Tagged: tuna

Classic Nicoise Salad

Shared by the Family of Emma Jannelli (Class of 2017) and Chloe Jannelli (Class of 2020)

Total time: 55 min
Active time: 45 min
Level: Easy

Ingredients (makes 4 servings)

– 1 pound red-skinned potatoes, sliced 1/3 inch thick
– Kosher salt
– 2 tablespoons dry white wine
– 10 ounces haricots verts or thin green beans, trimmed
– 4 large eggs
– 1/4 cup white wine vinegar
– 1/2 shallot, minced (about 2 tablespoons)
– 2 tablespoons dijon mustard
– 1 tablespoon chopped fresh thyme
– freshly ground pepper
– 3/4 cup extra-virgin olive oil
– 8 cherry tomatoes or small cocktail tomatoes, halved or quartered
– 1 head Boston lettuce, leaves separated
– 6 radishes, trimmed and quartered
– 2 5 1/2-ounce cans Italian or Spanish tuna packed in olive oil, drained
– 1/2 cup nicoise olives

Directions:

1. Put potatoes in a medium saucepan, cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
2. Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
3. Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
4. Make the dressing: whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
5. Toss the tomatoes in a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss.
6. Quarter the hard-cooked eggs.
7. Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-boiled eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.

Le Pan Bagnat (Wet Bread)

Shared by the family of Emma Jannelli (Class of 2017) and Chloe Jannelli (Class of 2020)

Ingredients for 4 sandwiches

– Round rustic bread loaf or baguettes
– Tomatoes, cored and thinly sliced crosswise
– Red onion
– Little green peppers
– Artichoke hearts,
– Tuna or anchovies
– Hard boiled eggs
– Basilic,
– Black olives,
– Olive oil,
– Salt,pepper

Directions:

1. Slice the bread horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread.
2. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, basilic and tomato on the bottom side of the bread in that order.
3. Drizzle the oil with salt and pepper over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.

Four Quick Meals

Shared by the family of Natasha Jones (Class of 2015)

These are meals that I don’t have a name for, or photos, but they are quick, easy and delicious, and so have earned a place in my Recipe Book!

Quick Meal 1 – Curry Chicken
Mix 2 small chopped onions 2 tbsp butter, turmeric, 2 tsp curry powder (or to taste). Microwave on high for 3 minutes. Add 500g sliced chicken breast, 1 cup chicken stock and cook on medium high 10 minutes.
Add 1 tbsp cornflour and cook on high for 3 minutes. Serve with steamed rice.

Quick Meal 2 – Chicken Casserole
Separate meat and bones from a BBQ chicken. Put meat in a casserole dish. Top with sliced onion and broccoli. Mix a can of cream of chicken soup with a carton of sour cream and curry. Pour over chicken and veggies. Bake at 350°F/ 180°C for 20 minutes. Sprinkle cheese on top and bake for another 10 minutes.

Quick Meal 3 – Potatoes and Veggies Omelette
Brown chopped onions in a frying pan. Peel and grate 2 potatoes and add to the onions. Cook until soft. Add other veggies of choice – chopped carrot, broccoli, beans, corn, capsicum, peas etc., cook for 2 minutes and take off heat. Beat together 3 eggs, ½ cup milk, and 1 cup grated cheese. Add mixture to the frying pan with veggies and cook like an omelette. When bottom is set, flip over or put the frying pan under a grill(Be careful if the frying pan handle is plastic!). Cook for 3 minutes or until dish is cooked. Serve sliced. Can be eaten cold for lunch next day!

Quick Meal 4 – Rice and Tuna Casserole
Mix together 2 cups cooked rice, 1 can “Cream of…”soup (chicken, mushroom etc.), 1 chopped onion, small tin of evaporated milk, 425 g tin of tuna, and grated cheese. Put the mixture in microwaveable casserole dish. Microwave for 10 minutes on high. Melt butter and mix with breadcrumbs or crushed cornflakes. Top casserole, and cook in microwave on medium for 10 minutes.