Today's recipe from Nigella Express is for a couple different refreshing wraps—a tuna and a crab wrap. They're obviously great for sack lunches.
As is always the case with our Cook the Books, we're giving away a number of them. Enter to win Nigella Express »
I was in an awful mood. It doesn’t happen too often (you’d have to ask the fiancée for a complete total), but it made for a tense evening. Cooking is usually a therapeutic process, but not that night. Neither of us had any desire to leave the house, but the fridge wasn’t holding any answers to the dilemma. A quick glance in the freezer revealed some frozen tuna filets (a long ago purchase from Trader Joe’s), and after a quick google search I found seared sesame tuna filet with wasabi mayonnaise. It sounded vaguely exotic and yet I had everything ready to go.
Well, almost. The only thing I didn’t have was the wasabi, but I did possess some red chili paste. I’d have the kick. But I was a tad leery about mixing the Asian cooking staple with my true-blue American Hellmann’s. The fears amounted to nothing, as the sauce came together perfectly and provided the key balance to this fantastic dish.
Posted to the Serious Sandwiches Flickr Photo Group by Dylan Valliere
Normally, I like to leave the serious sandwich making to the professionals, and typically this column focuses on already prepared sandwiches available in some sort of complete and purchaseable form (i.e. all you have to do is pay and eat). But occasionally I'll enjoy making a sandwich for myself at home, and I'm not ashamed to admit that sometimes those recipes will come from surprisingly un-serious sources. That sandwich looks good, right? Who cares where the recipe came from? And it takes more than 30 minutes to make, so how bad could it be?
Serious is not a word that most use to describe Rachael Ray's food, but I'll be damned if that doesn't look like a delicious tuna sandwich.
I’ve been flipping through Melanie Dunea’s My Last Supper, since the fiancée got it for me on Christmas. It’s a big, beautiful book with an embarrassment of world-famous chefs detailing their last meal. It’s great reading and has some surprisingly stirring vignettes about family and lots of pictures (including a rather scandalous portrait of Anthony Bourdain with one very large bone covering his, well, little Tony). What’s most surprising about the meals is how simple they are. Faced with death, most people shied away from the grand and went to the basic. And, lucky for me, the fairly simple recipes are the in the back of the book, so I can indulge in a little end-of-times eating on a regular weeknight.
This recipe for Oven-Baked Tuna with Savory Topping caught my eye as I was paging through Nancy Harmon Jenkins's Cucina del Sole. It's a recipe that really seems of a place—southern Italy—with its olives, capers, basil, and cherry tomatoes—instead of just another generic baked tuna dish.
And today's Cook the Book recipe is for a Jersey Shore Tuna Sub. When I visit the Jersey Shore, subs somehow make it into my hands as if by magic—that is, unless the seagulls on the boardwalk (which are ruthlessly aggressive) steal them. This sub is one that both they and I would enjoy.
Like all the Cook the Book recipes this week, this one comes from Jasper White's Summer Shack Cookbook.
Steve Cuozzo in the New York Post had a funny piece about Niçoise salad. With more and more chefs and home cooks using fresh instead of canned tuna, I thought it would be useful to publish Julia Child's classic Niçoise salad recipe. It used canned tuna, of course. I like the Italian tuna canned in olive oil or, if you feel like splurging, get the Ortiz Ventresca tuna
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