Tag: steaks

Olive Oil Poached Tuna – You Can Tuna Fish

You’re perfectly happy eating regular canned tuna, until the day you taste the imported, olive oil-packed tuna, and realize exactly what you’ve been missing. You tell people that there’s nothing better, but that’s not entirely true. There’s this.

By gently poaching fresh ahi tuna in olive oil, you can create a “tuna fish” of exceptional quality. The taste and texture are amazing, and you can adapt this in many ways. Besides switching up herbs and seasonings, you can cook the fish to a wide range of doneness.

Traditionally, the tuna is cooked all the way through, and preserved in the oil. This is a perfectly fine way to do it, and you will be blown away by the results. If you want to cook it through, simply keep it in the oil on low heat, until it’s just barely pink in the center (it’s okay to peek). Then proceed as shown, and by the time it cools it will be perfect.

Or if you prefer, you can follow my lead, and give it a briefer basting in the hot oil, so that after cooling in the oil, you’ll still have some gorgeous pink running through. There are so many variables, so the 5-7 minutes I did mine should only be a guideline for you. If you stop when the tuna is rare to medium-rare, by the time it cools in the hot oil, you should get something close to what I have here.

You can also do just one steak in a smaller pan, and it should work about the same. By the way, do not throw away the olive oil! You can use it for salads and pastas, or strain and freeze for another batch. It may take you a few experiments, but once you dial it in to how you like, you will be enjoying one of life’s great pleasure. I hope you give it a try soon. Enjoy!

2 thick cut ahi tuna steaks (about 10-12 ounce each)
enough olive oil to come to surface of tuna steaks
handful of thyme sprigs
2 whole garlic cloves, bruised
red pepper flakes to taste
sea salt to taste

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Loaded Philly Cheesesteak Baked Potato

Quick skillet steak with onions, peppers and mushrooms are loaded on top of a baked potato and topped with melted cheese – this is awesome and perfect for the meat and potato lover in your life!

I’ve had this idea for a while, and finally made it for dinner to test it out – start to finish this took 20 minutes and it was so good! I used a full fat provolone cheese, because I wanted the cheese to melt nice, after all this is a cheese steak and at 8 points plus for the whole meal I was able to splurge. If you want to use reduced fat, that’s totally up to you, you’ll save 1 point.

Can you do this with sweet potato? Of coarse you can! But I thought russet would pair perfect with the steak and just to clear up
the confusion, white potatoes aren’t all that bad for you. Potatoes are
have gotten a bad rap as a white starchy food, but when they’re not
drowning in butter or deep fried as french fries, they are actually a
healthy, low calorie, high fiber food and a good source of vitamin B6,
vitamin C, copper, potassium and manganese. They also contain a variety
of phytonutrients that have antioxidant activity so if you want to stick
with a traditional baked potato, it’s OK!

Skinny Tip: If you buy bag of russet potatoes, the potatoes are much smaller
than the ones they sell individually, they average about 5 to 6 oz each.

Loaded Philly Cheesesteak Baked Potato
Servings: 4 • Size: 1 potato • Old Points: 8 pts • Points+: 8 pts
Calories: 390 • Fat: 13 g • Protein: 26 g • Carb: 44 g • Fiber: 4 g • Sugar: 3 g
Sodium: 293 mg (without the salt) • Cholesterol: 56 mg


  • 4 (5 1/2 oz) russet potato, washed and dried
  • 1/2 lb thin sliced beef round sandwich steaks
  • salt and fresh cracked pepper, to taste
  • garlic powder, to taste
  • 1/2 medium onion, sliced into long 1/4″ thick strips
  • 1/2 red bell pepper, thinly sliced into 1/4″ thick strips
  • 1/2 green bell pepper, thinly sliced into 1/4″ thick strips
  • 1/2 tsp olive oil
  • 8 oz sliced mushrooms
  • cooking spray, sprayed about 4 seconds
  • 4 slices provolone cheese


Poke holes in the potato with a fork, then cook in the microwave using the baked potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes). If you don’t have a microwave, bake about 45 minutes at 400°F.

Meanwhile, slice beef into thin strips. Season with salt, garlic powder and fresh pepper to taste. Heat a large skillet over high heat. When the skillet is very hot, spray with cooking spray and add half of the beef. Cook one minute, then turn steak and cook an additional 30 seconds. Set aside in a large dish.

Spray the skillet again and when it gets hot add the remaining steak, cooking one minute, then turning and cooking 30 seconds more. Add remaining steak to the dish.

Return skillet to heat and spray once again with cooking spray; add onions and peppers and season with salt and pepper. Cook one minute, then turn and cook an additional 1 to 2 minutes or until onions are golden. Set aside with steak.

Lower heat to medium and add 1/2 tsp olive oil to the skillet, add mushrooms, salt and pepper and lightly spray the top of the mushrooms with cooking spray. Cook 1 1/2 minutes, then turn mushrooms and cook another minute and a half. Add to dish with steak and onions and stir to combine.

Split the potato in half lengthwise down the middle as I did in the photo then divide the steak and vegetables evenly over each potato and top each with a slice of provolone. Place under the broiler to melt the cheese, careful not to burn.

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Perfect Filet Mignon for Two

As a steak lover, I can’t think of a better meal to enjoy for Valentine’s Day.
Since it can be pricey, I only make it on special ocassions – and
Valentine’s Day is the perfect occasion! Get sizzling in the kitchen for
an easy, Romantic dinner for two.

Filet mignon is the most tender cut of steak you can buy, and doesn’t
require fancy seasonings – coarse salt and fresh cracked pepper is all
you need for a delicious steak that’s pan seared then finished in the
oven and cooked to perfection! I like mine medium rare, but you can cook
it to your taste.

It’s practically foolproof if you have a meat thermometer, but you can also use the finger test just in case you don’t. This starts on the stove and finishes in the oven, so you’ll need a heavy oven-safe non-stick skillet, or cast iron skillet to make this. One thing you should keep in mind is you’ll want to bring the meat up to room temperature, so let it sit on the counter at least 30 minutes before you’re ready to cook. It’s perfect with sauteed or roasted vegetables on the side, here I made a quick sauteed garlic broccolini[1], but you can also serve it with skinny mashed potatoes.

Perfect Filet Mignon for Two
Servings: 2 • Size: 1 steak • Old Points: 6 pts • Points+: 6 pts
Calories: 246 • Fat: 11 g • Carb: 0 g • Fiber: 0 g • Protein: 36 g • Sugar: 0 g
Sodium: 75 mg • Cholesterol: 101 mg


  • 2 (6 oz) beef tenderloin filet mignon steaks, trimmed of fat
  • olive oil cooking spray (I used my mister)
  • kosher salt and fresh cracked pepper


Let the steaks rest on the counter to come up to room temperature at least 30 minutes before ready to cook. Preheat the oven to 400°F. Spray the steak lightly all over with olive oil, then season both side generously with kosher salt and black pepper.

When the oven is ready, heat the skillet over high heat until the pan is very hot. When hot, add the steaks and cook, without moving for 2 1/2 minutes. Turn over and cook an additional 2 to 2-1/2 minutes. Sear the sides of the steaks for about 1 minute so it’s browned all over. Place the steaks in the oven for about 4 to 5 minutes, then check them with the meat thermometer inserted into the side of the steak. Remove when the steaks read 125° F for Medium Rare, or 130° F for medium. Let them rest 5 to 10 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). 


  1. ^ quick sauteed garlic broccolini (www.gordon-ramsay-recipe.com)

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