White Bean And Lemon Pepper Tuna Tartine

White Bean And Lemon Pepper Tuna Tartain

Tartine is just a fancy way of saying "toast," and this lemony tuna and white bean (cannelloni) version is so easy to prepare, it is sure to become a go to lunch. Light, bright, and mayo free. This is not your grandma's 
tuna salad.
Ingredients:
1 can tuna packed in olive oil, drained
1 can white beans, (cannelloni) drained and rinsed
1/2 red onion, thinly sliced
2 cups arugula
1 lemon, zested and juiced
3 tablespoons EVOO
1 teaspoon black pepper
2 teaspoons salt
4 slices bread, toasted

Directions
In a medium mixing bowl, add tuna and flake with a fork. Add white beans and red onion, arugula, lemon zest and juice, olive oil, black pepper and a sprinkle of flaky salt.

Toss together (massage the salad by hand) and then spoon the salad over toast.  Finish with more freshly cracked black pepper and a sprinkle of flaky salt.

Pacific Red Snapper In Papillote

Pacific Red Snapper 

Heart-Healthy Whole Pacific Snapper En Papillote

Pacific red snapper is a local fish widely available during the summer months. The fish’s delicate flavor is highlighted by fresh lemon and herbs. A 3-ounce serving of fish provides an average of 20 grams of lean, complete protein.  Make A Heart Healthy Meal With Minimal Prep And Clean Up

Ingredients
2 tablespoons fresh parsley
2 tablespoons fresh oregano
2 tablespoons olive oil
Salt and pepper to taste
1 small Pacific snapper, scaled and gutted
1 lemon, thinly sliced, plus wedges for serving
Parchment paper

Directions:
Cook's Note: The use of parchment paper as a baking vessel not only preserves the nutritional value and flavor of the fish, but also makes for a sophisticated presentation and easy cleanup.

Preheat oven to 400°.

Finely chop parsley and oregano and transfer to a bowl with olive oil, salt, and pepper; stir.

Make 3 shallow slits on each side of fish and rub ¾ of the fresh herb mixture all over. Lay lemon slices over each slit and add a few slices along with the remaining herb mixture to fish's cavity.

Cut parchment paper into a large enough piece to comfortably wrap fish.

To make a papillote: Lay fish on the parchment paper, fold two opposite sides up over the fish, and bring the other two sides together, rolling down toward the fish, making sure it stays in place.

Place papillote on a baking sheet and bake in pre-heated oven for 20 to 30 minutes, depending on the size of your fish.

Dress the snapper with more lemon juice and cracked pepper just before serving.