Tuesday, July 25, 2006
I wanted to make something for the challenge with both fresh AND canned tuna. This is what I came up with for the canned- and it's so good!!!
Rainbow Tuna Salad P1
1 large pouch tuna
3 tbsp mayo
Salt & pepper
Bell peppers, any color(s), cut into strips
Mix the tuna and mayo with some pepper to make the tuna mix, if desired stir in some chopped celery.
Assemble on the plate in a spoke-pattern the pepper strips, celery stalks, and endive leaves. Put sliced mushrooms around the middle, and top with a large scoop of tuna mix.
For the dressing, whisk together the juice of the lime with some oil until it emulsifies, then add salt and pepper to taste. Drizzle a little over the tuna and veggies!
I was really stressed thinking about what to do with the celery! I had the rest of the ingredients pretty well planned when we started. The it hit me! It sounds bizarre. but really it was an incredible pairing!
Zesty Tuna Skewers With Sweet and Sour Celery P1
1 pound tuna steak, cut into 1-inch cubes
Bell peppers (any color) cut into large cubes
Salt & pepper
Celery (about 4 large stalks)
2 tbsp Splenda
Preheat your grill over very high heat.
Mix together the juice of one lime, salt and pepper, and 3 tbsp oil.
Thread the tuna onto a skewer, and thread the veggies on another one or two. Sprinkle the tuna well with pepper.
Place the veggie skewers on the grill. Baste them with the lime mixture. Grill over high heat for 5 minutes, and then turn them. Cook another 5 minutes.
Now put the tuna skewers on, and baste them with the lime mixture. Grill over high heat for 3 minutes, turn and cook another 3 minutes. Remove to platter.
Serve on a bed of brown rice and Sweet & Sour Celery!
For the celery:
Slice the celery on the bias into ½ inch thick slices. Sauté them in 1 tbsp olive oil for 3 minutes, stirring almost constantly. Add the juice of the other and Splenda, and stir well to mix. Cook another couple minutes to begin to caramelize the celery.