August 11th, 2021

Tuna Avocado Salad, Recipe, Healthy, Easy, Summertime Cooking, Pico de Gallo, Chili Bean Salad, Southern Delaware Cooks, Delaware Beaches

“Real cooking is more about following your heart than following recipes.” unknown

That unknown quote is really so true. The Tuna Avocado Salad I will be sharing in this post did not start as my own. But, I made it my own by changing it a lot. It is easy, it is healthy and perfect for the summer weather here at the beaches.

This is the final look of the Tuna Avocado Salad. It was enjoyed last week. Presentation is always something I care about. It adds to the mood of the evening.

The first thing I changed was the canned tuna. Fresh Sashimi tuna is what I used. Be mindful that you can modify this salad to your liking, using crabmeat, shrimp, lobster, chicken salad or whatever your heart or tummy desires.

The second thing that happened was that I needed a cylinder in order to make a perfect round stack. Could not find it anywhere so I opened a large can that held 32 ounces on both ends. For future references this recipe says that it feeds 2 people but it really feeds 4 if you use a smaller can. We had leftovers.

Ingredients:

two large fresh Sashimi grade tuna fillets (I usually say I need 2 good size pieces)

Mayonnaise ( I only use Dukes and you can start with a tablespoon and add more, but don’t let it get too soggy.

1 tablespoon chopped cilantro (If you don’t like it, and a lot of people don’t, use fresh Italian parsley.)

2 tablespoons of freshly squeezed lime juice

Avocados (They were small so I got 4 and used all of them.)

Pico de Gallo (Homemade, recipe will follow, use enough to top the stack. From 1/2 cup to a cup.

1/8 teaspoon of salt

PICO DE GALLO RECIPE

This is not my recipe but it very easy and you can use it for so many things. Pico de Gallo is basically a Salsa. You can buy salsa at the store but why would you want to do that when it is so easy to prepare.

6 Roma tomatoes, diced

1/2 red onion, minced

3 tablespoons of chopped fresh Cilantro or Italian Parsley

1/2 jalapeno pepper, seeded and minced (I used bottled sliced jalapenos)

1/2 lime, juiced

1 clove of garlic, minced

a pinch of garlic powder

a pinch of cumin or to taste

salt and black pepper to taste

Combine the tomatoes, onion, cilantro or parsley, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt and pepper together in a bowl. Refrigerate for a couple of hours before serving. You will have leftovers and use it for tacos or for salsa with chips. Mind you that the jalapenos give it a kick. I do love that though.

Continue with the Tuna Avocado Stack

Dry the tuna steaks and season with salt and pepper. Heat a good skillet with a bit of oil. We only seared it, so it is rare in the middle. Of course, you can make it your way.

Take fillets out and cut them in small pieces for the stack. Not tiny pieces, just small. In a bowl mix the cut tuna, mayonnaise, cilantro or parsley and juice for half a lime. Add salt to taste and stir it together.

Peel and chop the avocados. Put them in a bowl and mash them a little bit but also leaving some of the chunks. Salt to taste.

Place the cylinder in the middle of each plate. First put avocado in and pack it in. Remember that you are making a stack so you want it to hold its shape. Then a layer of the tuna. Again, press on it gently so it stays. Finish with the Pico de Gallo salsa. Go on to the next second serving.

Always treat your stack gently when you are taking the cylinder out. You see that photo above. I was scared it was not going to work but it certainly did.

The Chili Bean Salad made it look that it was placed on pebbles. This Salad was a recipe given to my children’s school cookbook many years ago. It is very good.

Recipe

1 15 ounce can each of black beans, pinto beans, garbanzo beans and whole-kernel corn

1/2 cup chopped green onions

1/4 chopped fresh Italian parsley

1 cup diced celery

1 4 ounce can chopped green chilies, not drained

Dressing:

4 tablespoons olive oil

1/2 cup of apple cider vinegar

1 garlic clove, minced

2 teaspoons chili powder

2 teaspoons leaf oregano

1/2 teaspoon ground cumin

1 teaspoon of hot pepper sauce (I used Crystal)

Drain and rise beans and corn. Put all dressing ingredients in a jar; shake well to mix.

Combine all ingredients except dressing in a large serving bowl. Pour dressing over salad and mix well. Cover and chill 6 hours or overnight and mix it from time to time so all beans take advantage of the dressing.

When preparing your serving plates, just put it around it just like the photo shows. You will have leftovers.

Life around a table…”If the home is a body, the table is the heart, the beating center, the sustainer of life and health.” shauna niequist

This post is a little long and you may think this recipe is hard to make. I can tell you that it takes no time. I think you will love it.

AboutMyBeaches has its own Facebook page and Instagram Page.

April 29th, 2013

What’s Cooking? Pork Mole, Salsa & Rice Timbale, Recipe, Easy, Cinco de Mayo is Next Sunday!!

I will be the first one to tell you that when I first tasted “mole”, let’s say I was not that thrilled.  Was it a sauce to cover otherwise a tasteless piece of beef or chicken?  Over the years I have learned to acquire the taste.  So many variations of this sauce…some nutty, sweeter, more cumin, less cinnamon.  Mine just has a bit of unsweetened cocoa powder and brown sugar.  Not traditional but it tastes good.

The pork mole is gluten free; so is the rice timbale and salsa.  Make sure your store bought ingredients are gluten free.  It also does not take long to make, either.  Pretty easy and tasty, actually.

You can make both dishes at the same time or start with the pork mole, keeping it warm while making the rice.  Make it your own, remember?

PORK MOLE!!

1 1/4 lbs. pork tenderloin. Cut into bite size pieces

1 teaspoon crushed garlic (store bought or your own)

1/2 cup chopped onion

1 can (14.5 ounces) diced tomatoes, no salt added (No salt added stewed tomatoes can be substituted.)

1 teaspoon chili powder

1/8 teaspoon chipotle chili powder

1/2 teasppon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon ground cinnamon

1 tablespoon unsweetened cocoa powder

2 tablespoons brown sugar, lightly packed (Splenda has a Brown Sugar substitute that can also be used.)

Spray or lightly oil a large skillet with cooking spray and heat over medium-high heat.  Add pork and cook until the pork is no longer pink.  Stir occasionally.

Add garlic and oion and cook for a couple of minutes until tender and lightly browned.

Add remaining ingredients, bring mixture to a boil.  Then, reduce and simmer for about 5 minutes, stirring occasionally.

SALSA & RICE TIMBALE

1 tablespoon olive oil

1/2 red pepper, seeded and finely diced

2 shallots, finely chopped

2 cloves garlic, minced (store bought or your own)

1 cup uncooked long grain rice

2 cups low sodium, chicken broth

1/2 cup chopped fresh cilantro

2-3 cups fresh salsa

In a medium sauce pan heat oil over medium-low heat.  Add the red pepper, shallots and garlic.  Cook for about 5 minutes.

Add rice and stir well.  Add the stock, bring to a boil.  Reduce heat to medium-low, cover and cook for about 17 minutes, until rice is tender.

Mix in the cilantro.

Spray or lightly oil (your preference), the timbales (tartlet pans), or ramekins.  You might need 40 to 6 depending on size.

Once rice is ready, mix one cup of the fresh salsa into the rice.  Then, spoon rice into the timbales, pressing down firmly with the back of a spoon.  Turn one timbale on each serving plate to unmold and garnish with the rest of the salsa.

Place 1/2 – 1 cup of the pork mole on the plate.

I served mine with sauteed spinach….it gave it more color!!  Cook your favorite veggie!

Note:  I bought “fresh salsa” from the supermarket, by the vegetables…or, you can prepare your own.

Enjoy!!