Category: Recipes

Makes 3 sandwiches

INGREDIENTS:
1 (5 oz) cans of solid white albacore tuna (i.e. Wild Planet Wild Albacore Tuna, from Whole Foods)
1 slice of onion, finely chopped
2-3 tablespoons olive oil
1 teaspoon vinegar (e.g. Vinegar of Banyuls)
1/4 tsp. Salt & 1/4 tsp. pepper
1 tablespoon sweet pickle relish
3 tablespoons mayonnaise
1 celery rib, finely chopped

DIRECTIONS:
1. Microwave onion and oil in a small (pyrex) bowl until onion begins to soften (about 40 seconds).
2. Drain tuna, transfer to medium bowl, and mash with fork until finely flaked.
3. Add onion mixture, vinegar, sweet pickle relish, salt, and pepper to tuna.
Stir to combine. Let sit 10 minutes.
4. Stir mayonnaise and celery into tuna mixture. Season to taste with salt and pepper.

Optionally, stir a chopped hard boiled eggs into salad with mayonnaise.

INGREDIENTS

1. One thick steak (e.g., bone in ribeye). At least 1″ thick. The thicker, the better. Otherwise, just pan sear it.
2. Salt & pepper to taste

INSTRUCTIONS

1. Preheat oven to 250°
2. Place well-seasoned steaks on a rack over a baking tray (with foil).
3. Put in oven and cook til an internal temp of 125°-135°. Usually takes around 20-40 minutes.
4. Remove when at temp and rest for 10-15 minutes under foil
5. Preheat a skillet (e.g. cast iron) to hot temperatures
6. Sear steaks about one minute each side
7. Serve immediately

Source

INGREDIENTS
4 skin-on salmon fillets, about 6 ounces each
Salt and freshly ground black pepper
2 tablespoons vegetable, canola, or light olive oil

DIRECTIONS
1. Press salmon fillets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper.

2. In a large stainless, cast iron, or carbon steel skillet, heat oil over medium-high heat until shimmering. Reduce heat to medium-low, then add a salmon fillet, skin side down. Press firmly in place for 10 seconds, using the back of a flexible fish spatula, to prevent the skin from buckling. Add remaining fillets one at a time, pressing each with spatula for 10 seconds, until all fillets are in the pan.

3. Cook, pressing gently on back of fillets occasionally to ensure good contact with skin, until skin releases easily from pan, about 4 minutes. If skin shows resistance when you attempt to lift a corner with spatula, allow it to continue to cook until it lifts easily. Continue to cook until salmon registers 110°F in the very center for rare, 120°F for medium-rare, or 130°F for medium, 5 to 7 minutes total.

4. Using spatula and a fork, flip salmon fillets and cook on second side for 15 seconds, then transfer to a paper towel–lined plate to drain. Serve immediately.

Source