Tuna Salad Lettuce Wraps

   date: 2012-11-24 time: 09:55:00
Tuna Salad Lettuce Wraps with Capers and Tomatoes (makes about 4 servings or 8 individual wraps)
 285-340 g (10-12 oz) good quality canned tuna
 ½ dl (1/4 cup) mayo or light mayo
 1 tsp Dijon mustard
 1 tbsp lemon juice
 1/4 tsp celery seed
 1/4 tsp salt
 1 dl (½ cup) finely chopped celery
 1 tbsp capers, chopped
 2 green onions, thinly sliced
 8 large lettuce leaves, washed and dried (romaine, iceberg or butter lettuce will work for this)
 1 dl (½ cup) chopped cherry tomatoes (optional)
Drain tuna into a fine-mesh strainer and press down to drain out the oil (or water if you use water-packed tuna).  While tuna drains stir together the mayo, Dijon, lemon juice, celery seed, and salt. Cut lettuce apart and pick out 8 large leaves (I used two heads of romaine and kept the smaller inner leaves for salad greens). Wash lettuce and spin dry in a salad spinner or dry with paper towels. Chop the celery and capers and thinly slice the green onions. Chop tomatoes if using. When the tuna has drained, put it in a bowl (with a snap-tight lid if you won't be eating it all at once). Stir in the dressing until it's well-distributed in the tuna, then mix in the celery, capers, and green onions. Fill lettuce leaves with the tuna mixture, garnish with cherry tomatoes, and eat with your hands. This kept well in the fridge for several days.
Recipe from this blog.

    Fish and seafood,     Wraps, 0 comments

Salmon with Tomato-Olive Salad

   date: 2012-11-15 time: 20:40:00
Salmon with Warm Tomato-Olive Salad (4 servings)
 5 tbsp extra-virgin olive oil, plus more for brushing
 1 tbsp plus 1 tsp red wine vinegar
 1 tbsp honey
 1/4 tsp red pepper flakes
 4 pieces of 170g salmon fillets (about 3 cm [1 1/4 inches] thick)
 1 clove garlic, coarsley chopped
 1 dl (½ cup) coarsley chopped pitted kalamata olives
 2 medium beefsteak tomatoes, cut into 2½ cm (1 inch) chunks
 2 dl (1 cup) sliced celery (inner stalks with leaves)
 ½ dl (1/4 cup) roughly chopped fresh mint

Preheat the broiler. Line a broiler pan with foil and lightly brush with olive oil. Whisk 2 tbsp olive oil, 1 tsp vinegar, the honey, red pepper flakes and 1 tsp salt in a small bowl. Put the salmon, skin-side down, on the prepared pan and brush the tops and sides with the honey glaze. Broil until golden brown and just cooked through, 4 to 6 minutes. Meanwhile, put the garlic on a cutting board and sprinkle with a generous pinch of salt, then mash into a paste with the flat side of a large knife. Heat the remaining 3 tbsp olive oil and 1 tbsp vinegar, the olives and garlic paste in a small saucepan over medium-high heat until bubbling, about 3 minutes. Transfer the mixture to a bowl and add the tomatoes, celery and mint. Season with salt and toss to combine. Serve with the salmon.

Recipe from this blog.

Per serving:

  • Calories: 433
  • Fat: 26 g
  • Cholesterol: 97 mg
  • Sodium: 982 mg
  • Carbohydrates: 10 g
  • Fiber: 1 g
  • Protein: 38 g


    Fish and seafood,     Salad, 0 comments

Goan Prawn Curry

   date: 2012-09-17 time: 22:10:00
Goan Prawn Curry
 ½ kg (1 lb) large prawns, peeled and deveined
 2 tbsp canola oil
 2 medium shallots, peeled and finely chopped
 ½ to 1 tsp ground cayenne pepper
 2 tsp ground paprika
 ½ tsp freshly ground black pepper
 1/4 tsp ground turmeric
 1 can (400 ml) coconut milk
 ½ tsp sea salt, or to taste
 2 tsp freshly squeezed lemon juice, or to taste
Heat the oil in a heavy pot and set over medium high heat. When hot, put in the shallots. Cook until the shallots are light brown in color. Then add the cayenne pepper, paprika, black pepper, and turmeric. Cook briefly until they are fragrant.
 Add the coconut milk and bring the curry sauce to a boil. Turn the heat to low and simmer for 15 to 20 minutes, stirring every now and then.

 Then, add the prawns, sea salt, and lemon juice. Stir and cook on low heat until the prawns just turn opaque. Season the curry with sea salt and lemon juice, if necessary. Serve the curry warm with steamed Basmati rice.
Recipe from this blog.

    Fish and seafood, 0 comments