We have been busy going gluten-free at our house. Which has reduced me to tears multiple times in the last few weeks and causes tension in my back every time I think about setting foot in my kitchen. So, sad when a favorite hobby turns into a horrible nightmare.
A friend, who has gluten tolerance issues in her own home, lent me a cookbook called: Favorite Brand Name Incredibly Easy Gluten-Free Recipes. I, greatly, appreciate all the pictures in this cookbook. As well as finding a second recipe that uses quinoa that my husband approves of.
1 cup uncooked quinoa
2 cups water
1/2 tsp salt, divided
1 bag (12 oz) frozen cooked baby shrimp, thawed and well drained
1 cup cherry or grape tomatoes, halved
1/4 cup chopped fresh basil
2 Tbsp capers
2 Tbsp finely chopped green onion
3 Tbsp olive oil
1-2 Tbsp lemon juice
1 tsp grated lemon peel
1/8 tsp black pepper
1 Place quinoa in strainer. Rinse well under cold water. Bring water and 1/4 tsp salt to boil in medium saucepan over hight heat. Stir in quinoa. Cover; resuce heat to low. Simmer 12 to 14 minutes or until quinoa is tender and water is absorbed. Cool to room temp.
2 Combine quinoa, shrimp, tomatoes, basil, capers and green onion in large bowl. Combine oil, lemon juice, lemon peel, pepper and remaining 1/4 tsp salt in small bowl. Pour over salad. Toss gently to mix well.
Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
Friday, October 5, 2012
Quinoa Salad with Sweet Potatoes
This recipe was discovered on Nick's website. However, I don't want to loose it since it is the first quinoa recipe I ever made and it was well received by both myself and my husband. And, it falls into the category of things that my youngest can eat.
Quinoa Salad
Yield: Serves 6-8.
Prep Time: 1 hour
Total Time: 1 hour 15 minutes
Ingredients:
2 Cups dried quinoa, rinsed
2 large sweet potatoes, cubed and blanched (or sub 1 medium butternut or acorn squash, halfed, roasted and cubed)
1 Cup dried cranberries (you can use raisins, cherries, mango, whatever)
1 Cup pumpkin seeds (you can use sunflower seeds)
1/2 Cup olive oil
1/4 Cup red wine vinegar
Juice from one lemon
1 Tablespoon honey
1 Teaspoon paprika (optional)
Salt and pepper
Cook quinoa per package instructions. I purchase it bulk. So, it is a two parts water to one part quinoa ratio. All quinoa says to rinse thoroughly. However, I do not own a strainer with small enough wholes. I tried using a coffee filter, but that was to fine. So, rinsing does not occur in my world for quinoa.
First, stick your sweet potatoes on a baking sheet and poke a few holes in them with a fork. Bake them at 350 degrees for about 50-60 minutes until they’re very tender.
By the way this is the same process I used for both the butternut squash and the acorn squash. Just chop them in half, poke some holes in the skin, and bake them for 50-60 minutes.
Let your potatoes cool for a few minutes after they come out of the oven and then peel and slice them into about 1/2 inch strips. (Nick's instructions.) Cube the strips.
Then, you mix everything together.
Mix the quinoa, sweet potatoes, cranberries, and seeds.
Mix your dressing up and pour over your quinoa mixture. Toss to coat. The dressing should be on the less is more side, not standing in the bottom of the bowl.
2 large sweet potatoes, cubed and blanched (or sub 1 medium butternut or acorn squash, halfed, roasted and cubed)
1 Cup dried cranberries (you can use raisins, cherries, mango, whatever)
1 Cup pumpkin seeds (you can use sunflower seeds)
1/2 Cup olive oil
1/4 Cup red wine vinegar
Juice from one lemon
1 Tablespoon honey
1 Teaspoon paprika (optional)
Salt and pepper
Cook quinoa per package instructions. I purchase it bulk. So, it is a two parts water to one part quinoa ratio. All quinoa says to rinse thoroughly. However, I do not own a strainer with small enough wholes. I tried using a coffee filter, but that was to fine. So, rinsing does not occur in my world for quinoa.
First, stick your sweet potatoes on a baking sheet and poke a few holes in them with a fork. Bake them at 350 degrees for about 50-60 minutes until they’re very tender.
By the way this is the same process I used for both the butternut squash and the acorn squash. Just chop them in half, poke some holes in the skin, and bake them for 50-60 minutes.
Let your potatoes cool for a few minutes after they come out of the oven and then peel and slice them into about 1/2 inch strips. (Nick's instructions.) Cube the strips.
Then, you mix everything together.
Mix the quinoa, sweet potatoes, cranberries, and seeds.
Mix your dressing up and pour over your quinoa mixture. Toss to coat. The dressing should be on the less is more side, not standing in the bottom of the bowl.
Sunday, July 17, 2011
Texas Caviar (Stick with me here)
15 oz red kidney beans (1 can or 2 cups cooked)
15 oz garbanzo beans
15 oz white northern beans
15 oz black beans
1 onion, finely chopped
1 lb. corn, cooked and chilled, 4-6 ears or roughly 3 cups
1 small bunch cilantro, chopped
Dressing
¼ cup olive oil
3 Tbsp balsamic vinegar
1 tsp. chili powder, cajun seasoning, or cayenne pepper
½ tsp. salt to taste
½ lime (juice of, 1-2 Tbsp.)
Cook all the beans and rinse well. If you are using canned beans, drain them well and rinse them. Combine them in a mixing bowl. Add the onion and cilantro and mix well. In a separate bowl, combine the dressing ingredients and mix well. Add dressing to taste. The salad will absorb a lot of the dressing, so you may not want to add it all at once. Mix well, cover and chill overnight. Taste and add extra dressing if desired.
Serve as a side salad or as a salsa with chips. Enjoy
A serving is 1 cup and has 9 grams of protein.
15 oz garbanzo beans
15 oz white northern beans
15 oz black beans
1 onion, finely chopped
1 lb. corn, cooked and chilled, 4-6 ears or roughly 3 cups
1 small bunch cilantro, chopped
Dressing
¼ cup olive oil
3 Tbsp balsamic vinegar
1 tsp. chili powder, cajun seasoning, or cayenne pepper
½ tsp. salt to taste
½ lime (juice of, 1-2 Tbsp.)
Cook all the beans and rinse well. If you are using canned beans, drain them well and rinse them. Combine them in a mixing bowl. Add the onion and cilantro and mix well. In a separate bowl, combine the dressing ingredients and mix well. Add dressing to taste. The salad will absorb a lot of the dressing, so you may not want to add it all at once. Mix well, cover and chill overnight. Taste and add extra dressing if desired.
Serve as a side salad or as a salsa with chips. Enjoy
A serving is 1 cup and has 9 grams of protein.
Wednesday, March 30, 2011
Pea, Feta, and Crispy Prosciutto Salad
Found HERE from Real Simple.
Great summer side salad.
Ingredients
2 thin slices prosciutto (2 ounces)
kosher salt and black pepper
1 1/2 pounds fresh peas in the pod, shelled (about 2 cups), or 2 cups frozen peas
2 tablespoons olive oil
2 ounces Feta, crumbled (1⁄2 cup) (MSPI goat cheese)
2 scallions, thinly sliced
Directions
1. Heat oven to 450° F. Place the prosciutto in a single layer on a rimmed baking sheet and bake until beginning to darken, 10 to 12 minutes. Let cool (the prosciutto will crisp as it cools), then crumble.
2. Meanwhile, bring a large saucepan of salted water to a boil. Add the peas and cook until tender, 5 to 7 minutes (1 to 2 minutes if frozen). Drain and rinse under cold water to cool.
3. In a large bowl, toss the peas with the oil, Feta, scallions, prosciutto, and ¼ teaspoon each salt and pepper.
Great summer side salad.
Ingredients
2 thin slices prosciutto (2 ounces)
kosher salt and black pepper
1 1/2 pounds fresh peas in the pod, shelled (about 2 cups), or 2 cups frozen peas
2 tablespoons olive oil
2 ounces Feta, crumbled (1⁄2 cup) (MSPI goat cheese)
2 scallions, thinly sliced
Directions
1. Heat oven to 450° F. Place the prosciutto in a single layer on a rimmed baking sheet and bake until beginning to darken, 10 to 12 minutes. Let cool (the prosciutto will crisp as it cools), then crumble.
2. Meanwhile, bring a large saucepan of salted water to a boil. Add the peas and cook until tender, 5 to 7 minutes (1 to 2 minutes if frozen). Drain and rinse under cold water to cool.
3. In a large bowl, toss the peas with the oil, Feta, scallions, prosciutto, and ¼ teaspoon each salt and pepper.
Wednesday, October 20, 2010
A Nice Italian Girl's Salad
Great Rachel Ray recipe!
1 sack (10 oz) chopped romaine lettuce
1/2 cup black pitted olives
1 roasted red pepper from a jar, drained and sliced
12 grape tomatoes
24 slices pepperoni
Italian Blender Dressing
3 Tablespoons red wine vinegar
2 Tablespoons chopped green salad olives with red pimientos and juice
6 fresh basil leaves, torn up
2 to 3 Tablespoons fresh flat-leaf parsley leaves
3 big spoonfuls grated parmesan, Parmigiano Reggiano, or Romano cheese
Freshly ground black pepper, to taste
1/2 cup extra- virgin olive oil
Pour lettuce into a big salad bowl. Break up the olives, bail, parsley, cheese, pepper, and olive oil. Place the lid on the blender and blend the dressing until everything is all chopped up and mixed up together. Pour dressing over the salad and toss it up good.
Tuesday, May 18, 2010
Corn, Avocado, and Tomato Salsa / Salad
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 1/2 cups fresh corn kernels (from about 5 ears)
(We sautéed frozen corn in a skillet with some olive oil.)
1 1/2 cups diced avocado (1/2-inch pieces)
1 pint cherry tomatoes, quartered
1/2 cup finely diced red onion
1. In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.
2. Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature. Serves 4 to 6.
I served with quesadillas like a chunky salsa but it can be served as a salad as well.
Monday, May 17, 2010
Portobello Salad with Crispy Prosciutto
1/4 pound thinly sliced prosciutto
4 small portobello mushroom caps, stemmed and thinly sliced
6 ribs celery from the heart with leafy greens, thinly sliced on an angle
1/2 small red onion, thinly sliced
1/4 cup extra-virgin olive oil (EVOO)
Juice of 2 lemons
Salt and pepper
2 cups baby arugula
1/2 cup flat-leaf parsley leaves
Truffle oil, for drizzling (optional)
Directions:
1. Preheat the broiler. Arrange the prosciutto in a single layer on a foil-covered baking sheet and broil until crisp, 3 to 4 minutes. Set aside.
2. Toss the mushrooms, celery and onion with the EVOO and lemon juice; season with salt and pepper. Arrange on a platter and top with the arugula and parsley. Drizzle with truffle oil, if using. Break up the crispy prosciutto and scatter over the salad.
4 small portobello mushroom caps, stemmed and thinly sliced
6 ribs celery from the heart with leafy greens, thinly sliced on an angle
1/2 small red onion, thinly sliced
1/4 cup extra-virgin olive oil (EVOO)
Juice of 2 lemons
Salt and pepper
2 cups baby arugula
1/2 cup flat-leaf parsley leaves
Truffle oil, for drizzling (optional)
Directions:
1. Preheat the broiler. Arrange the prosciutto in a single layer on a foil-covered baking sheet and broil until crisp, 3 to 4 minutes. Set aside.
2. Toss the mushrooms, celery and onion with the EVOO and lemon juice; season with salt and pepper. Arrange on a platter and top with the arugula and parsley. Drizzle with truffle oil, if using. Break up the crispy prosciutto and scatter over the salad.
Pot Stickers with Snap Peas
Serves 4
1 1 pound bag frozen pot stickers
¼ pound sugar snap peas, trimmed (about 4 cups)
2 medium carrots, sliced
½ cup low-sodium soy sauce
1 T sesame oil
¼ pound bean sprouts (about 1 ½ cups)
¼ cup roasted peanuts, chopped
2 scallions, sliced
Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with ½ inch of water.) Bring the water to a boil. Place the pot stickers in the basket (or skillet, cover, and steam for 4 minutes. [ I did neither of these. I bake my pot stickers and put them on top of the veggies at the end.]
Add the snap peas and carrots, cover, and steam until the pot stickers are cooked through and the vegetables are tender, 4 to 6 minutes.
Meanwhile, in a small bowl, combine the soy sauce and sesame oil. Divide the bean sprouts among bowls and top with the pot stickers and vegetables. Sprinkle with peanuts and scallions. Serve with the sauce.
This is REALLY good- not heavy but flavorful.
Cashew Chicken Pasta Salad
4-6 cups chopped chicken cooked with parsley, onion, and a little
vegetable oil
3 cups color spiral pasta--follow cooking directions for pasta--cool
2 stalks celery diced
6 green onions chopped--including the green
1/2 cup diced green pepper
1/2 cup diced red pepper
1 package craisins
2 cups whole cashews
Dressing:
1 1/2 cups mayonnaise
3/4 cup packed brown sugar
1 Tbsp. cider vinegar
1 1/2 tsp. salt
1 1/2 tsp lemon juice
Combine dressing ingredients and toss with the rest saving the cashews
to put on salad immediately before serving so they don't get soggy.
(Although, it is better if they have been on a little while so they get
soft and absorb some of the dressing.)
Broccoli and Cauliflower Salad
Chop 3-4 cups Veggies
Dressing:
½ cup Mayo
1/3 cup Oil
¼ cup Vinegar
1 tsp. Salt
1/8 tsp. Pepper
2 Tbsp. Sugar
½ package Hidden Valley Ranch Dry Mix (In salad dressing aisle)
Mix dressing well and pour over veggies. Let sit over-night in refrigerator
Dressing:
½ cup Mayo
1/3 cup Oil
¼ cup Vinegar
1 tsp. Salt
1/8 tsp. Pepper
2 Tbsp. Sugar
½ package Hidden Valley Ranch Dry Mix (In salad dressing aisle)
Mix dressing well and pour over veggies. Let sit over-night in refrigerator
Chicken Salad with Figs and Prosciutto
4 boneless, skinless chicken breasts
1 can (14 oz) no-fat, low sodium chicken broth
4 handful hazelnuts
4 oz mixed baby salad greens (a couple handfuls, from the bulk bin in the produce department)
6 fresh figs, trimmed and quartered, or 8 dried figs, reconstituted by simmering in water for 10 minutes, then draining and halving
1/4 lb prosciutto di Parma, sliced thin at the deli, then cut into short, wide strips, working across the slices of prosciutto
1 t currant or seedless blackberry jam or all-fruit spread
3 T extra-virgin olive oil
A splash balsamic vinegar
Freshly ground black pepper
Preheat oven to 300 F.
Place chicken in a skillet and cover with broth. Place skillet over high heat to bring to a boil. Reduce heat to medium-low. Cover and simmer 12 minutes to poach chicken through. Drain and let stand at room temperature.
While chicken is cooking, toast hazelnuts in a cake pan or on a cookie sheet in over until golden brown. Pour nuts onto a slightly damp towel and rub off skins. Transfer nuts to a plastic bag and give them a whack with a blunt instrument to break them up a bit.
Chunk the chicken. Combine in a shallow bowl with greens, figs, and prosciutto. Mix jam, olive oil, and vinegar with a fork. Drizzle over the salad and lightly toss the coat. Sprinkle with nuts and black pepper. Serve with crusty bread.
1 can (14 oz) no-fat, low sodium chicken broth
4 handful hazelnuts
4 oz mixed baby salad greens (a couple handfuls, from the bulk bin in the produce department)
6 fresh figs, trimmed and quartered, or 8 dried figs, reconstituted by simmering in water for 10 minutes, then draining and halving
1/4 lb prosciutto di Parma, sliced thin at the deli, then cut into short, wide strips, working across the slices of prosciutto
1 t currant or seedless blackberry jam or all-fruit spread
3 T extra-virgin olive oil
A splash balsamic vinegar
Freshly ground black pepper
Preheat oven to 300 F.
Place chicken in a skillet and cover with broth. Place skillet over high heat to bring to a boil. Reduce heat to medium-low. Cover and simmer 12 minutes to poach chicken through. Drain and let stand at room temperature.
While chicken is cooking, toast hazelnuts in a cake pan or on a cookie sheet in over until golden brown. Pour nuts onto a slightly damp towel and rub off skins. Transfer nuts to a plastic bag and give them a whack with a blunt instrument to break them up a bit.
Chunk the chicken. Combine in a shallow bowl with greens, figs, and prosciutto. Mix jam, olive oil, and vinegar with a fork. Drizzle over the salad and lightly toss the coat. Sprinkle with nuts and black pepper. Serve with crusty bread.
Blue cheese potato salad
4 slices bacon
2 lbs red new potatoes
½ c olive oil
2 T white vinegar
1 bunch green onions, chopped
½ t salt
1 t ground black pepper
1 ½ oz blue cheese, crumbled
Place bacon in large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop, leaving skins on. In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.
2 lbs red new potatoes
½ c olive oil
2 T white vinegar
1 bunch green onions, chopped
½ t salt
1 t ground black pepper
1 ½ oz blue cheese, crumbled
Place bacon in large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop, leaving skins on. In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.
Green Bean Salad
4 cans. whole green beans
1/2 cup mayonnaise (sometimes I use Plain yogurt)
1/2 cup sour cream
1 small package hidden Valley Ranch Salad dressing (dry)
1/4 cup diced onion
1 Tablespoon dill weed
Refrigerate 12 hours
1/2 cup mayonnaise (sometimes I use Plain yogurt)
1/2 cup sour cream
1 small package hidden Valley Ranch Salad dressing (dry)
1/4 cup diced onion
1 Tablespoon dill weed
Refrigerate 12 hours
Layered Greek Dip
1 T lemon juice
1 tsp. Dried Italian seasoning
3 cloves garlic, minced
1 ½ cups hummus
1 cup chopped cucumber
1 cup chopped tomato
½ cup chopped pitted Kalamata olives
½ cup crumbled feta cheese
1/3 cup sliced green onions
Pita chips and/or multigrain tortilla chips
1. In medium mixing bowl beat cream cheese, lemon juice, Italian seasoning, and garlic with electric mixer on medium speed until smooth and combined.
2. Spread cream cheese mixture into a deep 9-inch pie plate or shallow serving dish. Evenly spread hummus on cream cheese layer. Top with cucumber, tomato, olives, feta cheese, and green onions. Cover and refrigerate 2 to 24 hours.
Serve with pita chips made from homemade pitas and/or multigrain tortilla chips.
WARNING your toddler may love it so much she eats it with a spoon. Don't make it too flavorful. :)
Greek Salad
(Seen here with homemade pita chips.)
4 cucumbers
1 green pepper
pint grape tomatoes
1 red onion
feta on top (MSPI goat cheese)
Chop and mix with Kraft Greek Vinaigrette. (Add chicken if you want.)
Asparagus Salad
5 asparagus spears, cut into 2 inch pieces
2 T Kraft Sun-Dried Tomato Vinaigrette Dressing
½ cup chopped cooked chicken
1 oz Kraft Monterey Jack Cheese, cubed
1 tomato, cut into wedges
Place asparagus on microwavable plate with ¼ cup water; cover and microwave on high for 1 minute.
Spoon dressing into individual sald bowl
Top with chicken, cheese, asparagus and tomato.
Makes 1 serving
(I use grape tomatoes and a whole bundle of asparagus cut up and cook for 3 minutes and then drain off the water. The chicken is not necessary.)
2 T Kraft Sun-Dried Tomato Vinaigrette Dressing
½ cup chopped cooked chicken
1 oz Kraft Monterey Jack Cheese, cubed
1 tomato, cut into wedges
Place asparagus on microwavable plate with ¼ cup water; cover and microwave on high for 1 minute.
Spoon dressing into individual sald bowl
Top with chicken, cheese, asparagus and tomato.
Makes 1 serving
(I use grape tomatoes and a whole bundle of asparagus cut up and cook for 3 minutes and then drain off the water. The chicken is not necessary.)
Green Chicken Salad
1 box 6 ½ oz. Uncle Ben’s long grain and wild rice, Chicken or original
2 jars(6 oz ) marinated artichoke hearts
May substitute unmarinated and use lite Italian dressing to mix with mayo
4 green onions with tops, chopped
1/3 cup green pepper, chopped
12 stuffed olives, sliced
May substitute favorite olives and add pimiento if desired
1/3 cup mayo
1 tsp curry powder (I use 1 T)
3 chicken breasts, cooked and shredded(or diced)
Cook rice according to instructions omitting butter. COOL. Drain artichoke hearts, reserving marinade to mix with mayo. Cut artichoke into bite-sized pieces. Mix curry powder with mayo and reserved marinade. Combine all and chill, preferably overnight.
2 jars(6 oz ) marinated artichoke hearts
May substitute unmarinated and use lite Italian dressing to mix with mayo
4 green onions with tops, chopped
1/3 cup green pepper, chopped
12 stuffed olives, sliced
May substitute favorite olives and add pimiento if desired
1/3 cup mayo
1 tsp curry powder (I use 1 T)
3 chicken breasts, cooked and shredded(or diced)
Cook rice according to instructions omitting butter. COOL. Drain artichoke hearts, reserving marinade to mix with mayo. Cut artichoke into bite-sized pieces. Mix curry powder with mayo and reserved marinade. Combine all and chill, preferably overnight.
Rosemary Chicken Salad Sandwiches
3 cups chopped roasted skinless, boneless chicken breasts (¾ lb)
1/3 cup chopped green onions
¼ cup chopped smoked almonds
¼ cup plain fat-free yogurt (MSPI use more mayonnaise or substitute coconut or goat yogurt)
¼ cup light mayonnaise
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
10 slices whole-grain bread
Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches diagonally in half.
1/3 cup chopped green onions
¼ cup chopped smoked almonds
¼ cup plain fat-free yogurt (MSPI use more mayonnaise or substitute coconut or goat yogurt)
¼ cup light mayonnaise
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
10 slices whole-grain bread
Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches diagonally in half.
Tuna Club Sandwiches with Roasted Red Pepper Sauce
1/3 cup bottled ranch salad dressing (I just used a powdered packet only.)
½ cup bottled roasted red sweet peppers, drained
1 12oz can solid white tuna, drained and broken in chunks
1 8.75 oz can whole kernel corn, drained
12 extra-thin slices sandwich bread, toasted
Butterhead lettuce leaves (optional)
1. For the roasted red pepper sauce, in blender container combine salad dressing and half the roasted red sweet peppers; process until nearly smooth.
2. For tuna filling, chop remaining peppers. In a bowl combine chopped peppers with tuna, corn, and ¼ cup of the roasted red pepper sauce.
3. For each club sandwich, spread two slices of toasted bread with tuna filling, layer with lettuce leaves, stack the two slices, then top with a third slice of toast. Cut in half diagonally. Serve with remaining roasted red pepper sauce.
Serves 4.
½ cup bottled roasted red sweet peppers, drained
1 12oz can solid white tuna, drained and broken in chunks
1 8.75 oz can whole kernel corn, drained
12 extra-thin slices sandwich bread, toasted
Butterhead lettuce leaves (optional)
1. For the roasted red pepper sauce, in blender container combine salad dressing and half the roasted red sweet peppers; process until nearly smooth.
2. For tuna filling, chop remaining peppers. In a bowl combine chopped peppers with tuna, corn, and ¼ cup of the roasted red pepper sauce.
3. For each club sandwich, spread two slices of toasted bread with tuna filling, layer with lettuce leaves, stack the two slices, then top with a third slice of toast. Cut in half diagonally. Serve with remaining roasted red pepper sauce.
Serves 4.
Open-faced tuna and fennel sandwiches
3 6-oz cans tuna, drained
3 T capers, roughly chopped
5 T extra virgin olive oil
4 t red wine vinegar
Kosher and pepper
1 medium fennel bulb, halved lengthwise and thinly sliced
¾ cup fresh flat-leaf parsley, roughly chopped
1 large baguette
In a medium bowl, combine the tuna, capers, 3 T of the oil, the vinegar, and ¼ t pepper. In another bowl, combine the fennel, parsley, ¼ t salt, ¼ t pepper, and the remaining oil. Cut the baguette in half-length wise, then into quarters or sixth crosswise, and divide among individual plats. Serve the tuna and fennel salads over the bread.
3 T capers, roughly chopped
5 T extra virgin olive oil
4 t red wine vinegar
Kosher and pepper
1 medium fennel bulb, halved lengthwise and thinly sliced
¾ cup fresh flat-leaf parsley, roughly chopped
1 large baguette
In a medium bowl, combine the tuna, capers, 3 T of the oil, the vinegar, and ¼ t pepper. In another bowl, combine the fennel, parsley, ¼ t salt, ¼ t pepper, and the remaining oil. Cut the baguette in half-length wise, then into quarters or sixth crosswise, and divide among individual plats. Serve the tuna and fennel salads over the bread.
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