ChefUptothePlate

Food, Nutrition and Cooking


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Vacation Tuna

I call this post “Vacation Tuna” because whenever I taste it, I feel as if I am on vacation. It’s delicious on crusty bread or if you’d like to pulse the results in a food processor, it makes a great hors d’oeuvres spread. I have also used it as a topping for baked potatoes.

Tuna with Olives, Lemon and Capers

8 oz tuna packed in olive oil, partially drained. (I recommend Ortiz Bonito del Norte if you can get it)
small clove of garlic, minced
zest of ~ 1/2 lemon
Juice of about 1/3 lemon
1/8 cup finely chopped onion
1/8 cup green or black olives, chopped
1 T capers (chop if capers are large)

Mix all the ingredients together breaking up the tuna as you go. You can chop this more finely in the food processor if you wish. Makes enough for 2 large sandwiches.

Note: this recipe can easily be doubled or tripled. When doing so, I recommend using 1/3 tuna packed in oil and 2/3 in water.


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Don’t “Pass-Over” this dish

Sephardic Carrot and Asparagus Salad

2 lbs carrots, peeled

1 1/2 lbs asparagus, trimmed and cut into 2″ lengths

4 T olive oil (lemon flavored if you have it)

2 onions, cut in half and then sliced into thin 1/2 moons

1/2 tsp each hot red pepper flakes, paprika, ground cumin

1/2 tsp caraway seeds

Cayenne pepper to taste

1/4 cup fresh lemon juice and the zest from the lemon

Cut the carrots into 2″ lengths and then quarter each length (or use peeled baby carrots cut in 1/2 lengthwise). In a large skillet with high sides combine the carrots, a pinch of salt and enough cold water to cover. Heat until water boils, then lower heat and simmer the carrots for about 7 minutes. Reserve the liquid. Remove the carrots to a large bowl. 

Add the asparagus to the same liquid in which the carrots cooked, boil for 3 minutes, reserve 1/2 cup of the liquid to a measuring cup and remove the asparagus to a colander. Immediately refresh the asparagus with cold water and drain. 

In the same skillet heat the olive oil over medium heat till hot (but NOT smoking). Cook the onions for about 10 minutes, stirring frequently. Add the reserved liquid and the spices (except the cayenne), bring to a boil. Add the carrots and simmer uncovered for ~ 5 minutes. Add the asparagus, the cayenne and salt to taste.

Add lemon juice and zest just before serving. This dish can be served warm or at room temperature and leftovers are great cold on a green salad. Serves 8 or more.