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Holly Clegg

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Blackened Tuna with Mandarin Oranges and Edamame Slaw
by Holly Clegg   
Rated "G" by the Author.
Last edited: Wednesday, June 24, 2009
Posted: Wednesday, June 24, 2009

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www.affluentmagazine.com features this EASY recipe in Gourmet Galley from Holly Clegg's trim&TERRIFIC Gulf Coast Favorites cookbook.

As found on www.affluentmagazine.com

Looking on a twist on the traditional? Angel hair coleslaw with edamame, green onions and mandarin oranges in a zippy vinaigrette creates an amazing salad. This easy toss together recipe may be made in minutes. Shelled edamame (soy beans) may be found in the frozen vegetables section of the grocery which adds crunch and nutrition.  

Ingredients:

• 1 tablespoon paprika
• 1 teaspoon dried oregano leaves
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 4 (5-ounce) tuna filets
• 1 tablespoon butter
 
Accompaniment: Slaw with Mandarin Oranges and Edamame (recipe follows)
 
Preparation:                                                                                           
1. In small bowl, combine paprika, oregano garlic powder, cumin, cayenne and salt and pepper to taste.  Press seasoning into both sides of tuna filets.  
2. In large nonstick skillet, heat skillet over medium heat, melt butter, cook tuna several minutes on each side, depending on thickness until crispy on outside and rare inside.  Make sure overhead vent is on as tuna will create smoke.  
 
Yield: Makes 4 servings
 
Slaw with Mandarin Oranges and Edamame

Ingredients:
 
• 6 cups angel hair coleslaw
• 1 (12-ounce) bag shelled edamame, boiled in salt water for 5 minutes, drained
• 1 bunch green onions, chopped
• 2 (11-ounce) cans mandarin oranges in juice, drained
• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons lime juice
• 3 tablespoons Nakano seasoned rice vinegar
• Salt and pepper to taste
 
Preparation:
1. In large bowl, combine coleslaw, edamame, green onions, and mandarin oranges.  
2. In small bowl, whisk together olive oil, mustard, lime juice and vinegar (use flavors such as red pepper for extra zip).  Salt and pepper to taste.  Serve immediately.

Yield: Makes 8 cups

Recipe courtesy of Holly Clegg. Holly Clegg is author of the trim&TERRIFIC cookbook series with more than 850,000 copies in print, reigning supreme when it comes to healthy, delicious everyday meals and party fare. Turned off by both diets and tasteless foods, Holly's mission is to give cooks the ability to put a delicious, healthier meal on the table in a time-friendly manner. As Holly adds cookbooks to series, her "never sacrifice taste" philosophy remains intact. Her message is simple: food that is good for you can be delicious and easy to prepare. Holly's reputation for her healthier approach continually garners national media coverage. Holly has made her fast, flavorful and healthy meals on network television shows including and Fox & Friends, NBC Weekend Today Show, The 700 Club, and D-Life on CNBC as well as major local markets nationwide.  She writes for national food magazines and Internet food sites. For more information, please visit www.hollyclegg.com.

 

Web Site: www.hollyclegg.com



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