Cheesy Mayo Tuna Toast

Sometime when I am rushing for time or we are bored with the usual rice or porridge dishes for lunch, I would grab a loaf of thick toast or baguette together with a can of tuna to make this Cheesy Mayo Tuna Toast. For this recipe I used PurpleBerry bread which I have found at one of the bakery near our area. We love the taste fruity fragrant of the bread as well as it natural purplish colour.

CHEESY MAYO TUNA TOAST

Often I love to use Tuna Chunk to mix together with some Japanese Mayonnaise and chopped shallot/onion. And in order to make it look more appealing I would do an open face sandwich which look more classy like cafe style. So even though this is homemade but with some quick adjustments and effort we could also serve cafe style brunch at home for our loved ones too!

(Serves: 2 |  Preparation: 10 minutes |  Baking: 3 minutes)

Ingredients:
2 - 4 Pieces of Thick Toast
1 Can Ayam Brand Tuna Chunk In Olive Oil, drained
2 Shallot, finely chopped
1.5 Tablespoon Japanese Mayonnaise
1/4 Teaspoon Freshly Ground Black Pepper
Some Cherry Tomato, halves
Shredded Cheese

Method:-
1. Drain tuna chunk, pour it in a s small mixing bowl together with chopped shallot, mayonnaise and black pepper till well combined.

2. Spread the tuna mixture evenly among the bread slices, top with cherry tomato and shredded cheese.

3. Baked in a toaster oven for about 3 - 5 minutes till cheese melt and slight golden in colour.

4. Remove garnish with some parsley flakes and extra mayonnaise and serve immediately.

Tip:
~ You could use any tuna of your choice for this recipe.

~ Mayonnaise could be omitted for healthier choice.

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Grilled Tuna with Freshly Grated Horseradish Sauce – Giddy Up Taste Buds Giddy Up!

Whenever I hear people say you shouldn’t ruin fresh fish at the sushi bar by dipping it in copious amounts of wasabi-spiked soy sauce, I think to myself, yeah, but thats how I like it. Sometimes I just dont care about "overpowering the natural flavors," and this grilled yellowfin tuna with freshly grated horseradish sauce recipe is one of those times.

I saw a nice piece of fresh horseradish root on a recent trip to the market, and since I love the combination of salty soy sauce and searing, nasal-clearing wasabi, I decided to try a similar preparation with a couple grilled tuna steaks.

The recipe is very straightforward, and the only piece of special equipment you will need is a microplane-style grater, so you can turn the aromatic radish into a fine, white snow. As is custom, Ive listed my best guesses on the ingredient amounts below, but consider everything in this, "to taste." I didnt use citrus, as I went with the tomato slices, but that would surely work too.

By the way, I did a little research (very little), and read that some believe the term "horseradish" comes from the fact that horses were once used to crush the spicy roots under-hoof before being grated. Unless those were some very well-trained (and regular) horses, and they were wearing some kind of sanitary horse slippers, Im not sure that was such a great method.

If you dont find fresh horseradish, give this a try with finely grated ginger. I cant believe that wouldnt work quite well. Also, as I mentioned in the video, this same condiment would be lovely with all kinds of fresh grilled seafood. Enjoy!

Ingredients (for 2):

2 (8-oz) tuna steaks, lightly oiled

2 tablespoon soy sauce

2 tablespoon seasoned rice vinegar

1/2 teaspoon sambal chili sauce

1-2 tablespoons freshly grated horseradish root, plus more as needed

4 sliced sweet cherry tomatoes

1 tablespoon minced green onion to garnish

View the complete recipe

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The Tuna Melt – Open Face Insert Hypocrisy

If you watch as much food television as I do, then I’m sure you’ve heard a celebrity chef or two, pontificating about the horrors of combining cheese and fish. They say it’s never acceptable, no exceptions, never, ever.

Of course, after the show ends, they have a couple beers and head for their favorite late-night diner, where they enjoy delicious tuna melts. Those hypocritical bastards. I’m not saying to start pouring nacho cheese sauce over your sautéed sand dabs, but when it comes to food, it’s best to never say never.

As I mention in the video, this will only be as good as your tuna, so use something nice. You know I’m a Tonino man, but any imported, olive-oil packed brand should work fine. By the way, I enjoy the classic, toasted sandwich-style tuna melt a great deal, but this open face version is a little easier to execute, and perfect for larger groups, since you can fit a bunch on a pan.

Whether you use my formula or embellish to your tastes, I really hope you give these a try soon. And, if you know any celebrity chefs, invite them over and see if you can get them to admit this totally works. Enjoy!

Ingredients for 2 large tuna melts:

2 thick slices of Italian or French bread

2 tbsp soft butter

6.5 oz jar of oil-packed tuna, drained

2 tbsp small diced celery

1 tbsp minced green onion

2 tsp capers

1 tsp hot chili sauce or other hot stuff to taste

salt and pepper to taste

2 tbsp mayonnaise, or more to taste

about 1/3 cup shredded or crumbled fresh mozzarella

1/4 cup shredded sharp cheddar cheese

cayenne to taste

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Chickpea and Tuna Salad

My maternal grandmother celebrated her 90th birthday yesterday with a large party. All her 5 children, most of her 11 grand-children (I say most, as some of my 11 cousins are scattered around the world - one in India, one in Cyprus and one in Costa Rica; they didnt make it to the party), 8 of her 9 great-grandchildren (one lives on Cyprus) gathered around the large table and feasted on the food. One of my aunties is a trained chef, so she prepared most of the food for the party. However, I was asked to bring " an interesting salad" along :) I thought about it long and hard, and decided to make a tuna and chickpea salad (or tuna and garbanzo salad :)) that Ive made couple of times before.

The original recipe is from a British foodblogger, Pertelote (unfortunately she no longer blogs), though Ive adapted it over the years. Its a great mix of colours and textures and flavours.


Chickpea and Tuna Salad
(Tuunikala-kikerhernesalat)
Serves 10-12



500 g dried chickpeas/garbanzo beans
water
one jar of roasted peppers in oil
6 Tbsp extra virgin olive oil
2 Tbsp sherry vinegar
2 large red onions
1 tsp cumin seeds
0.5 tsp fennel seeds
0.5 tsp chilli flakes
2 tsp pimentón dulce (Spanish smoked mild paprika powder)
2 cans of tuna chunks in oil
1 onion
1 lemon, juiced
a bunch of (flat-leaf) parsley, finely chopped
salt
black pepper

Soak the chickpeas overnight in cold water.
Next day, drain and rinse the chickpeas. Place in a large saucepan with fresh cold water, season generously with salt. Bring to the boil, reduce heat and simmer for about 1 to 1,5 hours, until the chickpeas/garbanzos are soft, but not mushy. Drain.
Dress the hot chickpeas with olive oil and sherry vinegar.
Cut the roasted peppers into smaller slices, add to the chickpeas.
Peel the onions, cut into quarters. Fry gently in some oil for 5-7 minutes, until they start to soften.
Crush cumin and fennel seeds slightly in the pestle and mortar. Add the spices (cumin, fennel, chilli ja pimentón) to the onions and fry for a minute or two (do not burn!). Add the onions to the chickpeas.
(This can be done until 24 hours in advance).
Drain the tuna chunks, cut into smaller pieces with a fork. Chop parsley finely. Stir into the chickpea salad.
Season generously with lemon juice, and with some salt and pepper.
Serve.

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