exploring with spices and ingredients, so this is something that I put together one night for my parents and myself. It's low sodium and has little to no dairy, so it is perfect for lactose intolerant people (or even those allergic to milk, if you take out the butter and substitute with more olive oil). I really like to use Mimiccreme brand unsweetened heavy cream substitute, because it is made from almond and cashew creams and tastes awesome (they also have a sweetened version, if you want to make ice cream with it!). In this recipe, I used frozen ahi tuna cut into 3-4 inch chunks from the grocery store; so if you use fresh tuna, I suggest adjusting the cooking times accordingly. I love that this dish is light, even though it doesn't look like it should be. I eat a low-glycemic and anti-inflammatory diet, so this is perfect for those who do the same!
vegetable cooking spray
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small onion, chopped
bag frozen artichokes
1 1/2 c
non-dairy heavy cream substitute
salt and pepper to taste
cumin or curry
red pepper flakes
1Spray a large pan (12 inch, if you have one) with cooking spray and heat at med-high.
2Add butter and evenly distribute it throughout the pan.
3Place each piece of tuna flat on the pan and let cook for about 3 minutes per side (slightly longer if not fully thawed).
4When tuna is finished, place on a plate and set aside.
5Add the other tablespoon of butter and add the onion. Sauté until clear to golden.
6Add artichokes to the pan and cook for about 5 minutes, or until slightly tender. Be sure to stir often.
7Next is where you would add capers to your liking. If you do not like capers, it is a trivial part to the dish that could be omitted to the cook's taste.
8Add vegetable broth and lower heat to medium. Let simmer until broth has gone down slightly (about 5 minutes).
9Next add the tuna back into the pan and add the spices, being sure to cover both sides of the tuna.
10Add the heavy cream substitute and let simmer for another 5 minutes, or until the liquid evaporates a little and leaves a thick cream.
11Serve alone or over pasta cooked in 5 parts water and 1 part vegetable broth.
About this Recipe
stephanie malaspina steffi - Sep 9, 2011
I would add two fresh squeezed garlic cloves and top with fresh grated romano and serve it over pasta. You can do the same with canned boned salmon.
Chiara Ferrante FoodieCutie - Sep 9, 2011
Thanks steffi! I would definitely add the fresh garlic; however, in the part of Italy where I am from, it is almost a sin to put any kind of cheese on fish. Doesn't matter what you're doing with it, it's considered weird and unnatural. Peccorino is also used for meat sauces where I am from, and not much else. In milder sauces, such as cream and light tomato-based sauces, you would use a milder cheese such as grana padano or parmegiano (either reggiano or not). It's just how I was taught one eats, unfortunately, and now I can't bring myself to try anything differently. :)