Captain Morgan
Chef Extraordinaire
great topping for fish, pork, etc....
Peach topping!
2 small peaches, peeled and chopped (small are sweeter)
1/2 red onion,
2 tbl chopped green peppers
2 tbl feta cheese crumbles
2 tbl balsamic vinegar
1 tbl olive oil.
salt and pepper
Mix all together and pop it in the fridge for
at least 2 hours so the flavors can mingle and
marry...co-habiting in the south would just be wrong.
Add a splash of olive oil into a sautee or fry pay,
use medium high heat, and add a 1/4 stick of butter. Generously
coat the tuna with blackening seasoning while the pan heats up.
One the oil and butter starts to smoke, add the tuna steak to the
pan...this is gonna smoke a bit, but it's supposed to. Depending
on how well you like your tuna done and the thickness of the steaks,
cook each side from 3 to 5 minutes. Plate and top with the relish.
Peach topping!
2 small peaches, peeled and chopped (small are sweeter)
1/2 red onion,
2 tbl chopped green peppers
2 tbl feta cheese crumbles
2 tbl balsamic vinegar
1 tbl olive oil.
salt and pepper
Mix all together and pop it in the fridge for
at least 2 hours so the flavors can mingle and
marry...co-habiting in the south would just be wrong.
Add a splash of olive oil into a sautee or fry pay,
use medium high heat, and add a 1/4 stick of butter. Generously
coat the tuna with blackening seasoning while the pan heats up.
One the oil and butter starts to smoke, add the tuna steak to the
pan...this is gonna smoke a bit, but it's supposed to. Depending
on how well you like your tuna done and the thickness of the steaks,
cook each side from 3 to 5 minutes. Plate and top with the relish.
