Lately I've been really into quiche. Quiche can be filled with random odds and ends of ingredients, are quick to throw together, and make delicious leftovers. This quiche recipe caught my eye because it combines two elements I wouldn't normally pair together, curry and canned tuna, to create one delicious dish.
Cooked pasta adds an interesting texture and two types of cheese provide a gooey creaminess. To make this quiche for your family, read more
Before my first attempt to make seared tuna, I was daunted by its sophistication. It wasn't until after that I realized the dish is deceptively foolproof — unlike chicken, you don't have to worry about whether it's cooked through!
Since the outside is seared quickly at high heat and the center of the steak is rare, the fish takes no time to cook. If you prefer more well done tuna, simply increase the cooking time. When searing the tuna in batches, be sure to add another 1 1/2 tablespoons oil for the second round of tuna.
To get the recipe, read more
Fish on the grill is classically Summer, and this Mediterranean inspired recipe is simple and fast. The caper sauce is chock-full of flavor, so make as much of it as possible. Toss the leftover sauce over a side of green beans, corn, Summer squash, or broccoli for a colorful, well-balanced meal.
If you don't have a gas grill or aren't able to grill outdoors, you can also cook the tuna on a lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning once, 4 to 6 minutes total. To get the recipe, read more
Although I love fried fish tacos, when the weather is super-hot, I prefer grilled fish tacos. This recipe for tuna tacos is the perfect dinner on a warm Summer day. The red onions are caramelized and seasoned with chipotle powder, oregano, and red wine vinegar. The tuna is pounded thin before being grilled. A fresh, crunchy salsa combines mangoes, jalapeños, and cucumber. If this recipe sounds interesting to you, get it now after you read more
Using fresh tuna instead of canned takes the classic tuna sandwich to a whole new level. In this jazzed up variation — it makes a great use of leftover tuna steaks — the tuna is mixed with artichoke hearts, sun dried tomatoes, and basil.
Served open faced and topped with lots of melted fontina, this sandwich is hearty and delicious. To take a look at the recipe, read more
Tuna steaks are a delicious and healthier alternative to beef steaks. The meaty fish — that takes well to most seasonings — is filling and easy to cook. In this provocative recipe, tuna is topped with a pungent, Italian style salsa verde and chunks of ripe avocado. The salsa is made like a vinaigrette with fresh parsley, garlic, capers, mustard, and olive oil.
To make this succulent tuna tonight get the recipe and read more
Former Next Iron Chef contestant Chris Cosentino is infamous for serving a smörgåsbord of animal innards and extremities at his San Francisco restaurant, Incanto. Although I have yet to experience his delicious cuisine, Brian of SF Weekly, recently savored pig's trotter, pig's heart, and much more at Incanto.
His favorite dish — chilis and bones — consisted of "lengths of meaty tuna spine grilled with a ton of chili, garlic, peppers, capers and mint." Cosentino recommended the tuna spine be consumed like ribs. Being an adventurous eater, I would love to taste this tuna spine especially with such a scrumptious sounding sauce!
How about you? Would you eat these chilis and bones?
The other night I got home from work and was starving. Unfortunately we had late dinner plans that evening, so I couldn't chow down too heavily. We also had limited supplies in our cabinets; there was no bread, crackers, or fruit to snack on. Oddly there were several heads of fresh endives and I figured that was a good place to start.
Endive is great in that you can trim the bottoms off and use the leaves in lieu of crackers. Sometimes I just dollop a mixture of blue cheese and candied walnuts on the ends, and other times I use a tapenade or a
hummus. This time I ended up
cleaning out my pantry blending canned tuna, hummus — it was a nice replacement for mayonnaise — sundried tomato/olive tapenade, and chopped cherry tomatoes into a creamy mixture. I then placed a small spoonful on each end. It ended up being the perfect snack and I was able to save the rest of the mixture — which I put on top of a bed of leafy greens — for lunch the next day.
If you've never had endive, I suggest you give it a try. The outer leaves tend to be more bitter than the inner ones, which are creamy and mild. Just think of them as carb-free savory crackers, and top them with whatever you feel like! They're a great personal snack and make for an elegant appetizer. Most people are always thrilled by them, so give it a go and let us know what you make!