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Do You Eat Tuna Packed in Water or Oil?

partysugar — Wed, 08 Oct 2008 09:00:32 -0700

Would You Rather Eat Fresh Or Canned Tuna?

partysugar — Sun, 26 Aug 2007 03:23:11 -0700

Momofuku's David Chang Talks Sabbaticals and San Francisco

YumSugar — Mon, 09 Nov 2009 04:00:48 -0800

We've always been huge fans of New York chef and restaurateur David Chang: He was Sugar's pick for Best Restaurant Chef of 2008. By fusing innovative flavor combinations and haute kitchen techniques with casual dining, the Momofuku overlord revolutionized the restaurant scene in America.

What's most refreshing about Chang, however, are his irreverent demeanor and unapologetic opinions. Even though I'd interviewed him before, when I heard Chang and his co-author, New York Times writer Peter Meehan, were in town promoting their new bible, the Momofuku Cookbook, I couldn't resist chatting with them. His two cents on culinary trends, TV, and Top Chef Masters, after the jump.

Fast & Easy Dinner: Tuna Pomodoro

partysugar — Wed, 14 Oct 2009 07:50:15 -0700

Before I lived in Spain, I never thought of putting canned tuna in pasta. However, the Spanish think everything tastes better with olive-oil packed tuna (including guacamole!), so I learned to love this savory pasta combination.

I suggest you give it a try with this simple recipe. The tuna is tossed with a quick garlic tomato sauce and whole wheat pasta. It's a healthy and affordable meal that comes together in mere minutes, so check out the recipe and read more.

Tuna Pomodoro
From Eating Well

Ingredients

8 ounces whole-wheat spaghetti
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
2 anchovies, minced (optional)
1/4 teaspoon crushed red pepper, or to taste
1 28-ounce can diced tomatoes
1 6-ounce can chunk light tuna, drained and flaked
2 tablespoons thinly sliced fresh basil

Directions

Bring a large pot of water to a boil. Cook spaghetti, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add anchovies (if using) and crushed red pepper and cook for 30 seconds more.
Add tomatoes, reduce heat to medium and cook, stirring occasionally, for 8 minutes. Stir in tuna and cook until it is incorporated into the sauce and heated through, 2 minutes more.
Divide the spaghetti evenly among 4 plates, top with sauce and garnish with basil. Serve hot.

Serves 4.

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'Wich of the Week: Olive and Roasted Ahi Tuna Melt

YumSugar — Wed, 09 Sep 2009 14:30:20 -0700

I could write a whole blog about sandwiches I make with Trader Joe's ingredients, from the Sloppy Jose to the naanwich. Of course, I love leftover sandwiches, so after enjoying TJ's marinated ahi tuna steaks for dinner, I used the extra fish to make a gourmet tuna melt with olives and sprouts. The photos don't do justice to how delicious it was.If you don't have a Trader Joe's near you, don't worry: you can use any leftover ahi tuna steak, roasted, grilled, or seared. Though I spooned on the supermarket's mixed olive bruschetta, a basic tapenade or olive salad will create the same effect. Find out how to melt your leftover tuna into this tasty sandwich when you read more.

Olive and Roasted Ahi Tuna Melt
Original recipe

Ingredients

1 large (1/2 lb) marinated ahi tuna steak, roasted (recommended: Trader Joe's)
4 slices hearty multigrain bread
2 slices Swiss cheese
Dijon mustard, for spreading
3 tablespoons Trader Joe's mixed olive bruschetta or olive tapenade
1 cup alfalfa or clover sprouts

Directions

Heat the broiler on low.

Break the cooked tuna into bite-size chunks, divide in half, and distribute to cover two slices of bread. Top each tuna-covered slice with a slice of Swiss cheese.
Place all four slices of bread on an ovenproof baking sheet and broil for 5 minutes or until cheese is melted.
Coat each bare piece of toast with Dijon mustard, and top each cheese-covered slice with half of the olive mixture.

Divide the sprouts and distribute evenly over the olives. Place the second slice of bread, mustard-side down, over the sprouts. Cut in half and serve.

Makes 2 tuna melts.

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Taste Test: Quizno's Toasty Bullet Subs

YumSugar — Thu, 20 Aug 2009 15:30:07 -0700

It's a well documented fact that I'm a fiend for sandwiches; likewise, PartySugar loves them, especially warm, toasty paninis. Naturally, when Quizno's launched its new Toasty Bullets, it wasn't long before we went to our neighborhood outpost to check them out.

Customers can get a Toasty Bullet in five different flavors: Italian, Big Kahuna Tuna, Pesto Turkey, Turkey Club, and Beef, Bacon & Cheddar. The snack-sized sandwiches are about eight inches long and two inches wide, cost a dollar or two less than the average Quizno's sandwich, and come in a nifty paper pocket to assist with easy, on-the-go eating. Did any of these stun us with their bold flavors - or should you be dodging these bullets? Find out after the jump

Keep 'Em Guessing With Complex Flavors of Tonnato Sauce

YumSugar — Tue, 11 Aug 2009 15:30:02 -0700

Two weekends ago, I joined a friend at a potluck dinner organized by Slow Food San Francisco. While I do support the movement's good, clean, and fair principles, I also realized I'd probably be dining amongst a fair share of victory garden-sowing, microwave-loathing culinary crusaders. Eager to please the environmentally aware diners at the potluck, I decided to bring a wholesome spread of unadulterated vegetables fresh from that morning's farmers market, served alongside a rustic Italian tuna sauce.

Flash-forward to dinner - I'd returned to the serving table for seconds after filling my plate with a few too many vegan farro and quinoa courses the first time around. As I reached for my tonnato and vegetables, and the guy next to me in line interrupted. "Have you tried that? I can't figure out what it is, but it is absolutely delicious. And have you ever seen a purple carrot before?!" I blushed, explained what went into the tonnato, and considered my mission to impress Slow Foodies accomplished. See the crowd-pleasing recipe.

Burning Question: What Makes Fish Sushi-Grade?

YumSugar — Thu, 09 Jul 2009 09:00:58 -0700

After seeking out sushi-grade tuna to make my own spicy tuna poke, I became curious as to what exactly constitutes sushi- or sashimi-grade fish.

The terms "sushi-grade" and "sashimi-grade" were created to ensure certain types of seafood can be consumed in raw form - but it turns out that they're more marketing terms than anything else. There are no clear health parameters enforced by the Food and Drug Administration or any other food agency that seafood must pass in order to be labeled sushi- or sashimi-grade. The FDA does maintain that all fish eaten raw must be frozen first.

The moral of the story? When it comes to eating raw fish, you're at the mercy of the person preparing it. Make sure you're aware of the freezing conditions that the fish have been subject to: fish intended to be eaten raw should either be frozen for seven days at -4 degrees Fahrenheit, or flash frozen for 15 hours at -31 degrees. In addition, look out for any warning signs of less-than-fresh seafood, like pearly rainbow or yellowish discolorations, dull flesh, or a fishy smell.

Got a burning question? Contact us.

Town House Toppers: Love It or Hate It?

YumSugar — Tue, 14 Jul 2009 05:50:24 -0700

Town House Toppers have caught my eye many times at the grocery store - they're designed with an indent to hold more salmon cream cheese, tuna salad, or whatever miscellaneous spread you favor on top of your crackers. Ultimately, however, they've always seemed a little too frivolous for me to actually purchase.

While picnicking at Hog Island this past weekend, I finally had a chance to satisfy my curiosity. I can't say that they make a tremendous difference in the amount of topping you can put on a cracker, but for some inexplicable reason (perhaps the same reason I liked worry stones as a kid), I really enjoyed them. Could you get into the groove with these crackers?

Come Party With Me: Bastille Day Lunch - Menu

partysugar — Tue, 07 Jul 2009 09:00:41 -0700

Last week I was all about America's Independence Day, and this week I'm celebrating France's freedom. Bastille Day is July 14 and to commemorate the occasion, why not host an intimate weekend lunch? Like a chic Parisian, select a menu that's stylish yet casual, and wonderfully delicious. Start with a big jar of marinated goat cheese, olives, artichokes, tomatoes, and toasted baguette slices.

A refreshing bowl of vichyssoise - the classic chilled French puree consisting of leeks and potatoes - is an excellent first course, while grilled tuna salade niçoise makes an elegant entree. All three of these dishes can be prepared in advance, leaving plenty of time to mingle in the garden with guests. This delightful menu would also work well at a female-centric event like a bridal or baby shower. To check out the light French recipes, read more.

Marinated Goat Cheese, Olives, Artichokes and Tomatoes
From Food & Wine

Ingredients

1/2 cup pine nuts
1 1/2 pounds fresh goat cheese, softened
2 teaspoons chopped rosemary
2 teaspoons chopped thyme
1/2 teaspoon hot paprika
Salt
1 quart extra-virgin olive oil
20 cooked baby artichoke hearts, from the deli counter
1 cup red cherry tomatoes or grape tomatoes
1 cup Niçoise olives
Toasted baguette slices, for serving

Directions

Preheat the oven to 350°. Spread the pine nuts in a pie plate and bake for 10 minutes, or until fragrant and lightly toasted. Transfer to a plate and let cool.
In a standing mixer, using the paddle, blend the goat cheese with the toasted pine nuts, rosemary, thyme and paprika. Alternatively, blend the cheese in a bowl using a wooden spoon. Season with salt. Shape rounded tablespoons of the seasoned cheese into balls.
Pour 1 inch of olive oil into a tall 1-gallon glass container. Layer the cheese balls, artichoke hearts, cherry tomatoes and olives in the container with enough of the remaining olive oil to cover. Let marinate at room temperature for 24 hours. Serve with the toasted baguette.

Serves 12.

Make Ahead: the recipe can be assembled, minus the tomatoes, and refrigerated for up to 3 days. Add the tomatoes shortly before serving.

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Vichyssoise
From Fine Cooking

Ingredients

4 medium leeks, trimmed and washed as directed opposite, sliced 1/8 inch thick (about 3 cups)
2 large Yukon Gold potatoes, peeled and sliced 1/8 inch thick (about 4 cups)
2 cups whole milk
Kosher salt
1 cup heavy cream
1 Tbs. thinly sliced fresh chives, for garnish

Directions

Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot.
Bring to a simmer over medium-high heat. Add 1-1/2 tsp. salt, reduce the heat to medium low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes. Remove from the heat, stir in the cream, and let cool briefly.
Purée the soup, preferably using a regular blender and working in batches, filling it only half way each time.
Strain the puréed soup through a fine sieve. Let cool to room temperature, stirring occasionally (stirring prevents a skin from forming), and then refrigerate until thoroughly chilled.
Before serving, thin the soup with water if necessary-it should be the consistency of heavy cream. Season to taste with salt. Serve cold in chilled bowls, garnished with the chives.

Makes 6 cups.

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Grilled Tuna Salade Niçoise
From Gourmet

Ingredients

For dressing
1/4 cup red-wine vinegar
2 1/2 tablespoons minced shallot
2 teaspoons Dijon mustard
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
Rounded 1/2 teaspoon anchovy paste
1 cup extra-virgin olive oil
1 1/2 teaspoons minced fresh thyme
1 1/2 tablespoons finely chopped fresh basil
For salad
3/4 lb green beans (preferably haricots verts), trimmed
1 1/2 lb small (1- to 2-inch) potatoes (preferably Yukon Gold)
1 1/2 lb (1-inch-thick) tuna steaks
Vegetable oil for brushing
1/4 cup drained bottled capers (1 1/2 oz)
3/4 lb Boston lettuce (2 heads), leaves separated and large ones torn into pieces
1 pt cherry or grape tomatoes
2/3 cup Niçoise or other small brine-cured black olives
4 hard-boiled large eggs, quartered
3 tablespoons finely chopped fresh parsley and/or basil

Directions

Make dressing: whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.
Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.
Transfer potatoes to platter with tuna, reserving bowl.
Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter.
Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

Serves 6.

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