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Tag Archives: tuna

PAN BAGNAT

16 Monday May 2016

Posted by Ceri Wilkin in burgers and sandwiches, Recipes

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delicious, easy, egg, french, girl time, no-bake, picnic, prepare ahead, summer, tomato, tuna

I made this hearty, flavorful sandwich for my daughter and I for dinner one night when all the boys were out of the house and it was just the two of us. It was glorious to sit outside, just us girls, and eat our simple meal and chat – enjoying the beautiful evening and each others company.

PAN BAGNAT

pan bagnat

Chop one garlic clove and 1/4 cup pitted green olives, combine in a bowl and cover with olive oil. Cut a large loaf of peasant-style bread in half (I used challah rolls and adjusted the amount of ingredients to suit the lesser amount of bread). Drizzle additional olive oil on cut sides. Flake 2 (6-ounce) cans of tuna and distribute over bottom half of bread. Slice 3 hard boiled eggs and 3 tomatoes and layer over tuna. Spoon on garlic-olive mixture and top with basil leaves and a few grinds of black pepper. Cover with top piece of bread. Wrap in waxed paper, place heavy skillet on top of sandwich and refrigerate 1 to 3 hours. Cut into slices.

Enjoy!

Recipe adapted from Readers Digest, May 2013

www.rd.com/

GRILLED TUNA WITH FRIED MANCHEGO

10 Monday Aug 2015

Posted by Ceri Wilkin in Fish, Recipes

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beautiful, delicious, easy, failure, first, fresh, healthy, Salad, tuna

I was excited to discover a beautiful piece of fresh tuna in the store, and didn’t let the fact that I had never cooked this particular fish before, deter me from purchasing it and bringing it home. Unfortunately, in my enthusiasm and inexperience, I think I overcooked it, but the flavorful dressing and gorgeous Manchego cheese disguised my failure, and my sweet husband didn’t say a word of complaint.

GRILLED TUNA WITH FRIED MANCHEGO

grilled tuna with fried manchego

1 tomato, finely diced

1 tablespoon white wine vinegar

1 tablespoon shallot, finely chopped

1 teaspoon chopped thyme

1 teaspoon honey

1 garlic clove, minced

1/4 teaspoon crushed red pepper

2 tablespoons to 1/4 cup olive oil

salt

1 tuna steak, about 1 1/2 inches thick

freshly ground black pepper

1/4 cup flour

1 egg, beaten

1/2 cup breadcrumbs

wedge of Manchego cheese, sliced 1/4 inch thick and cut into triangles

chopped romaine lettuce

In a large bowl, mix the diced tomato with the white wine vinegar, shallot, thyme, honey, garlic, crushed red pepper and the olive oil until emulsified. Season the tomato vinaigrette generously with salt.

Heat a pan and brush with olive oil. Brush the tuna steak with olive oil and season it with salt and pepper. Cook the tuna over moderately high heat, turning until seared on the outside. Let the tuna rest for 5 minutes, then cut into slices.

Meanwhile, heat olive oil in large skillet until shimmering. Put the flour, egg and bread crumbs in 3 shallow bowls. Dip the cheese triangles in the flour, then in the egg and finally in the bread crumbs. Add the cheese to the hot oil and fry until golden and crisp, turning once. Drain the fried Manchego and sprinkle lightly with salt.

Add the romaine to the vinaigrette in the bowl and toss well. Mound the dressed salad onto large plates. Arrange the tuna slices on the plates and stack the fried manchego slices on the plates.

Enjoy!

Recipe adapted from Food and Wine, September 2006

www.foodandwine.com/

 

COCONUT LEMON SOUR and TUNA AND CAPER DIP and COCONUT LIME CHICKEN TACOS and BANANA SOUR CREAM MASCARPONE CAKE

24 Monday Jun 2013

Posted by Ceri Wilkin in Appetizers, Cocktails, Dessert, Dips

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banana, cake, caper, coconut, cream, lemon, lime, mascarpone, sour, tacos, tuna

I invited friends over for cocktails by the pool – but we moved up to the back deck once the kids, chilly and exhausted from swimming, decided they would rather play indoors.
We Mums could faintly hear the music from the Ice Cream truck at the park, and in an attempt to entice the kids outside once more, I called one of the drivers I know – a better connection than Santa Claus this balmy time of year – and not 6 minutes later, he was in our driveway dispensing his frozen treats, and merry music – the kids were ecstatic!
I developed my menu for the adults, around the Coconut Lemon Sour cocktail – which I had first tried at a friends informal gathering, and was excited to replicate and share.

COCONUT LEMON SOUR

2.5 ounces of coconut water
1.5 ounces of coconut vodka
.75 ounces of lemon juice
.75 ounces of simple syrup or agave nectar

Mix all ingredients together and pour over ice.
Enjoy!

Recipe adapted from PF Changs Bar Drinks
quizlet.com/5964635/pf-changs-bar-drinks-flash-cards/‎

TUNA AND CAPER DIP

In a medium bowl, mix together 1 can (5 ounces) of tuna packed in oil, drained, 1/3 cup sour cream (I used fat free), 1/4 cup fresh parsley chopped, 2 teaspoons of capers, drained and chopped, two anchovies, chopped, 1 teaspoon of fresh lemon juice and a pinch of red pepper flakes.
Season with salt and freshly ground black pepper.
Enjoy!

Recipe adapted from Martha Stewart Everyday Food
www.marthastewart.com/everydayfood‎

COCONUT LIME CHICKEN TACOS

2 to 3 chicken breasts
1 can coconut milk
1 teaspoon ground cumin
zest and juice of 1 lime
splash of hot sauce
salt and freshly ground black pepper
1/4 cup fresh cilantro, chopped
tortillas
1 avocado, peeled, pitted and chopped

Combine the chicken breasts, coconut milk, cumin, lime zest and juice, and hot sauce. Simmer until chicken is cooked through. Coarsely chop chicken and return to the pot, continue cooking until liquid has mostly boiled away. Season with salt and pepper, remove from the heat and stir in the cilantro. Divide among the warmed flour tortillas, or tortilla cases (I cut rounds from the tortillas, put them into mini muffin pans, and baked them for 7 to 10 minutes at 375F until they were lightly browned and crisp).
To serve, top each tortilla with avocado.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, July 2012
www.arkansasonline.com/news/features/food/‎

BANANA SOUR CREAM MASCARPONE CAKE

1 package yellow cake mix
3 eggs
1 cup mashed bananas
1/2 cup sour cream
1/2 cup mascarpone
1/4 cup oil
8 ounces cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla essence
4 cups powdered sugar

Heat oven to 350F.
Beat cake mix, eggs, bananas, sour cream, mascarpone and oil with mixer on low until moistened, scraping bottom of bowl as needed. Beat on medium speed for 5 minutes.
Pour into greased 13 by 9 inch pan. Bake for 35 minutes or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack.
Beat cream cheese and butter with mixer on medium until blended, add vanilla essence. Gradually add sugar, beating well after each addition.
Remove cake from pan, carefully cut cake crosswise in half.
Place 1 cake half, top side down, on a plate, spread the top with frosting. Top with the remaining cake half, frost the top and sides.
Enjoy!

Recipe adapted from Food and Family, Winter 2009
www.kraftrecipes.com/foodfamilyarchive/foodandfamilyarchivelanding….‎

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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