Tags
ball parke mustard, bell pepper, bread and butter pickles, canned tuna, Celery, cherry tomatoes, fresh herbs, frozen peas, jicama, lemon juice, lemon zest, mayonnaise, olives, pickle brine, raw pasta, Scallions, sour cream, Spices, sweet vinaigrette
This is a throw-back to my childhood. On hot summer days (we didn’t have air-condition!), when my mother didn’t want to heat up the kitchen, she would make this in the morning, and put it in the fridge. At dinner time, she would add it to chopped iceberg lettuce, along with thawed frozen peas. It was so very good, at the end of a hot day. Continue reading
I’ve always liked the idea of tuna melts. I really do, but you know, sometimes when you heat canned tuna, it develops an unpleasant fishy taste. The Goddess hates fishy. The Latin Lover hates fishy. But, I’m happy to tell you, this works well. It’s quick to fix and doesn’t heat up the kitchen, when the temperature outside soars…and it’s delicious. 
I usually lean toward an Asian flavor profile when I make tuna steaks. But, I just wasn’t feeling that today. After our time in Portugal, I decided to wander in that direction. More of a meander, really. The main thing to remember with tuna, is to not over-cook it. You want it crisp on the outside and very pink on the inside…and very delicious. 
I was thinking about making sushi, but just didn’t get myself organized enough to manage that. This is sushi, but “unrolled” or deconstructed—layers of flavor. This is fork food. Chopsticks won’t work too well here, but the flavors are deliciously sushi. 
Fresh tuna steaks, the thicker the better, are usually seared in a screaming hot cast iron skillet. They are usually served with just a simply sauce. This version is different and this is no ordinary sauce. The tuna is briefly and gently simmered in a lovely, tomato-based, sweet and sour sauce. 
Those hot summer nights, when you just can’t turn on the stove, this salad makes a terrific supper. But, don’t limit yourself, as this “salad” can be an appetizer, too. It’s simple and simply delicious. 
Yesterday The Goddess very pointedly told you not to use oily fish for ceviche. Clearly, she’s not to be trusted. Because today, here she is, using tuna in ceviche. So, it turns out that tuna (and I have used salmon—horrors!) is really quite lovely in ceviche. 
This is a great little appetizer to whip up at a moment’s notice. Smear it on a bland, buttery cracker, and you think it’s perfect. But stuffed into one of the little sweet-hot round peppers that you can find on the olive bar…you know the ones, it’s stupendous. 
Goddess Cooks 