Entree Featured Garden Herbs and Spices

Cumin Know Your Herbs and Spices #FoodieFriendsFriday

tuna and peppers with cumin
Cumin is a popular ingredient in Middle Eastern, Asian, Mediterranean and Mexican cuisines. The seeds of this parsley relative are ground into a fine powder. This spice is one of the main ingredients in curry powder.
Cumin blends well with garlic and lemon. Use this spice alone or with curry, turmeric, garlic or cayenne for starters. This spice works well with avocado and tomato. It is often added to guacamole.
I love these tuna stuffed packets with a hint of cumin. Not too hot and not too sweet.

Tuna and Roasted Red Peppers in Foil Packets

Ingredients

  • 2 tuna steaks, 1/2-inch to 3/4-inch thickness
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 2 garlic cloves, minced
  • juice of one lemon
  • 1/4 teaspoon ground cumin
  • salt and pepper
  • cooking spray

Cut and flatten peppers. Place skin side up if broiling indoors or lightly spray with cooking oil and place skin side down on grill.
Remove when the skins are charred. Put the peppers in the bag.
Fold the bag over and roll tightly shut. The pepper skins will steam loose and easily peel off in about 10 minutes!
Peel off the skins. Cut the pepper into strips and place them in a bowl.
Add the juice of one lemon, cumin and garlic. Stir. Refrigerate for a half hour to marinate.
Lightly spray a piece of foil with cooking spray. Place on the tuna steak and season with salt and pepper.
Top with pepper mixture, juice and all. 🙂
Fold top pieces of foil over together and roll up the sides to make a packet.
Place the packet on a cookie sheet on a middle rack in your oven and bake at 425 for about 10 minutes for rare, 15 minutes for medium (the way we like it) but try to not let it bake more than 20 minutes or it may dry out too much!
You can either serve it over rice or noodles or a stand alone with sides.

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About the author

Cindy's Recipes and Writings

As a professional cook, I love creating exciting new recipes on the job as well as at home. Assisting in teaching low-income families how to buy, store and prepare healthy food through Penn State’s alliance with Pennsylvania’s Supercupboard Program was very rewarding. During my 11 years with the Master Gardener program, I taught horticultural therapy to assisted living patients using healthful, fr
esh grown food as a focal point. . My hands-on programs and instruction helped hundreds of children and adults learn about where their food comes from and how important fresh food is for your body.
Currently I’m a cook at a college in Pennsylvania. We prepare everything we can from scratch, including our potato chips that tout the seasoning of the day!
Of course I write about food; it's in my blood!

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