As regular readers know, I have been out of action for many weeks due to a broken rib and other health issues. I think I'm seeing some light at the end of this loooong and painful tunnel, so here we have a new post from me! With the dish mostly put together by Mr P., we made a salad with some tuna fillets. He is on a new eating plan (as am I) so we are eating many salads and lots of raw nuts and seeds.
And I really want to say a big thank you to everyone who has asked after me, and sent me well wishes. I really appreciate the concern and care. It's very cheering to know there is a wonderful and caring blogging community out there. Who knew that starting a blog all those years ago would lead to lovely new friends?
|tasty and healthy (crumbs, that fish looks weird)
400-500g./1 lb raw tuna fillets (or meaty fish of your choice)
8 baby red potatoes (about 450g./1 lb), boiled or steamed till tender
200g./7 oz green beans, boiled or steamed till done
3-4 large eggs, boiled and halved
2 x baby cos or Gem lettuces, chopped roughly
1/2 tin (200g.) cannellini beans, drained
a big handful of pitted green olives (or black or stuffed)
cherry tomatoes - a biiiig handful (or 2) is good
and a biiig handful of nuts and sunflower seeds and pepitas
herbs - lots! - I used parsley and chives
a dressing of your choice - I used a miso and sesame vinaigrette
salt and pepper
Grill or bake or fry the tuna till medium-rare or however you like it, and let it cool
Boil or steam the halved spuds till tender and allow to cool
Boil or steam the trimmed green beans till ... just right for you
Boil the eggs as you like them, and peel 'em!
Wash and pull the lettuce apart, and shake off excess water
Drain the cannellini (use them all, or put half into the fridge for later)
Halve the olives and tomatoes (or leave whole, as you choose)
Chop or tear the herbs
Make your dressing (or shake it out from the bottle)
Flake the fish apart, chuck everything into a big bowl, whack in the dressing and toss gently - or just serve the fish fillet in one piece as we did :-)
Make sure you buy good quality fish; we bought frozen fillets and they were a wee bit ... well, not so nice (I am going to email the company as their cooking instructions were abominable!) But use a good brand of tinned or jarred tuna if you are pressed for time ... or energy (I like to use a jar of tuna in EVOO)
Use whatever potato you fancy - I just happen to like the texture and colour of these red babies
|cook up your fish
|get Mr P. to halve the tomatoes
|chuck everything into a big salad bowl
|boil those eggs
|in go the potatoes and olives
|all in the bowl
|and eat (yes, it really is tuna, I promise)
Thanks once again to those who asked after me. It helped to know people were thinking of me, in a very dark hour! And to those who sent cards (and a book!), I thank you from the bottom of my vulnerable and grateful heart.
|© Sherry M.