This is the kind of dinner that we all want to have to celebrate happiness, life, love, birthdays, you name it, any excuse you can come up with to eat this dish.
Approximate Prep and Cooking Time: 30 minutes
Approximate Cost: $30.40 or $15.20 per serving
Difficulty Level: __X__ Intermediate
Ingredients for the Mango Salsa ($3.10)
1 mango (.75)
1 stalk of chopped celery, top included (.10)
¼ chopped red onion (.25)
½ cup of chopped Italian parsley (.15)
4 diced baby cucumbers ($1.00)
1 tbsp. fresh lemon juice (.35)
½ tsp. lemon pepper (.10)
1 ½ tbsp. olive oil (.40)
½ Jalapeño to garnish
Directions for the Mango Salsa
Rinse and rub the mango, pat dry, peel and dice in ½ to 1-inch size.
Chop the onion, cucumber, celery, parsley and add to a non-reactive bowl.
Add the lemon juice, olive oil, lemon pepper and stir. Refrigerate until serving.
Ingredients for Ahi Tuna, Shrimp & Asparagus ($27.30)
2 Ahi tuna steaks ($15.25)
6 Jumbo Shrimp ($8.70)
1 tsp. Lemon pepper (.20)
Parsley flakes (.20
1 ½ tbsp. Angie’s Basting Oil (or the oil of your choice) (.45)
12 Asparagus spears ($2.50)
Directions for Ahi Tuna, Shrimp & Asparagus
In a saucepan with lightly salted water, cook the asparagus until tender, under 5 minutes.
Pat dry the tuna and clean the shrimp.
Season both with 1 tbsp. basting oil, 1 tsp. Lemon pepper and parsley flakes to taste.
In a skillet with ½ tbsp. of basting oil, sauté the shrimp just until lightly pink but not totally cooked. Remove and set aside.
In the same skillet, sauté the tuna filet few minutes on each side, remove and let them rest for about 3-5 minutes. Do not overcook, they tuna filet should be medium rare.
Your Ahi tuna, shrimp, asparagus and salsa are ready to plate. Enjoy.
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.