The Magic of Sunday Dinners + A Recipe to Wow Everyone
I’m hit or miss when it comes to traditions. I like to do new things and never really expect things to stay the same forever — the only thing constant is change. But, Sunday dinner is one of the things I like to hold on to and celebrate more often that not. Unfortunately, with Covid-19 keeping us hunkered down and isolated from our favorite people, it’s been Sunday dinner for one, but I kept it going because of what it means and does for my spirit.
I grew up in one of those families that the doors were always open, coffee was always made, and people dropped in for meals all the time. I didn’t quite appreciate those moments when they were happening (Ugh, Kids!), but when I started to do them myself I realized two things: So much happiness is created around the dinner table and the tradition or practice was generationally imbedded in my DNA. Those “old school” vibes are part of you for a reason.
33-year-old me holds Sunday dinner very dear to my heart. Working in entertainment means my circle’s schedules are all over the place. Who’s working 16 hour days in post? Who’s on an overnight shoot on a Saturday? Who’s under deadline for a script? It’s hard to see one another as often as we like, but setting that time aside for the magic of a Sunday dinner gives us all something to look forward to. I love to host and cook, so I do like having everything ready for when guests come over. It has become a Sunday date night experience where we both cook. And it has also been a big friendly affair where all the guests prepare the meal together. There’s wine. Lots of wine. We vent from our weeks. We have good laughs. Discuss current events. The energy feels like curling up in a warm blanket.
A good dinner can fill your cup for days and maybe even weeks. It’s not about the quantity of time, it’s the quality that counts. You’ve scheduled time to slow down and enjoy your loved ones. It’s one last thing to enjoy before Monday. Maybe you’re taking the time to learn a new recipe each week. You’re honoring the moments that most take for granted. The simplistic act of having a meal with your favorite people are likely going to be the memories you cherish the most. Food is love.
If you follow me on instagram, there’s no doubt that I love to cook and I go HAM on Sundays! 4- course meal? DONE! Homemade pasta? Let’s try it. Because it is the end of a weekend, I like to make it special. While I have been keeping the tradition going for myself in quarantine, I can’t wait to resume the magic with everyone else!
This past Sunday, I made a Lemon garlic tuna steak with spicy sautéed arugula and truffle mashed potatoes (and then took a couple laps around the block to walk it off!) I had a lot of friends ask for the recipe, so I decided to put it up on the blog for everyone to enjoy.
Garlic Lemon Tuna Steak
with Spicy Arugula and Truffle Mashed Potatoes
Timing is everything. You’ll want to start with the potatoes. Once they’re done boiling, start the cooking the tuna. The arugula will be done in a flash, so save that for last. This way, everything on the plate will be hot.
For the potatoes:
4 medium-large russet or red potatoes
1/2 cup macadamia milk (or milk of choice)
1/2 cup parmesan cheese
1 TBSP Garlic Paste
A drizzle of white truffle oil
In a large pot, boil peeled potatoes until soft (about 45 minutes). You should be able to stick a knife through with no resistance. Place potatoes in a mixing bowl, either using a hand mixer or stand mixer, whisk until lumps are removed. Add milk, cheese, garlic, and salt (to taste), once creamy, drizzle with truffle oil and mix for another 30 seconds or so.
(This makes 4-6 servings)
For the Fish:
1 6oz yellowfin tuna steak
2 TBSP Garlic, minced
2 TBSP EVOO
Juice from 1 lemon
Zest from 1 lemon
Salt & Pepper
1 spat of butter
Marinate your tuna is the garlic, EVOO, Salt and Pepper (to taste), lemon juice and zest for at least and hour. Heat up a cast iron skillet or grill pan. Melt the butter, place the tuna in. Cook for about 5-6 minutes on each side. The middle should remain a little pink. Remove from heat and let rest for a few minutes.
For the arugula:
2 cups baby arugula
2 TBSP EVOO
Salt and Pepper
1 TBSP Red Pepper Flakes
Heat up EVOO in skillet over medium-low heat. Add arugula, salt and pepper (to taste) and red pepper flakes. Gently toss until arugula is cooked down.
Maybe this will be your first Sunday dinner meal of many!
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