Showing posts with label not. Show all posts
Showing posts with label not. Show all posts
Sunday, February 15, 2015
Not Tricked Up Tuna Salad
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| (Not Tricked Up) Tuna Salad |
I dont know about you, but I have a habit of trying to trick up my tuna salad with all kinds of things - pecans, pine nuts, dried cranberries, pickles, celery, etc. I just dont know when to quit.
Well this time I did it. I refrained. I only added 3 ingredients (aside from salt and pepper) to my tuna and it was quite possibly better than Ive ever made before.
Maybe its the tuna (I used the fresh caught tuna my sister-in-law Deb purchased from a Garibaldi fisherman at the dock, then canned herself the same day) or maybe its the simple goodness that comes from creating just the right flavor profile that enhances the tuna, but doesnt steal the show. Either way I can take credit for neither. My other sister-in-law Sunny made it this way last week and since then, Im a convert.
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| Deb canned the tuna adding absolutely nothing except the fresh tuna no water..no salt..nothing |
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| to the tuna I added red onion, red apple and mayonnaise (plus salt and pepper) |
Serves 2 (about 1/2 cup each)
Ingredients:
3/4 cup tuna, drained (just use your favorite kind)
1/2 of a very small red onion or 1/4 of a regular size, diced
1/4 of a red apple, diced
2 Tablespoons good mayonnaise (I used Best)
1/2 teaspoon kosher salt
lots of fresh cracked pepper
In medium bowl mix all ingredients together. Serve with crackers or make a sandwich using your favorite bread.
Monday, February 2, 2015
Summers Not Over Yet! Island Breeze Shrimp Salad
Things are really hectic for me this week. You see, I recently handed in my resignation letter at my day job when a fabulous, unexpected career opportunity landed in my lap. After more than 7 years at my current job, leaving was a very difficult decision...but the new company made me an offer I couldnt pass up. Its bittersweet...and also a bit stressful. As a result, I havent been cooking as much as usual this week. I did make a fabulous dinner salad that received two enthusiastic thumbs-up from Michael. For a salad to get that kind of reaction from him, you KNOW its a keeper!
It may say September on the calendar, but its still pretty hot in Central Texas. Most nights a fast, healthy dinner is exactly what we want. This salad delivers on both counts...and its full of flavor. My Island Breeze Shrimp Salad is like a tropical vacation...for a fraction of the cost! Its full of flavors and textures, and its light on calories and fat. If you have a favorite Asian salad dressing recipe, feel free to use that. This was a fuss-free meal, so I went with a bottled dressing that we enjoy.
This salad is a perfect example of my favorite kind of food: lots of interesting flavors and textures. Sweet-tart fruit, salty feta, crunchy nuts and wonton strips...and sweet, tender jumbo shrimp! This is no wimpy salad -- its filling, but it doesnt weigh you down. Have fun with it...switch out fruits and nuts to fit your liking, or feel free to sub in seared chicken breast for the shrimp. Heck, you can leave out the meat entirely and have a vegetarian feast as well. Just do yourself a favor and make this before the weather turns cool where you are!!
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It may say September on the calendar, but its still pretty hot in Central Texas. Most nights a fast, healthy dinner is exactly what we want. This salad delivers on both counts...and its full of flavor. My Island Breeze Shrimp Salad is like a tropical vacation...for a fraction of the cost! Its full of flavors and textures, and its light on calories and fat. If you have a favorite Asian salad dressing recipe, feel free to use that. This was a fuss-free meal, so I went with a bottled dressing that we enjoy.
Island Breeze Shrimp Salad
a Weekend Gourmet Original
Step 1: Marinate 1 lb. jumbo shrimp in your favorite Asian marinade for at least 30 minutes. I used Trader Joes Island Soyaki...but a mixture of soy sauce, citrus juice, ginger, garlic, and sesame oil would approximate the flavor. Thread the shrimp on two skewers and sear then in a hot non-stick pan in a bit of olive oil until cooked on both sides.
Step 2: Add 5 cups red leaf lettuce to a large bowl. Toss with your favorite Asian salad dressing...I used Wishbone Light Asian with Sesame & Ginger Vinaigrette. Arrange half of the dressed lettuce on two dinner plates.
Step 3: Arrange the following ingredients on top of the salad greens: diced pineapple, diced mango, chopped strawberries, feta cheese, chopped macadamia nuts, and crispy wonton strips that I found in the Produce aisle at the local grocery. Drizzle a bit more of your dressing on top of each salad just before serving.
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