Shortbread’s a Scots thing. Good with tea in the afternoon or a wee dram late at night.
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…
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!)
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