If I could snap my fingers and be instantly transported to another country, I’d visit Japan. For as long as I can remember, I’ve been fascinated with this country and its incredibly rich culture. Be it art, architecture, food, landscapes and gardens… everything is aesthetically pleasing! From the outside, it is refinement at its finest. It is perfection and sophistication in every detail, and it is incredibly interesting to me. Continue reading “Sesame-Crusted Tuna Sushi Bowl”
I recently had a revelation: Tuna Cakes! But before I dig into the recipe, let me tell you a bit about the background to this culinary adventure. Growing up, I went to camp in Maine every summer. I loved it! Not only for the camp itself, but also for the Maine lobster. After my last summer, my dad came to pick me up and we drove from Boston to NY, stopping by Cape Cod for a few days.
Spring is finally here in Philly! And for real this time! The weather is getting so much nicer, that I’m finally able to go to class without a puffy winter coat. Food wise, one of my favorite things about Spring season, is that I get to eat salads at every single meal. I crave fresh, tasty and healthy lunch options, which brings me to experiment with a ton of veggies and dressings. Since I get bored quite easily with the typical “mixed greens and tomatoes” type of salad, I love to add several types of grains, or other add-ins to my go-to recipes. Among “mixed salads,” rice ones are at the top of my list. Once you have the base, you can add whatever your heart desires and make a tasty dish in no time. This brown rice tuna salad is very easy to make, and adaptable so you can let your creative “kitchen juices” flow. All you need to remember is that simpler is better, and you’re in for a great new dish. Bon appétit!
Prep Time: 15 min
- 1/4-1/2 cup brown rice
- 1 small can of tuna
- 1/2 cup cherry tomatoes
- 1/2 carrot
- 1/2 medium cucumber
- 1/4 shallot
- a bunch of fresh parsley
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt, pepper to taste
- Bring salted water to a boil, and cook the rice for the time indicated on the packaging. Mine takes about 15 minutes.
- Meanwhile, grate the carrot and the cucumber, and set aside. Using a fork, flake the tuna in its can.
- Next, make the “balsamic-tomato vinaigrette.” Roughly chop the cherry tomatoes, shallot, and parsley, and put them in a food processor. Pulse until the mixture is still slightly chunky, but starting to get homogeneous. Add the olive oil, balsamic vinegar, salt, and pepper, and pulse again. Set aside as well.
- When the rice is cooked, put it in a colander and let cold water run over it. As soon as the grains are at room temperature, drain thoroughly and place them in a bowl.
- Toss the rice with the flaked tuna, grated veggies, and “balsamic-tomato vinaigrette”. Enjoy!
Though I’m in college, I still enjoy an occasional fancy dish. From time to time, I just want to eat something a little more sophisticated as a reward for a hard day’s work, or even just because. I tend to wait for the weekend to indulge, because that’s when I have more time to cook. Yet, this week’s been particularly stressful, and I’m still sick, so I decided I’d spice up my breakfast with a little something special. Since I live by the words of “Don’t mess with breakfast”, this dish really hit the spot for me. It would also be perfect for a lazy Sunday brunch, or even a quick lunch. The lemon-yogurt sauce brings out the smokey flavor of the salmon and makes for a great substitute if -like me- you don’t like Hollandaise sauce. Bon appétit!
Prep Time: 10 min
- 1 avocado
- 1 large egg
- 2 slices of smoked salmon
- 1 large slice of multigrain bread
- salt, pepper
- olive oil
- 3 tbsp plain yogurt
- 1 tbsp lemon juice
- 1 tbsp water
- fresh chopped chives
- pinch of turmeric
- salt and pepper
- Put water to a boil in a small pot.
- In a bowl, mix the yogurt, lemon juice, and water together. Add the chopped chives, turmeric, and salt and pepper to taste.
- Start toasting the slice of bread.
- Mash the avocado in its shell with a fork and reserve.
- When the water is simmering, poach the egg for about 2 minutes.
- Drizzle the bread with olive oil and spread the mashed avocado evenly across the slice.
- Arrange the smoked salmon over the avocado and top with the poached egg. Drizzle with the yogurt sauce and season to taste.
TIP: you can also replace the smoked salmon with prosciutto, another type of smoked ham, or even bacon. Yum!
This is an easy and tasty pasta dish that’s sure to bring you comfort on a cold winter night. I had left-over tomato paste sitting in my fridge from a previous recipe and I wasn’t sure what to do with it. I first thought of making a simple tomato sauce but then I saw a can of tuna and couldn’t help myself to spice things up a little. This dish is quick, easy and delicious. Bon appétit!
Prep time: 15 min
- 100g medium shells pasta
- 1 small can of white tuna (flaked)
- a handful of sun-dried tomatoes (sliced)
- 1/4 yellow onion (diced)
- 2 tbsp tomato paste
- a bunch of baby arugula
- chili powder
- olive oil
- Heat a large pot of water. When it starts to boil, add some salt and the pasta. Cook for the time written on the package (around 8 minutes for shells).
- Meanwhile, sautée the diced onion in a pan with olive oil.
- Add the tomato paste, sliced sundried tomatoes, chili powder, and a spoonful or two of the pasta water to the sauce. Stir well and let it cook for a couple of minutes.
- When the pasta is almost done, add the flaked tuna and the baby arugula to the sauce. Stir in order to incorporate all the ingredients together, and wilt the arugula.
- Drain the pasta and put it back in the pot, then add the tuna sauce and mix thoroughly.
TIP: You can then sprinkle it with grated parmesan cheese!