Catch "Jayni's Kitchen" this week for an encore presentation of "Reel in a Meal: Fresh Fish."
Host Jayni Carey will prepare the Mediterranean-inspired recipes below. By tempering the saltiness with citrus zest and sweet red pepper, Mediterranean Olive Mix combines a balance of intense flavors with a delightful crunch of celery. The mix can be used as a decorative edible garnish or a topping for grilled tuna steak.
A new show airs at 6:30 p.m. Tuesday each week on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show is also broadcast at 8:30 p.m. today-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.
Mediterranean Olive Mix
1 cup large Sicilian olives, pitted and quartered
1/2 cup ripe Greek olives, pitted and quartered
2 celery ribs (1 cup), thinly sliced
1 roasted sweet red pepper, thinly sliced
2 tablespoons white wine vinegar
1 garlic clove, minced
1 tablespoon orange zest, finely chopped
1 teaspoon lemon zest, finely chopped
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup extra-virgin olive oil
Place the sliced olives, celery and roasted pepper in a medium bowl.
In a small bowl, combine the vinegar, garlic, orange and lemon zest, oregano, salt and pepper. Whisk in the olive oil and pour over the olive mixture. Toss gently to combine. Cover and refrigerate for at least 1 hour. Remove from the refrigerator 30 minutes prior to serving.
Makes about 2 1/4 cups. Keeps for one week.
Tip: To roast the red pepper, slice the pepper in half lengthwise and remove the stem, seeds and pith. Place the pepper, cut side down, on a foil-covered baking sheet. Broil for 5 to 8 minutes until the skin is wrinkled and charred. Quickly enclose the pepper in a small plastic or paper bag for about 20 minutes to steam for easier peeling.
Grilled Tuna With Mediterranean Olive Mix
4 tuna steaks (4 to 6 ounces each)
extra-virgin olive oil
salt and black pepper
Mediterranean Olive Mix
Brush the tuna steaks on both sides with olive oil. Sprinkle with salt and pepper. Grill the tuna over medium-hot charcoals in a covered grill for 2 to 3 minutes each side for medium-rare.
To serve, place a spoonful of Mediterranean Olive Mix on top or along side the tuna steaks.
Makes 4 servings.
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