tuna Archives - Retro Food For Modern Times

Tag: tuna

11
Feb
2023

Girl’s Night – February 2003

categories: 20 Years Ago Today, Cocktail, Duck, Fish, Magazines, Tuna, Vodka, Watermelon

Hello Friends! This week we are stepping back in time to February 2003 via Delicious magazine. It just so happened that the topic that came up in my random generator was Girl’s Night. So it seemed like a perfect opportunity to tie this into Galantine’s Day.

Before we get into that, let’s set the scene for February 2003. The month started with “Beautiful” by Christina Aguilera topping the charts. This was replaced by Avril Lavigne with “Im with you” for the remainder of the month. Number one in the box office was “How to Lose A Guy in Ten Days” and the best-selling book this week was The Lovely Bones by Alice Sebold.

My menu has somewhat of a pink theme which seems fitting for a Girl’s night but the content is definitely adult, starting with a watermelon vodka cocktail!

Watermelon Vodka Cocktail

This was so simple! I added a little squeeze of lime into the watermelon and vodka mix as I felt it was a bit too sweet / one note without it. It was super refreshing and made the most of our lovely summer produce! Be careful though…too many of these and you’ll be slurring

I am beautiful no matter what they sayWords can’t bring me downI am beautiful in every single wayYes, words can’t bring me down, oh noSo don’t you bring me down today

into a pretend mic and telling all your gal pals how much you love them before dessert!

Watermelon Vodka Recipe:

Beetroot Confit and Marinated Goat’s FetaTarts

I didn’t make these because I pretty much hate beetroot. To me, except for one Beetroot Tzatziki which I love, it tastes like dirt. The funny thing is though, it is something I really want to like. So I keep trying to make things with it in the hope that I will find the magic recipe that turns that switch in me from off to on. In this instance, I love the look of the pastry dotted with poppy seeds, the shape of the tiny little black dots echoed in the round of the goat’s cheese, and the gorgeous crimson of the beetroot in between.

Confit Beetroot and Goat’s Cheese Tarts Recipe:

Tuna Carpaccio

I loved this!!! It was so good! (one thing, I completely forgot to add the cucumber to this!). Also, I had no mixed baby cress so I subbed in watercress. When I was in Darwin recently, we went to a restaurant called Pee Wee’s at the Point for the Fussiest Eater in the World’s birthday. There, I had a buffalo carpaccio which was one of the best things I have ever eaten in my life! That dish came with a Hot English Mustard Mayo which inspired me to add my own mayo to this carpaccio. I made a Wasabi Mayonnaise (you can see a little dab of it front and centre in the above photo).

Here is a pic of that buffalo carpaccio. Just looking at it makes we want to go all the way back to Darwin so I can eat it again!

Tuna Carpaccio Recipe:

Baby Tiramisu

These look adorable! And despite not being pink, they are the perfect way to end the evening…or to snack on as you are settling on the couch to watch a dvd or two! And because they are tiny, you can eat one and still fit into a dress just like Kate Hudson’s in “How To Lose A Guy in Ten Days”!

Baby Tiramisu Recipe:

My Nigella Moment – Duck with Berries

For first-time readers, this refers to the moment at the end of Nigella Lawson’s cooking shows when she sneaks back to the fridge to have another bite of something delicious. In the context of these Twenty Years Ago posts, it is something contained in the magazine that does not fit with the overall menu theme but I’m sneaking it in either because I made it and it was really good, or I just didn’t have time to make it!

This month, my Nigella dish is Duck with Berries which came from an article on romantic food to cook for Valentine’s day. It was so good! Timing is so important when cooking duck and this recipe nailed it!

Duck with Berries Recipe:

Delicious Magazine certainly delivered on the Girl’s Night Menu!

Please let me know if you make the Beetroot Tarts. I am so intrigued by them! And also, if you are old enough to have had a girl’s night in 2003, would this have been the menu you would have chosen?

If you would like to contribute a theme, please let me know, I’m up for any challenge you can throw at me!

And happy Valentines, Galentines or however you want to spend the coming Tuesday!

01
May
2015

Rocking The Casbah

categories: Artichokes, Chickpeas, Cookbook Guru, Eggs, Morocco, Olives, Pastry, Potato, Salad, Tuna

The selection for March and April over at The Cookbook Guru was The Food Of Morocco by Paula Wolfert which really fits in with my explorations into Middle Eastern Food via Persiana and MENA.

First, the book is ENORMOUS!!!! If you dropped this on your foot, you would be in serious danger of breaking a toe. Or two. It was really quite difficult to choose the recipes to try, there were so many and so many that sounded delicious.

Second, it is beautiful – not just the recipes, the photography, the writing, everything about it is lovely. I would love to have this in my own collection as it is so well curated and contains so much of interest but sadly, it is quite expensive so, at the moment is just on the wishlist!

I have been sick for nearly a week now so I have left my run here a little late. Thankfully the anti-biotics have started to kick in and hopefully I can get this post out whilst it is still April somewhere in the world.

I have made four things from this book and whilst I would have loved to have a post for each, for the sake of brevity, I’m putting them all together so I can get something out before Christmas!!! I have also not included any recipes as that would have taken even more time but, if you like the look of anything let me know and I can send ’em through!

THE FOOD OF MOROCCO // BRIK WITH TUNA, CAPERS AND EGGS

I was not familiar with the brik, (pronounced breek) which is a Moroccan snack consisting of a very thin pastry called warqa wrapped around various fillings, one of which is this delicious but to me, uncommon, combination of tuna and egg.

Not surprisingly there was no warqa pastry at the local supermarket and because I was running so late on this, I could not shop for it so I used the much more readily available filo pastry for my briks. You can apparently also use spring roll wrappers, or if really brave, make your own warqa pastry.

So first up you saute up some onions, then add your tuna, capers, parsley and some parmesan cheese. And yup, this mix just on it’s own tastes AMAZING. I’m surprised there was any left to make the briks. Personally, I blame the hosts of reality tv cooking shows for constantly telling people to taste their food during cooking!

Then you make place the tuna mix on the pastry but make a little hole to hold the eggs. I don’t think it matters if it spills over a little like mine did.

Then you quickly seal this up and drop it into some hot oil to fry up – the idea being you want your pastry crispy and your egg still a little bit runny.

So, did I cook the perfect runny egg brik?

Sadly, no. My egg was cooked through. 🙁

This was not all bad though, it certainly made it easier to take the remainder for lunch the next day. And OMG, so tasty. I’ll definitely be trying this again and trying to nail that runny egg.

THE FOOD OF MOROCCO //POTATO TAGINE WITH OLIVES AND HARISSA

This tasted as good as it looks. And one for my vegan friends!!! The colours are so beautiful and the flavours blend together beautifully!

THE FOOD OF MOROCCO // THE BIRD THAT FLEW AWAY

This a lovely chickpea dish with a delightful name. Paula Wolfert explains that is it a “plat de pauvre” (a dish for the poor) that is made when you can’t afford to buy a chicken. It’s so good I think I would eat it regardless of whether I had a chicken or not!

THE FOOD OF MOROCCO INSPIRED // ARTICHOKE SALAD WITH ORANGE, LEAFY GREENS AND DATES.

A Spanish restaurant I am very fond of does a salad with oranges, artichokes and dates which is To. Die. For. In order to recreate it’s flavour, I used Paula Wolfert’s Orange, Leafy Green and Date Salad and added artichokes and some lemon and olive oil in the dressing. I think it worked really well and I loved the hint of orange flower water. It was not exactly my restaurant salad but it was pretty close. And look at how pretty it is!

Artichoke, Orange, Leafy Green and Date Salad

This was an amazing book and I am so glad that The Cookbook Guru drew it to my attention. The next few months we will be cooking from a book by a true legend of Australian Cooking, Margaret Fulton. I can’t wait. And I promise to be a bit more timely!

Have a great week!

Signature 1

Moroccan Stewed White Beans Recipe – Vegetarian

07
Apr
2014

Raising The Salad Bar Part 2 – Melon Surprise x 2

categories: 1970's food, Apples, Celery, Grapes, Jello, Jelly, Rockmelon, Salad, Tuna

Shortly after you start reading vintage recipe books, you start becoming attuned to certain words as being signifiers of something truly awful.

Any recipe with the word “Surprise” in it usually falls slam bang into this description. Believe me, nine times out of ten, the surprise isn’t one of the happy, happy, joy, joy variety.

For instance, my mum used to make something we used to call tuna surprise. I found this recipe for something very similar in an old magazine.

It is sans the potato chip topping which was always the best bit of mum’s tuna surprise but I guess I can forgive that when the Shaun referred to was none other than my main man Shaun Micallef.

What?

I’ve been doing this a couple of years now and I’ve never spoken about my huge girly love crush on this man? For those of you who do haven’t had the pleasure, imagine the wit of John Stewart combined with the silver foxiness of George Clooney and you’re in the ball park…

https://www.youtube.com/watch?v=uoz6kZsjc3s

Anyway, enough about my obsessions…ok, no, just one more. It’s my blog, I guess I can do what I want….

Ok, so before this turns into the gushy, girly Shaun Micallef hour…lets talk about Melon Surprise.

But before we go there can we just stop for a moment and look at my ever so cute pins? Bought at Daiso…how adorable are they?

So the melon had pins in it because…surprise….this ain’t no normal melon!!!!

Because when you cut it open….look what’s inside!

Grapes in Jello folks, grapes in jello!

Hands up who was expecting something really disgusting? Wait a few minutes….it’s coming.

But in a real surprise, the Melon Surprise turned out to be pretty damn super. To my taste, more of a dessert than a salad but still pretty damn good all the same.

Ok…so by the way, both of these recipes come from the “Elegant First Courses” section of Salads For All Seasons in which Rosemary Mayne-Wilson tells us that

“The recipes in this section are designed to excite the eye, delight the palate and stimulate the appetite”

And sure, the Melon Surprise does all of these things. As you can see I tool some liberties with the flavour of jelly and the colour of the grapes.

Time did not permit me to peel the grapes. There is not enough time in the universe to induce me to do that.

Next up, we have Surfer’s Paradise Melon.

Let’s take the ingredients for this individually shall we?

Rockmelons – sure.

Celery – why not?

Grapes…worked in the Melon Surprise.

Apples – I’m getting a bit excited, this is looking Waldorfy…

Mayo…yep, its a Waldorf with Melons. That sounds great!

But wait…there’s more?

Oh yeah, Walnuts right? Waldorf with Melons. Awesome.

What? What do you mean the final ingredient isn’t walnuts? How can we have Waldorf with Melons without Walnuts?

Oh, I see the quirky bit, the RMW spin is that it’s not walnuts. So what is it? Almonds? Cashews? Pistachios?

It’s what?

Yeah…that’s what I thought you said…..

Ok…look, I just want to doublecheck.

You said tuna right?

Like in the fish?

Oh for the love of God….why?

Incidentally, the tuna and fruit combo must be vibing in some retro space because recently the lovely Erica from Retro Recipe Attempts was guesting on Mid Century Menu and made some Tuna Apple Sandwiches.

In the blurb for this salad RMW says:

“When Australians are overseas, few requests are made for them to contribute to food stalls and fairs…it is assumed that our cuisine is either too dull to be considered or just an offshoot of English cooking…However, if there is a request for an Australian dish, one friend always serves this grand melon appetizer”

I suspect she’s confusing cause and effect…

If anyone turned up to my food stall or fair with a mix of canned tuna and rockmelon, I’d probably ban their whole nation too.

However, here it is….

Surfer's Paradise Melon Salad — Surfer’s Paradise Melon Salad

It looks pretty good doesn’t it?

And truth be told, it was not disgusting. It had a nice crunch and it was…palatable. I might have actually liked it without the rockmelon…

Surfer's Paradise Melon Salad2 — Surfer’s Paradise Melon Salad2

One thing? If you ever plan on making this, when you mix the rockmelon and tuna together, it looks huge. There is a mountain of Surfer’s Paradise Melon Salad such that you think you’ll never be able to eat it all.

I had for lunch at around 12:30. And, believe me, by 5:00pm I was ready to gnaw the leg off my chair. Because when you think about it, this is what it is:

Thanks company I am not going to name (but hint, their name is pretty clearly displayed in the photo) for only putting half a can of tuna into a can of tuna. I guess that’s why it’s called light….And the rest of it is just fruit and celery so I guess you know, from a weight loss perspective this is win-win. You won’t want to eat it but when you do, it probably has all of about 3 calories.

And just so I’m not deterring tourism to our lovely Gold Coast, I can almost guarantee that no one in Surfer’s Paradise is eating this…do not let this dissuade you from coming.

By the way, I just signed up for 100 Happy Days and will be regularly tweeting my happy snaps. You can follow my progress on Twitter or join up. To find out more, click the link:

http://100happydays.com/

I”m going to spending my week finding things that make me happy. Make yours fabulous whatever you do!