Do the Twist

Seared Ahi with Soba Noodles, Spiralized Veggies, and Avocado Lime Dressing
So excited to be back in Oregon after nearly a month away working in St. Louis! My husband, my dog, my garden, and (of course) my kitchen have been sorely missed. Upon reacquainting myself with my favorite room in the house, I stumbled upon a little-used tool in my cooking arsenal: the vegetable spiralizer! It's a weird little gadget that looks a bit like a Medieval torture device. In spite of its rather terrifying shape (lots of sharp blades and jagged edges), it is effective in turning and twisting veggies into fun noodle shapes. I threw together this little cold noodle and veggie meal to enjoy a lighter dinner before the weather turns decidedly fall-like. Note that if you don't have a spiralizer, use a vegetable peeler to make ultra-thin ribbons of the carrots, cucumbers, and peppers in this yummy produce-packed meal.

Ingredients
- 2 6-7 oz. ahi tuna steaks
- 3 oz. soba noodles
- 4 cloves garlic
- 1 Tbsp. lemon juice
- 1 tsp. Chinese hot mustard
- 4 Tbsp. soy sauce, divided
- 2 Tbsp. olive oil
- 1 Tbsp. grated ginger, divided
- 2 Tbsp. rice vinegar 
- 2 tsp. hot sesame oil
- juice from one lime
- 2 Tbsp. fresh cilantro
- 1/2 avocado
- 2 Tbsp. vegetable or grape seed oil
- 1 carrot, spiralized into long noodles
- 1 cucumber peeled and spiralized into long noodles
- 1 jalapeno, seeded and sliced thin
- 1 red bell pepper, seeded and sliced thin
- 4 green onions, trimmed and chopped
- 1 tsp. toasted sesame seeds
- salt and pepper

SOY MARINATED TUNA STEAKS
In a small bowl, whisk together 2 grated garlic cloves, half the grated ginger, mustard, 2 Tbsp. soy sauce, lemon juice, and olive oil together. Sprinkled both sides of tuna steaks with salt and pepper. Place tuna in a shallow dish and pour half the marinade over it, flip the steaks over and cover with remaining marinade. Cover with plastic wrap and marinate in refrigerator for at least 20 minutes (1-2 hours is better.)

AVOCADO LIME DRESSING AND NOODLES
To make the dressing, combine remaining grated garlic cloves and ginger, cilantro, lime juice, soy sauce, rice vinegar, sesame oil, and avocado in a blender. Puree mixture until smooth and then season with salt and pepper to taste. Set aside.

While the tuna is marinating, slice and spiralize the veggies. Place spiralized cucumber, peppers, and carrots in a colander over a bowl and allow excess water to drain for about 20 minutes (this helps keep the veggies from getting soggy). 

While the veggies are draining, boil the soba noodles according to package directions (about 3-4 minutes). Drain cooked noodles and then rinse with cold water. Toss together noodles with spiralized veggies, and avocado lime dressing.

When ready to cook the marinated tuna, heat vegetable or grape seed oil in a large, heavy pan over medium-high heat. Sear tuna steaks for about 1-2 minutes per side. (It's best rare.) Divide the noodles among two plates and sprinkle each portion with chopped green onions and sesame seeds. Slice the tuna along the diagonal and top noodle mixture with fish. Yummy veggie-packed dinner coming your way!
 

Yes We Can!

Tangy Tuna and Tomato Rigatoni 
It's the eve of a new term. I had a fantastic 2013 and a great Winter Break of travel, delicious food, and relaxation. But it's (once again) time to focus on work, health, and life. Weeks of celebration can give anyone a bit of a food hang-over and I'm in need of something easy, light(er), and tasty. Matt commented the other day, "It's so nice when you're home more." Yeah . . . this near-month of non-work has its advantages (clean-house, completed projects, yummy slow-cooked dinners) but also its disadvantages (isolation, over-indulgence, etc.) And so here I am ready to delve into a new term of teaching and a new directing project. Once again, my evenings will be monopolized by rehearsals and my days full of teaching. How will I feed my family nourishing meals with such time restrictions? Well . . . things like this. Mostly using panty ingredients, I devised this tangy tuna pasta dinner. It makes a ton of food - great for leftover lunches! I also got to use some of my delicious canned tomatoes from my 2013 crop! The sour zip from briny olives and artichoke hearts play nice with the rich and flaky canned tuna. Yeah . . . not everything is "market fresh" - but it's January for crying out loud! Recipes like this are a great way to get a helping of veggies, fiber, and protein in one deeply satisfying pot! Enjoy and Happy 2014!

Ingredients
- 1 lb. dried rigatoni pasta
- 2 cans tuna (packed in oil or water - olive oil tastes better)
- 28 oz. canned tomatoes
- 4 cloves garlic, minced
- 1 onion, peeled and finely diced
- 1 8 oz. jar marinated artichoke hearts, drained and lightly rinsed
- 1/2 c. chopped olives (a mix of Kalamata and green make a great flavor)
- 1 c. dry white wine
- 2 tsp. sugar
- 2 Tbsp. capers, drained and roughly chopped
- salt and pepper
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 1/4 cup roughly chopped Italian parsley
- juice from one lemon
- grated Parmesan for serving

Set a large, heavily salted pot of water to boil. While waiting for the water to boil heat 2 Tbsp. olive oil over medium-high in a large, heavy pot. Add onions and cook, stirring occasionally, over medium heat until the onions become sweet and translucent (about 6 minutes).  Sprinkle with salt and pepper. Add garlic and cook an additional 1-2 minutes until the garlic becomes sweet and fragrant. Increase heat to high and add white wine, deglaze pan, scrapping dark bits from the bottom with a wooden spoon. Cook for 1 minutes and add tomatoes, sugar, olives, capers, artichoke hearts, lemon juice, and drained cans of tuna.

Bring mixture to a boil, then partially cover, lower heat, and simmer over low for 20-25 minutes until the sauce begins to thicken a bit.

Meanwhile, cook pasta in boiling water to al dente (about 9-11 minutes according to package directions). Once pasta is cooked, drain, reserving about a cup of pasta cooking liquid.

Add cooked pasta to sauce then splash some pasta water to loosen sauce. Toss with butter to make a silky and tasty sauce! Season to taste with additional salt and pepper.

Sprinkle pasta mixture with chopped parsley and stir gently to combine. Serve rigatoni in bowls, sprinkled with grated Parmesan cheese. Very yummy and filling without being too heavy - the perfect January dinner!

Let's Sear it for Tuna!

Soy Marinated Tuna Steaks with Sesame Kale and Avocado Mango Salsa
I try to incorporate fish into my diet each week. While salmon is my first go-to seafood choice, tuna is a close second. Whether in its  fresh or canned form, tuna is an inexpensive and flavorful source of B-vitamins and those legendarily healthy omega-3s we hear so much about. I paired these quick, easy, and flavorful ahi tuna steaks with my other favorite super-food of late, kale, for a nutrient-rich dinner perfect for a quick weeknight nosh. Plate it up fancy and serve it to impress weekend guests. This meal for two is easily doubled for the family.

Ingredients
- 1 bunch fresh kale, leaves pulled from stems, stems discarded
- 1 ripe, but firm avocado, peeled, pitted, and diced into large chunks
- 6 scallions, trimmed and diced
- 1/2 fresh mango, peeled and diced into large chunks
- 1 jalapeño pepper, seeded and finely diced
- juice from 1 lime, divided
- 2 Tbsp. minced cilantro, divived
- 1 Tbsp. sesame seeds
- 3 Tbsp. soy sauce, divided
- 1 tsp. fresh ginger, grated
- 2 cloves garlic, grated
- 3 Tbsp. olive oil, divided
- 3 tsp. hot sesame oil. divided
- salt and pepper
- 2 6-7 oz. ahi tuna steaks 

In a small dish whisk together half the lime juice with 2 Tbsp. soy sauce, 1 Tbsp. olive oil, 1 tsp. sesame oil, half the cilantro, garlic, and ginger. Season tuna steaks on both sides with a sprinkle of salt and pepper. Place tuna in a shallow baking dish and pour soy marinade all over, coating tuna steaks completely. Cover with plastic and allow tuna to marinate in refrigerator for at least 20 minutes and up to 2 hours.

While the tuna steaks marinate, make the salsa by combining avocado, mango, jalapeño, half the scallions, and the remaining cilantro and lime juice. Toss ingredients together gently to combine and season to taste with salt and pepper. Set aside.

Once tuna is marinated, heat a grill pan to high. Sear steaks, about 2-3 minutes per side, so that grill marks appear but tuna is still rare in the middle. Remove from heat and slice diagonally across the grain to about 1/4" thick.

While tuna is searing, heat remaining olive oil in a pan over medium-high, add remaining scallions, and cook for about 2 minutes. Add kale, remaining soy sauce, and remaining sesame oil. Sprinkle with salt and pepper and stir constantly as the kale begins to wither and turn bright green.

Plate kale at the center of the plate. Top with sliced ahi tuna and mango avocado salsa. Sprinkle 1/2 of the sesame seeds over each plate. Enjoy!

Great Catch!

Tuna and Tomato Sauce with Rigatoni
Before heading off for six months away from his studies at OSU, one of my students, Rowan cleaned out his cabinets and showed up at my house with a huge shopping bag full of Trader Joe's pantry items. Beans, potatoes, pasta, tuna, and the like . . . needless to say I couldn't turn down the offer. Tonight's dinner was made courtesy of Rowan, who is off adventuring in San Francisco (and later Italy). This was simple to make, filling without being too heavy, incredibly fast, and did not require a trip to the store. Gotta love that!
Ingredients 
- 2 6-7 oz. cans albacore tuna, packed in olive oil  
- 28 oz. can marinara sauce
- 1 yellow onion, diced
- 1 Tbsp. Sriracha hot sauce
- 1/4 c. chopped Italian parsley
- 4 Tbsp. butter
- 1 tsp. sugar
- 1 Tbsp. olive oil
- 1 lb. dried rigatoni
- 1/2 c. marinated artichoke hearts, chopped
- juice from one lemon
- salt and pepper

Boil a large pot of salted water. Add rigatoni and cook according to package directions to al dente, about 9 minutes, reserve about 1/2 c. pasta cooking water. While water is boiling, heat olive oil in a large skillet over medium. Add onion and cook until softened and translucent. Add marinara sauce, parsley, tuna, hot sauce, artichoke heats, lemon juice, and sugar. Stir to combine and bring to a simmer. Turn heat to low and simmer for about 10-15 minutes. Add salt and pepper to taste.

After pasta is cooked, drain and add to tomato sauce with the butter. Stir to combine and melt the butter in the hot sauce and pasta. Stir until rigatoni is evenly coated with sauce. If it is dry add a little of the pasta cooking water until it is shiny. Season to taste with salt and pepper. Eat it up!

Meanwhile, you can read about Rowan's adventures in California and abroad at http://rowanrussell.blogspot.com/

Soy Good For You

Sesame Crusted Ahi Tuna Steaks on Stir Fry Greens
I recently purchased a big bottle of Sriracha sauce. It's that chili sauce you can get in the Asian section of the grocery store. Due to the characteristic picture of a rooster on the bottle and my own spicy sense of humor, I like to call it "cock sauce." (Ha!) Whatever you decide to call it, it's a fantastically versatile condiment that provides a welcomed kick to whatever is on the table. Eager to break out the cock sauce, I put together a soy ginger dressing with a healthy dose of spice to offset my soy-marinated and seared tuna steaks. Eat up!

Ingredients
- 2 6-7 oz. ahi tuna steaks
- 1/2 c. toasted sesame seeds
- 1 egg, beaten
- 1/4 c. plus 2 Tbsp. soy sauce, divided
- 2 Tbsp. flour
- 1 10 oz bag mix stir fry vegetables
- 3 Tbsp. vegetable oil, plus extra for frying
- 2 Tbsp. rice vinegar
- 1 Tbsp. Sriracha sauce
- 2 tsp. sesame oil
- 1 Tbsp. grated ginger
- 1 c. cooked edamame beans

Place tuna steaks in a shallow dish and cover with 1/4 c. soy sauce. Cover and refrigerate for at least 30 minutes or overnight. After steaks have marinated, dredge in flour and then through beaten egg. Cover steaks in sesame seeds and set aside.

In a small bowl whisk together remaining soy sauce, rice wine vinegar, Sriracha sauce, sesame oil, ginger, and 3 Tbsp. vegetable oil to make salad dressing. Divide stir fry vegetable among two plates and top with edamame beans then dress salad.

Heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Add steaks and sear about 2 minutes per side. Remove from heat. Slice steaks across the grain to about 1/4" thick. Top salads with tuna. Eat!

Soup and Sandwich Night

Open-Faced Tuna Melts with Spicy Tomato and White Bean Soup
Romeo and Juliet. Gin and Tonic. Yin and Yang. There some things out there in the world go better in pairs. On a chilly October evening after a long day at the office followed by chores and errands there are few things more satisfying that a nice sandwich covered in melty cheese and a big ol' bowl of soup. When Jordan moved in, he brought with him an X-Box, an enormous tv, and many, many cans of tuna. "Let's do something with these." He said. Challenge accepted.

Ingredients
- 2 7-8 oz cans Albacore tuna (in oil or water), drained
- 1/4 c. chopped Kalamata olives
- 1/2 red onion, peeled and diced
- 2 Tbsp. capers, chopped
- 1 handful chopped Italian parsley, divided
- 4 Tbsp. olive oil, divided
- 1 ciabatta loaf, sliced lengthwise
- 1 Tbsp. red wine vinegar
- sliced Provolone and cheddar cheese
- 1 tsp. dried dill
- 2 tsp. Dijon mustard
- salt and pepper to taste
- 1 28 oz. can tomato puree
- 1 tsp. sugar
- 2 large shallots, minced
- 1/4 c. minced carrot
- 2 c. chicken broth
- 1 14.5 oz. can white beans, rinsed
- 1 tsp. red pepper flakes
- 1 tsp. hot sauce

SPICY TOMATO AND WHITE BEAN SOUP

Heat 2 Tbsp. olive oil in a medium sauce pan. Saute shallots for about 2-3 minutes until they begin to soften, add carrots. Cook another 2 minutes, season with salt and pepper to taste. Add tomatoes, broth, beans, 2 Tbsp. chopped Italian parsley, sugar, pepper flakes, and hot sauce. Bring to a boil, then turn heat down to low and simmer for about 20 minutes. Remove from heat. Season to taste with additional salt and pepper. Serve.

TUNA MELTS

While soup is simmering, heat the oven to 400˚ F. In a large bowl, combine tuna, olives, capers, onions, dried dill, 2 Tbsp. olive oil, remaining parsley, red wine vinegar, and mustard. Season with salt and pepper. Set aside. Set out sliced ciabatta on a foil-lined baking sheet. Top with tuna mixture and then cover with slices of cheddar and Provolone cheeses. Bake in oven 15-20 minutes so that the bread becomes toasty and the cheese is melted. Serve with soup. Eat. Yum.

Brain Food

First Day of School Tuna Casserole

I don't know if I'm the only person whose mother said the phrase, "Eat your fish, it's brain food." I don't know what would be appealing about the idea of "brain food" to a little kid, but moms say things. Growing up, I wasn't a particularly picky eater, but I did approach fish with a bit of trepidation. While I grew to appreciate and delight in the many and varied tastes the ocean has to offer, as a child I never strayed too far from tuna. My mom would whip up a tasty tuna casserole using grated cheddar, egg noodles, and a can of cream-of-whatever soup. My mom's version was one of the first things I learned how to cook and one of my favorite comfort foods. Lately, as the seasons have been changing, I have been musing over this childhood favorite and developed a slightly more sophisticated version. Today being the first day back in the classroom, I knew I had to be on my intellectual game and felt as if a little brain food were in order.

Ingredients
- 3 7-8 oz. cans Albacore tuna (packed in oil or water), drained
- 16 oz. fussili pasta
- four large leeks, trimmed, rinsed and chopped
- 4 stalks celery, rinsed and diced
- 1 c. frozen peas
- 1 lb. Swiss cheese, grated
- 1/4 c. butter, plus extra for greasing the pan
- 1/4 c. flour
- 1 qt. whole milk
- 1 tsp. celery salt
- 1 tsp. dried dill
- salt and fresh ground pepper to taste
- 2 c. crushed potato chips, (I used Hawaiian style, but your favorite chip will do!)

Grease a 13x9" baking dish with a Tablespoon of butter, set aside. Preheat your oven to 375˚ F. Melt butter in a large Dutch oven over medium heat, add leeks and celery, stir with a wooden spoon to make sure they are covered with butter, season with salt and pepper. Cover the Dutch oven with a lid and let the leeks soften oven a low-medium heat for about 5-6 minutes. Meanwhile, boil water to cook the pasta. Cook to al dente, about nine minutes, drain, and set aside.

When the leeks are soft and translucent, but not brown, whisk flour into Dutch oven to create a thick paste. Whisk constantly for about a minute, making sure the flour is well distributed through the pot and leeks. Slowly add the milk, about a half cup at a time, whisking between each addition to make the mixture creamy and smooth. Cook over medium-low heat until sauce begins to thicken and can coat the back of a spoon. Add shredded cheese and frozen peas, stir until smooth. Remove Dutch oven from heat, add drained tuna, breaking up chunks with a wooden spoon. Season with dill, celery salt, and additional salt and pepper to taste. Add cooked pasta to mixture and stir to combine.

Spread pasta mixture into prepared baking dish the sprinkle with an even layer of crushed potato chips. Bake in over for about 30 minutes until the top becomes browned and the sides are bubbling a bit. Remove from oven, let cook 5 minutes before serving. Yum! Your brain will instantly feel more powerful!

Dinner with Dan II: Soup and Sandwich Night

Italian Tuna Melts with Perfect Tomato Soup
I rather enjoy my dinners with Dan. He's good company. Good conversation. And (as we discovered tonight) our bratty dogs seem to get along with each other. Spring time in Oregon is never sure what it wants to be. Today went from grey overcast chill to hot, muggy sunshine rather quickly. On my way to the store, I considered scrapping the whole hot soup and tuna melts idea for something that required less time bent over the stove. By the time I pulled into the Trader Joe's parking lot, however, the cold and sudden wind changed my tune again. Besides . . . this particular tuna melt variation is not heavy and mayonnaise-laden. Instead, it's full of veggies and a light tasting dressing. The perfect meal to share with a friend on movie night or just sitting around and chatting on a spring evening. Nothing too fancy, but certainly delicious and filling.

Ingredients
- 2 7 oz. cans albacore tuna packed in olive oil
- 1/2 c. chopped Italian parsley, divided
- 1/4 c. Kalamata olives, chopped
- 2 Tbsp. capers, chopped
- 1 small red onion, peeled and chopped
- juice from 1 lemon
- 4-5 oz. marinated artichoke hearts, chopped
- 2 Tbsp. red wine vinegar
- salt and pepper to taste
- 4 Tbsp. olive oil, divided
- 1 ciabatta loaf, halved lengthwise
- 4 slices Provolone cheese
- 1 white onion, peeled and diced
- 1 28 oz. can diced tomatoes with their juices
- 4 oz. roasted jarred piquillo peppers, diced
- pinch of sugar
- lemon pepper
- 2 c. chicken broth
- crème fraîche

Heat 2 Tbsp. olive oil in a large soup pot over medium. Add white onions and cook over medium, stirring occasionally, until they become translucent and soft, about 5 minutes. Season with salt. Add tomatoes in their juices and piquillo peppers, stir to combine. Add several grinds of lemon pepper and chicken broth. Bring to a simmer then reduce heat, cover, and cook over low for about 20 minutes.

Meanwhile, preheat oven to 350˚ F. Place halved ciabatta loaf, open faced, on a foil-lined baking sheet. In a large bowl mix together tuna (with its oil), half the Italian parsley, lemon juice, vinegar, 2 Tbsp. olive oil, red onion, artichoke hearts, capers, and olives. Stir to combine. Season with salt and pepper. Spread tuna mixture equally onto ciabatta halves and top with Provolone cheese. Place in oven and bake until cheese begins to melt and bread becomes toasty, about 15 minutes.

After soup has simmered, remove from heat and add a pinch of sugar, remaining Italian parsley, and season with salt and pepper. Puree soup in batches in a blender or use an immersion blender until soup in smooth.

Remove cooked tuna melts from oven and cut each half in half crosswise. Divide soup among four bowls and top each serving with a dollop of crème fraîche. Serve each bowl of soup with a slice of tuna melt. Perfect for dipping.

Get Yer Goat (Cheese That Is)

Bell Pepper and Goat Cheese Soup With Tuna and White Bean Melts

My best roommate ever, Erin, was unfortunately lactose-intolerant. I say "unfortunately" because while we enjoyed cooking dinners together, my recipes tend toward embracing dairy in its many varied and delicious forms. The exception to Erin's anti-dairy issues was goat cheese. She figured out all kinds of ways to substitute my traditional bovine dairy ingredients with goat alternatives. She taught me this soup recipe and it quickly became a regular in our dinner rotation. The creamy goat cheese with the bright, tangy bell peppers makes for a velvety-textured vegetarian meal. I came up with this riff on a tuna melt to make for a heartier dinner. The ease of the meal comes from a 12 oz. jar of prepared marinated giant white beans (thanks Trader Joe's). If these are not available, make a similar taste by combining a can of Cannellini beans with 1 Tbsp. olive oil and 1/4 c. diced sun dried tomatoes. I hope you like it!

Ingredients
- 2 large red bell peppers, seeded and diced
- 1 large orange bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 sweet yellow onion, peeled and diced
- 1 carrot, peeled and diced
- 1 apple, peeled, cored, and diced
- 2 Tbsp. extra virgin olive oil
- 4 c. vegetable stock
- 7-8 oz. goat cheese
- salt and pepper to taste
- 1 12. oz. jar Giant White Beans in tomato sauce (find it at Trader Joe's)
- 1 5-6 oz. can albacore tuna packed in olive oil, drained
- 1 ciabatta loaf, sliced length wise
- 1 generous handful chopped Italian parsley
- 3 c. grated Ibirico cheese (if unavailable go for Provolone)

In a large stock pot, heat extra virgin olive oil over medium. Add chopped onion and cook until it begins to soften and turn translucent (about 3 minutes). Add chopped bell peppers, apple, and carrot and stir until combined. Season with salt and pepper. Cook over medium heat until vegetables begin to soften, about 5 minutes. Add vegetable stock to soup, bring to a boil, then reduce heat to medium-low. Simmer about 5 minutes.

Meanwhile, preheat broiler. Line a cookie sheet with foil and place ciabatta halves on top. In a medium bowl, combine tuna, chopped parsley, and white beans. Mix thoroughly and season with salt and pepper. Spread tuna and bean mixture evenly on bread. Sprinkle grated cheese evenly on top of tuna mixture. Put in oven and broil until cheese is melted and begins to brown on top. Remove from oven and slice.

After soup has simmered, remove from heat. Working in batches blend in blender (or use your handy immersion blender) until soup is smooth. Add goat cheese to soup and stir in until melted and soup is creamy. Season with additional salt and pepper to taste. Serve with tuna and bean melts for dipping.