Category Archives: Potato

What to do with leftover Ahi Tuna? Make a great salad!

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I was very lucky last summer to win a gift card to our local fish monger, Gimli Fish Market. I’d actually never shopped there before, but for a special pre-holiday meal with friends last month, I took the fish-lady’s recommendation to try cooking Ahi Tuna at home.

This is what a 1kg of tuna looks like - those plates are 8.5 inches wide. That's a lotta YUM!

This is what a 1kg of tuna looks like – those plates are 8.5 inches wide. That’s a lotta YUM!

I’m so glad I listened to both the expert fish-lady, and to one of my fellow food bloggers, Rheanne Marcoux of Sucre & Farine to try Food & Wine Magazine’s Sesame-Crusted Tuna Steak recipe. It was delicious and super simple. Prep time and cook time together were less than 10 minutes.

Sesame Crusted Tuna Steak (on the right) served with Mayo

Sesame Crusted Tuna Steak (on the right) served with Mayo

The recipe was super easy, and though Ahi tuna steaks in Winnipeg are not cheap, I was able to master a favourite fish at home and impress my guests. Now I can now cross that to-do off my bucket list and try some other types of fish at home in 2013.

The two huge Ahi tuna steaks were much more food than the 4 of us could eat for dinner. Thankfully, my dear husband liked the fish, which had the same consistency as his favourite, Prime Rib roast. I was very worried that he wouldn’t like the rare sear on the fish as he’s not a fan of sashimi like I am. The next day for lunch we decided to make a gourmet salad using the leftovers and this is what I came up with.

My DIY dinner salad platter for two.

My DIY dinner salad platter for two.

This was my riff on Salad Nicoise with homemade feta, parboiled baby potatoes, quick-steamed green beans, avocado, grape tomatoes, fresh mint, sliced shallots and of course… the leftover tuna. I drizzled it with my favourite Kraft Calorie-Wise Balsamic dressing for a quick finish, and boy was it delicious!

All dressed up and ready to eat!

All dressed up and ready to eat!

Whenever you have some great leftover protein in your fridge (chicken, steak, pork, fish) and a hodgepodge of vegetables, I do recommend giving this easy meal idea a try.

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Do you ever cook fresh Tuna?
Please share your favourite recipe in the Comments section.

Perogies – Ukrainian Cure for the Common Cold

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Today, my husband, Jeff is home sick again – so it’s LunchFor2! When lunch rolled around, he again requested a bowl of soup… URGH! I thought that I’d whip out a little of my Russian magic, and try a “perogie-cure” on him. Hopefully this will do the trick to get him back to work tomorrow!

Using ready-made perogies allows you to create a quick lunch in about 10 minutes

Using ready-made perogies allows you to create a quick lunch in about 10 minutes

There’s nothing really special about heating up pre-made perogies. Ann’s Perogey Palace here in Winnipeg are one of our favourite brands. And our preferred flavour is Potato and Cheddar Cheese. It’s a bonus that I can easily pick these up fresh at my local, independent grocery store.

Check back tomorrow to find out if my Ukrainian cure for the common cold worked!

Check back tomorrow to find out if my Ukrainian cure worked!

As you can see, buying a dozen perogies can get pricey at $7 each. However after attempting to make perogies from scratch last year… I know first-hand that the trick is to get the dough just right. And I am SOOOO not a great dough-maker. It’s one of my Bucket List items to perfect in the kitchen!

To make my version of super easy perogies, place your 2 dozen perogies in a large pot of boiling, salted water, and cook them until they float.

While simultaneously using a small fry-pan to cook 3/4 of an Onion (diced) in 2 tablespoons of Canola Oil for about 5 – 8 minutes, or until translucent.

I then threw in 3 – 4 tablespoons of Butter in the fry pan to melt with my the onions.

For a quicker finish to lunch, I added a small handful (1/3 cup) of good-quality Bacon Bits (Costco’s Kirkland brand are my favourite) to the fry pan and tossed that around for a minute.

Strain the perogies out of the pot into a casserole dish. Again I love my Coring Ware dish with lid as it allows me to quickly put my leftovers away in the fridge.

Top the perogies with your onion/bacon/butter mixture, and serve with a dollop of Sour Cream, and some fresh-ground pepper.

You can almost taste the goodness if you get really close to the screen.

You can almost taste the goodness if you get really close to the screen.

Not the healthiest lunch… but definitely a great comfort food on a super cold day (-32*C with the wind chill here) when someone in your household is sick.

PS – There seem to be many different spellings for the word perogy/perogie… these are mine, and Ann uses Perogey. This food by any other name… still tastes just as great! 😉

Everyone has a favourite perogy, and way to prepare it – What’s Yours?
Please feel free to share it in the Comments section below.