This Mediterranean version is a great combination of salty and sour, and on the lighter side because there is no mayo. Tuna, feta cheese, kalamata olives, green onions, lemon, capers The order in which I post them has to do with what I have at home and what I’m in the mood to taste test that day. The recipe numbers are correlated with my notes when I started writing down ideas. Wondering where are recipes #1-#13 and #15-#50? If they are not already on my blog, it means they’ll be coming soon. It’s very delicious and I still use that combination all the time, but there are so many other variations. Because really, tuna is so versatile, but for most of us, the go-to is mayo, celery, and onion. I had thrown away my list but I found it pretty easy to start writing down ideas. We are in quarantine, socially distancing, trying to limit our trips to the grocery store, eating at home more, and trying, probably more than ever, to stay on a budget since none of us knows what’s going to happen next.Īnd so the 50 canned tuna recipes idea came rushing back to me. But about 2-3 years ago, as I was unpacking a box I had in storage, I came across the list! I laughed to myself for my silly idea and threw it away. I put the list away and didn’t think about it. I went as far as writing down 45-50 recipe ideas using canned tuna fish. The finished product was meant to be a cookbook. The whole idea came to me years ago when I was trying to put together easy and inexpensive recipes for students going off to college. I am working on a collection of recipes using canned tun fish. Less food waste by using fennel stalks and carrot peels. The salad can be made 1 day ahead and refrigerated.Keep in an air-tight container and refrigerate. The pesto can be made up to 10 days ahead.The fennel flavor tricks your brain into thinking there is sausage in the sauce! Use as pizza sauce and top with grilled fennel bulb slices, grilled red onions, Italian sausage, and fresh mozzarella cheese.Use the fennel pesto on sautéed fish, grilled or sautéed chicken, roast pork, grilled or roasted vegetables or grilled sausages.Use the peel of rainbow carrots for a more colorful salad.The fennel pesto can be kept in an airtight container for up to 10 days in the refrigerator. Serve immediately or keep in the refrigerator for up to 1 day. Adjust seasoning and add more pesto if needed. Toss with some of the pesto until all pieces are covered. If using the whole carrot, continue using the vegetable peeler until all the way through the rest of the “meat” of the carrot. Peel the carrots and put the skin strips in a salad bowl. Since you will be eating the skin, you want to make sure it’s clean! Scrub the carrots clean under running water. You may not use all olive oil, or use more, depending on your desired consistency. While the machine is running, slowly add the olive oil until it all comes together and makes a sauce. Optional – Save some of the fronds for garnish.Īdd the garlic, parmesan cheese, almonds, and star anise, and/or fennel seeds. Wash and roughly chop the fennel bulb, stalks, and fronds and add to the food processor. peeled skin of 8 carrots, or 3-4 full carrots including the skin.sea salt and freshly ground black pepper.1 tablespoon lemon juice – or more to taste. 1 star anise, soaked in warm water until soft (If you don’t have star anise, or for a more robust licorice flavor, you can add 1 tablespoon of dried fennel seeds.).2 fennel bulbs – 1 whole, including fronds and stalks, plus only stalks and fronds from a second bulb.Serves 4 Difficulty level: easy to medium It’s a great substitute for celery in dishes for an extra depth of flavor. In fact, many supermarkets mistakenly mark fennel as sweet anise.įennel is low in calories, but high in fiber and vitamin C, and contains potassium, folate, and vitamin B-6, to name a few. Every part of it is edible, from the bulb to the flowers, and it can be eaten raw or cooked. When a fennel plant goes to seed, it also produces small yellow flowers among the leaves. You wouldn’t think so, but fennel is actually a member of the carrot family, although it’s not a root vegetable.
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