RECIPE: Tuna Steak with Seasoned Butter

RECIPE: Tuna Steak with Seasoned Butter

Jump to Recipe icon   Great history includes great food. That is my thought. No doubt, my opinion is biased due to years working alongside wonderful chefs (educated and self-declared) as well as home cooks.

Tuna steaks were introduced to my palate in the 1980s at a picturesque marina along the Intercoastal Waterway of the Gulf Coast. It was there I found a different passion for enjoying fish. Frankly, it more like enjoying steak with fresh fish benefits. A good, thick, well-prepared tuna steak has a similar texture to its steak counterpart. I can eat tuna steaks as easily, and enjoyably, as a well-prepared ribeye.

Here is a recipe challenge for you. Next time you plan to have steak for dinner, make this tuna steak recipe instead. Just like my steaks, I serve the tuna medium-rare. Cook it a bit more if you like. Take care to stop just before well-done (if that is your preference) and let the residual heat take it the rest of the way. Both tuna steaks and beef steaks pair well with the seasoned butter. Serve aside hot rice.

Medium bowl for mixing
1 Cup Liquid measuring cup
Measuring spoons
Garlic press (optional)
Transfer blade (optional)


Printable PDF

INGREDIENTS (4 servings)
Tuna Steaks 1-4 ct. 1-inch thick Yellow-fin or Ahi Tuna Steaks
Seasoned Butter
0.5 (1/2) C. melted Clarified Butter/Ghee
2 tsp. Worcestershire Sauce
0.25 (1/4) tsp. Granulated Garlic
0.25 (1/4) tsp. Seasoned Salt Cracked Pepper to taste

Tuna Steak Nutrition Fact image


Prep Tip

Prepare rice (if desired) and seasoned butter prior to grilling steaks.

In pan or microwave-safe bowl, melt clarified butter/ghee. To melted butter, add Worcestershire Sauce, Garlic, and Seasoned Salt. Mix well. Portion into individual servings (ramekins) for dipping.

Preheat grill (can be broiled if preferred). Place steaks on grill. Lightly season top of steaks with Salt and Pepper. Cook to desired doneness.

Serve steaks over rice with butter for dipping.

Wonderfully yours,


RECIPE: Pasta Pavia w/Chicken or Shrimp

RECIPE: Pasta Pavia w/Chicken or Shrimp

Jump to Recipe icon   Recently, we started an online session called ‘Cooking with Daddy’. My father asked for some recipes he could cook and we spent time online prepping and cooking– separately– together. He is in another time zone. Spending time with friends and family are one of my favourites ways to cook. This recipe comes from a dear friend who took an existing recipe and, in our opinion, perfected it. We have added our own tweaks and measurements. It is so simple and such an amazing blend of flavours. For Quick-Fix (QF) recipes, you can grab dried spices or purchase pre-cut veggies. Tweak it for yourselves. Let us know what you think!

Large non-stick or cast iron skillet w/lid
Cutting mats (green for vegetables, brown for cooked meat)
Chef knife (for cutting vegetables)
Wooden or nylon (non-stick) spoon
Large non-stick tongs (optional)
Liquid measuring cup
Dry measuring cups
Measuring spoons
Wine bottle opener
Potholder/hot pad
Transfer blade (optional)
Hot pads


Printable PDF Version

12 oz pre-cooked Chicken OR raw Shrimp, shelled with no tails (defrosted if frozen)
12 oz Spiral/Rotini/Rotelli Pasta, dry not fresh – use gluten-free pasta if desired
10-12 oz Grape Tomatoes, sliced lengthwise in half
1 large Yellow Onion, chopped (about 2 Cups)
3 Tbs. Garlic, minced
2 Tbs. Capers
1 Tbs. Italian Seasoning
0.25 tsp Red Pepper Flakes (1/8 tsp is my preference)
2 springs fresh Basil or 1.5 Tbs. dry Basil (the Basil really makes this dish!)
2 Tbs. Olive Oil
Salt/pepper, optional
4.5 Cups Chicken Broth, liquid or prepared bouillon
1 Cup Moscato Wine
Grated Parmesan Cheese as side condiment


This is a one skillet meal. All ingredients will be added before the stove is on. No need to pre-measure spices because you will add them all to the pan as you measure.

Leftovers Tip

This dish is a lot of food! For 2 people, there may be plenty of leftovers. If desired, separate the cooked Pasta dish into two containers before adding chicken or shrimp– one to eat right away, the other to refrigerate/freeze for another meal. For the leftovers, add chicken/shrimp after reheating defrosted portion.

On brown cutting mat, cut Chicken into bite-size pieces. Set aside to add at the end of cooking time.

With heat off, pour 12 oz. of Pasta into skillet.

On green/vegetables cutting mat, slice Grape Tomatoes, lengthwise, then place in skillet to one side of the Pasta.

Chop Onion, then place in skillet on the other side of the Pasta.

Measure minced Garlic, Capers, Italian seasoning, Red Pepper Flakes, and Olive Oil right on top of the dry Pasta.

Divide fresh Basil leaves and add to pan.

Pour both liquids– Chicken Broth and Moscato Wine over all the ingredients.

Bring to a boil over high heat. Boil, stirring and/or turning Pasta with tongs for about 15-20 minutes or until Pasta is al dente (still firm when bitten, but cooked) and liquids are mostly absorbed. Note: Turning the Pasta helps the Pasta keep its shape, especially when using gluten-free Pasta.

Stir in chicken or shrimp. Cook for two (2) more minutes, then cover and remove from heat. The residual heat will continue to cook the shrimp but not too much.

Serve hot with grated Parmesan Cheese as a garnish. Can be stored in an air-tight container in the refrigerator/freezer.

Wonderfully yours,


RECIPE: Vienese-style Schnitzel (Gluten-free)

RECIPE: Vienese-style Schnitzel (Gluten-free included)

Jump to Recipe icon Preparing German food for my family is a delight of mine. My mother traveled with her military family, both as a child and as a newlywed. One of her vivid memories as a girl was eating schnitzel from a street vendor in Germany. She said he folded the schnitzel in half and handed it to her wrapped in paper, just like you might get a hotdog here in the States. Sadly, my mother was not a cook to never recreate the dish, but I am . . . and so are my kids. We all love to travel, cook and equally love to eat the foods from all the lands we visit.

Many years ago, I decided to recreate my mother’s Austrian/German experience by making my own schnitzel. It was, and still is, a hit with the family– so much that they all make it in their own homes now that they are grown. So, raise your steins and dig into making schnitzel! Warm German Potato Salad, German Cucumber Salad, and pumpernickel bread (not very often homemade) are all part of this wonderful meal. Please pass me the butter.

A TIPS/TRICKS on this one is to use gluten-free bread crumbs. Remember to substitute the flour with cornstarch to make it truly gluten-free.


  • Stove/Range/Oven
  • Deep skillet/dutch oven with spatter screen
  • Fork or tongs for turning meat in hot oil
  • Cutting boards/mats (one red mat for pounding pork, one green for cutting lemons)
  • Carving knife
  • Meat mallet
  • Chef/paring knife
  • 2 Pie pans for dredging
  • Dry measuring cup
  • Whisk or fork for eggs
  • Holding plate for coated pork
  • Separate oven-safe, serving plate for draining cooked schnitzel (paper towels or screen for draining)
  • Serving bowl and fork for lemons

AUSTRIAN SCHNITZEL RECIPE (Gluten-free included)

Makes approximately 6 servings.
Side dish suggestions: Warm German Potato Salad, German Cucumber Salad, and Pumpernickel bread.
Shareable Link: Austrian Schnitzel Recipe (Gluten-free, optional)

TIPS/TRICKS 1: For gluten-free version, use gluten-free bread crumbs and cornstarch to replace the regular bread crumbs and all-purpose flour.

NOTE: Pre-measure all ingredients, if possible.

1 lb. boneless Pork Loin (sliced to approx 3/8″ thick)
2 eggs, beaten (additional eggs may be needed if pork is pounded very thin, aka more surface area)
0.5 (1/2) Cup All-purpose flour (cornstarch for gluten-free)
2 Cups Dried Bread Crumbs (Panko works very well, or gluten-free bread crumbs)
2 Cups Canola Oil (for frying) – have not tried an air fryer for this yet
Salt and pepper, as desired
Fresh lemon, cut into thick wedges


Step 1
Slice cold/slightly frozen pork to desired thickness. Using a meat mallet, pound the pork slices as thin as desired (1/4″ thick quickly fries). Place on holding plate. Cover and refrigerate until ready to bread and fry.

Step 2
Cut lemons into thick wedges for squeezing onto cooked schnitzel. Refrigerate until ready to serve, then place on table for individuals to add as desired.

Step 3
Pour canola oil into deep frying pan skillet. Oil should be deep enough for pork to float, not just pan fry. Pork is fried as a single layer in the pan, so 2″ deep is usually sufficient. Wait to heat until Step 8.

Step 4
Crack eggs into first pie pan and thoroughly whisk until well blended. Set aside.

Step 5
In second pie pan, pour flour/cornstarch into pan, then coat each pork slice on each side placing pork back on holding plate for dredging step. When pork is coated, discard remaining flour/cornstarch as it has raw pork exposure.

Step 6
Using second pie pan again, add bread crumbs and salt/pepper (if desired). Blend with a fork.

Step 7
Dredge flour-coated pork pieces on both sides in egg wash, then bread crumbs. Restack on holding plate; it is ready to fry.

Step 8
Heat oil to 350 degrees or until small amount of bread crumb mixture sizzles when added to hot oil. Preheat oven/toaster over to warm (lowest temperature) to hold cooked schnitzel.

Step 9
When oil is up to temperature, use a fork to begin laying pieces of pork in a single layer of frying pan. A spatter screen will help protect hands and stovetop from popping oil. Before turning, fry pork pieces until deep golden brown. (Pork needs to be thoroughly cooked.) Using tongs, turn and fry the other side. When cooked, use tongs to remove and place to drain on serving plate. Keep cooked schnitzel in oven/toaster oven to keep warm while next batch is prepared.

Step 10
When all schnitzel is fried, turn off stove and let oil completely cool during dinner. Serve schnitzel with a squeeze of lemon and desired side dishes. Enjoy!

Wonderfully yours,


RECIPE: Family Turkey Tetrazzini

RECIPE: Family Turkey Tetrazzini

Jump to Recipe icon   Left-over Thanksgiving turkey makes the best next day meal while letting you–the cook–enjoy some down time. Cook the pasta and refrigerate in advance. On Thanksgiving day, bone the turkey, stir all ingredients, pour into the baking dish, then cover and refrigerate until ready to heat and eat. Tah dah! You are a genius!

Stove, oven, and potholders
13X9 inch baking dish greased with cooking spray or butter
Stock pot for boiling pasta
10-inch non-stick skillet
Large mixing bowl
Measuring spoons
Dry Measuring cups
Can opener

Family Turkey Tetrazzini Recipe

12 oz. Pasta, uncooked (angel hair, spaghetti, or vermicelli)
2 Tbs. Butter, salted
8 oz. Mushrooms, sliced and fresh (about 3 cups)
3 C. Turkey, cooked and chopped
2 Cans Cream of Mushroom Soup (10.5 oz each)
2 C. Sour cream
0.5 (1/2) tsp. freshly ground Pepper
0.33 (1/3) C. Parmesan cheese, grated
Chopped fresh Parsley, if desired

1. Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
2. Cook pasta as directed on package using minimum cook time; drain.
3. In 10-inch nonstick skillet, melt butter over medium-high heat. Cook mushrooms in butter 6 to 8 minutes, stirring occasionally, until tender and browned.
4. In large bowl, mix cooked pasta, mushrooms, chicken, soup, sour cream and pepper. Pour mixture into baking dish. Sprinkle with cheese.
5. Bake 40 to 45 minutes or until bubbling on edges and completely heated through. Let stand 5 minutes before serving. Sprinkle with fresh parsley (Oregano or basil works well, too).

Enjoy a family favourite of ours!

Wonderfully yours,