Food Processor/Blender - For making tuna filling or stuffing for tomatoes
Mixing Bowls - Various sizes for mixing ingredients
Measuring Cups and Spoons - For accurate ingredient measurement
Baking Sheet - For baking the tart shells, if homemade
Oven-Safe Ramekin or Tart Pan - To shape tarts
Rolling Pin - Optional, for shaping and filling pre-made crusts
Can Opener - To open canned tuna and other ingredients
Tomato Burr or regular grater - For stuffing tomatoes or preparing toppings
Pizza Cutter/Knife and Cutting Board - Optional, for slicing tart shells after baking if desired
Pastry Brush - If brushing with egg wash before baking crusts
2 teaspoons wasabi paste
5 tablespoons extra-virgin olive oil
2 (8-ounce, 1-inch-thick) tuna steaks
4 medium tomatoes
1 3/4 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 pita breads, preferably whole-wheat
2 tablespoons Asian (toasted) sesame oil
1 (1-inch) piece fresh ginger, peeled and finely julienned
2 bunches baby bok choy, cut crosswise into 2-inch pieces and julienned
2 large carrots, peeled, cut crosswise into 2-inch pieces, and julienned
2 stalks celery, cut crosswise into 2-inch pieces and julienned
4 cups (loosely packed) baby arugula (about 4 ounces)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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