Tuesday, October 20, 2009

Trading Tuesday

TCBOTB


This is a recipe we have been making for years, but the potato salad is a new one. Please don't judge the recipes off the pictures, my camera takes the WORST pictures! Kinda like not judging a book by its cover....same thing. This sandwhich is very light, fresh and healthy. The potato salad has the potential of being very fatty if you fry the potatoes...BUT we baked them, we don't use that 'F' word in this house!!

Tuna on Baguette

(serves 4)

2-3 Ahi-Tuna fillets
Lemon Juice
2 TBSP capers
1 fresh baked baguette
dash red pepper flakes
1 bay leaf
1/3 cup finely diced red onion
1/3 cup diced black olives
3-4 TBSP olive oil
handful of chopped parsley

**Slice the baguete lengthwise to make 2 halves, hollow out the majority of ech half. Drizzle some olive oil on each half & bake in the oven at 350 for about 10 minutes, until brown & toasted

In skillet, fill skillet with 1inch of water, 1 TBSP lemon juice, dash of pepper flakes, & bay leaf. Add the tuna and poach tuna for about 15 minutes or until cooked through (do not boil, lightly simmer)
Once tuna is cooked, remove from pan and shred in a bowl. Add capers, olive oil, parsley, red onion, black olives & more lemon juice to desired liking. We use enough olive oil so it's a bit wet, but not soaked. Place the tuna inside the baguette and cut. It's yummy!

Baked Potato Salad

4 large potatoes, peeled and diced
1/2 cup diced red onion
1/2 cup chopped celery
1 egg, diced
dill, chopped or dry
parsley, chopped
Mayonaise
Mustard

Put your diced potatoes in a bowl with olive oil and all your desired seasonings (we used dill, steak seasoning, paprika, salt/pepper, garlic powder) and toss together until potatoes are covered in oil dressing. Place on cookie sheet and back at 375 for 30 minutes, or until tender and crispy. In another bowl mix the rest of the ingredients together forming the sauce (I usually add a little milk to my mayo/mustart mix to thin it out a bit since we don't like it clumpy)
Once the potatoes are cooked & cooled, add to sauce. It's different and still hits the spot!


My poor pictures make it look yucky! Sorry..but I promise it's good~




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