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Arugula

Fish, French, Lactose Free, Recipes, Sandwiches

Tuna Nicoise Sandwich

March 9, 2024

For a clever twist on the classic Salad Niçoise, make a sandwich! This sandwich (known as pan bagnat in Nice, France) is made with some of the tastiest ingredients you might find in the many versions of this famous salad. Though there is much debate on which ingredients should be included in a Salad Niçoise, there will be no debate when you taste this tuna sandwich.

With so many choices of canned tuna available today, you’re bound to find some very good options. For this recipe a good tuna packed in olive oil is essential.

Having your mise en place ready will make it effortless to build your sandwich. Boil the eggs ahead of time, wash and dry your greens, and place all of the sandwich ingredients within easy reach.

Crispy Peppadew peppers have the perfect balance of sweet and tangy with a hint of heat. Their vibrant color and flavor make them a pretty addition to this sandwich. You can find these at your local olive bar or in jars in the pickle section of many markets.

With its distinctive peppery flavor, arugula adds a nice contrast to the rich tuna, eggs, and briny olives. If arugula is not your thing, you can substitute it with another green such as tender butter lettuce leaves.

Baguettes are typical for this sandwich but they can become a bit messy to eat. Choose bread or rolls that are a bit softer than a baguette. You can use ciabatta or something similar to that. If your bread is very thick, hollow out the inside a bit. I used a homemade pinsa bread which worked well as it is not too chewy or very thick. Serve your sandwich with a side of kettle chips and your favorite fizzy beverage.

Tuna Nicoise Sandwich
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Tuna Nicoise Sandwich

Recipe by Kiyo
Servings

2

servings

Adapted from Bon Appetit magazine

Ingredients

  • 1 large egg

  • 1/2 teaspoon lemon zest

  • 2 teaspoons fresh lemon juice

  • 1/8 teaspoon finely grated garlic

  • 1/4 cup mayonnaise

  • kosher salt

  • 1 can tuna in olive oil (6-7 ounce), lightly drained

  • 1/4 cup thinly sliced red onion

  • 1/2 cup torn basil

  • 6 Peppadew peppers, sliced (optional but recommended)

  • 1/4 cup pitted mixed olives, sliced

  • 1 tablespoon capers, drained

  • 1 1/2 tablespoons extra virgin olive oil

  • kosher salt and freshly ground black pepper

  • 2 ciabattas or other bread or rolls of your choice

  • 1 tablespoon whole grain mustard

  • 1 cup baby arugula

Directions

  • Using small tongs or a slotted spoon, gently lower egg into a small saucepan of boiling water. Cook, adjusting heat as needed to maintain a gentle boil for 8 minutes. Transfer egg to an ice bath. Once cool, peel and slice into 6 pieces.
  • Meanwhile, whisk lemon zest, lemon juice, garlic, and mayonnaise in a small bowl. Season with a pinch of kosher salt.
  • Placed drained tuna in a medium bowl and gently break up into large pieces with a fork. Add red onion slices, torn basil, Peppadew peppers, olives, capers and 1 1/2 tablespoons olive oil. Season with kosher salt and freshly ground black pepper. Gently stir to combine.
  • Spread both sides of bread with mayonnaise and the top side with mustard. Arrange arugula on bottom half and layer with tuna mixture. Top each sandwich with 3 pieces of egg. Season egg with salt and pepper. Cut sandwiches in half and serve with kettle chips and fizzy beverages.
Dinner, Recipes, Salad, Side Dishes, Summertime Meal, Vegetarian

Charley Bird’s Farro Salad

November 5, 2023

If a perfect salad exists, it has to be this farro salad from restaurant Charlie Bird in SoHo. All of the ingredients compliment one another in unexpected ways. The dressing is kept simple so as not to distract from the other flavorful ingredients. It all works together wonderfully.

To ensure the farro is flavorful when adding it to the salad, it is cooked in apple cider along with water and salt. The original recipe calls for cooking the farro until the liquid has evaporated. It can be a bit tricky to get the exact ratio even when measuring the liquid. I found that adding additional liquid to the saucepan then draining the farro and drying it on a sheet pan turned out nicely textured grains that weren’t overly wet or sticky.

Keep in mind that cooking times vary depending on the type of farro you purchase. Pearled farro cooks quickly, usually within 15-20 minutes. Semi-pearled which is what I used, cooks in 25-30 minutes and whole farro usually requires a soaking overnight before being cooked.

Allowing the farro to cool and dry on a sheet pan for 15 minutes before adding to the salad ensures the farro is not too wet and it will stand up to the dressing much better.

Peppery arugula, fresh mint and parsley, juicy tomatoes, crunchy radishes, salty parmesan and pistachios for texture along with flavorful farro makes the perfect salad.

Once the radishes are sliced I soak them in an ice bath for 10 minutes then drain and pat dry before adding to the salad. This little step produces delightfully crispy radish slices.

The dressing is simple. Good olive oil, fresh lemon juice, and salt.

Serve the salad with good sourdough bread or focaccia and you’ll have the perfect meal.

Charley Bird's Farro Salad
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Charley Bird’s Farro Salad

Recipe by Kiyo
Servings

6

servings

Recipe adapted from NYT Cooking

Ingredients

  • 1 cup farro (I used semi-pearled)

  • 2 cups apple cider

  • 2 teaspoons kosher salt

  • 1 bay leaf

  • 5 tablespoons extra virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 1/2 cup Parmigiano-Reggiano cheese, shaved with a vegetable peeler

  • 1/2 cup chopped pistachio nuts (I used roasted & salted)

  • 2 cups arugula

  • 1 cup flat leaf parsley, roughly chopped (can substitute with basil)

  • 1 cup mint leaves

  • 3/4 cup halved cherry or grape tomatoes

  • 1/3 cup thinly sliced radish (soak in ice bath for extra crispy slices)

  • Maldon or other flaky sea salt

Directions

  • In a medium saucepan, bring farro, 2 cups apple cider, 4 cups water, salt and bay leaf to a boil. Turn heat down (vigorous simmer) and cook farro until tender, about 25-30 minutes if using semi-pearled farro. See notes below for varieties of farro. Drain farro in a sieve, discard bay leaf. Spread farro out on a sheet pan to dry for 15 minutes. Farro can be cooked up to 4 days in advance or frozen for up to 3 months.
  • In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese, pistachio nuts, arugula, herbs, tomatoes, and radish. Gently toss together. Season with flaky sea salt before serving.

Notes

  • Cooking time will vary depending upon the type of farro you purchase (pearled, semi-pearled, whole). Follow cooking instructions noted on the package.
Dinner, Grill, Italian, Lactose Free, Pork, Recipes, Sandwiches

Prosciutto Wrapped Pork Tenderloin Sandwiches

January 7, 2022

Prosciutto Wrapped Pork Tenderloin Sandwiches

I posted this pork tenderloin recipe in 2015 and it’s been one of our favorites ever since.  In that recipe, the pork was cut into medallions and grilled then served with a side of asparagus and potatoes or spinach and frites.  We always had enough leftover pork to use in a sandwich which turned out to be a real winner.  We finally realized that this pork tenderloin recipe was worthy of making just for sandwiches alone.  It is delicious sliced and served with the tangy dressing on a kaiser roll or sourdough, and topped with lots of peppery arugula. 

Prosciutto Wrapped Pork Tenderloin

Thin Sliced Prosciutto

Most markets carry thinly sliced prosciutto which works best for this recipe.  I bought this packet at Whole Foods.

Dressing Ingredients

The fresh herbs, lemon, garlic and red pepper flakes combined with olive oil make a delicious marinade and dressing for the pork.

Prosciutto Wrapped Pork Tenderloin

The pork tenderloin is seasoned with the marinade then wrapped with prosciutto.  It’s best to tie the tenderloin so the prosciutto stays in place as you cook the pork.  

Grilling Prosciutto Wrapped Pork Tenderloin

It doesn’t take long for the pork to cook as it is a small cut of meat that should be cooked to just the right temperature (145F degrees).

Prosciutto Wrapped Pork Tenderloin

The prosciutto becomes crispy once grilled. It adds a flavorful punch that enhances the pork tenderloin.

Prosciutto Wrapped Pork Tenderloin

Cut thin slices of the pork tenderloin and drizzle some of the reserved dressing over it then stack it on your favorite bread.  Arugula is a really nice addition for this sandwich, however, if you are not a fan of arugula any other greens such as romaine or butter lettuce would be a good substitute.

Prosciutto Wrapped Pork Tenderloin

Prosciutto Wrapped Pork Tenderloin Sandwiches

Prosciutto Wrapped Pork Tenderloin Sandwiches

Prosciutto Wrapped Pork Tenderloin

Prosciutto Wrapped Pork Tenderloin Sandwiches

This is a delightful sandwich that is easy to prepare.  Pork tenderloin is lean and the prosciutto adds a little umami flavor that is most welcome.

Prosciutto Wrapped Pork Tenderloin Sandwiches
 
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Author:
Serves: 6
Ingredients
  • For the dressing:
  • ¼ cup extra virgin olive oil
  • 1 tablespoon + 1 teaspoon freshly squeezed lemon juice
  • 2 teaspoons lemon zest
  • 2 scant teaspoons minced fresh rosemary
  • 1 tablespoon finely chopped fresh sage
  • 2 teaspoons minced garlic
  • ½ teaspoon kosher salt
  • ½ teaspoon red pepper flakes
  • For the pork:
  • 1¼ pound pork tenderloin, trimmed well
  • kosher salt
  • black pepper
  • 2 ounces thinly sliced prosciutto
  • To serve:
  • Rolls or bread of your choice, mayonnaise, Dijon mustard, Swiss cheese (optional), arugula
Preparation
  1. Combine sauce ingredients in a small bowl. Set aside
  2. Lightly season pork tenderloin with kosher salt and pepper. Rub some of the sauce onto the tenderloin coating well. Reserve the rest of the sauce for serving. Wrap the prosciutto slices around the pork tenderloin. Tie the tenderloin so the prosciutto stays in place while cooking.
  3. Preheat gas grill or prepare charcoal grill to medium-high heat. Clean grill grates and brush well with oil.
  4. Grill the tenderloin covered, turning occasionally to ensure the prosciutto is browned and crisp. Check for doneness with an instant read thermometer. The internal temperature should register 145 degrees.
  5. Let pork cool before slicing into thin pieces. This will make it easier to slice the pork. You may refrigerate the pork and cut it once it has chilled a bit. Serve on your favorite roll or bread with mayonnaise, Dijon mustard, reserved dressing, arugula and Swiss cheese if you like.

 

Beef, Dinner, Lactose Free, Recipes, Sandwiches, Smoker

Smoked Tri-Tip Sandwiches

September 14, 2021

Smoked Tri-Tip sandwich

Tri-Tip is a cut of meat that I was not familiar with just a few years ago and one that I did not grow up eating as a child. However, last summer I went to my local market and asked the butcher what would be the best cut of meat for my teriyaki meat sticks.  I was surprised when he said “Tri-Tip.”  I went along with his recommendation and never looked back.  This recipe showcases the delicious flavor the Tri-Tip is known for. The lean yet slightly marbled cut of meat is just perfect for the smoker.  It allows the meat to cook slowly, picking up that slightly smoky flavor yet keeping the meat tender and juicy, perfect for a tri-tip sandwich.

Tri-Tip

This is a perfect example of what a Tri-Tip should look like. 

Tri-Tip with Dry Rub

A flavorful and simple dry rub is all you need for this recipe.  The smoky flavor and dry rub create the perfect seasoned meat when sliced up for a sandwich.

Tri-Tip on the Smoker

A remote thermometer probe helps to monitor the process of the meat and avoid overcooking.  If you don’t have one, check the meat with a instant read thermometer periodically.

Smoked Tri-Tip

This glorious Tri-Tip is done!  It’s best to let the meat rest for 20 minutes, then transfer to the refrigerator until slightly chilled before serving.  This helps to firm up the meat when slicing into thin pieces for the most delectable steak sandwich. 

Smoked Tri-Tip

Smoked Tri-Tip

The Tri-Tip is perfectly tender and so flavorful.  If you don’t already have smoked paprika pick up a jar at your favorite market.

Smoked Paprika

Smoked Tri-Tip Sandwich

We like our Tri-Tip sandwiches stuffed in a roll served with mayo-horseradish sauce, thinly sliced sweet onions, and lots of arugula.  Pickles and chips on the side are a good accompaniment, or if time allows, this potato salad or one with a vinaigrette would certainly be a hit.

Smoked Tri-Tip Sandwich

Smoked Tri-Tip Sandwiches
 
Save Print
Author:
Serves: 4-6
Ingredients
  • 1½ pound Tri-Tip
  • 2 teaspoons kosher salt (I use Diamond Crystal, if using Morton's decrease to 1½ teaspoons)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika (mild)
  • 4 - 6 sandwich rolls, buns, or your favorite bread
  • mayonnaise
  • prepared horseradish
  • sweet onion slices
  • arugula
Preparation
  1. Pat meat dry with paper towels. Sprinkle both sides of meat with kosher salt. Place in the refrigerator (on a plate or rack) for 2-3 hours, uncovered.
  2. Heat smoker to 225 degrees. Just before cooking sprinkle meat with pepper, garlic powder and smoked paprika. Massage spices into meat.
  3. Place Tri-Tip directly on rack in smoker and cook for approximately 2½ hours, or until interior temperature reaches 145 degrees. If you prefer your beef more rare, shoot for 135 - 140 degrees. Let beef cool for 20 minutes or so, cover and transfer to the refrigerator to chill for a few hours before slicing into thin pieces. You may also choose to slice the beef before chilling (refrigerating firms it up and makes it easier to slice thin pieces). Serve with mayo-horseradish sauce, sweet onions, and arugula on your favorite rolls, buns, or sandwich bread.

 

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