Thursday, July 29, 2010

hello.... TUNA!

since it's been much too long since i've last posted, i put a fair amount of effort into today's "eats". i had a great time messing around with the presentation since the dish itself is so simple and fast.
light tuna salad with a rainbow of vegetables, served with "plaid" curry-paprika toast and avocados

i was quite sad to discover my radishes were gone. i searched the kitchen high and low, but i assume they accidentally got thrown out. instead i used red bell pepper to add some red to the rainbow, and next time i make this fresh radishes will be very warmly welcomed!

rainbow veggie tuna salad
  • one 3 oz. can of tuna, preferably canned in water
  • 3/4 cup finely diced crunchy "rainbow" veggies (i used carrot, red onion, celery, and bell pepper. i'd also suggest radish :), jicama, cucumber, corn, broccoli, beans, even crushed almonds or apples. the sky is the limit!)
  • 3 tbsp non-fat greek yogurt
  • 1 tbsp dijon or other spicy mustard
  • salt and pepper, to taste
drain tuna and mix well with diced vegetables. 
add yogurt, mustard, and salt/pepper. 
stir to combine. 
garnish with vegetables or spices, if desired.
serve over salad greens alongside plaid toast (recipe follows). 


"plaid" curry-paprika toast
  • 2 slices wheat bread
  • 2 tsp butter, melted
  • 1 tsp paprika
  • 1/2 tsp curry powder
  • long strips of paper, in varying widths
slice off crusts (optional). 
toast bread to a golden-brown, then brush with 1 tsp each of butter.
arrange paper strips in a desired plaid pattern on each toast.
sprinkle paprika first, then curry powder over papered toasts
carefully remove the paper strips
serve immediately to accompany tuna salad.

a messy college kitchen

tuna salad with no mayo, who would've though it tastes so good. guilt-free and delicious! crunchy veggies, tasty tuna, crisp toast...and i have a thing for avocados with seafood. wonderful. and the spices from the toast are a welcome complement to the creamy salad.

two things i've learned so far in my blogging adventure:
  1. preparing and setting aside each ingredient before starting a meal ensures no mistakes and timely meals. (learned the hard way)
  2. good presentation is the clearest way to express dedication to the diner. contrary to my earlier post, clean plating and thoughtful details are an indication that throughout the preparation the chef has not only designed the taste, but also savored the aesthetic quality of the meal. it shows great time and energy have been focused to create a unique dish.
what else will i learn as i continue? simple ideas like that become integrated into habits and personality through application. so, food blogging as with anything, becomes perfected through practice. 

practice makes perfect, anyone? imagine that!