Anna Sultana’s Grilled Sturgeon with Lemon Caper Sauce & the Sturgeon Moon

This Saturday, on August 29, we'll be seeing a full moon that is called a Sturgeon Moon.

I know I usually post a drink recipe when full and new moons are coming.

But, I posted the recipes for two Whiskey Sour recipes a few days ago in honour of National Whiskey Sour Day.

So that’s my booze contribution for this week.

This is a G rated food blog after all.

In honour of the Sturgeon Moon I’m posting a sturgeon recipe Ma had clipped, adjusted and forwarded to me.

Time for a disclaimer:

No sturgeons were injured in making this post.

Yes, I know the recipe calls for sturgeon.

Tell that to my local butcher/fish monger.

I live in the north end of Winnipeg.

There are limits to what I can find in my local stores.

I’m over 65 and I’m not about to waste what time I have left searching for a fish.

I’m just cooking a dinner, not going on a mythical quest.

Captain Ahab’s obsession for Moby Dick always struck me as a bit compulsive.

Back to my local butcher/fish monger…

He explained that sturgeons are at risk of total extinction.

They are slow growing and slow to mature.

So they don’t make many babies.

Especially since a ton of their eggs are made into caviar.

I also got an education on how they make caviar.

It ain’t pretty.

They stun the fish and extract the ovaries.

Ovaries are where ovaries usually are, so, yes, we’re talking blood.

Or they do a C section, as if that makes a difference.

Seriously.

This is very painful and stressful for the fish.

No fooling.

A kinder method involves making a small cut in the fish’s urogenital muscle.

Most caviar makers aren’t all that touchy feely.

The kindest way to eat caviar is to buy a caviar substitute made from seaweed.

Your vegetarian guests will love you forever for serving it.

Sturgeon can also be a problem if you’ve invited your Jewish friends.

Sturgeon have ganoid scales instead of the permitted ctenoid and cycloid scales. 

While all Orthodox groups forbid the consumption of sturgeon, some conservative groups do allow it.

Don’t give your Jewish friends the third degree.

Play it safe and don’t serve them sturgeon.

In England and Wales, the sturgeon, along with whales and porpoises, is a royal fish.

Every sturgeon caught in those countries is the property of the Crown.

Remember what they did in Robin Hood’s day to peasants who shot the king’s deer?

Queen Elizabeth's job has been hard enough, what with her kids and all.

Don't push your luck.  

You might not catch her on a good day.

This recipe calls for something hefty, like a mackerel or tuna.

You can also use skinless, boneless chicken breast.

Which is always available, and is often on sale.

That’s what Ma did.

Maybe her butcher/fish monger gave her the same guilt trip.

The north end of Winnipeg is just the Canadian version of Queens.

Anyway, Ma liked finding another caper sauce recipe.

The butter base was a little change from her caper sauce with olive oil.

Chicken breast can be eaten with a clear conscience by your Jewish friends.

Your vegetarian friends won’t like it, but at least the Queen won’t have you arrested.

Hint:

On the off chance you actually find sturgeon in the store:

It is a meaty fish that can be served baked, fried, smoked, or grilled. 

Its flesh won’t flake when it’s done. 

Don’t overcook it because it will just become tough with a more fishy flavour.

The grill should be 4 inches from the coals.

Prepare a medium hot fire in a grill, either charcoal or gas.

Or preheat the gas grill or broiler.

When the grill is ready, wipe the grilling surface with a towel soaked in vegetable oil to coat the grill plates.

You can also serve the sauce in a gravy boat.

Some folks don't like lemon or capers.

No problem.

                        Grilled Sturgeon

Serves 4

Lightly coat with extra virgin olive oil

4 sturgeon fillets, about 1/2 pound each, skin removed 

Season with

salt and pepper to taste

Place the fish on the prepared grill.

Do not move or disturb once placed on the grill.

Grill for 3 to 4 minutes per side. 

Remove from heat, cover, and let rest.

                        Lemon Caper Sauce

Place in a small pot

4 Tablespoons butter

Melt butter over medium heat.

Add

1 small clove garlic, grated or minced

Sauté for about a minute.

Add

2 Tablespoons lemon juice

zest from 1/2 lemon

1 Tablespoon capers

Sauté for another minute.

Remove from heat and add

1 Tablespoon fresh parsley, chopped

Stir.

Place the sturgeon fillets on a serving platter.

Spoon the sauce over the fillets.

Serve immediately with lemon wedges.

About the moon this week…

According to the Farmers Almanac:

August 29 – Full Sturgeon Moon at 2:35 p.m.  The visible moon is fully illuminated by direct sunlight. Although the Moon is only technically in this phase for a few seconds, it is considered full for the entire day of the event and appears full for three days.

It is also called "Corn Moon", "Red Moon", "Green Corn Moon" and "Grain Moon”.

August 30 – The Moon will be at perigee, meaning it’s nearest point to Earth in its orbit. Because perigee comes less than a day after the Moon is at its “full” phase, many are calling this a “supermoon.”

August 31 – Neptune will be at opposition.  Nothing personal.

Anna Sultana's Tuna Pie, Maltese Style

About a week ago I posted Ma's recipe for Baked Tunny.

Looks like it's become a popular recipe.

It's one of the month's top posts.

That's great to see.

That post has some information on big tunny and little tunny. 

Yes, there is such a thing as little tunny.

I'm not making some kind of gangster joke.

Yes, I miss Carmela and the boys, too.

Fresh tunny, big and little, isn't easy to find in some areas.

Like around here in Winnipeg.

This being the bald prairies and all.

But, if you can get tunny here's another recipe.

And if you can't, so it goes.

You can precook a few thick slices of fish.

As this recipe calls for cooked fish, it's also a nice way to use leftovers.

Hints:

If you're substituting canned tuna, do the math so you get about 500 grams 

(a little more than a pound).

If you've just caught a fresh little tunny, don't forget that they should be bled 

and iced soon after being caught.

After the fresh little tunny has been prepared, slice and fry the fish steaks in oil 

and remove the bones.

Then continue with the recipe.

Aubergine is another name for eggplant.

Some folks find eggplant has a bitter taste.

Slice the eggplant about 1/2 inch thick and place the slices on a paper towel.

Sprinkle the slices with salt and let sit 15 minutes.

Then wipe off the salted surface.

It helps.

The cauliflower should be cleaned and cut into florets, hopefully about the same size.

That way they'll cook evenly.

                        Tuna Pie

Serves 4

In a large saucepan fry

1 large onion, diced

Add

4 large tomatoes, quartered

2 green peppers, chopped

1 aubergine, sliced and prepared (see above)

1 small cauliflower, prepared

Add

500 g fresh tuna which had been cooked or canned

100 g green olives

1/2 teaspoon pepper

1/2 teaspoon salt

grease 9 inch pie pan          

preheat oven to 400º           

Line the bottom and sides of the greased dish wish

with 3/4 of 400 g flaky or puff pastry

Spoon fish vegetable mixture into the pie dish.

Cover the mixture with the remaining 1/4 of the flaky or puff pastry.

Brush with 

milk or beaten egg

Prick all over with a fork.

Bake 30 minutes or until golden brown.

Tuna pie is best hot.

But it's also handy for a picnic.

Anna Sultana's Fried Swordfish in Caper Sauce, Maltese Style

Ma's recipe for Grilled Grouper with Mustard Sauce has become very popular.

I'm happy to see that I've posted something you like.

But even a good recipe can become boring.

So, here's another of Ma's recipes for serving fish with a sauce.

This recipe is for swordfish.

Swordfish is in another of Ma's top fish recipes - Grilled Swordfish.

Hope you've tried it, too.

Swordfish is like grouper.

A hard to find and large fish.

No problem - just get some mackerel or tuna steaks.

Or you can also use skinless, boneless chicken breast.

Which is always available, and is often on sale.

Hint:

You can also serve the sauce in a gravy boat.

Some folks don't like capers.

Maybe they would like the mustard sauce?

It's easy to make both.

                        Fried Swordfish in Caper Sauce   

Serves 4 

Caper Sauce

In a medium pot over low heat heat

4 Tablespoons olive oil

Add

2 onions, sliced

Cook, stirring frequently, until the onions are browned.

Add

1/2 kilo tomatoes, quartered

100 g tomato paste

Simmer for 15 minutes.

Add

100 g capers

salt and pepper to taste

Fried Swordfish

Combine on a plate

1/2 Cup flour

salt and pepper

Cut into slices across the bone

1 kilo swordfish

Dip the slices into the seasoned flour.

Fry the slices in hot oil until golden brown.

Place swordfish in a serving platter.

Pour the caper sauce over the swordfish.

Serve with a salad and pan-fried potatoes.

Or not.

A favourite starch (rice, pasta, etc.) and a cooked vegetable are also good.

And would soak up more of the sauce - either caper or mustard.

Anna Sultana's Cerna Fl-imbjank - Poached Grouper, Maltese Style

Hope you enjoyed Ma's recipe for Grilled Grouper with Mustard Sauce.

But it is getting colder.

The weather… not the grouper.

Time for some recipes to cook indoors.

In the post for Grilled Grouper there was some information on the fish.

A quick refresher…

Groupers are hefty, like a mackerel or tuna.

Their steaks would be large.

This would not work with sole.

But the sole would work in Ma's recipe for Mixed Fish Fry.

It's all good.

Like they say:

Even a stopped watch is right twice a day.

Hint:

The fish should be simmered gently so that it will remain in one piece and not dry out.

The cooking time will depend on the thickness of the steaks.

                        Ċerna Fl-imbjank

Serves 4 - 6

Place in a dutch oven

4 - 6 grouper steaks

Generously brush with 

4 Tablespoons olive oil

Add

2 cloves garlic, chopped

1 Tablespoon parsley

2 teaspoons mint

1/2 Cup water 

Simmer over a medium flame about 15 to 20 minutes.

Serve with salad and fried potatoes.

Or a favourite starch (rice, pasta, etc.) and a cooked vegetable.

It's all good.

Anna Sultana's Grilled Grouper with Mustard Sauce, Maltese Style

In August I posted Ma's recipe for Pixxispad Mixwi - grilled swordfish.

It's been a popular post.

Guess people are enjoying the outdoors before winter hits.

If you'd like a little variety, here's another fish grilling recipe.

It calls for grouper, what folks in Malta call a sea bass.

In Japan the call a sea bass a Suzuki, which made me think of David Suzuki.

No real connection to the recipe, but that's just me having a senior moment.

The word "grouper" comes from the Portuguese name for the fish - garoupa.

In Australia, the name "groper" is used instead of "grouper".

Some groupers are now farmed and are usually sold live in markets.

Yeah... well not here in the north end of Winnipeg.

I've been looking in the fresh fish section in my local grocery stores.

No, I didn't ask my local butcher/fish monger if he had grouper or sea bass.

I'm tired of making him laugh.

Groupers have a stout body and a large mouth, and can be quite large.

We're talking a fish over a meter long and weighing up to 100 kilograms.

That's over three feet long and weighing over 200 pounds.

The steaks from such a fish would be thick.

So something slender would not be a good substitute for a grouper recipe.

This calls for something hefty, like a mackerel or tuna.

You can also use skinless, boneless chicken breast.

Which is always available, and is often on sale.

Hint:

The pan should be 4 inches from the heat.

You can also serve the sauce in a gravy boat.

Some folks don't like mustard.

No problem.

                        Grilled Grouper with Mustard Sauce

Serves 4 - 6

Mustard Sauce

In a medium pot gently heat

25 g margarine

Remove from heat and stir in 

25 g flour

1 teaspoon (more or less) dry mustard

Return to the heat and simmer, stirring constantly, about 3 minutes.

Remove from heat and gradually stir in 

142 ml milk

Return to the heat and bring to a boil, stirring constantly, until thickened.

Remove from heat and season with 

salt and pepper 

Grilled Grouper

Prepare a medium hot fire in a grill, either charcoal or gas.

Or preheat the gas grill or broiler.

Generously brush with olive oil

4 - 6 grouper steaks, about 1 inch thick

Grill the grouper, turning once, about 10 minutes.

While grilling, baste frequently with the olive oil.

When fish is cooked through, place on a platter.

Season with

salt and pepper

Pour the mustard sauce over the grouper.

Serve with salad and fried potatoes.

Anna Sultana's Pixxispad Mixwi - Grilled Swordfish, Maltese Style

A while ago I posted Carmela's recipe for Tonno alla Griglia.

Tuna Steaks with Lemon and Oregano.

It's an excellent recipe for the barbecue.

Ma had a recipe for Grilled Swordfish.

She couldn't easily find it, either.

Ah… swordfish.

It's something guaranteed to bring a smile to my local butcher/fish monger.

He gets a laugh whenever I ask for exotic ingredients.

Swordfish is exotic for a shop in the north end of Winnipeg.

I should take pleasure in knowing I make him laugh.

I should, but I don't.

He also enjoys teaching me.

Which I don't mind.

Swordfish is a bit of a problem.

I wrote about it in the post for Carmela's Swordfish Rolls.

So I won't repeat all the history here.

Just a reminder - swordfish has high levels of mercury.

If your butcher doesn't have any swordfish steaks, don't worry.

Swordfish, an oily fish, has firm and thick steaks, which grill well.

You can substitute mackerel or tuna.

Mackerel, tuna and shrimp are rich sources of omega-3 fatty acids.

Shrimp has low levels of mercury and is considered heart healthy.

You can also use skinless, boneless chicken breast.

Which is always available, and is often on sale.

Hint:

The pan should be 4 inches from the heat.

                        Pixxispad Mixwi

Serves 4

Prepare a medium hot fire in a grill, either charcoal or gas.

Or preheat the gas grill or broiler.

In a small bowl whisk together

4 Tablespoons olive oil

2 Tablespoon lemon juice

2 cloves garlic, crushed

2 Tablespoon parsley, chopped

Generously brush with seasoned olive oil

4 swordfish steaks, about 1 inch thick

Season with

salt and pepper to taste

Grill the swordfish, turning once, about 10 minutes.

While grilling, baste frequently with the seasoned olive oil.

Serve immediately with lemon wedges.

Carmela Soprano's Tonno alla Griglia - Grilled Tuna Steaks or Chicken Breast

Tomorrow is Friday.

It's a good time to prepare Carmela's final fish recipe.

The recipe for Tonno alla Griglia - Tuna Steaks with Lemon and Oregano - is in 

Tony's chapter Grilling - Italian Style in Artie's The Sopranos Family Cookbook.

Yes, I know it's not Lent, but fish is good for you.

And this is another recipe for the barbecue.

I must have eaten a hundred times my weight in canned tuna.

Lunches at Catholic schools - elementary and high - and packed lunches for work must have accounted for quite a few dead tuna.

But tuna steak?

Hmmm… to be honest I've never seen a tuna steak.

Time to pay another visit to the butcher/fish monger at my local market.

He gets a laugh when I ask for some of Carmela's more exotic ingredients.

Trust me, tuna steak is exotic for a shop in the north end of Winnipeg.

Yes, he got a laugh out of this one, too.

I should take pleasure in knowing I make him laugh.

I should, but I don't.

After he stopped laughing he told me all about tuna.

Tuna isn't in danger of becoming extinct, as the swordfish is.

But somehow fishing for tuna got tied in with the whaling industry.

And dolphins.

Tuna swim with dolphins for protection against sharks.

Yes, Flipper can hold his own against a shark.

Who knew?

Tuna are caught by using nets, which also catches the dolphins.

There have been some improvements, but it's not perfect.

The improvements are putting sharks, other oceanic fish and turtles at risk.

Did the nuns know how much trouble was caused by telling us to eat tuna?

Tuna is an oily large fish, just like mackerel and swordfish.

So, yes tuna steaks will grill well… if you can find them.

Tuna can be a good source of omega-3 fatty acids and of protein.

But, just like swordfish, it has high levels of mercury, especially in the larger tuna.

Pregnant women, nursing mothers, and children should limit their intake of tuna.

Guidelines recommend one 6 oz. can of light tuna a week for those weighing less than 110 pounds and two cans a week for those who weigh more.

Did the nuns know we were slowly poisoning ourselves?

According to a report in 2008, the levels of mercury in some sushi tuna are "so high that the Food and Drug Administration could take legal action to remove the fish from the market."

The Japanese are gonna drop like flies along with us dumb Catholics.

About the more familiar canned tuna...

Canned tuna was first produced in 1903, and quickly became popular.

In North America, on average, 52% of canned tuna is used for sandwiches.

No kidding.

Also, 22% is used for salads; and 15% go into casseroles.

Some common canning methods destroy much of the omega-3 oils, so the level of omega-3 oils found in canned is highly variable.

Great, the damn tuna fish sandwiches wouldn't protect me from a heart attack.

Shrimp has low levels of mercury.

It is considered heart healthy because it doesn't have much saturated fat.

Shrimp's cholesterol improves the ratio of LDL to HDL cholesterol.

And shrimp also lowers triglycerides.

Why didn't the nuns tell us to eat more shrimp?

If someone died of mercury poisoning caused by eating tuna fish sandwiches every Friday, like a good Catholic should, would the Pope make that person a saint?

Back to this recipe…

The butcher didn't have any tuna steaks.

Big surprise there.

He suggested using skinless, boneless chicken breast.

Which is always available.

Okay, then… I'm back to grilling chicken breast.

Chicken breast doesn't have mercury and is also heart healthy.

Why didn't the nuns tell us to eat chicken breast on Friday?

Hint:

The pan should be 4 inches from the heat.

                        Tonno alla Griglia

Serves 4

Prepare a medium hot fire in a grill, either charcoal or gas.

Or preheat the gas grill or broiler.

In a small bowl whisk together

3 Tablespoons olive oil

1 Tablespoon lemon juice

1/2 teaspoon dried oregano

salt and pepper to taste

Generously brush with olive oil

4 tuna steaks, about 1 inch thick, trimmed

Season with

salt and pepper to taste

Grill the tuna, turning once, until browned, but still pink inside, about 5 minutes.

Give the lemon juice mixture a quick whisk and pour it over the tuna.

Serve immediately with lemon wedges.

Would I make Tonno alla Griglia again?

Sure, using chicken breast.

It tasted fine with the lemon and oregano.

Chicken breast worked for the Rollatine di Pesce Spada.

I've eaten quite enough mercury as it is.

I really should look into what the sainthood requirements are.

One recipe down.  Three more to go.

Carmela Soprano's Rollatine di Pesce Spada - Swordfish or Chicken Breast Rolls / Swordfish, Mackerel, Tuna and Shrimp

The weather here in Manitoba has finally made up its mind.

It's Spring - time for some barbecuing.

Tomorrow's Friday.

Why not fire up the grill for some fish?

I found a recipe for grilled Swordfish rolls - Rollatine di Pesce Spada - in 

Tony's chapter Grilling - Italian Style in Artie's The Sopranos Family Cookbook.

So I went to the butcher/fish monger at my local market.

He usually got a laugh when I asked for some of Carmela's more exotic ingredients.

Well... exotic for a shop in the north end of Winnipeg.

Yes, he got a laugh out of this one, too.

After he stopped laughing he gave me a history lesson.

In 1998 there was an advertising campaign - "Give Swordfish a Break" - 

because swordfish were in danger of extinction.

Even fancy chefs removed North Atlantic swordfish from their menus.

Many supermarkets did the same.

So it wasn't just because we're in the boonies in Winnipeg.

I guess Tony isn't too concerned about some fish becoming extinct.

The butcher then explained why swordfish became so popular.

Swordfish, an oily fish, has firm and thick steaks, which grill well.

He suggested I substitute mackerel or tuna.

They are also oily large fish, which are also sold as steaks.

Mackerel, tuna and shrimp are rich sources of omega-3 fatty acids.

Not having swordfish may not be such a huge loss.

He also said that swordfish has high levels of mercury.

Guess Tony is more worried about dying from lead lead than he is about 

the effects of mercury poisoning.

The flesh of some swordfish has an orange tint.

They get that from eating shrimp. 

Shrimp has low levels of mercury.

It is considered heart healthy because it doesn't have much saturated fat.

Shrimp's cholesterol improves the ratio of LDL to HDL cholesterol.

And shrimp also lowers triglycerides.

So, if I wanted a heart health promoting orangey fish why not cut out 

the middleman, er, middlefish.

Shrimp of all sizes is always available in the frozen food section.

Back to this recipe…

The butcher didn't have any tuna or mackerel steaks.

Big surprise there.

But he suggested using skinless, boneless chicken breast.

Which is also always available.

Chicken breast doesn't have mercury and is also heart healthy.

Okay, then… Chicken breast rolls it is.

Hint:

If you're broiling, place the pan 4 inches from the heat.

                        Rollatine di Pesce Spada

Serves 6

Prepare a medium hot fire in a grill, either charcoal or gas.

Place the grill rack 4 inches from the heat.

Remove the skin and cut into very thin slices

1 1/2 pounds swordfish

Place the swordfish slices between 2 sheets of plastic wrap.

Gently pound the slices to a 1/4-inch thickness.

Cut the fish into 3 x 2-inch pieces.

In a bowl combine

3/4 Cup plain bread crumbs

2 Tablespoons chopped drained capers

2 Tablespoons chopped fresh flat-leaf parsley

1 large garlic clove, minced

salt and pepper to taste

3 Tablespoons olive oil

Mix well.

Place a tablespoon of the crumb mixture at a narrow end of each piece of fish, 

roll up the fish, and fasten it closed with a toothpick.

Whisk together

2 Tablespoons lemon juice

1 Tablespoon olive oil

Brush the mixture over the rolls.

Sprinkle any of the remaining bread crumb mixture over the fish.

Pat it so it sticks well to the fish.

Grill the rolls for 3 to 4 minutes on each side for slightly rare.

They should be browned and feel firm in the centre.

Serve hot with lemon wedges.

Would I make Rollatine di Pesce Spada again?

Sure, using chicken breast.

I'll leave the swordfish for Tony and the guys.

Mercury is the least of their worries.

One recipe down.  Ten more to go.

Carmela Soprano's Tuna Salad with Green Beans and Tomatoes ............ Salad Niçoise

There's a recipe that reminds me of Salad Niçoise in Jennifer's chapter

Rage, Guilt, Loneliness, and Food in Artie's The Sopranos Family Cookbook.

Don't panic at the fancy French name.

It's another raw salad, alright.

It's just something that can be served to non-dieters, too.

It has a bit of heft to it.

Oh, about Salad Niçoise  ( French pronunciation: niˈswaz )…

It is a salad of tomatoes and green beans topped with tuna and anchovies

and dressed with a vinaigrette.

It is served with or without a bed of lettuce.  The tuna may be cooked or canned.

Hard-boiled eggs and Niçoise olives are common accompaniments.

Julia Child introduced it to Americans a few years ago.

Traditionally the salad included raw red peppers, shallots, and artichoke hearts,

never potatoes or other cooked vegetables.

Well, I've added leftover boiled potatoes and nobody complained.

I even used mayonnaise instead of the vinaigrette.

It's a very forgiving recipe.

In other words…

Use what you have on hand, prepare it any way you wish and enjoy.

                        Tuna Salad with Green Beans and Tomatoes

Serves 2

In a large bowl place

tuna, with its oil, from one 7-ounce can

If it's a chunk, break it into pieces.

Add

2 medium tomatoes, cut into bite-sized pieces

2 hard-cooked eggs, peeled and quartered

3 or 4 thin slices red onion, quartered

Sprinkle with

pinch of dried oregano

1 - 2 Tablespoons lemon juice

pinch of salt

pepper to taste

Toss gently.

Arrange on a platter

8 ounces green beans, cut into bite sized pieces, cooked

Top with the tuna salad

Garnish with

lemon wedges

Serve immediately.

Would I make Tuna Salad with Green Beans and Tomatoes again?

Salad Niçoise is an old favourite.

And I can remember watching Julia Child make it on her show.

Bon appétit!!

One recipe down.  Fifty-seven more to go.

Carmela Soprano's Italian Tuna Salad using Canned Tuna

Last week I prepared Carmela Soprano's Veal Rollatini with Peas.

I know... 

it was a bother to make and the vegetarians in the family were giving you The Look.

The Look that Paulie Walnuts gives on a bad day.

A bad day for someone else.

You felt like you were Big Pussy on the boat ride.

The non-return boat ride.

Well, so much for the fancy shmancy dinners.

Last Wednesday was Ash Wednesday.

We're in Lent.

Time to cut back.

Time to trim the fat.

Eat simply.

Cook simply.

Hey, maybe Lent's a good thing.

In the Fit for a Bride chapter of Carmela's Entertaining with The Sopranos, Carmela prepares an Italian Tuna Salad. 

Sometimes I wonder about old Carm.

She has some weird ideas on what to serve at a wedding.

There was that Poached Chicken with Pesto incident.

Some whoopdy doo dish for a wedding.

Even for her sister-in-law, Janice.

Maybe it wasn't Carmela's idea.

Maybe she had a chapter on meals for Lent, or regular family meals.

Maybe her editor thought it wasn't fancy enough.

Maybe he just stuck them in this chapter.

Let's give Carm the benefit of the doubt, shall we?

Okay... tuna.  It's just about guaranteed you have a can or two on a shelf.  They're usually featured as a sale or a "buy 20 and get 10 extra airmiles" item.

Let's live off the hump.  

                        Italian Tuna Salad

                       

Serves 4 to 6

Steam until tender

1 pound fresh green beans, trimmed, cut (or buy frozen) 

Place on a large serving platter

----

Top the beans with

1 pint cherry or grape tomatoes, halved

3 celery ribs, cut up

1/2 small red onion, sliced

----

In a small bowl, whisk together

1/4 Cup extra virgin olive oil

2 Tablespoons fresh lemon juice

salt & black pepper to taste

---- 

drain        

2  7-ounce cans of tuna

hard cook 

4 eggs, then peel and quarter them

----

Just before serving

Pour the dressing over the vegetables and toss well.

Scatter the tuna chunks and egg quarters over the vegetables.

Garnish with 

chopped fresh parsley or basil

Serve immediately.

Okay...  Like I said last week, Carmela can buy what she wants.

This week she called for imported Italian tuna packed in olive oil.

Okay...  I don't recall seeing that in the flyers or on the shelf.

Life is short.

Use what you've got.

We're living off the hump, not going on a food quest.

Would I make Italian Tuna Salad again?

Sure.

'Shoppers' has canned tuna on sale regularly.

So does everybody else.

With and without the airmiles.

Another recipe down.  Twenty-seven more to go.