Tuna Melt Toast with Olive Salsa

Ingredients

1 small bunch fresh flat-leaf parsley, chopped
3 scallions (spring onions), light green and white parts only, finely chopped
1/4 cup pitted green olives (preferably Lucques), roughly chopped
1 tablespoon extra-virgin olive oil
juice of 1/2 lemon
Kosher (coarse) salt (optional)
8 ounces oil-packed canned tuna, drained and flaked
4 marinated artichoke hearts, drained and thinly sliced
heaping 1/4 cup shredded fresh mozzarella cheese (preferably buffalo mozzarella)
scant 1/4 cup grated mozzarella cheese (not fresh mozzarella)
1 teaspoon freshly ground black pepper
4 (3/4-inch thick) slices sourdough bread
pinch of red pepper flakes

Method

  1. To make the olive salsa and tuna, in a small bowl, mix together the parsley, scallions, olives, olive oil, and lemon juice. Taste and season with salt if needed.
  2. In a separate bowl, stir together the tuna, artichokes, both mozzarellas, and black pepper until everything is evenly mixed.
  3. Preheat the broiler (grill) to high.
  4. Arrange the bread on a foil-lined rimmed baking sheet. Toast the bread lightly on both sides, 1-2 minutes per side, until golden brown.
  5. Top each toast with the tuna mixture and sprinkle with some red pepper flakes.
  6. Broil until the cheese is melted and bubbling on top, 2-3 minutes. Serve hot, topped with the salsa.

Makes 4 servings.

Source: Chef Bill Granger

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Salmon with Green Asparagus Sauce

Ingredients

4 salmon slices (about 7 oz each)
18 oz green asparagus salt
1 cup cream
2 tablespoons creme fraiche
scant 1/2 cup dry white wine
freshly ground white pepper
juice of 1/2 lemon
1 cup vegetable stock (broth)

Method

  1. Wash the asparagus and remove the woody ends. Cook the asparagus in salted water for 15-20 minutes until done. Remove from the water and drain.
  2. Heat the cream, add the creme fraiche and wine and stir until the mixture is creamy. Season with salt and pepper, add the asparagus.
  3. Sprinkle lemon juice on the salmon slices and cook in the hot vegetable stock (broth) for 6-8 minutes.
  4. Remove from the vegetable stock (broth) and garnish with asparagus sauce.

Makes 4 servings.

Source: Cooking with Asparagus

Rice Paper-wrapped Salmon in Herbs with Balsamic Dressing

Ingredients

1 tbsp vegetable oil
1 tsp chili oil
1 tbsp minced garlic
1 tbsp chopped chives
1 tbsp minced basil
1 tbsp minced cilantro
1 green onion, thinly sliced
salt and pepper to taste
4 (8-inch) round rice paper wrappers
1 lb salmon fillet, skin removed, cut into 4 equal pieces

Dressing

2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil

Method

  1. In a small bowl, combine vegetable oil, chili oil, garlic, chives, basil, cilantro and green onion. Season with salt and pepper. Set aside.
  2. Half-fill a large heatproof bowl or pot with boiling water. Using tongs or chopsticks, immerse one sheet of rice paper at a time in water until soft and pliable, about 5 seconds. Remove and pat dry with a paper towel. Place sheet on a flat, dry surface.
  3. Lay a piece of salmon in the middle of the rice paper sheet and cover with one-quarter of the herb mixture. Fold the bottom half and sides of the rice paper over the salmon, then roll into a tight bundle. Set aside. Repeat until all wrappers are filled.
  4. To prepare the dressing, in a small bowl, combine vinegar and olive oil. Set aside.
  5. In a nonstick skillet, heat oil over medium-high heat for 30 seconds. Add bundles, season with salt and pepper and saute until the wrapper is crisp and golden, about 3 minutes per side. Reduce heat if the wrapper browns too quickly.
  6. Transfer fish bundles to a warm platter and drizzle with balsamic dressing. Serve immediately.

Makes 4 servings.

Source: New World Chinese Cooking

Tuna Steak with Lemons and Olives

Ingredients

4 fresh tuna steaks, each weighing about 4 oz
5 untreated lemons
7 tbsp olive oil, cold pressed
salt to taste
freshly ground pepper to taste
1/2 bunch parsley, roughly chopped
6 tbsp green olives in oil

Method

  1. Season the tuna steaks with salt and pepper and sprinkle with the juice of 2 lemons and 4 tbsp olive oil. Leave to marinate for 1 hour.
  2. Wash the remaining lemons and cut into wedges.
  3. Drain the tuna steaks and fry in a hot frying pan, without adding any oil, for 1-2 minutes each side.
  4. Take the steaks out of the pan and put onto plates.
  5. Heat 3 tbsp olive oil and the rest of the marinade in the hot frying pan and quickly saute the lemon wedges. Remove the pan from the heat and squeeze the lemon wedges lightly with a fork.
  6. Arrange the lemon wedges on the plates with the tuna steaks and drizzle each serving with a little of the hot lemon oil. Season with salt and plenty of pepper.
  7. Sprinkle with parsley and serve immediately garnished with 2-3 olives.

Makes 4 servings.

Source: Mediterranean Cuisine

Hong Kong-style Fish-fragrant Eggplant

Ingredients

200 grams ground pork
1 tsp soy sauce
1 tsp rice wine
1/4 tsp sugar, or more as needed
1/8 tsp fine sea salt
1/2 tsp cornstarch
pinch of white pepper
1 (40-gram) piece of salted fish fillet
3 red banana chilies
3 medium-sized garlic cloves
600 grams Chinese or Japanese eggplants
30 grams doubanjiang (Chinese chili bean paste)
10 grams chili sauce (choose a chunky version of chopped chilies in oil, not smooth)
cooking oil, as needed
2 spring onions

Method

  1. Put the ground pork in a bowl and add the soy sauce, rice wine, sugar, salt, cornstarch, white pepper and 1 tsp cooking oil. Mix well to combine, then set this aside.
  2. Rinse the salted fish under cool running water, then pat it dry with paper towels. Remove scales and bones, if any. Cut the salted fish into tiny dice.
  3. Slice the banana chilies on the diagonal into 5-mm pieces.
  4. Roughly chop the garlic.
  5. If the eggplants are very skinny (about 1.5-cm in diameter) cut them in half lengthwise and then into 5-cm lengths. If the eggplants are fatter, quarter them lengthwise before cutting them into 5-cm lengths.
  6. Place a wok over a high flame and when it’s hot add 2 Tbsp cooking oil. Swirl the wok to coat it with the oil. Add half the eggplant and stir-fry for about two minutes, to lightly coat the pieces with the oil and until the vegetable starts to lose its deep purple colour. Transfer the egg­plant to a large bowl and repeat the process with more oil and the remaining vegetables.
  7. Place the wok (no need to wash it) back over a high flame and when it’s hot, add 1 Tbsp oil. Place the marinated pork in the wok and use the spatula to break it into small pieces. Add the salted fish, banana chilies and garlic. Stir-fry for about 30 seconds.
  8. Mix in the doubanjiang and chili sauce.
  9. Return the eggplant to the wok and mix well. Stir in about 4 Tbsp water, then lower the heat, cover the wok with the lid and simmer for about 10 minutes, stirring often.
  10. Lift the lid and stir the ingredients, then taste for seasonings. If you like it spicier, add more doubanjiang and/or chili sauce, sprinkling in sugar to balance the heat. The mixture should be saucy – if it seems too dry, add more water.
  11. Stir the ingredients again, then cover with the lid and simmer for about 10 minutes, stirring often. Cook until the eggplant is very tender but not falling apart. Check the seasonings and correct, if needed.
  12. Transfer the mixture to a serving platter. Cut the spring onions into 5-mm pieces and scatter them over the dish before serving.

Source: SCMP