Tuna with Capers on Crostini
A great first course bursting with flavours and easily adjusted for use with various types of fish. Salmon works well, as does the less costly albacore tuna. If you don’t have garlic oil, simply crush a clove of garlic into a cup of canola oil and bring to heat before cooling–voila, garlic oil.
500 g ahi tuna loin
1/2 cup (125 mL) garlic oil
1 Tbsp (15 mL) capers, chopped
1 small shallot, finely diced
3 chives, sliced
1 sprig of dill, finely chopped
Salt, to taste
1/2 lime, juiced
18 crostini
Cut tuna into 3/4 in (2 cm) cubes. Add tuna to garlic oil in a pot over medium-high heat and slowly bring to just under a simmer, gently turning tuna until it begins to flake. Remove from heat and let cool in oil.
Drain and reserve excess oil and place tuna in mixer along with capers and diced shallot. Mix evenly without pureeing mixture. Add sliced chives, chopped dill, salt, and lime juice to tuna mixture. Add a few tablespoons of garlic oil to adjust the tuna spread to desired consistency.
Check seasoning and serve immediately or put in the fridge and serve the next day.
To serve: Use a pair of teaspoons to mould each serving into the shape of a large almond, then place on crostini. Garnish with fresh herbs. Alternately, put the tuna spread into a serving dish and crostini in a basket beside for your guests to serve themselves.
Serves 6.
source: "West Coast Wonder", alive #301, November 2007
Tuna with Capers on Crostini
Directions
READ THIS NEXT
SEE MORE »
Smoky Lentil Sloppy Joe Stuffed Peppers
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
Yogurt Bowl with Tart Cherry Compote
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.
Turkey Tarragon Stew
For many of us, turkey is a comfort food that recalls happy memories. This stew is one that is comforting both to make and to eat. Simmered slowly over a few hours, turkey drumsticks deliver rich flavour as well as a huge punch of protein. Tarragon gives it a fresh, bright pop of flavour that balances the earthy richness of the stew. Turkey contains high levels of B vitamins and selenium, as well as tryptophan, which has been explored in recent research for its role in the formation of the mood regulator serotonin. Leftover turkey You can also make this dish with leftover cooked turkey. Simply start the recipe by browning the leek and onion and adding stock, carrots, and parsnips. When the vegetables are tender, add cooked turkey and continue with the recipe [object Object]