Sunday, April 14, 2013

0 Recipe #352: Tuna à La Tapenade

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Wanna pack on lean muscle mass and reduce post-exercise inflammation? Then try this tasty, easy-to-make, no-cook dish (from our upcoming book, The Athlete's Cookbook), which is made with ZERO mayo, is simply loaded to the hilt with lean protein and Omega-3's.

Tapenade is a refreshing, not to mention much healthier (!), alternative to mayo. It not only keeps the tuna moist, but also gives it a lighter and much more flavorful taste as well. You get maximum taste with minimum saturated fat, and all done without resorting to a single, artery-clogging globule of mayo. :)

If you're looking for other mayo-less "salad" recipes, you're in luck, because this blog has several. For starters, there are recipes for Fennel Potato Salad, Mexican Egg SaladAsian Jicama Slaw, Greco-Roman Pasta Salad, Avocado & Tomato Salad, Three-Bean Salad, and Tomato & Goat Cheese Pasta Salad with Fresh Dill & Tarragon. If you're looking for other mayo-less salads with tuna in them, there's Samurai Salad" (Wasabi Tuna Steak Salad) as well as the Tuna & Avocado Lettuce Wraps recipe I created for Paleo Fitness. (Right now, the latter recipe is only available in the aforementioned book. Back when I was testing the recipe for that book, I took a few hasty snaps of the dish for posterity's sake. However, the photos didn't turn out (the lighting wasn't optimal, etc.), so that's one of the reasons you don't see that recipe here. ;) I may or may not post it. Time is of the essence, and at present, the main priority is finishing The Athlete's Cookbook. So, anything else will have to be on indefinite hold. After that book wraps, it's onto Smoothies for Athletes, and then back to a long-standing work-in-progress, my own healthy gourmet cookbook. :) So, don't hold your breath for that recipe. It might be a while. Lol.)

OK, got to get back to writing and cooking now, so hasta la vista and all of that. :) Hope you enjoy the recipe!

Tuna à La Tapenade

General Ingredients:
2 12 oz. cans tuna in water, drained
2/3 c. Greek olives, pitted and chopped (about 14 large olives)
1 Tbsp. fresh Italian flat-leaf parsley, finely minced
4 red bell peppers, with stems, seeds, and ribs removed, cut into long strips

Tapenade Ingredients:
1 c. Greek olives, pitted (about 18 large olives)
2 large garlic clove, unpeeled (about 1 Tbsp. worth)
1 Tbsp. capers, soaked in 1/4 c. water for 10 minutes, and then drained
1/2 Tbsp. freshly squeezed lemon juice
1 Tbsp. extra virgin olive oil
1/4 tsp. Dijon mustard
1 Tbsp. fresh Italian flat-leaf parsley, finely minced
1/2 tsp. dried oregano leaves
1/2 tsp. dried crushed rosemary leaves
1/2 tsp. dried marjoram leaves
1/2 tsp. dried basil leaves
1/2 tsp. dried thyme
1/8 tsp. crushed red chili pepper flakes
1/8 tsp. ground black pepper

Directions: Wrap unpeeled garlic cloves in aluminium foil and roast at 400°F in a toaster oven for 10 minutes. While garlic is roasting, prep the other tapenade ingredients and then place them into the food processor. Unwrap and peel garlic, let cool for a few minutes, then add to the food processor. Pulse until smooth and set aside. Place drained tuna into a large, non-porous bowl. Then transfer the tapenade to the bowl using a spatula, followed by the 2/3 c. chopped Greek olives and 1 Tbsp. finely minced, fresh Italian flat-leaf parsley, and thoroughly combine. Divide into equal portions and serve with red bell pepper strips on the side. The red pepper strips can conveniently double as “utensils” to spoon the tuna-tapenade salad right into your mouth. :) If desired, place tuna-tapenade mixture and red bell peppers on top of a salad or use as a sandwich filling.

Yield: 6-8 servings.

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