Tuna w/Avocado Aioli and a Parsnip-Apple Soup

That's right - a parsnip and apple soup. Perhaps not the combination that you usually put together, but it worked wonderfully. The slight sweetness of the two paired well, with a light crispness added by the apple and a bit of natural (healthy) creaminess brought into the mix by the parsnip. It provides an incredibly different sensation that is light and delicious. Make it when you're looking for a thick, delicious soup that hits the spot while providing a bit of flare.

To go with the soup, I sauteed some fresh tuna in a grill pan, flavored with some fresh black pepper, and served it with an avocado aioli. It paired perfectly and provided a delicious dinner. Finally, I whipped up some homemade beer bread, sliced thick and warm with raspberry jam. Delicious!

Difficulty: easy
Time: 1 hr
Cost: $20.12



Parsnip-Apple Soup

Time: 1 hr

Ingredients:
1 tbsp olive oil
1 c onion, diced
2.5 c apples, chopped
1 tbsp curry powder
2 tsp ginger, minced
1 tsp cardamom
2 garlic cloves, minced
2.5 c peeled parsnip, chopped
4 c vegetable broth (low sodium)
1 c apple cider
1 tsp black pepper, freshly ground

Heat the oil in a large pot over medium heat. Add the onions and cook for 5 minutes, stirring occasionally. Add the apple, curry powder, ginger, cardamom, and garlic. Cook constantly and saute for 2 minutes.

Pour in the parsnips, vegetable broth, and cider. Bring to a boil and then as soon as it boils, reduce the heat and let the soup simmer for 30 minutes, covered.

When the 30 minutes are up the apple and parsnip should be tender. Pour as much as fits (about half for me) into a blender. Remove the little cap in the middle but hold a paper towel over the top (this lets steam escape.) Blend until smooth and pour into a bowl. Continue with the rest of the apple-parsnip mixture until finished.

Add the black pepper and stir until well combined. Serve hot.

Tuna with Avocado Aioli
Time: 20 min

Ingredients:
1/2 tsp coriander
1/4 tsp cumin
1/4 tsp garlic powder
1/2 tsp black pepper
1/8 tsp chili powder
1 tsp olive oil
1 lb Tuna steak
3 tbsp fat free mayo
2 tbsp fresh cilantro, diced
1 tbsp fresh basil, diced
1/2 c fresh avocado, diced
1 tsp lemon juice
1/8 tsp salt
1 garlic clove, minced

Mix together the coriander, cumin, garlic powder, black pepper, and chili powder. Rub the spice mix evenly over the Tuna so it is nicely crusted.

Heat the olive oil in a grill pan over medium high heat. Add the olive oil, swirling to coat. When the oil is hot, add the Tuna. Cook for 4-5 minutes on each side or until cooked to your desired degree.

While the tuna is cooking, put the mayo, cilantro, basil, avocado, lemon juice, salt, and garlic clove in a food processor. Process until well blended.

Spread the aioli over the tuna before serving.