Browsing Tag

Red Onion

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
Print

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.
Breakfast, Cheese, Dinner, Eggs, Recipes, Sandwiches

Cheesy Eggs Kejriwal

February 29, 2024

Named after the late Devi Prasad Kejriwal, this iconic egg dish was created in the 1960s at the Royal Willingdon Sports Club in Mumbai. As the legend goes, Mr. Kejriwal’s family did not consume eggs (they were vegetarians but he loved eggs) so he got his egg fix at the club. He asked the waiters to make him eggs on toast with melted cheese and green chiles. Soon, others at the club were asking the waiters to bring them what Kejriwal was having and the rest is history. In 2016 the New York Times called Eggs Kejriwal one of the best dishes of the year. And little wonder: It is so delicious.

There’s nothing fancy about this dish even though it originated at a prestigious sports club. Sometimes just a few humble ingredients can be turned into something truly delightful.

You can switch out the red onion for white, and use jalapeños instead of serranos.

There are many versions of Eggs Kejriwal that exist today. Make it your own by using your favorite cheese (a good melting cheese) such as pepper jack. You can’t go wrong with sharp cheddar cheese which I used here.

Some versions of this dish spread Dijon mustard over the toasted bread before layering on the other ingredients. Now that I’ve made this a few times, I wouldn’t have it any other way. The mustard adds a pleasant zing to the dish that’s most welcome with the rich melted cheese and fried egg.

Ooooh! Melted cheddar with cilantro, serrano peppers and onions on toasted sourdough bread waiting for a perfectly fried egg.

I can’t think of a better breakfast or lunch than Eggs Kejriwal. It is spicy, cheesy and very comforting.

Cheesy Eggs Kejriwal
Print

Cheesy Eggs Kejriwal

Recipe by Kiyo
Servings

2

servings

Adapted from Food & Wine magazine

Ingredients

  • 2 slices sourdough bread or bread of your choice

  • 2 tablespoons butter, divided

  • 1 tablespoon Dijon mustard

  • 1 cup (2 ounces or 57g) grated sharp cheddar or substitute with your favorite melty cheese

  • 1 serrano chile, finely chopped, plus a few slices for garnish (or jalapeño)

  • 2 tablespoons chopped cilantro, plus more for garnish

  • 1/4 cup (.05 ounces or 15g) red onion, thinly sliced

  • 2 large eggs

  • Kosher salt

  • Freshly ground black pepper

Directions

  • Toast the bread slices to a light golden brown and spread with 1 tablespoon of butter, or butter bread and brown in a skillet. Add mustard to one side of each bread. Combine cheese, chile, cilantro, and onion in a bowl and toss to blend. Divide cheese mixture between the bread slices and pile on top. Place bread on a baking sheet.
  • Turn toaster oven broiler to high (or heat oven broiler on high) with oven rack 6 inches from heat. Broil the cheese-topped bread until the cheese has melted, about 3 minutes, checking occasionally to avoid burning the toast.
  • Meanwhile, melt the remaining 1 tablespoon of butter in a medium nonstick skillet over medium heat. Crack eggs into skillet and sprinkle with kosher salt and black pepper. Cook eggs until the whites are firm and the yolks are runny, about 4 minutes, adjusting heat as needed. Top each piece of bread with the fried egg, reserved chiles and cilantro. Serve immediately.

Notes

  • Taste the chile to see how spicy it is before adding all of it to the cheese mixture. Chiles from markets can vary in heat. Use the amount that suits your taste.
Appetizers, Dinner, Lactose Free, Mexican, Recipes, Sauces, Summertime Meal, Vegan, Vegetarian

Tomatillo Salsa Cruda

February 14, 2024

This beautiful salsa is so refreshing and very easy to put together. It compliments a wide range of dishes: tacos, scrambled eggs, burritos, quesadillas, tortilla chips and grilled chicken. And since you do not need to cook any of the ingredients you can make this in a jiffy.

This recipe comes from Fermin Nunez, voted best new chef in 2021 by Food & Wine magazine. It caught my attention not only because I love Mexican cuisine, but also because it seemed easy to make. I knew it would be delicious served with tacos I planned for dinner. A little tart from the tomatillos and lime juice, a little spicy from the chiles, this salsa cruda (raw sauce) is delightful.

After a little chopping, everything goes into the food processor for a quick whirl. Lime juice, olive oil and salt are stirred in to balance the flavors. That’s it. The salsa is ready to be served.

Tomatillo based salsas go hand in hand with braised pork tacos and any style of tortilla chips.

Tomatillo Salsa Cruda
Print
Print

Tomatillo Salsa Cruda

Recipe by Kiyo
Servings

8

servings

Adapted from Food & Wine magazine

Ingredients

  • 12 ounces (about 2 1/2 cups) fresh tomatillos, husked, washed and roughly chopped

  • 4 ounces (about 3/4 cup) red onion, roughly chopped

  • 1 cup packed fresh cilantro (from 1 medium bunch)

  • 2 ounces (2 medium) jalapeños, stemmed and roughly chopped

  • 1 ounce (2) scallions, trimmed and roughly chopped

  • 1/8 ounce (1 medium or 1 1/2 tablespoons) serrano chile, stemmed and roughly chopped

  • 2 tablespoons olive oil

  • 2 tablespoons fresh lime juice

  • 1 teaspoon kosher salt, plus more to taste

Directions

  • Pulse tomatillos, onion, cilantro, jalapeños, scallions, and serrano chile in a food processor until finely chopped, 12-16 pulses, stopping to scrape down sides of bowl as needed. Transfer mixture to a medium bowl. Stir in olive oil, lime juice, and salt. Season with additional salt to taste.

Notes

  • For a milder salsa, remove the pith from the chiles. Salsa will keep well for up to 3 days stored in the refrigerator.
Dinner, Lactose Free, Potato Salad, Recipes, Side Dishes, Summertime Meal, Vegetarian

Tri-color Fingerling Potato Salad with Red Onions

July 7, 2023

I remember not long ago markets featured only four types of potatoes; russets, white, red, and yellow. Today there are many more varieties to choose from. One of my favorites is fingerlings. They have a firm yet creamy texture which makes them perfect for this potato salad. The array of colors add a visual beauty to this dish.

Fingerlings come in many shapes and sizes so when purchasing them (I found them at Safeway) look for the bag with the most uniform sized potatoes. This makes for even cooking.

Many of us have multiple types of vinegars in our pantry. Each has its own use in different recipes. The one I reach for most often is champagne vinegar. Its flavor is crisp and light which makes it the ideal vinegar to use in dressings. Here on Maui you can find O Champagne Vinegar at Safeway and Whole Foods.

Though it is optional, peeling the potatoes once they are cooked makes for a gorgeous salad. The skins are thin and easily removed.

Gently sautéed red onions adds a subtle sweet flavor and color to the salad.

This potato salad is the perfect accompaniment to any type of sandwich, grilled chicken, pork, barbecue, tofu, or any other of your favorite summertime meals.

Tri-color Fingerling Potato Salad with Red Onions
Print
Print

Tri-color Fingerling Potato Salad with Red Onions

Recipe by Kiyo
Servings

4-6

servings

Ingredients

  • 1 1/2pounds tri-colored fingerling potatoes (can substitute with mini yellow or red potatoes)

  • 4 ounces red onion, sliced 1/3-inch wide

  • 1 tablespoon + 1 teaspoon finely chopped flat leaf parsley

  • 2 teaspoons chopped chives

  • 2 teaspoons Dijon mustard

  • 1 teaspoon honey

  • 3 tablespoons champagne vinegar (or white wine vinegar)

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons canola or vegetable oil

  • 1 medium garlic clove, crushed

  • kosher salt and pepper to taste

Directions

  • Boil potatoes in a large pot of salted water for 10-15 minutes depending on size. Once cooked, remove to a plate to cool slightly. Peel potatoes once cool enough to handle (optional).
  • Meanwhile, heat a medium pan with 1 teaspoon olive oil and sauté onion slices on medium-low for 5-7 minutes or until tender but not browned. Remove to a plate and set aside to cool.
  • In a small bowl, whisk together the Dijon and honey. Whisk in the vinegar. Add olive oil and canola oil, whisking until emulsified. Stir in 1 tablespoon parsley and 2 teaspoons chives. Mix in 1/4 teaspoon kosher salt and freshly ground pepper.
  • Slice potatoes into 1/3-inch rounds and place in a low wide bowl. Season with salt and pepper. Add onions and enough dressing to coat the potatoes well. Taste and adjust seasoning if needed. Sprinkle reserved 1 teaspoon parsley over the top. Serve right away or cover and chill in the refrigerator until ready to serve. Stir in spoonfuls of remaining dressing if the salad seems dry (potatoes will absorb dressing as it sits). Salad will keep for 3 days.
Dinner, Lactose Free, Recipes, Salad, Side Dishes, Vegan, Vegetarian, Veggies

Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad)

July 29, 2021

Salad-e Shirazi - Persian Cucumber, Tomato & Onion Salad

This refreshing salad comes from Samin Nosrat, writer of a James Beard award-winning New York Times best selling cookbook, Salt, Fat, Acid, Heat.  We watched a documentary on Netflix featuring Ms. Nosrat a few years ago and really enjoyed it.  I love the simplicity of this recipe.  It has just a few ingredients but it packs loads of flavor.  It’s the perfect summer salad.

Diced Cucumber, Red Onion, Green Onion, Tomato & Fresh Herbs

The cucumbers and onions are crispy, the tomatoes are sweet, and the fresh herbs add life to this wonderful salad.

Italian Parsley in the Garden

Our herbs do quite well in our hot climate.  Italian parsley is an herb that we always have in our garden.

Salad-e Shirazi - Persian Cucumber, Tomato & Onion Salad

This salad is delightful on its own, but pair it with grilled chicken and tahdig, and you’re in for a real treat.

Salad-e Shirazi - Persian Cucumber, Tomato & Onion Salad with Grilled Chicken and Tahdig

Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad)
 
Save Print
Adapted from Samin Nosrat's recipe
Author:
Serves: 4
Ingredients
  • 8 ounces Persian or Japanese cucumber
  • 3 tablespoons diced red onion
  • 2 tablespoons any combination of finely chopped Italian parsley, basil, dill or cilantro
  • 2 teaspoons finely chopped fresh mint
  • 1 tablespoon diced green onion
  • 8 ounces diced grape or cherry tomatoes
  • ¼ cup freshly squeezed lime juice
  • 3 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper
Preparation
  1. Remove alternating stripes of peel on the cucumbers and trim ends. Dice cucumbers into ¼-inch pieces and place in a large bowl with onion and fresh herbs including mint. Cut grape or cherry tomatoes into quarters, about ¼-inch pieces.
  2. In a small bowl, whisk together ¼ cup lime juice, olive oil, ½ teaspoon kosher salt and ¼ teaspoon pepper. Just before serving, dress vegetables with some of the vinaigrette and stir to combine. Taste and adjust seasoning with salt and pepper and more dressing. Serve slightly chilled with your favorite grilled chicken, tahdig or buttered rice. Leftover salad can be refrigerated for 1 day.

 

 

Follow

Get every new post delivered to your Inbox

Join other followers: