FEASTS AND FOTOS

You are here: Home / Archives for fish

Tuna Fish Sandwich

by

tuna-sandwich-long-fix

You might be thinking – who can’t make a basic tuna fish sandwich?!  Well, that’s just it, mine is anything but basic.  I jazz mine up.  My dad says it seems like alot of work for just a tuna fish sandwich.  He just slops mayo on the tuna and throws in some red onion.  Probably the reason I never really loved a tuna sandwich while growing up.  My version has three ingredients that might seem a bit odd.  The first is cilantro.  If you are one of those people that does not like cilantro, I feel bad for you.  I like it and it really works well in this.  The second is wasabi horseradish.  It provides the perfect little kick to this sandwich.  If you don’t want to mix it in with the tuna because you are frightened of it, you can just spread some on the bread like you would mayo.  The third is the avocado.  I love avocado!  If you don’t like avocado, well, I feel even worse for you than I do those that don’t like cilantro.  The avocado REALLY does something spectacular to this sandwich. Once you put it on the warm, toasted bread it starts to melt slightly and provides a terrific creamyness to the sandwich.  I really love this version and I promise, it’s not alot of work.  It’s simple.  Here’s what you do…

Recipe

1 can albacore tuna (in water) drained

2 tbsp finely chopped carrots

2 tbsp finely chopped celery

1 1/2 tbsp chopped cilantro

1 tbsp mayo (or nayonaise)

1/2 tbsp wasabi horseradish (optional)

1/2 avocado

Toasted bread

Method

Alrighty…pop the bread into the toaster.  Please pick up some really good bread.  I use sliced whole wheat, good rustic bread.  Chop the carrots and celery and put into a bowl with the tuna.  Add the chopped cilantro.  Next, add in the mayo and the wasabi horseradish.  I am not one of those people that like alot of mayo, I like just a little, to moisten things.  But if you like to drown your tuna fish, then go right ahead, who am I to judge?  Toss together to combine.  Set aside.

Slice half of the avocado into strips, lengthwise.  At this point, the bread should be just about ready.  Arrange all the slices of avocado on one of the bread slices.

I usually have one or two pieces left over, which I happily just eat with my fingers.   Spoon the tuna mixture on top of the avocado slices and top with the other piece of toast.  Voila!

 

Tuna Fish Sandwich
 
Print
Author:
Ingredients
  • 1 can albacore tuna (in water) drained
  • 2 tbsp finely chopped carrots
  • 2 tbsp finely chopped celery
  • 1½ tbsp chopped cilantro
  • 1 tbsp mayo (or nayonaise)
  • ½ tbsp wasabi horseradish (optional)
  • ½ avocado
  • Toasted bread
Method
  1. Alrighty...pop the bread into the toaster.  Chop the carrots and celery and put into a bowl with the tuna.  Add the chopped cilantro.  Next, add in the mayo and the wasabi horseradish.  Toss together to combine.  Set aside.
  2. Slice half of the avocado into strips, lengthwise. Arrange all the slices of avocado on one of the bread slices.
  3. Spoon the tuna mixture on top of the avocado slices and top with the other piece of toast.  Voila!

Baked Fish with Roasted Potatoes and Fennel

by

BakedFishR

Boy, do I love a one pot meal.  Technically, this is a 2 pot meal, but if you make the sauce ahead of time (which I like to do) then this is, in the end, a one pot meal.  No reason this sauce can’t be made up to a few days ahead and then just added to the dish at the right time.  This recipe was adapted from Cooking Light, I really only made a few changes.  The first is, I did not add the fennel seeds, not because I don’t like them, but because I just didn’t have any on hand.  (Mental note to self to buy some).  Also, I shorted the original amount of orange rind because…well….I was scared.  Yes, a little scared to be adding orange rind to a tomato sauce.  Just seemed odd to me.  But it worked!!  So have no fear my friends.  A quick note about this Salmoriglio Sauce.  You don’t really need it.  This dish is wonderful without it.  But, if you want to go the extra mile, I’ve included the recipe.  I did go the extra mile and made it (very simple) and it is a nice touch sprinkled over the fish just before eating.

This meal is light.  It’s healthy.  And it’s delicious.  And it’s also rather pretty to look at, isn’t it?  My version of this recipe serves 4.  You might have some extra sauce leftover which would be rather tasty over a little pasta the following night when you really just don’t feel like cooking.  So, here’s what you do…

Recipe

3 cups (1 pound) red potatoes, cut into 1/8 inch slices

1 large fennel bulb, sliced thin

1 tablespoon olive oil (roughly)

1/2 teaspoon each of salt & pepper

1 teaspoon fennel seeds

2 garlic cloves

3/4 cup white wine

4 tablespoons chopped fresh parsley

1/2 tablespoon orange rind

1 teaspoon dried oregano

1 (28-ounce) can whole tomatoes, chopped

4 6-ounce halibut fillets (or any other firm white fish)

Method

Preheat oven to 450 degrees.  Combine potatoes, fennel, 1/2 tablespoon olive oil, some salt & pepper in a baking dish and toss gently to coat.  Bake for 30 minutes.

In a skillet on the stove top, heat 1/2 teaspoon olive oil.  Add fennel seeds (or not) and garlic, saute for one minute.  Add some salt & pepper, wine, 1/2 of the parsley, orange rind (don’t be scared!), oregano and tomatoes; bring to a boil.  Reduce heat and simmer for 8 minutes.

Sprinkle fish fillets with some salt & pepper.  Arrange fillets over the potato mixture and then spread the tomato mixture over the fillets.  Don’t drown them to death, just coat a nice layer over them, enough so it starts spilling over into the potato/fennel mixture.  Bake at 450 for 20 minutes or until the fish flakes easily.  Sprinkle with the remainder of the parsley.  Sprinkle some salmoriglio sauce over fillets (or not).

Salmoriglio Sauce

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1/2 teaspoon dried oregano

1 teaspoon grated lemon rind

2 garlic cloves, minced

Salt & pepper to taste

Wisk all ingredients together.  Easy enough!!

 

Baked Fish with Roasted Potatoes and Fennel
 
Print
Author:
Ingredients
  • 3 cups (1 pound) red potatoes, cut into ⅛ inch slices
  • 1 large fennel bulb, sliced thin
  • 1 tablespoon olive oil (roughly)
  • ½ teaspoon each of salt & pepper
  • 1 teaspoon fennel seeds
  • 2 garlic cloves
  • ¾ cup white wine
  • 4 tablespoons chopped fresh parsley
  • ½ tablespoon orange rind
  • 1 teaspoon dried oregano
  • 1 (28-ounce) can whole tomatoes, chopped
  • 4 6-ounce halibut fillets (or any other firm white fish)
  • Salmoriglio Sauce
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • ½ teaspoon dried oregano
  • 1 teaspoon grated lemon rind
  • 2 garlic cloves, minced
  • Salt & pepper to taste
Method
  1. Preheat oven to 450 degrees. Combine potatoes, fennel, ½ tablespoon olive oil, some salt & pepper in a baking dish and toss gently to coat. Bake for 30 minutes.
  2. In a skillet on the stove top, heat ½ teaspoon olive oil. Add fennel seeds (or not) and garlic, saute for one minute. Add some salt & pepper, wine, ½ of the parsley, orange rind (don't be scared!), oregano and tomatoes; bring to a boil. Reduce heat and simmer for 8 minutes.
  3. Sprinkle fish fillets with some salt & pepper. Arrange fillets over the potato mixture and then spread the tomato mixture over the fillets. Don't drown them to death, just coat a nice layer over them, enough so it starts spilling over into the potato/fennel mixture. Bake at 450 for 20 minutes or until the fish flakes easily. Sprinkle with the remainder of the parsley. Sprinkle some salmoriglio sauce over fillets (or not).
  4. For the sauce, just whisk all ingredients together.