Category: tuna

Throughout the year I create variations on tonight’s menu, something I call a “tuna noodle toss.” It always includes tuna and pasta but those are the only “rules.” Sometimes I use fresh grilled tuna, sometimes good-quality canned; often the pasta is dried, and on other occasions (such as tonight), it’s freshly-made. This is another one of those meals where I simply pull out the ingredients I have on hand and start to think about combinations of flavors that might work well together: tiny French green beans…tomatoes…peppers. After the pasta is made, which can be done in advance, this is easy and quick to pull together. It’s almost like a warm or room temperature pasta salad and to my mind is a one-dish meal.

Yesterday I made a blueberry-lemon pound cake which turned out quite well, so that will be dessert.

Grilled onions and peppers, tossed with tuna, blanched haricots verts, chopped fresh tomatoes, housemade dill tagliatelle, and lemon vinaigrette
Yeast roll

Blueberry-lemon pound cake with vanilla ice cream


An Apology and a Menu

To my faithful followers, I apologize for the lull in my recent posting to the blog. Never fear however, because I am dedicated to this project even if there are occasional lapses. Tonight’s menu may seem a bit ubiquitous on the surface, but you have my assurance that this is rather different than what you might think at first. The tuna salad is probably not your mother’s rendition (since I decided to be a bit creative with tonight’s version). And the sides are easy, quick, and filling on a night when you don’t have a lot of time to spend in the kitchen. Not gourmet cuisine by  any stretch of thought…simply a good meal.

Tuna salad featuring diced, hard-boiled egg, minced onions, dill pickle, and spicy peppers, with cubed pepperjack cheese and house-made mayonnaise seasoned with ground chipotle served in a split mini baguette
Quick baked beans Chez Edouard: canned Great Northern beans seasoned with catsup, dry mustard, paprika, black pepper, and minced onions and garlic slow-baked in the oven
Organic potato chips seasoned with sea salt and black pepper
A tsatsuma tangerine topped with sunflower seeds and a drizzle of melted chocolate

This menu was another of my kitchen experiments. For ease of preparation I used canned tuna and in fact it is preferable in this case. A small amount of béchamel sauce is mixed with the minced vegetables and tuna to hold everything together, and then the mixture is chilled and rolled into balls which are subsequently breaded with dried bread crumbs and baked until done. The lemon-dill sauce is a wonderful addition.

Croquettes of tuna, minced roasted red bell peppers and scallions, bound with béchamel and breaded with herbed bread crumbs Chez Edouard, served with a yogurt-lemon-dill sauce
Brown rice pilaf with pine nuts and sun-dried tomatoes
Barely-wilted baby spinach

Tangerine ice cream with tangerine syrup and crisp coconut cookies

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