Season Tuna with Salt, Pepper, Minced Garlic,

Excellent dish that leaves your palate satisfied. May be broken up and placed into a pasta dish or serve on a bed of rucula and green salad dressed in vinaigrette.

INGREDIENTS

• 2 Tbsp Olive Oil
• 3 or 4 ounce Tuna Steak
• 2 tsp salt
• 1/8 tsp Red Pepper or Cracked Black Pepper
• 1 garlic clove minced
• 1 Lemon (Lemon Zest of whole lemon. Then cut lemon into half.)
• 2 cups Arugula
  

  Arugula Salda and Tuna Steak

Heat skillet on medium high heat for about 1 minute. Meanwhile, combine salt, pepper, minced garlic and lemon zest; rub into tuna on both sides. Add olive oil to hot skillet, then add Tuna. Saute` tuna in skillet for 2 minutes per side, squeeze the juice of lemon halves onto tuna while cooking in skillet. Turn off flame and serve tuna on arugula salad, or salad of choice.

Warm oven to 350 F or 170 C.
1 medium onion diced
1 pound or 500 grams of hamburger meat
1 tsp cinnamon
1/2 tsp pepper
1/2 tsp ginger
2 eggs slightly beaten
1 tbsp freshly chopped parsley or 1 tsp dried parsley

Finally chop a medium size onion.  Place pan on medium low heat for saute, add oil and onion to pan, when onion is translucent add meat stir with wooden spoon breaking pieces of meat until it is brown. 

Add cinnamon, pepper and ginger to meat. In a separate bowl, whisk 2 eggs  until slightly beaten.  Incorporate the egg into the meat and seasonings until the egg is cooked, about 4 minutes of stirring.  

Remove the pan from the stove and allow the meat to cool down.  Meanwhile, finally chop the parsley and add it to the meat stirring it. 

To prepare the “Cigars” cut the Fillo dough into 3 rectangles of similar size.  Brush each rectangular dough with melted butter.  Place one heaping tablespoon of meat onto each rectangular Fillo about 1/2 inch from the edge of the dough.

Fold the length of dough inward and begin to roll each “cigar”, brushing with the melted butter.  Place each “cigar” onto a cookie sheet lined with wax paper.  Bake the Moroccan Cigars in the oven on the middle rack  for approximately 35-45 minutes, until golden on all sides.

May be used as a cake filling, as a center for Zuccotto, or a  fruit dip!

250 g Mascarpone
1/4 c sugar
3/4 c pineapple juice (may use any juice of your choice)
1/2 berries or diced fruit of choice (optional)
1/8 cup coconut flake or crushed nuts. (optional)

In a mixing bowl combine with a fork or wooden spoon mascarpone, sugar and juice. Fold in berries and nuts. Serve alone or with favorite cake or dessert.