2nd October 2007

Tuna Machaca

This is the first recipe we’ve made from The Border Cookbook, which features home cooking from the American Southwest and Northern Mexico. Marinated tuna is quickly seared in a pan with onion, tomatoes, and peppers. We served it with Green Rice, which is quickly becoming our go-to side dish for Southwest dishes.

Chris says:

Wow, this might be one of my favorite dishes. I love recipes like this; simple and yet really flavorful.

Lisa says:

Mmmmmmm… I agree — it’s really good, and unique!

Tuna Machaca
1/2 cup olive oil
Juice of 1 lemon
3 garlic cloves, minced
2 tsp soy sauce
1 tsp dried thyme
1 serrano, minced

1 1/2 lbs fresh tuna steak, cut in 1/2-3/4 inch dice
1 Roma tomato, chopped
1 small onion, minced
1 serrano, minced
2 green onion tops, minced
1 tbsp butter

In a shallow dish, combine the marinade ingredients. Stir in the tuna and let the mixture sit at room temperature for 15 minutes.
Warm a large, heavy skillet over high heat. Drain the tuna from the marinade. When the skillet is very hot, place the tuna and marinade that still clings to the pieces in the skillet. Immediately add the tomato, onion, serrano, and green onion tops. Fry just 1 or 2 minutes, stirring constantly. Avoid overcooking or the tuna will become dry. It should be seared on the outside with just a hint of pink remaining in the center. Stir in the butter just before removing the machaca from the heat, and serve immediately.

4 servings.

posted in Main Dishes, The Border Cookbook | 2 Comments

4th June 2007

Tuna Salad Sandwiches

This is one of the first recipes that we made from Elise’s site. We were both suspicious of using cottage cheese in tuna salad, but this remains our favorite way to make it — it’s delicious! Only modifications from Elise’s recipe is that we drain the oil from the tuna and we use light mayo.

1 6 oz can of tuna fish packed in olive oil
1/3 c cottage cheese
2 tbsp light mayonnaise
1/4 purple onion, chopped finely
1 celery stalk, chopped finely
1 tbsp capers
Juice of half of a lemon
Pinch or two of dill
2 tbsp minced parsley
1 tsp dijon mustard

Mix all ingredients, serve.

posted in Main Dishes | 1 Comment

31st May 2007

Whole Wheat Linguine with Tuna Wine Sauce

Lisa needs to start carbo-loading for the marathon so we wanted to try a new pasta dish, and this one was quick, easy, and didn’t require us to go out and buy anything special — everything was already in the fridge or on the shelf. I’m normally not a fan of “creamy” sauces, but this one had a chicken broth and wine base thickened with flour, which made for a cream-like, savory sauce without any dairy. Plus it had capers, and I loves me some capers.

Tuna Wine Sauce (4 servings)
2 tbsp olive oil
2 cloves garlic, minced
2 green onion stalks, thinly sliced
2 tbsp flour
1 cup chicken or vegetable broth
1/2 cup white wine
1 6.5 oz can chunk light tuna, drained
2 tbsp capers, rinsed and drained
2 tbsp lemon juice
3 dashes Tabasco® sauce
Black pepper to taste

Heat the oil in a sauté pan over medium heat. Add the garlic and green onions and sauté for 2 minutes. Add the flour and blend well. Stir in the broth and wine, stirring constantly until thickened. Reduce the heat and stir in the tuna and capers. Add the lemon juice, Tabasco, and pepper. Serve hot over pasta.

posted in Main Dishes | 0 Comments

23rd May 2007

Linguine with Tuna, Arugula, and Hot Pepper

This was a quick-to-make recipe from the San Francisco Chronicle — only modification was that we only used half the oil that the original called for. If you’re a fan of arugula, try this one out! The recipe below is scaled to serve two.

Linguine with Tuna, Arugula, and Hot Pepper
1/2 lb linguine
1/8 c extra virgin olive oil
2 garlic cloves, minced
1 big pinch hot red pepper flakes
6 oz can tuna in olive oil, drained
Kosher salt
4-5 oz baby arugula


Bring a large pot of well-salted water to a boil over high heat. Add the linguine and boil until al dente.

While pasta cooks, heat olive oil, garlic and hot pepper flakes over moderately low heat until garlic is fragrant and sizzling. Add tuna and shred it into fine flakes with a fork. Season with salt and add a few tablespoons of boiling water from the pasta pot to make the mixture moist and sauce-like. Keep warm over low heat.

Just before the pasta is ready, set aside 1 cup of boiling water. Drain pasta and return it to the warm pot set over moderate heat. Add arugula and contents of the skillet and toss vigorously with tongs, moistening with some of the reserved pasta water. The arugula will wilt in the heat of the pasta. Divide among warm bowls and serve immediately.

Serves 2.

posted in Main Dishes | 3 Comments

14th May 2007

Tuna Tetrazzini

Lisa made this dish tonight, based on a found Weight Watchers recipe — but it definitely didn’t taste “diet”…

Tuna Tetrazzini *
1/4 c flour
1 c chicken broth
1 c 1% milk
1/4 tsp pepper
1 tbsp margarine
1 small onion, diced
2 c sliced mushrooms
1/2 c diced green pepper
3 c cooked wide whole-wheat noodles
2 cans albacore (packed in water), drained
1/3 c Parmesan cheese
1 tbsp sherry
1/3 c breadcrumbs

1. Preheat oven to 450 degrees
2. Place flour in a bowl. Add broth, milk, and pepper; stir with a whisk until blended.
3. Melt margarine in a large nonstick skillet over medium-high heat. Add onions, mushrooms, and bell peppers, sauté 3 minutes. Add flour mixture, cook 2 minutes or until thick. Combine sauce, noodles, tuna, cheese, and sherry in a 1.5 quart casserole dish coated with cooking spray; sprinkle with breadcrumbs.
4. Bake at 450 for 10 minutes until bubbly.

* The original recipe claims 5 servings (ha!), we consider it closer to 3. 😉

posted in Main Dishes | 1 Comment