Ever get stuck in a rut going out to eat because you think it is faster than cooking at home? Especially in the summer when it is hot outside? Well, it is time to get out of that rut. Some of my favorite recipes are fresh, flavorful and fast. Not only that, they are good for you!!
Do you like tuna sandwiches? Do you make them with canned tuna? Once you try this recipe that I have made a bit healthier from the original, I bet you won't go back canned tuna.
The original recipe calls mayonnaise but not a lot so that was a good starting point. I substitute low fat mayonnaise or even half mayonnaise and half Greek yogurt to further reduce the fat and calories.
The key to this recipe is high-quality fresh tuna. Opt for sushi grade tuna if your seafood counter carries it. In a pinch, you could use a can albacore tuna if you can't find fresh tuna.
The other key to this fresh and flavorful dish is the fresh basil, apple and the lemon juice. You get the flavor, the crunch a bit of sweet / tart along with the richness of the tuna.
I like to serve it either on an English muffin or in a whole-wheat pita pocket for something different from your regular sandwich. You could also make a really tasty Panini sandwich or simply serve on a bed of lettuce like arugula or micro-greens. Or, serve it with crackers as an appetizer and I bet it will be the hit of the party.
The recipe is really just easy....
Fresh Tuna Salad with Basil and Granny Smith Apple
1. Season both sides of the tuna with fresh cracked sea salt and pepper. Spray a non-stick pan with cooking spray. Heat the skillet over medium-high to high heat. Sear the tuna on the first side for 2-3 minutes, until lightly browned. Turn with a spatula and sear for 3 minutes longer or until cooked to your preference.
2. Place the tuna on a plate or bowl, flake tuna into small pieces. Let the tuna rest for 5 to 15 minutes in the refrigerator or freezer.
3. In a large bowl, combine celery, onion and basil. Fold in mayo and add lemon juice. Add tuna to the bowl and stir to combine. Season with salt and pepper, to taste.
4. Refrigerate for 1 hour or overnight, if time permits. (I often skip this step as if you chill the tuna while you prepare the other ingredients, it is delicious right away.)
5. Just before serving stir in diced apple. Season with salt and freshly cracked pepper to taste.
6. Serve on your favorite crusty bread.
Looking for something to accompany your sandwich? You might want to give this roasted red pepper and tomato soup a try. It is fast and flavorful and is a great complement to the tuna sandwich.
I came up with this recipe on a summer weekend a while back to help use up an abundance of ripe tomatoes.
Roasted Red Pepper and Tomato Soup
1. Preheat oven to 450 degrees F.
2. Place tomatoes quarters on a cookie sheet cut side up and drizzle with balsamic vinegar and olive oil. Place in the oven and roast for 20-30 minutes or until the tomatoes are beginning to caramelize. (This step can be done in advance and tomatoes can be refrigerated until you are ready to use.)
3. Meanwhile, sauté garlic in olive oil in the bottom of a soup pot or large sauce pan. Add roasted red pepper soup and tomatoes and stir to combine. And red pepper flakes. Bring to a near boil and then reduce to simmer.
4. Puree soup with a immersion blender. Season with salt and pepper to taste. Stir in fresh basil just before serving.
This soup is also delicious with a grilled cheese or just about any sandwich.
I hope you enjoyed these fresh, flavorful and fast recipes!