Category: Tuna

FRIDAY FISH: Skillet Lentils and Tuna for Dinner

FRIDAY FISH: Skillet Lentils and Tuna for Dinner

Flexible is this meal’s middle name. Change out the vegetables, broth, protein, and/or herbs to make it your own.

I don’t remember eating lentils as a kid. Even lentil soup — on many tables this week as it’s such a pantry-friendly meal — came to me in adulthood, albeit from a much-loved friend and oddly enough during a hot week at the beach on the Outer Banks. If I ate it earlier, I have no memory of the meal and more’s the pity. The “Lentil” I knew was the Lentil of Caldecott Award- winning author Robert McCloskey (MAKE WAY FOR DUCKLINGS) fame since I’m a lifelong avid reader and also trained and worked as a school librarian at one time in my life.

Continue reading “FRIDAY FISH: Skillet Lentils and Tuna for Dinner”
FRIDAY FISH: Tuna Flatbread

FRIDAY FISH: Tuna Flatbread

Some days, nothing but tuna will do. Healthy, tasty, already-in-your-pantry canned tuna has solved many a meal dilemma at my house and probably at yours, too. Blast from the past ladies’ luncheon tricks like tuna salad stuffed tomatoes (or Hot Tuna-Stuffed Peppers)

Continue reading “FRIDAY FISH: Tuna Flatbread”
Tuna-Cado Dinner: No-Cook White Bean Salad with Avocado and Tuna

Tuna-Cado Dinner: No-Cook White Bean Salad with Avocado and Tuna

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If you’re like me, there are some days you will not be going to the grocery store. Maybe it’s Sunday and you know how crazy the parking lot is or perhaps it’s a warm Thursday night and you’ve had it.  (What is “it?”)  Could be you’re too busy enjoying the irises blooming for the first time in eleven years – below.  Or you’re avoiding the mama robin nested outside your back door so you can work in the garden without her defecating on you. (Second photo below: Yes, she did this to me.)

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In reality, you unthawed nothing because you were, uh, working, reading a sleazy novel at the pool, running kids, on a hike, at a meeting, or watching movies. Could be you’re lazy, which is an admirable once-in-a-while quality. Do cultivate it.  You are not lighting the grill and you’re not opting out by ordering pizza or Chinese. You could eat a green salad. Again.

Tucker and Rosie in family room

                      Our dogs always hope I go with the pizza idea as they get the crust.

Continue reading “Tuna-Cado Dinner: No-Cook White Bean Salad with Avocado and Tuna”

Grilled Asian-Style Tuna with Broccoli Slaw–Playing with a Favorite Patricia Wells Sauce in Colorado

Grilled Asian-Style Tuna with Broccoli Slaw–Playing with a Favorite Patricia Wells Sauce in Colorado

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I am a dyed-in-the-wool Patricia Wells fan. This ex-pat food writer and cooking  teacher extraordinaire is a favorite from waaaay back.  If you don’t know Patricia or her work, I borrowed the following from her website and I don’t think she’ll mind…


More About Patricia….

Patricia Wells is a journalist, author, and cooking school teacher who has lived in France since 1980. A former reporter for The New York Times, she was global restaurant critic for the International Herald Tribune for more than 25 years. She  has written fourteen books, is a four-time James Beard Award winner, and has been honored by the French government for her contribution to French culture. She runs her cooking school, At Home with Patricia Wells, in both Paris and Provence, where she lives with her husband, Walter, retired executive editor of the International Herald Tribune.

I haven’t yet had the honor of studying with her in Paris or Provence (though I lust after the opportunity on a yearly basis), but it’s in the plan, on the bucket list, and alive in my prayers.  I HAVEN’T GIVEN UP!! DON’T RETIRE, PATRICIA! Continue reading “Grilled Asian-Style Tuna with Broccoli Slaw–Playing with a Favorite Patricia Wells Sauce in Colorado”

Mediterranean Chopped Tuna Salad

Mediterranean Chopped Tuna Salad

IMG_2231Some of my loved ones are crazy about tuna. About old-fashioned tuna salad, in particular. While I do like it, tuna salad –the mayonnaise variety we eat on toast or stuffed in tomatoes — isn’t my totally very favorite forever salad. I do, however, adore Tuna Niçoise or a grilled tuna salad like the one below I often make in the summer: Continue reading “Mediterranean Chopped Tuna Salad”

Bacon and Green Onion Tuna Steaks on Cannellini Bean Hash

Bacon and Green Onion Tuna Steaks on Cannellini Bean Hash

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For years, my good friend Sue Hall has made a favorite dish of white beans topped with grilled tuna… It might have been enhanced by some earthy fragrant rosemary or a few onions, depending on the day.  Healthy, luscious, I remember this plate of goodness as one of the perfect al fresco summer meals.

When I bought some cryovac-packed tuna steaks at my local grocery (frozen fish=good idea in Colorado/great value), I thought of Sue and wondered how many times I’d seen her make this tuna meal albeit with fresh tuna.  While I’m not at the beach where Sue loves to cook, I’m happy to be home cooking in my own kitchen…

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after two weeks of restaurant and cruise food. Even Italian, Greek, Turkish, or Croatian restaurant and cruise food!

(Below– from our trip: Yummy Izmir, Turkey breakfast with honey and orange marmalade where I put a big piece of what I thought was cheese on my bread and found out it was a half-inch thick, 4″x2″ piece of butter-see bottom of photo!)

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Here’s my spin on this happy fish meal.  I filled it out with a root vegetable hash mixed with time-saving canned cannellini beans, placed it on a frame of asparagus for greenery, and topped the tuna with barely steamed scallions along with the bonus: a huge thick piece of crispy bacon. Thanks, Sue! (From top left, clockwise:  Sue, Lani, Kim, and I at our last beach trip.) Continue reading “Bacon and Green Onion Tuna Steaks on Cannellini Bean Hash”

Friday Fish — Grilled Tuna Salad with Spicy Lemon-Basil Vinaigrette

Friday Fish — Grilled Tuna Salad with Spicy Lemon-Basil Vinaigrette

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I never pass the fish and seafood in the store without seeing if something’s on the fire sale.  $9 OFF a pound is a fire sale for fresh tuna.  It means they have to get rid of it that day, preferably immediately. I’m willing to eat that tuna. I’m happy to run home and cook it straight away.  This is a typically summer meal, but you can squeeze it in for Friday Fish this month if your’e dreaming.

We’re in the last week of Lent; Palm/Passion Sunday was last Sunday and that means Easter’s on its way.   I’m always amazing how Lent takes us from the dredges of winter to the cusp of spring, and sometimes mixes it all up in one day. Just about how my life sometimes goes, I think, and maybe yours, too.  Here’s Holy Monday and Tuesday’s  single post from my Lenten blog, Praying in Saint Paul and here’s Holy Wednesday’s.  You can check out the rest of the week’s posts by going to the upper left-hand corner of the black bar at the top and clicking on Sidebar or if CLASSIC is up, click on that and then click on Sidebar in the menu.

Anyway, here’s what I did with that sale tuna–and what you might do, too, on Good Friday if that’s part of your faith tradition. Otherwise, save it for that first warm day.  What I did was all dependent on what I had in the fridge and on the counter after a visit to the market …

grilled tuna salad with vegetables &
spicy lemon-basil vinaigrette
serves 4

The vegetables for this salad are grilled (inside or out), but could also be oven-roasted for 20-30 minutes or so at 400 degrees F.  No matter how you cook it, you’re eating quickly and happily.

  • Extra virgin olive oil
  • Kosher salt and fresh ground pepper
  • 1 medium eggplant, peeled, and sliced into 1/2-inch rounds
  • 2 small zucchini, sliced into 1/4-inch rounds or lengthwise into1/4″ thick slices
  • 2  3/4-inch slices of a very large yellow onion
  • 2 6-8 ounce thick tuna steaks
  • 1/2 cup each cherry tomatoes and boccocini (small mozzarella balls)–about 12 each
  • 2 cups fresh spinach leaves
  • 1/4 cup Nicoise or kalamata olives
  • Juice of half-lemon
  • Spicy Lemon-Basil Vinaigrette (recipe below)
Preheat indoor or outdoor grill over medium-high heat.  Brush eggplant, zucchini, and onion with olive oil and sprinkle generously with salt and pepper.  Grill about 8 minutes, turning once at mid-point.  Remove to a plate and set aside.  After a few minutes, slice into one-inch pieces.
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Brush tuna with oil and sprinkle with salt and pepper. Grill 2 minutes on one side until there are dark grill marks; turn and grill other side about 2 minutes for medium rare – rare, depending on the thickness of the tuna. Cook another minute or two for medium-well.   Remove and let rest 1-2 minutes.  Cut into one-inch chunks.
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To a large bowl, add tomatoes and boccocini (small mozzarella balls), spinach, olives, and sliced eggplant, zucchini, and onions. Stir gently and drizzle with a bit of lemon juice; add tuna and stir again.  Drizzle with remainder of lemon juice and then generously with vinaigrette.  Divide between four pasta or shallow bowls, placing cherry tomatoes in one section, cheese in another, and so on. Garnish with olives and reserved basil julienne. Serve warm or at room temperature.
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Cook’s Note 1. If you’ve a large enough grill, grill the vegetables and add the tuna during the last few minutes.  I made this on a big cast iron indoor grill that covers two burners (Lodge), but it still wasn’t big enough for everything. Add to that, I’m only an indoor griller and like things in manageable batches. I leave the big gas or charcoal grill to Dave or whomever I can lasso into firing it up.  2. If you’d like a bit heartier salad, stir in a 15-ounce can of drained cannellini beans (season first pepper and with a bit of the vinaigrette) along with the grilled vegetables.
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spicy lemon-basil vinaigrette
  • 3 tablespoons fresh lemon juice
  • generous pinch crushed red pepper
  • 1/4 teaspoon each kosher salt and fresh ground pepper
  • 2 tablespoons shallot or red onion, sliced
  • 3 tablespoons basil julienne, divided
  • 1 teaspoon Dijon-style mustard
  • 4 tablespoons extra virgin olive oil

In a medium bowl, whisk together lemon juice, spices,  mustard, shallot, and two tablespoons basil.  Slowly add the olive oil, whisking all the while, until vinaigrette is well mixed and emulsified.  Taste and adjust seasonings. (Rest of basil is for garnish)

Wine:  Go American and drink a great big California Chardonnay or an Oregon Pinot Noir.
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Note:  Recipe previously posted on this blog August, 2013.
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Sing a new song; make a new salad,
Alyce
Friday Fish — Tuna Melt with Sriracha Thousand Island  for my Sister Helen

Friday Fish — Tuna Melt with Sriracha Thousand Island for my Sister Helen

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I have a sister who just loves tuna fish.  Also green beans.  Also tomatoes.  If you put them all together as in Salade Nicoise, she’s already entered heaven. We don’t live near to one another, but I often think of her as I cook and that’s what happened today.   This sweet old school favorite pumped up with the addition of a spicy thousand island sauce would be her order for lunch if she saw it on Friday’s menu.

Below: We always go out for lunch when we’re together.

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If you’re like Helen and love tuna, this is your Friday!  Fast and homey, great to serve on trays in front of the tv while you watch Chocolat, that quintessential Lenten film.   (Well, it is to me.) You’ll remember when Vianne opens her chocolate shop in the little French village, she’s in trouble for many reasons, but one of the largest is that she opens it during LENT, for God’s sake. What was she thinking? Continue reading “Friday Fish — Tuna Melt with Sriracha Thousand Island for my Sister Helen”

Grilled Tuna with Rice Salad and Shared Spicy+Garlicky Vinaigrette for Memorial Day

Grilled Tuna with Rice Salad and Shared Spicy+Garlicky Vinaigrette for Memorial Day

IMG_5766While it would be lovely if posts like this appeared out of whole cloth on the day needed, unfortunately I have to work ahead.  Cook ahead.  Shop ahead.  Think ahead.  Write ahead.  However you want to look at it; I rarely think of it as work–maybe you’d like to know that.  I happened to make this meal on a day when the wind whipped up like “The Wizard of Oz” and the hail beat down on our house, deck, cars, and garden with a vengeance typically saved for sledge hammering a wall you need to come down.  The fury and noise were enough to send the dogs and me scurrying down into the basement leaving flowers and pots and cars outdoors without further thought.  Dave, just home from a trip to Lincoln, Nebraska, blithely stayed upstairs.

Here’s the eastern deck afterward:
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Miss Gab’s been sick —we think an awful reaction to her Leptospirosis vaccine–but we’re still unsure.  She’s getting MUCH better, but the deck full of hail and leaves was a shock to us all–Miss Gab included.  Within an hour, however, the sun came out, Dave grilled the tuna for the meal on the gas grill, and we ate on the deck! Continue reading “Grilled Tuna with Rice Salad and Shared Spicy+Garlicky Vinaigrette for Memorial Day”

Grilled Tuna Salad with Late Summer Vegetables and Spicy Lemon-Basil Vinaigrette

Grilled Tuna Salad with Late Summer Vegetables and Spicy Lemon-Basil Vinaigrette

I’m not sure there’s anything like a summer salad that appears to be a Niçoise-Caprese mix.  It’s the best of summer flavors combined and makes you feel as if you’re in Italy and France at the same time.  Especially if you’ve added grilled eggplant and zucchini along with a lemon-basil vinaigrette.

I never pass the fish and seafood in the store without seeing if something’s on the fire sale.  $9 OFF a pound is a fire sale for fresh tuna.  It means they have to get rid of it that day, preferably immediately. I’m willing to eat that tuna. I’m happy to run home and cook it straight away.  Here’s what I did with it,which was all dependent on what I had in the fridge and on the counter after a visit to the market at the Capitol in Saint Paul:

grilled tuna salad with late summer vegetables &
spicy lemon-basil vinaigrette
serves 4

  • Extra virgin olive oil
  • Kosher salt and fresh ground pepper
  • 1 medium eggplant, peeled, and sliced into 1/2-inch rounds
  • 2 small zucchini, sliced into 1/4-inch rounds or lengthwise into1/4″ thick slices
  • 2  3/4-inch slices of a very large yellow onion
  • 2 6-8 ounce thick tuna steaks
  • 1/2 cup each cherry tomatoes and boccocini (small mozzarella balls)–about 12 each
  • 2 cups fresh spinach leaves
  • 1/4 cup Nicoise or kalamata olives
  • Juice of half-lemon
  • Spicy Lemon-Basil Vinaigrette (recipe below)
Preheat indoor or outdoor grill over medium-high heat.  Brush eggplant, zucchini, and onion with olive oil and sprinkle generously with salt and pepper.  Grill about 8 minutes, turning once.  Remove to a plate and set aside.  After a few minutes, slice into one-inch pieces.
Brush tuna with oil and sprinkle with salt and pepper. Grill 2 minutes on one side until there are dark grill marks; turn and grill other side about 2 minutes for medium rare – rare, depending on the thickness of the tuna. Cook another minute or two for medium-well.   Remove and let rest 1-2 minutes.  Cut into one-inch chunks.
To a large bowl, add tomatoes and boccocini (small mozzarella balls), spinach, olives, and sliced eggplant, zucchini, and onions. Stir gently and drizzle with a bit of lemon juice; add tuna and stir again.  Drizzle with remainder of lemon juice and then generously with vinaigrette.  Divide between four pasta or shallow bowls, placing cherry tomatoes in one section, cheese in another, and so on. Garnish with olives and reserved basil julienne. Serve warm or at room temperature.Cook’s Note 1.:  If you’ve a large enough grill, grill the vegetables and add the tuna during the last few minutes.  I made this on a big cast iron indoor grill that covers two burners (Lodge), but it still wasn’t big enough for everything. Add to that, I’m only an indoor griller and like things in manageable batches. I leave the big gas or charcoal grill to Dave or whomever I can lasso into firing it up.  2. If you’d like a bit heartier salad, stir in a 15-ounce can of drained cannellini beans (season first pepper and with a bit of the vinaigrette) along with the grilled vegetables.

spicy lemon-basil vinaigrette
  • 3 tablespoons fresh lemon juice
  • generous pinch crushed red pepper
  • 1/4 teaspoon each kosher salt and fresh ground pepper
  • 2 tablespoons shallot, sliced
  • 3 tablespoons basil julienne, divided
  • 1 teaspoon Dijon-style mustard
  • 4 tablespoons extra virgin olive oil
In a medium bowl, whisk together lemon juice, spices,  mustard, shallot, and two tablespoons basil.  Slowly add the olive oil, whisking all the while, until vinaigrette is well mixed and emulsified.  Taste and adjust seasonings. (Rest of basil is for garnish)
 
 
Wine:  Go American and drink a great big California Chardonnay.Sing a new song; make a new salad,

Alyce