My Week in Hyannis!! Plus My Attempt at Ahi Tacos!

This past week, I had a conference at the Hyannis Conference Center. It's awesome for me because I am able to stay at my house and enjoy some time (and work) in Cape Cod. I left the boys on Monday and came home on Friday. It was the perfect amount of time away. I was able to do some raking/planting one morning when my mom came down for a visit. We also visited some nice restaurants and random new beaches. We also did quite a few hikes! It was really fun. She also came to trivia one night at the conference center! She did SO good - everyone said she was my secret weapon! Hahaha. My mom is famous for knowing random facts and things, so she was perfect at trivia. I am glad my mom and I enjoyed some nice time together - it's rare for her and I to hang out without the kiddos.

I am never able to sit like this when I usually go to the Cape - what a treat!

Two of my favorite meals while I was away - this lobster salad and then a salmon salad wrapped in cucumber.

Then I came home and started the boys with some t-ball and golf. :)

Anyway, I was inspired from the abundant amount of seafood I had while I was in Hyannis, so I made ahi tuna for the first time! I bought the raw tuna steaks, seasoned them quite considerably, and grilled them for two minutes on each side. I let them sit for a little while and sliced them up for the tacos! I also made a cole slaw, as well as a spicy chipotle mayo. Here is how it all started - two tuna steaks, a bunch of peppercorns, and a few other seasonings.

I mixed together the peppercorns, salt, garlic salt, cumin, tumeric, and red pepper. I mixed it all in the nutribullet. I then drizzled some EVOO on the tuna steaks and then added the blend to the tuna.

I put the grill on super high so that I could sear the tuna, about 2 minutes on each side.

All done! After letting them sit and cool for about 20 minutes, I sliced them up and added a little lemon squeeze.

I was contemplating what would pair nicely with the tuna steaks, so I poured two glasses of sangria, garnished our drinks, and stirred up the cole slaw. I then had just a little mayo left in the container, so I added some siracha to the container and shook it like crazy. I used only a tiny bit, so now I have more in the container for next time!

For Jimbo, I made him two tacos and then a side of my "pasta salad" which has about 7 different veggies in it and some spiral pasta. I sliced up red onion, red bell pepper, cucumber, and tomatoes. I drizzled some EVOO and balsamic to it - while I sauteed some white onion, fresh broccoli crowns, zucchini. After those cooked, I added it to the pasta salad. I sprinkled some feta on it and called it a day. It's a meal on it's own, or good as a side with burgers, or these ahi tuna tacos.

For myself, I made one taco and then a little ahi tuna side - like this: This was actually my fav! You could really taste all the flavors this way. And the presentation looks pretty nice.