Mediterranean Tuna Salad

Lunch has been one of the hardest meals for eating paleo - mostly because it is the meal we are most likely to be out of the house making it the easiest to cheat. I recently through together a quick tuna salad for lunch and it was delicious - finally a paleo lunch I would actually want to eat on a regular basis and easy enough to make to pack to work.

Inspired by Guilty Kitchen , serves 2

Ingredients

2 cups lettuce or spinach
1 can tuna, drained
1 cup cherry tomatoes, halved
1/2 can artichoke hearts, drained and chopped
2 tablespoon mayonnaise
1 tablespoon Taste #5 Unami Paste, optional
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
1 green onion, chopped
Salt
Pepper

Directions

Combine all the ingredients except the lettuce in a medium bowl. Mix to combine.

Serve over top of the lettuce with sliced avocado if desired.

♥  Amy

Cioppino

Our friend's Nicole and Graham served this to us and I couldn't wait to make it again myself. I am normally not a big fish person but this soup is good.

Adapted from Gourmet, serves six


Ingredients

4 garlic cloves, minced
2 medium onions, finely chopped
1 bay leaf
1 teaspoon dried oregano
1 teaspoon crushed chili flakes
1 1/2 teaspoon salt
1 teaspoon pepper
1/4 cup olive oil
1 green bell pepper, chopped
2 tablespoons tomato paste
1 1/2 cups red wine
1 32 ounce can diced tomatoes
1 cup clam juice
1 cup chicken broth
1 1/2 pounds clams in the shell, cleaned
1/2 pound red snapper, cubed
1/2 pound halibut, cubed
1 pound large (16 to 20 count) shrimp, shelled
3/4 pound scallops
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped

Directions

In a large pot over medium heat, combine the onion, garlic, bay leaf, oregano, pepper flakes, salt and pepper in the olive oil. Saute until softened, about 5 minutes. Stir in the bell pepper and tomato paste. Saute for an additional minute. 

Add the wine, broth, tomatoes and clam juice. Cover and simmer for 30 minutes.

Add the clams, scallops, shrimp and fish to the stew and simmer, covered, until the clams open, about 5 to 10 minutes. Discard any unopened clams. Stir in the parsley and the basil.

Serve with sourdough bread or focaccia.

♥  Amy

Sesame Ahi Tuna

Dave had to work late on Valentine's Day so we opted to celebrate with dinner in. Our menu consisted of sautéed garlic shrimp, avocado beet salad and seared sesame ahi tuna. It was a fantastic meal.

I will post the rest of the recipes in the coming days.

Serves two

250 grams ahi tuna
Salt
Pepper
Chili flakes
2 tablespoons sesame seeds
2 tablespoons black sesame seeds
1 tablespoon sesame oil

Season the tuna with salt, pepper and chili flakes.

Mix the sesame seeds and black sesame seeds together in a plate. Coat all side of the tuna in the seeds.

Heat the oil in a pan over medium-high heat. Sear the tuna one to two minutes per side depending on the desired rareness.

Serve warm.

♥  Amy

Salmon Corn Chowder

Serves four

1 tablespoon butter

2 cups onion, chopped

3 cups chicken or vegetable broth

1 1/2 cups potatoes, peeled and cubed

2 340 mL cans corn kernels, drained

1 fillet salmon, skin removed and chunked

1/2 cup smoked salmon, chunked

1 cup heavy cream

1 teaspoon dill

1/8 teaspoon chili flakes

Salt

Pepper

Melt the butter in a large saucepan over medium-high heat. Saute the onion until softened. Add the potato and broth. Bring to a boil, reduce heat and simmer for 10 minutes or until the potato is tender. Add the corn and salmon. Simmer 5 minutes further until the salmon is cooked through. Add the cream and seasonings. Allow to simmer until warmed through.

Garnish with fresh dill or chives.

Trout with Wasabi Sauce

With Dave out of town, I am taking the opportunity to go through my list of recipes that contain ingredients he won't eat. Not that he is a picky eater - his only dislikes are wasabi and olives.

This recipe was perfect because it also allowed me to use the bok choy that Shane gave me from his garden. Next year I will definetly have to try growing my own!



From Martha Stewart, serves 4

1/2 cup mayonnaise

1/4 cup fresh cilantro or basil

3 tablespoons lime juice

2 to 3 teaspoons wasabi paste

1-1/2 inch piece fresh ginger

1 tablespoon olive oil

4 trout fillets

Salt

Pepper

1/2 cup mirin

1 tablespoon soy sauce

4 heads baby bok choy

In a blender, combine the mayonnaise, herbs, lime, wasabi, ginger. Add the wasabi 1 teaspoon at a time to reach the right level of bite for your taste - wasabi can be a bit overpowering. Blend until smooth. Add 1 to 3 tablespoons of water to thin the sauce to the desired consistency.

Season the fish with salt and pepper and place into a large skillet over medium-high heat with the oil. Cook until opaque and flaky, about 4 minutes per side. Alternatively, use fillets with the skin on and grill the fish on the bar-b-que.

Remove the fish from the skillet. Add the mirin, soy sauce and bok choy. Cover and cook until the bok choy is tender, about 5 minutes.

Serve the fish over the bok choy and drizzle with the wasabi sauce.



Amy

Sweet-Spicy Salmon

From Chatelaine, serves 4

1 salmon fillet
1/4 cup red pepper jelly
2 tablespoons dijon mustard
1 teaspoon sambal oelek

1 large bunch gai lan or other chinese greens
1 teaspoon oil
1 clove garlic, finely chopped
1 tablespoon ginger, finely chopped
Salt and pepper

Preheat broiler to 500 F. Line a large baking pan with tin foil and spray with oil. Place salmon on foil skin side down.

Combine red pepper jelly, mustard and sambal oelek in a small bowl. Set aside 2 tablespoons of the mixture and spread the remaining mixture over the fillets.

Broil fillets about 8 to 11 minutes or until the fish is flaky.

In the meantime, heat a large skillet over medium heat. Add oil, garlic and ginger, saute for 1 minute. Add gai lan with 1/4 cup of water. Season with salt and pepper. Cook until tender, about 3 minutes, stirring occasionally.

Remove salmon from oven and brush with the reserved pepper jelly sauce.

Serve over greens.

Amy