What’s Cooking Wednesday: Chili Lime Tuna Steaks and Honey Butter Glazed Carrots

Sriracha Lime Tuna Steaks with Rice and Honey Butter Glazed Carrots

This recipe requires a little more work than the last one, but it is still quick and easy enough to make on a weeknight. In the interest of full disclosure, this particular time happened to be exceptionally quick and easy because I used a packaged rice side mix. And frozen carrots (I very rarely buy fresh produce unless I plan on eating it raw, or it just goes bad). Yeah, I decided to take the easy way out this time, so sue me…
We buy our fish frozen in bulk at the warehouse store because a lot of times they offer a coupon for it. But if it happens to be on sale at the fish market, get it there. 
Tuna steaks are meant to be left a little rare in the middle. If that turns you off, by all means, skip this one. 
Sriracha Lime Tuna Steaks (serves 2)

2 tuna steaks

2 tbsp. lime juice

2 tbsp. sriracha

1/4 tsp garlic powder
pinch of salt
pinch of pepper
1 tbsp. olive oil

1. In a bowl, mix lime juice, sriracha, garlic powder, salt, and pepper. Add tuna steaks and let marinate for 15 minutes.

2. Heat olive oil in a nonstick skillet at medium-high heat.

3. Cook tuna steaks in oil 3-4 minutes per side until outsides are cooked, but middle is left rare.

Honey Butter Glazed Carrots

1 cup frozen carrots
2 tbsp. butter/margarine
2 tbsp. honey

1. In a small saucepan, mix carrots with water. Cover and cook on medium heat until carrots are tender. 
2. Lower heat and uncover saucepan.  Add honey and butter and mix. Continue to cook until butter has mixed with honey and it is easier to mix.

And like I said I served this with a packaged rice side. This is what it all looks like when it’s done.

Let me know if you made this in the comments. Better yet, leave me a photo! 

Until next time!