Published by mel on May 1, 2009 in entree, recipe and sides & bites.
Tuna Melts are some of the best comfort food around. They’re warm, toasty and covered in melted cheese. I think melted cheese is the pinnacle of all things comfort food. Mac & Cheese, pizza, baked pasta, lasagna, etc, etc. And yummy, mayo-y, cheesy tuna melts.
Instead of going the traditional route, I made these Southwestern by mixing the tuna with roasted poblano mayonnaise, black beans and pickled jalapenos. Smother in shredded Jack and Cheddar cheese and you’ve got a big ole’ Southwestern Tuna Melt that’s creamy, spicy and absolutely delicious. Tom went absolutely crazy for it and I’m sure my sister-in-law will be making it as soon as she sees it. She’s obsessed with all things tuna and southwestern.
If I could choose one thing to eat every day, it might be this sandwich. It would probably be pizza, but it just might be this sandwich. It’s that tasty. Wish I had one right now!
Continue reading ‘Southwestern Tuna Melt’
Published by mel on February 18, 2009 in entree, recipe and sides & bites.
Everyone loves tuna salad right? My sister-in-law can’t get enough. If there’s a tuna salad sandwich on the menu, you know she’s probably going to order it. Even my notoriously picky college roommate likes tuna, and she hates everything, including all kinds of fish. (I know…I simply cannot explain it.)
While traditional tuna salad is delicious, I know everyone’s got their favorite recipe. Some people like onions, celery and mayo. Others prefer yellow mustard and relish. I even know someone who uses cream cheese, but I think that’s plain weird. My favorite is mayo-less and usually involves red onions and roasted peppers, but sometimes I add eggs. This is how the Spaniards do it, and they do their tuna right.
This time, I made a simple salad of imported Spanish tuna, packed in tomato sauce, mixed with artichoke hearts, thinly sliced red onion and hard-boiled eggs. Stuff everything into a grilled piquillo pepper and you’ve got a pretty fancy-looking lunch or snack in under 15 minutes. These would also make a pretty little appetizer on a small handful of greens. Even better, skip the stuffing part and squash everything inside a crusty baguette for a truly delicious sandwich.
So, what’s your favorite tuna salad recipe? Do you eat it in a sandwich? On crackers? Straight from the mixing bowl?
Continue reading ‘Piquillo Peppers stuffed w/Artichokes, Tuna & Egg Salad’
Published by mel on January 6, 2009 in entree, recipe and sides & bites.
I am a bad, bad blogger. I haven’t posted a thing in two weeks! Apologies, but I was celebrating Christmas with my family by roasting a whole pig in our backyard on Christmas Eve. Then it was up to Michigan for 10 days of snow, cold weather and a whole lot of cookies and libations. It was great to see the snow and snuggle under a pile of blankets, but I was very happy to don my flip flops the second I got home. Now I’m back and I’m ready to cook up a storm!
Since it’s a new year, I’m sure there’s no shortage of new resolutions to eat better. Since I don’t really do diets, this means eating healthier and hitting the gym more often. But healthier doesn’t mean diet food, and it definitely doesn’t mean boring food. For me, it means Spanish-style tuna salad. More veggies, no mayo.
Start with imported Spanish tuna packed in tomato sauce. If you can’t find it at your local grocery store, opt for some sold-pack tuna in olive oil. Saute some onions, add some chopped piquillo peppers (or roasted red peppers if you can’t find piquillo), sherry vinegar and a pinch of salt and you’ve got a tangy and delicious tuna salad. Eat it with whole wheat crackers, on a salad, in a sandwich, or wrapped in some whole wheat flatbread with lots of leafy greens.
Either way, it’s a great alternative to the traditional tuna that will make you feel great about starting the new year right.
Continue reading ‘Spanish-Style Tuna Salad with Piquillos & Onions’
Published by mel on January 29, 2007 in entree, recipe and sides & bites.
I’ve decided to start documenting dinner. This way I can keep track of recipes and keep this blog semi-updated…if only with the various foodstuffs I’m making.
Tom said he was in the mood for tuna steaks, and I wanted to make something that was less boring than seared tuna on salad. I did a little research and adapted a recipe from Gourmet for tuna bruschetta.
I used chipotle peppers, granny smith apple, sour cream and basil to make a kind of dressing for the seared tuna. At first I was afraid of the combination, thinking that basil and chipotle would never taste good together. I was wrong, and the sandwiches were really delicious.
recipe
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