25th November 2008

Roasted Hatch Potato Salad with Tuna

I was stuck at home today, and just before leaving to walk out in the rain for a long, cold, wet trek to get some lunch, I decided to poke around and see what we had on hand. I knew we still had a few potatoes left from the CSA box, and when I spotted a can of tuna, something clicked in my mind and I remembered a recipe from Mexican Everyday by Rick Bayless that I had been wanting to try. The version in the book uses poblanos, but I knew the roasted hatch chilies sitting in my freezer would work just as well, if not better. The onions and shallots kept a lot of their crunch, and along with the chilies provided a nice contrast in texture to the soft potatoes. The tuna adds protein, but doesn’t overpower the other flavors in the dish. Hooray for having ingredients on hand — this potato salad kept me sated — and dry!

Obviously, I couldn’t discuss the deliciousness with Lisa, as she didn’t get to try it, but instead, I give you the following instant messenger transcript:

[1:36 PM] Chris: Guess what I had for lunch?
[1:40 PM] Lisa: Nothing?
[1:40 PM] Lisa: Water?
[1:41 PM] Chris: We had tuna, potatoes, shallots, and the hatch chilies in the freezer… I made that potato salad w/tuna from the Rick Bayless book!
[1:41 PM] Lisa: Yum!!!!!
[1:41 PM] Lisa: Are there leftovers???
[1:41 PM] Lisa: I want to try it!!!
[1:41 PM] Chris: Uh, no. Didn’t make a full recipe, sucka.
[1:41 PM] Lisa: Dammit!
[1:41 PM] Lisa: Bragger.
[1:42 PM] Lisa: I had a frozen dinner. *Boring*

Fascinating, I know! Hey, I do what I can.

Roasted Hatch Potato Salad with Tuna
2-3 roasted hatch chilies
2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2″ pieces
1/6 cup olive oil (2 tbsp + 2 tsp)
1/2 small red onion, sliced 1/8″ thick
1 large shallot, sliced 1/8″ thick
1 1/2 tbsp champagne vinegar
1/2 tsp oregano
1/4 tsp black pepper
One 6-oz can tuna, drained
1/4 cup chopped cilantro or parsley
Romaine, to serve (optional)

Put the cubed potatoes into a microwave-safe bowl and sprinkle with 1/2 tsp of salt. Cover with plastic wrap and microwave on high for about 3 minutes, until completely tender. Leave covered.
Rub the blackened skin off the chilies and pull out the stems and seeds. Rinse to remove rogue seeds and skin, then cut into 1/4″ thick strips.
Heat the oil in a large skillet over medium-high heat. Add the onion and shallots and cook, stirring frequently, until the onion and shallots are browned, about 4 minutes. Remove from the heat and stir in the vinegar, oregano, black pepper, and hatch chilies. Stir well, then add the potatoes to the pan. Set aside to cool; when at room temperature, add the parsley/cilantro and tuna.
Serve over optional Romaine lettuce leaf.

2 side-dish servings, or a large lunch

posted in Main Dishes, Mexican, Mexican Everyday, Sides | 3 Comments

14th October 2008

Tuna Steaks on Cilantro Noodles

Lisa has running group on Tuesdays, so I try to find recipes that can be prepared relatively quickly and don’t depend on exact timing — and so we can eat as soon as she walks in the door! This pasta dish from Fitness Food fit the bill: tuna steaks are grilled and placed upon a bed of wheat-noodles that have been tossed with plenty of cilantro, green onions, and an asian-inspired dressing. Any recipe that includes the words “one large handful of cilantro” gets my vote!

Lisa says:

Fitness Food rules.

Chris says:

See? You go for a run, you have run-worthy food waiting for you when you get home.

Lisa says:

I love the green onions.

Chris says:

…and of course, the cilantro?

Lisa says:

Of course!

Chris says:

I’d totally make this again if we wanted a quick pasta-and-fish meal. It took all of 20 minutes to make.

Lisa says:

Good, because I’d totally eat it again!

Tuna Steaks on Cilantro Noodles
1 1/2 tbsp lime juice
1 tbsp fish sauce
1 tbsp sweet chili sauce
1 tsp sugar
1/2 tsp spicy sesame oil
oil spray
2 6-oz tuna steaks, at room temperature
8-oz wheat linguine
3 green onions, thinly sliced
1 large handful cilantro leaves, chopped
lime wedges

Mix the lime juice, fish sauce, sweet chili sauce, sugar, and oil in a small bowl with a whisk, and set aside.
Pat the tuna steaks dry and season with salt and pepper. Heat a grill pan over high heat and spray with the oil. Add the tuna and cook for 2 minutes on each side, or until cooked to your liking. Transfer the steaks to a warm plate, cover, and keep warm.
Meanwhile, place the noodles in a large pot of salted, rapidly boiling water and cook according to package directions, until al dente. Drain well. Add half the dressing, half the scallions, and half the cilantro, and toss well.
Divide the noodles between two plates, then place a tuna steak on each. Mix the remaining dressing with the scallions and cilantro and drizzle over the tuna and noodles. Serve with the lime wedges.

2 Servings

posted in Fitness Food, Main Dishes | 6 Comments

6th May 2008

Fettuccine with Ricotta & Tuna

Tonight’s meal comes from Fitness Food (hey Carrie, try this one!) — whole wheat pasta is tossed in a creamy sauce made with ricotta cheese, arugula, and basil, and tossed with tomatoes and tuna. This was a very quick meal to make.

Lisa says:

Whoa, this is delicious!

Chris says:

I like the sauce, it’s almost like a pesto.

Lisa says:

Pasta with a pesto-ish sauce and tuna? This sounds a dish made for Abbie

Chris says:

Totally — though she’d certainly add peas. Anyway, enough about her! I like the arugula.

Lisa says:

So it’s in the sauce, and then some extra is just tossed with the pasta?

Chris says:

Yep — it gets all wilty and intense. Good stuff.

Lisa says:

Good to stuff in our mouths, you mean…

Fettucine with Ricotta & Tuna
13 oz whole-wheat fettuccine
4 small ripe tomatoes, each peeled and cut into 8 wedges
3 large handfuls baby arugula
2 tsp olive oil
2 cloves garlic, finely chopped
1 red hot pepper, finely chopped
1 large handful basil
1 1/2 cups smooth low-fat ricotta
15 oz can tuna in water, drained

Cook the pasta in a large saucepan of boiling water for 10 minutes or until tender. Drain, reserving 1/2 cup of the pasta water. Return the pasta to the pan and toss in the tomatoes. Stir to combine.
Heat the oil in a pan over medium-high heat, add the garlic and chili pepper and cook for 1-2 minutes. Add three-fourths of the arugula leaves and cook for about a minute until it wilts. Remove from the heat and add everything in the pan into a food processor, along with the basil and ricotta. Process until well combined, adding enough of the reserved pasta water to thin a bit.
Toss the ricotta sauce and the remainder of the arugula leaves through the pasta and tomatoes. Break up the tuna with a fork and toss through the pasta as well. Garnish with additional basil, if desired, and serve.

4 hefty servings

This seems to be an ideal post for this week’s Presto Pasta Nights!

posted in Fitness Food, Main Dishes | 5 Comments

13th January 2008

Grilled Tuna and Mushrooms with Mixed Greens

Tonight we made a recipe based on one found in the Mushroom Lover’s Mushroom Cookbook. Tuna that’s been brushed with a truffle oil marinade is cooked to medium-well and served over a salad with grilled portobello and shiitake mushrooms.

Chris says:

A little goes a long way with that truffle oil; that really adds a lot of flavor.

Lisa says:

Yeah, you can totally taste it. This dinner rules — I like it better than the other grilled tuna salad we had.

Chris says:

More filling?

Lisa says:

Totally. Of course, that could be because I’m making little sandwiches out of it with this awesome herb baguette.

Grilled Tuna and Mushrooms with Mixed Greens
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 tbsp truffle oil
coarse ground sea salt and ground black pepper
2 tuna steaks, about 1″ thick, 8 oz each
8 oz mix of portobello and shiitake mushrooms
6 cups mixed greens
1 bunch chives, thinly sliced
1 medium tomato, cut into 1/2 inch dice

In a small bowl, whisk together the olive oil, truffle oil, and lemon juice until well blended. Add salt and pepper to taste, measure off 1/3 cup of the dressing, and reserve the rest.
Rinse and pat dry the tuna, then sprinkle both sides with salt and ground pepper. Brush the tuna and mushrooms on both sides with the 1/3 cup of dressing and let rest at room temperature for 30 minutes.
Preheat a grill to hot, or heat a grill-pan over medium heat for 10 minutes. Grill the mushroom slices for about 3 minutes on each side, then set aside. Grill the fish until medium-rare, about 2 1/2 minutes on each side.
Toss the greens, grilled mushrooms, chives, and tomato in a bowl. Add as much of the reserved dressing to the salad as you would like. Divide the salad between two plates, and top each with a tuna steak.

2 Servings

posted in Main Dishes, The Mushroom Lover's Cookbook | 2 Comments

11th October 2007

Delicious Seared Tuna Salad with Chayote Slaw

Tonight we tried out a main dish salad from Mexican Everyday by Rick Bayless. A bed of romaine is topped with a chayote slaw tossed in a guajillo chile dressing and seared tuna. A lot of different textures and flavors going on with this salad!

Chris says:

I really love this guajillo chile dressing — it’s the same one we used on the heirloom tomato salad, but I used champagne vinegar this time.

Lisa says:

It’s great, I love it. The flavors go really well together. Although when I first saw it I thought I’d be starving later.

Chris says:

Yeah, sorry, it doesn’t conform to our usual volume of food. So are you starving?

Lisa says:

Not STARVING… but I’m just a little hungry.

Chris says:

Dessert time!

Seared Rare Tuna Salad with Chayote Slaw and Guajillo Chile Dressing
3/4 cup olive oil, vegetable oil, or a mix
2 medium dried guajillo or New Mexico chiles
2 garlic cloves, peeled and quartered
1/4 cup champagne vinegar
4 tuna steaks, not less than 3/4 inch thick
2 chayotes
4 cups thickly sliced romaine
chopped cilantro

Pour the oil into a large skillet and set to medium heat. When the oil is warm, add the chiles and the garlic. Turn and stir continually until the insides of the chiles have lightened in color and they are toasty smelling — 30 seconds or so. Remove from the heat.
Transfer the chiles to a blender (leave the oil and garlic in the pan), add the vinegar and a teaspoon of salt. Blend for 30 seconds. When the oil and garlic are cool, add to the blender (set the skillet aside without washing) and puree until smooth. Taste and season with more salt if desired. Pour into a jar and secure the lid.
Return the skillet to medium-high to high heat. Sprinkle both sides of the fish with salt. When the oil-filmed skillet is really hot, lay the tuna in the pan. When brown, no more than 1 minute, flip and sear the other side. Remove the skillet from the heat. Thoroughly shake the dressing, then carefully drizzle on about 3 tablespoons dressing. Turn the tuna in the dressing from time to time as it cools.
Cut the chayotes in half lengthwise and remove the pits. Shred the chayotes through the coarse side of a grater. Scoop into a bowl and toss with 3 tablespoons dressing. Taste and season with salt.
Divide the greens among four plates, forming them into wide nests. Top each with a portion of the chayote slaw. Slice each piece of tuna in half crosswise on a bias and place in the center of the salad. Sprinkle with cilantro.

Serves 4

Considering this is the first time we’ve used chayote, and the recipe includes our favorite herb (cilantro), I’m going to submit this as our entry for the Weekend Herb Blogging Two Year Anniversary!

posted in Main Dishes, Mexican Everyday | 5 Comments