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Dinner, Fish, Pasta, Recipes, Sauces, Vegetarian

Cilantro Macadamia Nut & Lime Pesto

April 10, 2024

Pesto alla Genovese (basil) is certainly the most classic of all pesto sauces, but there are many other variations that use different herbs in place of basil. Cilantro pesto is a delicious twist on traditional pesto. It has a fresh bright flavor and beautiful vibrant green color. Cilantro pesto is also very versatile. Use it with your favorite pasta, with fish or chicken, as a sandwich spread with salami and cheese, on pizza, with eggs any way, dolloped on tomatoes….

I avoid using pine nuts ever since I had a bad experience many years ago. These days I use raw cashews when making basil pesto. My cilantro pesto uses one of Hawaii’s favorite snacks, macadamia nuts. They are rich and buttery and add a smooth texture to the pesto.

Measure out 2 cups of packed cilantro leaves for this recipe. That would be 1-2 bunches of cilantro, depending on their size.

The food processor is a wonderful kitchen appliance to have. I’ve had mine for 15+ years now and it still works like a charm.

Fold the cheese into the processed pesto. Taste and add additional salt and lime juice if needed.

The pesto makes a perfect accompaniment to macadamia nut crusted mahi and saffron rice.

Cilantro Macadamia Nut & Lime Pesto
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Cilantro Macadamia Nut & Lime Pesto

Recipe by Kiyo
Servings

1 cup

Ingredients

  • 1/3 cup (1.5 ounce) salted roasted macadamia nuts (or substitute with raw cashews)

  • 2 cups (2 ounces) firmly packed cilantro leaves

  • kosher salt

  • 1 large garlic clove, grated or minced

  • 1 tablespoon fresh lime juice

  • 1/2 cup extra virgin olive oil

  • 1/4 cup (.05 ounce) finely grated parmesan cheese

Directions

  • Pulse macadamia nuts in a food processor until coarsely chopped.
  • Add cilantro, 1/2 teaspoon kosher salt, garlic and lime juice. Pulse until the cilantro is finely chopped, scraping down sides of bowl as needed. Pour in olive oil and pulse until the pesto is smooth. Stir in grated parmesan cheese. Taste and adjust seasoning with additional salt and lime juice.

Notes

  • Pesto can be frozen in small containers for a few months.
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, Fish, Japanese, Korean, Lactose Free, Recipes, Rice Dishes

Tuna, Rice & Nori Lunch

December 11, 2023

Tuna and rice wrapped in crispy and savory nori is one of my favorite combos to make for lunch. It doesn’t sound like anything special but once you try it you’ll understand why I love it so much. Think of it as an improvised hand roll. It couldn’t be simpler to whip up on short notice. When I was working, I would share it with a small group of friends at lunchtime. We all sat around the table and oohed and aahed as we ate our little tuna nori wraps.

Savory and tangy Kewpie mayonnaise replaces the usual Best Foods mayonnaise I use for tuna sandwiches. The velvety texture and rich flavor is perfect for this recipe.

With a plethora of canned tuna available these days it’s easy to find a good brand. Wild Planet does not have added water or broth which means it’s not going to be a mushy mess when you open the can.

A side of crispy cucumbers with chili crisp, kimchi or takuan and fresh fruit are the perfect pairing to complete your lunch. A drizzle of sriracha mayo over the tuna adds a nice kick to the nori wraps.

Tuna, Rice & Nori Lunch
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Tuna, Rice & Nori Lunch

Recipe by Kiyo
Servings

2

servings

Easy and delicious nori wraps are quick to prepare!

Ingredients

  • 1 rice cooker cup short or medium grain rice, cooked according to manufacturer’s instructions

  • 1 (5 ounce) can tuna in sea salt, such as Wild Planet)

  • Kewpie mayonnaise

  • 2-3 teaspoons finely chopped celery

  • 2 teaspoons finely chopped sweet onion

  • 2 teaspoons finely grated carrot

  • 2 teaspoons thinly sliced green onion

  • 1 teaspoon roasted sesame seeds

  • 1-2 packets Korean-style seaweed snacks, depending on size

Directions

  • Once rice has cooked, transfer to a bowl and gently mix in roasted sesame seeds. Cover with plastic wrap and set aside allowing rice to cool to room temperature.
  • In a medium bowl, flake the tuna with a fork. Mix in Kewpie mayonnaise (enough to moisten tuna generously, tuna should not look dry), celery, onion, and carrot. Transfer to a smaller bowl for serving.
  • Set out nori (just before serving to keep crisp), tuna salad, and rice. Make mini nori wraps by placing a small amount of rice on the nori, followed by tuna. Top with sriracha mayonnaise if using, and green onions. It’s best to make the nori wraps as you eat them so the nori stays crispy. Serve with your favorite side dishes such as potato salad, fresh fruit, kimchi and takuan pickles.
Dressing, Fish, Lactose Free, Recipes, Sandwiches

Green Goddess Tuna Salad Sandwich

October 24, 2023

When I first tried this tuna salad recipe, all I could say was “wow!” I still say it every time I have it. It’s no ordinary tuna salad made with the usual mayonnaise, onions and celery. Don’t get me wrong, I love a traditional tuna salad on soft sandwich bread loaded with pickles. But this green goddess tuna salad is on a different level of deliciousness and likely the finest tuna salad sandwich I have ever had.

Though you will need to spend a little more time on this tuna salad recipe than you normally would, it is 100% worth your time. A quick whirl with an immersion blender and you’ll have your green goddess dressing ready to go.

Once you make the green goddess dressing, your tuna salad will be quick to come together. The celery and shallots should be chopped and ready to go. Have some good bread ready and extra herbs for topping on the tuna salad.

The original recipe uses toasted English muffins in place of sandwich bread. I skipped this because I thought it might be difficult to eat since toasted English muffins can become quite chewy. So instead, I used toasted sourdough bread which worked great. You can also make it an open-face sandwich topped with a generous amount of herbs. Either way, you’ll find yourself thoroughly enjoying this heavenly tuna salad sandwich.

Green Goddess Tuna Salad Sandwich
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Green Goddess Tuna Salad Sandwich

Recipe by Kiyo
Servings

4

servings

Recipe adapted from Bon Appétit magazine

Ingredients

  • 1/4 cup basil leaves

  • 1/4 cup parsley leaves

  • 1/4 cup tarragon leaves

  • 1/4 cup + 1 tablespoon mayonnaise

  • 1/4 cup lactose free sour cream (or regular sour cream)

  • 1 teaspoon finely grated lemon zest

  • 1 1/2 tablespoons fresh lemon juice + 1 teaspoon, divided

  • 1 tablespoon extra virgin olive oil

  • 2 (5 oz) cans tuna in water, drained and flaked with a fork

  • 1 small celery stalk, finely chopped, about 2 tablespoons

  • 1 1/2 tablespoons finely chopped shallot

  • 1 small garlic clove, finely grated, about 1/4 teaspoon

  • Kosher salt, freshly ground black pepper

  • 1 cup coarsely chopped mixed tender herbs (such as celery leaves, basil, parsley)

  • 1/4 cup slivered romaine (crunchy ribs section)

Directions

  • Purée basil, parsley, tarragon, mayonnaise, sour cream, lemon zest, 1 1/2 tablespoons lemon juice and 1 tablespoon olive oil with an immersion blender or small blender until very smooth and pale green. You may prepare the dressing a day in advance (storing it in the refrigerator will firm it up a bit). Add the dressing to flaked tuna. Mix in celery, shallot, and garlic. Season with salt and lots of pepper.
  • Toss chopped mixed herbs and slivered romaine with reserved 1 teaspoon lemon juice in a small bowl. Drizzle with a little olive oil, season with salt and pepper and toss again.
  • Build sandwiches with lightly toasted sourdough bread or bread of your choice. Top with herb salad.

Notes

  • The original recipe uses just one can of tuna. There is enough dressing for two 5 ounce cans. If using just one can of tuna, reserve some of the dressing for drizzling over crispy romaine salad.
Dinner, Fish, Kimchi, Korean, Lactose Free, Recipes

Kimchi Tuna Salad

April 9, 2023

From the first time I made this kimchi tuna salad I knew it would become a regular on our lunch menu. Making kimchi has inspired me to use the spicy and crunchy Korean side dish in all types of recipes. Dishes such as fried rice, kimchi soup and cheesy kimchi ramen illustrate the versatility of this fiery fermented vegetable. In this dish it is paired up with tuna, fresh ginger, sesame oil, rice vinegar, and celery (for added crunch). You can have it as is, however, my favorite way to serve it is over soba or with rice.

A short list of ingredients make up this recipe adapted from NYT Cooking. Tuna in olive oil makes this extra luxurious but a good brand of tuna in water will work fine.

If homemade kimchi is not something you have in your refrigerator, use your favorite store-bought brand. There are so many to choose from these days, from mild to spicy (go spicy!).

Serve the kimchi tuna salad over rice or make onigiri (rice balls) to accompany the salad. A drizzle of sriracha adds extra spice.

Kimchi Tuna Salad
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Kimchi Tuna Salad

Recipe by Kiyo
Servings

2

servings

Adapted from NYT Cooking

Ingredients

  • 8 ounces kimchi + 2 1/2 tablespoons kimchi juice

  • 1 tablespoon unseasoned rice vinegar

  • 1 1/2 teaspoons toasted sesame oil

  • 5 to 7 ounce canned tuna (preferably oil-packed), drained

  • 1 celery stalk, thinly sliced

  • 1 (1-inch) piece fresh ginger, peeled and sliced into 1/8-inch matchsticks

  • 2 1/2 tablespoons mayonnaise

  • 2 teaspoons roasted sesame seeds

  • 1-2 tablespoons thinly sliced green onions

  • Nori furikake (optional)

  • Sriracha sauce (optional)

  • Cooked soba noodles or rice

Directions

  • Cook soba noodles or rice according to package directions. If serving salad with onigiri (rice balls), make these once the rice is cool enough to handle and wrap in plastic wrap until ready to serve. Set aside.
  • Place kimchi in a small colander set over a bowl and drain the kimchi. Reserve the kimchi juice. Coarsely chop the kimchi (you should have about 1 cup)
  • In a medium bowl, whisk together 2 1/2 tablespoons of the reserved kimchi juice, rice vinegar, sesame oil and mayonnaise. If you prefer a thicker sauce, add another 1/2 tablespoon mayonnaise. Gently stir in the drained tuna and celery, breaking up the tuna into large chunks.
  • Add the chopped kimchi and ginger, and gently stir to combine. Because kimchi batches taste different, adjust seasonings as needed by adding a bit more vinegar if the salad needs more tang or a few extra drops of sesame oil if you prefer a toasty flavor.
  • Serve over soba noodles or rice or alongside onigiri. Sprinkle salad with green onions, roasted sesame seeds, furikake, and sriracha sauce.

Notes

  • Kimchi tuna salad is best eaten the day it is made, however, any leftovers can be stored in the refrigerator for a few days.
Bread, Dinner, Eggs, Fish, Italian, Lactose Free, Recipes, Sandwiches

Italian-Style Tuna Sandwich

August 29, 2021

Italian-Style Tuna Sandwich

We love all types of sandwiches but tuna is one of our favorites.  Whether it is tuna salad with mayonnaise, celery, onion and a dash of dried dill, or tuna in olive oil on John’s toasted sourdough, we enjoy all of them.  This particular version is a real treat.  A salsa verde made with Italian parsley, rich olives, briny capers and anchovy fillets plus zesty lemon and olive oil make this sandwich very special.  The salsa verde is refreshing and pairs well with the tuna and hard-boiled eggs.  This is truly a sandwich “to die for.”

Italian-Style Tuna Sandwich

Tuna in Olive Oil Selection

We buy all sorts of tuna in olive oil.  One of my favorites is As do Mar.  You can find this brand on line or in specialty stores, but I have never seen it in Hawaii markets.  Genova tuna is available at Costco for a very fair price.  Ortiz is another high-end tuna.  The small cans are perfect for two.  We used Ortiz tuna in the jar, above right, for this sandwich.  Beautiful thin tuna steaks are delicious.  You can find this item at Whole Foods in Kahului.  You will pay a dear price for this luxury item, but think of it as a treat that you deserve now and then.  

Italian Parsley from the Garden

We always have Italian parsley growing in the garden.  It is the herb I use most.  It’s great to be able to snip a few sprigs off the plant when you need them.  

Anchovies, Garlic, Lemon Zest, Olives & Capers

Ortiz tuna is top notch and so are their anchovies.  There is no comparison to the ones you might find at the grocery stores.  You can find Ortiz anchovies in the    R. Fields section at Foodland Farms in Wailuku.

Salsa Verde

The salsa verde is delicious and gorgeous.  If you have leftovers, mix it up with pasta shells to make a delicious salad.  Toss some good feta into the salad and you’re all set.

Italian-Style Tuna Sandwich

Be sure to serve the sandwich on good bread.

Italian-Style Tuna Sandwich

Italian-Style Tuna Sandwich
 
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Adapted from NYT Cooking
Author:
Serves: 2
Ingredients
  • Salsa Verde: 1 cup lightly packed Italian parsley leaves, washed and dried
  • ½ cup extra-virgin olive oil
  • 1 medium-large garlic clove, minced
  • 2 tablespoons roughly chopped green olives
  • 2 large anchovy fillets, finely chopped
  • 1 tablespoon capers, drained
  • zest of 1 lemon
  • pinch of crushed red pepper
  • freshly ground black pepper
  • Sandwiches: 2 ciabatta rolls or 1 small baguette
  • lettuce leaves or arugula
  • 6 ounces best quality tuna in olive oil, drained
  • 2 hard boiled eggs, halved
Preparation
  1. Whiz parsley leaves and ½ cup olive oil in a food processor or blender to a pesto-like consistency, then transfer to a small bowl. Add garlic, chopped olives, anchovies, capers, lemon zest and red pepper to parsley mixture. Stir well. Season with freshly ground black pepper to taste. The olives, anchovies and capers are quite salty on their own so additional salt may not be needed.
  2. Split ciabatta rolls or baguette with a serrated knife. Spread cut sides with salsa verde. Put a few lettuce leaves on the bottom piece of the bread and arrange tuna evenly over the lettuce. Top with sliced hard-boiled eggs (salt and pepper each piece). Drizzle with more salsa verde then press sandwich closed. Cut baguette into two even portions and serve.

 

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