The Edmond Sun

Food

July 6, 2012

Tuna, a pantry staple, is a workhorse in the kitchen

(Continued)

WIRE — CRISPY TUNA SLIDERS WITH CITRUS SLAW

Makes 8 sliders

Ingredients:

1 small red cabbage, shredded

1 1/2 tablespoons sugar

Sea salt

1 tablespoon poppy seeds

1/2 cup mayonnaise

2 tablespoons Dijon mustard

1 fresh lime, juiced

Cracked black pepper to taste

1/2 cup minced fresh parsley

1 tablespoon extra-virgin olive oil

1 garlic clove, minced

1 fresh red chili pepper, minced

1 rib celery, minced

1/4 teaspoon cayenne pepper

1/4 teaspoon celery seeds

1 egg, beaten

1 tablespoon heavy cream

3 green onions, finely sliced

2 cups canned tuna in water, drained

1/2 cup dry bread crumbs

2 tablespoons all-purpose flour

Canola oil

Slider buns

Directions:

Slaw: In a large bowl combine shredded cabbage, 1 tablespoon sugar and 1/2 teaspoon salt. Toss; cover and refrigerate for 30 minutes. In a jar, combine the poppy seeds, mayonnaise, 1 tablespoon Dijon, lime juice, 1/2 tablespoon sugar, 1/4 teaspoon sea salt and lots of black pepper. Close lid and shake until blended. Pour dressing into slaw, along with a 1/4 cup of parsley, and toss.

Tuna patties: Heat olive oil in a large pan over medium heat. Add the garlic, chili pepper, rib of celery, cayenne, celery seeds, 1/4 teaspoon salt and ground pepper to taste.

Saute for three minutes, then take off heat and let cool for about 10 minutes. In a large bowl, whisk together egg, cream, 1 tablespoon of Dijon mustard, green onions, 1/4 cup parsley, the garlic-chili-celery mixture, sea salt and black pepper to taste. Fold in tuna and bread crumbs. With lightly floured hands, shape about 1/4 cup of tuna into a patty. Dredge each patty in flour and freeze for 10 minutes. Heat 1/2 cup canola oil to 350 degrees in a large frying pan and fry tuna patties for three to five minutes, until golden and heated through. Place each patty on a bun and top with the citrus slaw.

This recipe is from “Nadia G’s Bitchin’ Kitchen Cookin’ for Trouble,” by Ballantine Trade Paperback ($22).

STUFFED RIGATONI

Serves 6

Ingredients:

1 tablespoon unsalted butter

3/4 pound rigatoni

8 ounces ricotta cheese (1 cup, pushed through a sieve)

1 (7-ounce) can imported tuna in oil, drained

1 cup heavy cream

2 cups (about 5 ounces) freshly grated Parmesan

1 tablespoon finely chopped fresh parsley

Directions:

Coat a 13-by-9-by-2 baking dish with 1tablespoon butter. Bring a large pot of salted water to boil. Add rigatoni and boil until half-cooked (see package for directions). Drain and transfer rigatoni to a large bowl of cold water.

Blend ricotta and tuna in a food processor until soft and smooth. In a medium bowl, mix cream and Parmesan, season with salt and pepper and set aside.

Fill a pastry bag with a conical nozzle and fill the rigatoni. Arrange in orderly rows in the baking dish. Pour the cream mixture over the stuffed rigatoni and refrigerate for three hours or overnight.

Preheat oven to 400 degrees. Remove rigatoni from refrigerator 30 minutes before baking. Bake uncovered until brown and bubbling on top, about 25 minutes. Serve hot with parsley sprinkled on top.

This recipe is from “Bake Until Bubbly: The Ultimate Casserole Cookbook,” by Clifford A. Wright (Wiley, $22.95).

Text Only
Food
  • Shopping smarter for family necessities can help the environment

    There’s a growing trend among consumers to make choices reflecting the goals and values that matter to them most.  In fact, two out of five people say they’re more inspired to try a natural product that does something good for themselves, their family and the planet, according to a recent study conducted by Toluna for natural products brand Tom’s of Maine.

    July 21, 2014

  • Back to school lunch Build a better bag

    Brown bag lunches and back to school go hand in hand. As you’re gearing up for the start of a new school year, it’s the perfect time to stock the pantry with healthy sack lunch options and after school snacks, too.

    July 21, 2014 1 Photo

  • Kids Cook Simple ways canned foods get children cooking

    When it comes to teaching children about healthy eating habits, there’s no better classroom than the kitchen.

    July 21, 2014 1 Photo

  • Garden Vegetable Spring Rolls The Canebrake offers summer recipe for Garden Vegetable Spring Rolls

    The Canebrake, a destination hotel and spa in Wagoner, is offering the following recipe from its restaurant for Garden Vegetable Spring Rolls with Avocado Wasabi Puree.

    July 21, 2014 1 Photo

  • Fruits and Veggies Tips to increase your fruit and vegetable intake

    It’s no secret that the vitamins and minerals found in fruits and vegetables are a key to good health — from building immunity, to decreasing inflammation, to helping you maintain a healthy weight.
    Luckily, there are many ways to ensure you incorporate a sufficient amount of produce in your diet to fuel your day and help you feel great.

    June 23, 2014 1 Photo

  • Comic books and thoroughbreds, inspired by wine

    Outside the Bay Area, few wine enthusiasts realize that California’s wine scene is incredibly welcoming.

    June 23, 2014

  • Wines of the West slated for June 7

    Stockyards City presents the fifth annual Wines of the West festival on Saturday. The event takes place from noon to 4 p.m. and features wine tasting in an Old West environment. The stockyards area of Oklahoma City has been active for more than 100 years offering western wear, entertainment and ambience. Stockyards City is on the National Register of Historic Places and still has weekly live cattle auctions.
    Ten wineries will provide samples of a variety of locally produced wines. The wineries participating are: Plain View Winery, Stable Ridge Winery, Wood & Waters, Oak Hills Winery, The Range Winery, Whirlwind Winery, Summerside Winery, Canadian River Winery, Base Vines and Cattle and Wakefield Winery. Tasting will be available as visitors browse retail shops in Stockyards City. Food vendors will be set up in the street for convenience.

    June 3, 2014

  • Wine tasting event raises awareness about Y’s international programs

    The YMCA of Greater Oklahoma City will present its eighth annual international wine taste event, A Taste Of Culture, at Café do Brazil on Sunday. The event helps raise funds to support the Y’s international partnerships with YMCAs in Belo Horizonte, Brazil; the Czech Republic; Valparaiso, Chile; the Mexican Federation of Ys; and the Sioux Indians

    June 2, 2014

  • BBQ Tips to make great summer barbecues on a budget

    It’s time for fun outdoor afternoons spent with family and friends.

    May 20, 2014 1 Photo

  • At wine-focused restaurants, embrace the unknown

    “Representing real people who make real wine has always been very important to me,” explained Danny Fisher, the general manager and beverage director of Ripple, a wine-focused restaurant in Washington, D.C. “When you’re drinking wine — or any kind of beverage, really — you want to know that someone has put time and effort into it. It shouldn’t be mass produced, toyed with or manipulated.”

    May 19, 2014