Classic Tuna Melt

Sustainable Pacific albacore, heirloom tomatoes, purple onions, celery, homemade mayonnaise and local pepper-jack cheese on toasted wild-yeast sourdough English muffins..

Classic Tuna Melt

Classic Tuna Melt

For the Tuna Salad

1 5.3 oz can hook-and-line-caught Pacific NW albacore tuna
2 tablespoons homemade mayonnaise
1/4 cup thinly-sliced celery
1/4 cup finely-diced purple onion
1 teaspoon white balsamic vinegar
sliced heirloom tomato
fresh chives
salt & pepper
sourdough English muffins
pepper-jack cheese

Split and toast sourdough English muffins. Place slices of pepper-jack cheese on top of the muffins, then add a thick slice of ripe tomato The cheese on the bottom will prevent the tomato from making the sandwich soggy.

Mound tuna salad on top of the tomato and compact into place.  Top with additional cheese slices and bake in a 450 degree oven until the cheese is bubbly.  Top with snipped chives and serve immediately.

Salade Nicoise Americaine

While the term SAD very appropriately describes the unhealthy Standard American Diet of nutrient-depleted, heavily-processed foods (so-called), there is abundant goodness to be had for little extra effort or expense.

Here’s a primal, seasonal all-American version of the venerable French Salade Niçoise..

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Salade Niçoise Américaine

Prepare hard-cooked pastured eggs. Cool and set aside.

Take a thin slice off the North and South poles of a large, ripe heirloom tomato.  Scoop out a little of the flesh from the center and place the tomato in a heavy skillet.  Chop the remaining flesh, tops and bottoms and set aside.

Lightly drizzle the tomato with virgin olive oil, season with sea salt and freshly-cracked pepper and roast in a 400 degree oven for 5 minutes to intensify the flavor.  Set aside.

Meanwhile, combine US Pacific pole-caught albacore tuna in a bowl with plenty of raw olive oil, organic pitted black olives, sliced scallions, diced roasted red peppers and flat-leaf parsley.  Season to taste with sea salt and pepper.

Prepare a salad of mixed field greens and herbs and toss with a little white balsamic vinegar and olive oil.

To assemble, place tomato in center of dinner plate and mound over with tuna mixture.  Arrange salad around the perimeter and garnish with quartered eggs and a variety of made-at-home sprouts.

This post is part of Food Renegade’s Fight Back Fridays

Grilled Mango Salad with Aji Mirasol Bacon Dressing

Fresh ripe mangoes, avocados and an aji mirasol-infused balsamic bacon dressing over watercress and field greens..

Grilled Mango Salad with Hot Bacon Dressing

Grilled Mango Salad with Hot Bacon Dressing

Wash and dry field greens, watercress and fresh herbs.  Refrigerate until ready to use.

Fry cubes of uncured, pastured bacon and chopped red onions until crisp.  Using a slotted spoon, transfer to paper towels to drain.  Pour off all but 1 tablespoon of fat.

Add white balsamic vinegar and 1 small aji mirasol pepper (mild chile and apricot-like flavor) and simmer until thickened, about 15 minutes.  Adjust sharpness with a spoonful of raw honey, but don’t make it particularly sweet.  Add the bacon and onions and keep warm.

Split and score a ripe mango.  Push up from the bottom so that the sections pull apart, dress with coconut oil (unctuous and high-heat stable) and season with sea salt and freshly-ground pepper.

Grill the mango halves flesh side down until caramelized, about 5 minutes depending on heat source.

Arrange warm grilled mango over crisp greens. Dress with hot bacon dressing and garnish with avocado slices and quartered grape tomatoes.


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Fresh Fava, French Carrot and Arugula Salad, Mustard Crème fraîche

Lightly steamed fresh fava beans, French carrots and peppery arugula tossed in extra virgin olive oil and white balsamic vinegar and dressed with homemade mustard crème fraîche..

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Fava, French Carrot and Arugula Salad

String and split fava bean pods and remove the beans. Split small round French carrots.

Steam the beans and carrots together in a bamboo or wire steamer until just barely done, perhaps 2 minutes.  Immediately transfer to a bowl of ice water to stop the cooking process; we want the vegetables to be tender, yet cooked as little as possible to preserve the color and nutrients.

Meanwhile, make a simple vinaigrette of high quality extra virgin olive oil, white balsamic vinegar, minced garlic and slivered shallot.

Drain the vegetables and toss with arugula micro-greens and vinaigrette.  Season with black salt and coarsely ground pepper and dress with a teaspoon of homemade lacto-fermented mustard combined with a tablespoon of homemade crème fraîche (Crème fraîche is similar to sour cream, but thicker and slightly more sweet than sour.  Mix together 3 parts fresh heavy cream and 1 part buttermilk or plain yoghurt. Cover and allow to stand on the counter overnight before refrigerating).

Serve with toasted crusty bread if you like..