Summer Vegetable Green Salad with a Dill Vinagrette, Feta and Grilled Tuna

Ingredients:

for the vinaigrette:
1/4 cup minced dill
3 oz white wine vinegar
2 1/2 oz olive oil
1 teaspoon pepper sherry
1 teaspoon Dijon mustard
salt
pepper

for the fish:
2 tuna steaks
zest of one lemon
2 tablespoons minced oregano
2 tablespoons fresh or freeze dried chives
salt
pepper
olive oil

for the corn:
1 or 2 ears of corn
olive oil
salt
pepper
celery seed

for the salad:
1 head romaine lettuce, chopped
4 radishes, sliced
4 button or crimini mushrooms, sliced
2 hard boiled eggs, sliced
2 tomatoes, cut into wedges
1/2 English cucumber, sliced
3 oz crumbled feta
1/2 red onion, sliced very thin

Directions:
Place the vinaigrette ingredients in a jar or salad dressing shaker. Shake until emulsified. Set aside.

Prep the grill according to manufactures' instructions. Prep the cedar plank according the package instructions. Meanwhile, rub the tuna with oil then pat on the zest and spices onto both sides. Place the tuna on the grill. Follow the instructions for grilling corn. Grill until the tuna is medium rare and the corn is done, covering briefly if needed, about 10 minutes. Strip the corn from the cob.

Meanwhile, toss the salad ingredients in a large bowl. Divide among two dishes. Top with tuna and the corn. Drizzle with dressing.

My thoughts:

I know this salad looks complicated with the long list of ingredients but it really isn't, I promise! The salad dressing is super easy, there is nothing fancy about the salad itself and the tuna and corn require pretty much the same prep and cooking time. I have been eating a tons of salads lately because of my feta challenge and I have found that my favorite salads with feta are the ones that have a lot of different ingredients and flavors. Feta is so robust tasting it can stand up to pretty much anything, even very herbal dressings and heartier ingredients like fish or meat so I've been experimenting. I wanted to make this salad my complete meal so I added tuna and a hard boiled egg to make it more substantial without feeling heavy.

I had room on the grill (even though I was making extra tuna for another recipe) so I tossed some corn on. It added a smoky-sweet flavor that was a wonderful contrast with the feta and all of the crisp vegetables I used. All in all, a very tasty, vegetable packed salad. Perfect for a hot July day!

Tuna Pasta Salad

Ingredients:
12 oz canned albacore tuna, thoroughly drained
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrots
1/4 cup wilted fresh or defrosted and drained frozen spinach
1/8 cup flat leaf parsley, chopped
2 tablespoons capers
2-5 tablespoons mayonnaise (to taste)
2 tablespoons Dijon mustard
2 teaspoons lime juice
1/2 teaspoon celery seed
salt

pepper

1/2 lb cooked pasta


Directions:
Mix all of the ingredients together in a large bowl with a large, flat spoon. Serve at room temperature. Refrigerate any leftovers in a air tight container.

My thoughts:

I hesitated before posting this, I am not sure if one really needs a recipe for tuna pasta salad, but it came out so well today, I couldn't resist. Tuna pasta salad is one of my favorite things to take for lunch. I made the switch from tuna salad to tuna pasta salad sandwiches to eliminate the need for bread. I hate soggy bread, so I'd pack the bread separately but then I'd either forget to pack the bread, or it would get squished by lunchtime it or we wouldn't even have bread to take. Tuna pasta salad on the other hand can be a whole meal itself, so I don't have to even worry about bringing a snack. Well, maybe some fruit.

I also think this a good time for my yearly reminder that the whole mayo going bad in the hot weather and poisoning you thing is a myth. That is only true if you are using your own homemade mayonnaise. Most commercially prepared mayonnaise is fairly acidic which might actually inhibit the growth of bacteria. Get the facts here. The real culprit is cross contamination from your hands or utensils or the mishandling ingredients.

Tuna Salad

Ingredients:
6 oz canned albacore tuna, thoroughly drained
1 shallot, minced
2 stalks celery, minced
2 carrots minced
1 tablespoon capers
2 to 3 tablespoons mayonnaise
1 tablespoon Goddess Dressing
juice of 1/2 lemon

Directions:
Place all ingredients in a large bowl, mix to combine. Serve on long, crusty rolls with tomato and lettuce or as a melt with cheddar cheese.

My thoughts:

Tuna salad seems to have earned the reputation as a d�class� stinky, soggy, and tasteless last choice lunch. Once the staple of ladies luncheons and drugstore lunch counters is it is now passed over for panini and other trendy fare. I say, embrace the tuna sandwich. It is easy, economical and with a thorough draining, fresh ingredients, and a deft hand it can once again be a tasty lunch time favorite.

A Sauce of Two Fishes

Ingredients:
32 oz can whole tomatoes, hand crushed
1/4 cup olive oil
1/4 cup chopped parsley
6 oz can tuna, drained and flaked
10 anchovy fillets
6 canned or jarred artichoke hearts, coarsely chopped
4 cloves garlic, minced
red pepper flakes

Directions:
In a large sauce pan, heat oil. Add garlic and saute until golden. Reduce heat to low and add the anchovies. Using the back of a spoon, mash the anchovies into the garlic until the texture is uniform. Turn the heat to medium, add red pepper flakes, tomatoes (in their juices) and simmer for 20 minutes or until it begins to thicken. Add the tuna, artichoke hearts and parsley. Cook for an additional 10 minutes and serve on hot pasta.

My thoughts:

This is a great sauce to make the day before you go to the store-most of the ingredients should already be in your pantry. Despite relying on several canned ingredients, this is a very fresh tasting sauce. This comes from using the best canned tomatoes available and lots of fresh parsley.

Tuna Croquettes

Ingredients:

2 cans albacore tuna (drained)

1 stalk celery, chopped

1 small onion, chopped

1 tablespoon good quality Dijon mustard

1 tablespoon Old Bay

2 tablespoons lemon juice

2 eggs

� cup bread crumbs

Fresh dill, chopped

1 tablespoon olive oil (for pan)



Directions:

Break up tuna in chunks in a large bowl. Combine with remaining ingredients and mix thoroughly. Form into patties. Fry in a large pan until golden, flipping half way through.