Tangy Tuna with Orange Sauce

I was going to make tuna steaks with just lemon juice, salt and pepper last night, but then I saw this recipe on the back of the Kroger tuna package. I had all the ingredients on hand so I gave it a shot and it turned out really delicious. I recommend it to anyone looking for something a little different. It only takes half an hour to make!

Ingredients

1 lb tuna steak
¼ cup orange juice
2 T soy sauce
2 T vegetable oil
1 T lemon juice
Ground pepper
1 clove garlic, minced

Directions

1.       Heat oven to 400 degrees.

2.       Mix all sauce ingredient s(everything except tuna) in a medium size bowl.

3.       Rinse off tuna steaks and pat dry.

4.       Line a baking sheet with foil. Spray with non-stick spray.

5.       Place tuna steaks on baking sheet, brush with sauce.

6.       Bake for 15 minutes.

Best Cocoa Brownies

My friend Heather shared this recipe with me after I told her she made the best homemade brownies. I’ve always used boxed brownie mixes, but this recipe requires just a bit more work and gives much richer results than most mixes. Since the flavor is so intense, I recommend serving them in 2-inch squares. Any larger and your guests will go into chocolate coma!

Ingredients

10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons cocoa powder

1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour

Directions

Preheat the oven to 325°F and butter a 9” by 9” metal pan.

Combine the butter, sugar, cocoa, and salt in a large heatproof bowl and set the bowl in a microwave. Heat on high for 2 minutes, take it out and stir. Then give it 1 more minute in the microwave. It may look gritty, but it will smooth out when the eggs and flour are added.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the pan.

Bake for 25 minutes and test with a toothpick. This time worked for me, but other people have told me they cook them for 5 more minutes.
You may want to place them in the fridge afterward so they cut with clean lines.

Cut into squares and serve.

 Adapted from Bittersweet

Lemon Bars

My friend Michelle served these warm and I had to get the recipe from her! You only need 5 ingredients (flour, sugar, butter, eggs and lemon juice) to make them. I suggest serving them warm right out of the oven. Store leftovers in the fridge and microwave for 15 seconds before serving. I used fresh lemons, but I’ve heard you can use ½ cup of packaged lemon juice in a pinch. If you have a strong sweet tooth, you may like a little powdered sugar on top of the bars.

Ingredients

Crust

• 1 cup butter, softened
• 1/2 cup white sugar
• 2 cups all-purpose flour

Filling 

• 4 eggs
• 1 1/2 cups white sugar
• 1/4 cup all-purpose flour
• 2 lemons, juiced

Directions

1. Preheat oven to 350 degrees.
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.
4.  In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
5. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool