Archive for March, 2010|Monthly archive page

I couldn’t live without Sriracha

I use it on about everything, even chips! Sriracha is a flavorful chili and garlicky  sauce which used to be a staple of vietnamese cuisine before it gained ground in mainstream America (with good reason!). Today you can find it at Walmart or any asian supermarket.

So this blog starts with a can of light white tuna.

I remember one basic tip from a chef I used to work with. ” Some of the best flavors are very simple combinations.  Keep it simple!” I couldn’t agree more!  This doesn’t mean those combinations cannot be surprising! Here’s an example. Who thinks about adding curry to a tuna salad? But that’s exactly what I did and the result was delicious!

I had a satisfying little meal tonight which took me about 10 minutes to make.  My husband chose the easy route by popping a pizza out of the freezer. I, on the other hand, had one the previous day and longed for something a little healthier. So here’s my recipe I hope you’ll try yourself.

Open Face Tuna Salad Crostini

Ingredients

1 7 oz can light white tuna drained (the easiest way is to open the top then press down on the can until all the juice drains)

1 teaspoon miracle whip or mayo (you just want to wet the tuna!)

1 teaspoon curry powder

1 teaspoon apple cider vinegar

1/3 of a cucumber diced

1/2 tomato diced

3 olives sliced

1 large slice of rosemary olive oil artisan bread(or any kind of bread, whatever you have!)

1 slice of pepper jack cheese

1 romaine lettuce leaf

Instructions

Combine first 7 ingredients in a medium bowl. Add salt and pepper to taste (I didn’t even need to add salt, the olives being salty enough on their own!). Toast the bread with the pepper jack cheese. Place the lettuce on top and then the mixture. Voila! This should make a tasty little meal!

For other helpful combinations of flavors, check out this website which lists the “top 10 unusual food combinations”.