Bean, Tuna And Celery "Jackets"

Bean, Tuna, And Celery "Jackets"

A versatile, protein-rich filling that’s also great in sandwiches or wraps.

Ingredients:

2  7oz cans Tuna Chunks in Brine, drained
4 tbsp Avocado Oil Mayonnaise
½ lemon, juice, plus extra to taste
3 Salad Onions, trimmed and finely sliced
15 ounce can Cannellini Beans, drained and rinsed
2 stalks Celery, trimmed and finely sliced
½ x 20g pack dill, leaves chopped
4 baked potatoes
S&P to tasteDirections:Flake the tuna into a mixing bowl. Add the avocado oil mayonnaise, juice of ½ lemon and the salad onions. Season and stir together. Mix in the cannellini beans and celery. Taste and add more salt, pepper and lemon juice if needed.

Stir through the dill and pile onto hot baked potatoes. 

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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.

Chopped Pan Bagnat

                                                       

Chopped Pan Bagnat

All the ingredients of the classic pan bagnat sandwich are chopped up, tossed with a sharp vinaigrette and piled high on crusty rolls. A quick condiment of mayonnaise, cooked egg yolks and basil keeps the bread from getting soggy. 

Ingredients:

Vinaigrette:
1 tbsp (15 mL) Dijon mustard
1/4 tsp (1 mL) finely grated garlic
3 tbsp (15 mL) red wine vinegar
1/4 cup (60 mL) sunflower oil
1/4 cup (60 mL) extra virgin olive oil
Salt and freshly ground pepper to taste

Sandwiches:

4 hardboiled eggs, peeled

6 tbsp (90 mL) mayonnaise

3 tbsp (45 mL) chopped basil

Salt and freshly ground pepper to taste

1/2 cup (125 mL) diced red onion

2 cups (500 mL) chopped romaine hearts

2 cups (500 mL) diced seeded tomato

1 cup (250 mL) chopped radishes

3/4 cup (175 mL) chopped pitted black olives

2 jars (190 g each) Italian tuna in oil, drained

4 submarine rolls, each about 9 inches (23 cm) long

Directions:

For the vinaigrette, whisk Dijon, garlic and vinegar in a medium mixing bowl until combined. Slowly whisk in oils until emulsified. Season with salt and pepper. Transfer to an airtight container. Refrigerate up to 1 week.

For the sandwiches, halve eggs lengthwise. Remove yolks and place in small bowl. Mash yolks with fork and stir in mayo, basil, salt and pepper. Cover and refrigerate until ready to use. Chop whites and set aside.

To make filling, place onion in a small bowl, cover with cold water and let stand 5 minutes (this will help soften the raw onion flavour). Drain, pat dry with paper towel and place in a large mixing bowl with romaine, tomato, radishes, olives and reserved egg whites. Season with salt and pepper. Add enough vinaigrette to coat lightly, saving rest for another use. Gently mix. Break tuna into flakes, add to bowl and very gently mix to combine.

Split rolls lengthwise and slather both sides with mayo mixture. Divide salad mixture between rolls. Cut in half and serve.  Serves 4 to 6

Oven Baked Tomatoes

                     Oven Baked Tomatoes
Baked in the oven or cooked in a pan, scented with aromatic herbs, here is a quick and flavorful side dish that can also become a main course.

Baked tomatoes with herbs is a typical side dish from the Marche region and southern Italy in general. They’re very simple to prepare and combine well with many meat, fish, cheese or vegetarian main courses. You can also use them on pasta because they’re very juicy and tasty on the inside and the crispy breadcrumbs give a particular consistency that can provide an extra kick to many first courses.

Recipe for Marche-style tomatoes:

In order to prepare this side dish you first have to choose a good tomato. It should be red, round, ripe, but not too ripe, and medium-sized. San Marzano tomatoes are good as long as they are soft and red. Beefsteak tomatoes are not good.

Cut the tomatoes in half lengthwise and place them in a baking dish with the cut side facing upwards. Add some salt.

Season them with a mix prepared with a omatoes,minced clove of garlic, breadcrumbs, a handful of grated Parmigiano, rosemary, marjoram, parsley, a drizzle of oil and a pinch of salt. For a more summery flavor and aroma you can use basil and mint instead of other herbs. Season everything with a little oil and bake at 400° F for about 25-30 minutes until the breadcrumbs are golden brown.

From side dish to main course

To transform this recipe into a tasty main course for the entire family, we suggest stuffing the tomatoes with mozzarella, scamorza, primosale cheese or tuna before sprinkling them with breadcrumbs and putting them in the oven. For children you can choose a cheese that melts, like fontina, to be cut into cubes along with some ham.

Also in the pan

If you don’t feel like turning on the oven because it’s too hot, try cooking them in a pan. Place the tomatoes seasoned with herbs and breadcrumbs in a non-stick pan. Put some water and a little oil on the bottom, cover and cook over medium-low heat for about 30 minutes until all the liquid has evaporated.

Canned Tuna Ceviche

Canned Tuna Ceviche
Skinnytaste.com
Servings: 2 • Size: 3/4 cup tuna, 1/4 avocado  • Points +: 4 pts • Smart Points: 3
Calories: 153 • Fat: 8 g • Carb: 9 g • Fiber: 3 g • Protein: 15 g • Sugar: 1 g
Sodium: 187 mg (without salt) • Cholesterol: 26 mg

Ingredients:

• 2 tbsp minced red onion
• 1 to 1 1/2 limes
• kosher salt and freshly ground black pepper, as needed
• 1 tsp olive oil
• 1 (7 oz) can chunk white albacore tuna packed in water, (5.1 oz drained)
• 1 medium seeded plum tomato, finely diced
• 2  tbsp chopped cilantro
• 1 jalapeño, minced (keep seeds for spicy) or you can use pickled
• 3 drops Tabasco sauce (optional)

2 oz sliced avocado (1/2 medium Haas)

Directions:

In a medium bowl, combine the red onion, pinch of kosher salt, juice of 1 lime and olive oil.
Mix in the chopped cilantro, jalapeño, drained tuna, tomato, and Tabasco, if using. Taste for salt and lime juice, adjust as needed (I used 1 1/2 limes).

image: http://www.skinnytaste.com/wp-content/uploads/2014/04/canned-tuna-ceviche-550x797.jpg

Cover and marinate in the refrigerator at least 20 minutes to let the flavors blend. To serve, top with fresh sliced avocado and serve.

Read more at http://www.skinnytaste.com/canned-tuna-ceviche/#fZUP0W7Ex3BYDDsL.99

Lazarus Tuna Pasta Salad

Lazarus Tuna Pasta Salad

This recipe is from the cookbook, "Lazarus Recipes  From Our Kitchen".  Lazarus Department Stores were headquartered in Columbus Ohio.  Each store had a dining room and served freshly prepared food.   The bonus was they also sold a cookbook with the recipes. This is a recipe from that book shared by Kina Kerst from the Penzy blog. 

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Ingredients:
8 oounces shell pasta
2 cups celery, coarse cut
2 13-ounce cans tuna fish, drained
1 cup Lazarus Dressing

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Directions:

Cook Macaroni in salted water, drain and cool.  Drain tuna fish.  Add celery, tuna fish, and house dressing, toss lightly.

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Lazarus Dressing

1/2 cup parsley, fresh
4 cloves garlic, fresh
1 cup red wine vinegar
1 cup cider vinegar
1 cup olive oil
2 tablespoons salt 
1 tablespoon dry mustard

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Chop parsley and garlic in blender using par of the oil.  Add all other ingredients, and blend 3 to 5 minutes.  Store in refrigerator.  Keeps 3 to 4 weeks.  Shake well before using.