Trans fats are often hiding on food labels, which can make it difficult to find out what is exactly in the food you're eating.
Chef Gerard Viverito says to avoid trans fats by making better homemade food yourself.
Check out the recipe for seared Yellow Fin Tuna steaks with Spring Pea Puree and roasted Fingerling Potatoes:
Tuna Ingredients
- 1/4 cup Certified Sustainable Malaysian Palm Oil
- 3 tablespoons chopped fresh mint leaves
- 3 tablespoons fresh lime juice
- 1 garlic clove, minced
- Salt and freshly ground black pepper
- 4 (5 to 6-ounces each) Tuna steaks
Directions
Preheat the grill, grill pan, or a sauté pan (medium-high heat). Whisk the oil, mint, lime juice, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.
Brush the Tuna steaks with 2 tablespoons of the oil mixture. Cook the steaks until just cooked through, about three minutes per side (depending on thickness of steaks).
Spring Pea Puree
- 3 Tbsp Certified Sustainable Malaysian Palm Oil
- 1 cup sliced shallots
- 4 cups peas
- 1/4 cup chopped Italian parsley
- 1 teaspoon minced garlic
- 2 teaspoons sherry vinegar
- Sea salt to taste
Heat one tablespoon of Oil in a large pot. Add the shallots and sauté for three minutes, until soft and translucent. Add the peas and cover with water. Bring to a boil and let the peas cook for five minutes, until soft. Drain the peas and transfer to a food processor. Add the parsley, and garlic and pulse until it forms a coarse purée. While running the food processor, add the sherry vinegar. Purée until smooth. Season to taste with salt.
Roasted Fingerling Potatoes with Fresh Herbs and Garlic
- 2 pints fingerling potatoes
- 2 sprigs fresh rosemary
- 2 to 3 sprigs fresh sage
- 3 sprigs fresh thyme
- 6 cloves garlic, left unpeeled
- 3 tablespoons Certified Sustainable Malaysian Palm Oil, plus for sheet pan
- Salt and pepper
Directions
Preheat oven to 500 degrees F and place a baking sheet inside to heat. Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.
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