#16 Take a Can of Tuna

Shownotes for #16 Take a Can of Tuna!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for all of these recipes is less than 30 minutes.

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The podsafe music used in the show:

Katie Davis is an independent singer songwriter from Seattle whose influences are Janis Joplin and Bob Dylan. So, you really have to listen to the words of this song, Los Angeles. Check out her website at Katiedavis.us for more information and her cd and appearances.

Here is the lead recipe I describe in the show:

The Best Tuna Salad
2 tbs chopped onion or shallot
4 tbs chopped celery that has been well strung
½ c mayonnaise
2 tbs fresh lemon juice
1 can of white or light tuna in water or oil
1 ½ tsp dill seed
Salt and Freshly ground black pepper.

Combine celery and onion and either chop together very finely or put in a food processor and blend until fine. Add mayonnaise and combine. Add lemon juice. And tuna. Process with four or five pulses. Remove to bowl and stir in dill seed and salt and pepper to taste.

Here are some additional recipes from the show :

Tuna Canape
2 tbs extra virgin olive oil
1 tbs wine vinegar
1 tsp Dijon style mustard
½ c ketchup
1 7 oz can white or light tune in water, flaked
2 tbs minced onion
salt and pepper

mix oil, vinegar, mustard and ketchup. In another bowl combine tuna and onion, then stir in the ketchup mixture, season with salt and pepper. Spread on toasted bread.

Tuna Butter Canape
1/2 7 oz can white or light tune in water, flaked
2 tbs softened sweet butter
1 tsp fresh lemon juice
1 tsp grated onion
freshly ground pepper
slices of bread
slices of cucumber, or tomato
Parsley springs

Chop tuna in a food processor. Add butter, pepper, lemon juice, and grated onion. Blend to a smooth paste. Spread a tsp of this mixture on a bread round. Top with a cucumber or tomato slice. Then place small ball of tuna spread in the center and top with a sprig of parsley.

Makes 12 to 14 round French bread slices, or two large slices of white bread cut into squares.

Cannellini Beans with Tuna
1 can of cannelloni or Great Northern beans, drained and rinsed
2 tbs extra virgin olive oil
2 tbs chopped parsley
salt and pepper to taste
1 can of white tuna in water or oil
3 very thin slices of red onion
1 tbs finely chopped fresh basil leaves

In a bowl, toss beans with oil, parsley and salt and pepper. Mound on a plate.
Break tuna in large pieces. Arrange these in a ring around the beans. Top with onion rings and sprinkle on the basil. Grind a little more black pepper on top. Serve at room temperature with toasted white bread and a glass of red wine.

Here is the shopping list for next week:

You need at least one box of boil and mix macaroni and cheese. If you want to try all three recipes, you'll need three boxes. Any brand and any shaped pasta will do. If you have favorite, go for it. If you buy the one on sale, that’s cool too. You’ll need a can of plum tomatoes, a jar of pickled jalapeno peppers (always good to have on hand) or if you like a little more heat, a can of Chipotle peppers in adobo sauce (you’ll find it in the Mexican food section of the supermarket. It’s a little can), some sliced bacon, fresh eggs, a bag of frozen peas, fresh garlic, fresh parsley, bread crumbs, some parmesan cheese, a red pepper, a green pepper, ¼ lb of cooked ham as a whole slice, some taco chips.