In the June/July 2017 issue of Neurology Now, we interview Christine Ha, 2012 MasterChef winner who lost her vision due to neuromyelitis optica, a rare autoimmune disease. After relearning to cook, Ha started a blog called theblindcook.com, which caught the attention of the producers of MasterChef, who encouraged her to audition for a spot on the show. Not only did Ha make the cut; she went on to win, becoming the first blind contestant to appear on the show and to nab the title. We asked her for some of her favorite Mediterranean-style recipes to tie in with our feature on diets linked to a lower risk of cognitive decline.
Bruschetta
This classic meat-free Italian appetizer gets a pleasant kick from red onion and garlic. These slices will satisfy four people as pre-dinner finger food, but portion sizes and ingredient amounts can vary depending on the size of the baguette and personal taste.
Ingredients
- 4 Roma tomatoes, diced & strained
- ½ red onion, diced
- Fresh basil leaves, thinly sliced
- Minced garlic
- Extra virgin olive oil to taste
- Balsamic vinegar to taste
- Salt and pepper to taste
- 1 whole grain baguette, sliced into ¾-inch slices
- 1/8 cup grated parmesan cheese
Instructions
- In a medium bowl, combine tomatoes, onion, and basil. Add olive oil, balsamic vinegar, salt, and freshly ground black pepper to taste. Toss well and set aside.
- Meanwhile, bake baguette slices at approximately 350 degrees for 3 to 5 minutes or until bread is lightly toasted.
- Top with tomato-onion mixture. Add parmesan cheese on top if desired.
Furikake-crusted Yellowfin Tuna with Wasabi Mayo
This recipe is designed for tuna steaks cut approximately 1-inch thick. If you've got thinner steaks, cook for less time. Furikake is a Japanese seasoning with dried seaweed, bonito flakes, and sesame seeds, available at specialty food stores. Serves four.
Ingredients
- 4 yellowfin tuna steaks, approximately 6 oz. each
- Salt and pepper
- Grapeseed oil, or your favorite cooking oil
- 4 tsp furikake
- 4 oz. cholesterol-free canola mayonnaise
- 4 tsp wasabi paste or to taste
- A few dashes of yuzu (Japanese citrus) or fresh lemon juice
Instructions
- Pat tuna steaks dry and season both sides lightly with salt and pepper. Sprinkle furikake on top, bottom, and sides of steaks. Set aside.
- In a small bowl, whisk together canola mayonnaise, wasabi paste, and yuzu or lemon juice. Adjust flavors to taste. Set aside to let flavors thoroughly combine while you cook the steaks.
- Heat a skillet over high heat. Add oil to lightly coat the pan. Sear tuna steaks on both sides until seared on the outside but rare on the inside, approximately 1 minute per side. Turn down the heat a little if the furikake starts to burn.
- Serve immediately with wasabi mayo on the side for dipping.
Quick & Easy Shrimp and Tomato Linguine
This simple but super-satisfying recipe is a good way to use up ripened tomatoes. It makes more than enough for four people, and tastes even better as a leftover after a day in the fridge.
Ingredients
- 4 tbsp. olive oil
- 3 cloves garlic, minced
- ½ medium onion, diced (optional)
- 4 cups tomatoes, diced
- 1 cup dry white wine
- 1 portobello mushroom cap, chopped (optional)
- Salt and pepper
- 1 (16 oz.) package of linguine pasta
- 1 lb. medium shrimp, peeled and deveined
- 1 tsp. red chili pepper flakes
Instructions
- Heat 2 tbsp. olive oil in a large saucepan over medium heat. Stir in garlic and onion and cook until fragrant, about 2 minutes. Add tomatoes, mushroom, and wine. Simmer over low heat for 30 minutes, stirring frequently. Once tomatoes have simmered into a sauce, season with salt and pepper.
- While tomato mixture is simmering, cook linguine according to directions for al dente pasta.
- Season shrimp with red chili pepper flakes, salt, and pepper. Heat remaining 2 tbsp. olive oil in a large skillet over medium-high heat, and cook shrimp until pink on the outside and no longer translucent in the center, about 5 minutes. Add shrimp to sauce, and serve over linguine with grated Parmesan if desired.