tuna + white bean salad

Turns out I was getting sick. I guess in a way it's a good thing, at least I wasn't just being lazy. Going to that Prince vs. Michael dance party Saturday night probably wasn't the best idea. But come on, how could I not? But now all I want to do is whimper and hug something while they tell me a story. Yes, yes I am being a baby about this. Let's move on.


Before any of this went down I made an amazing tuna and white bean salad. I had been craving salt and protein all last week and so found this recipe to put an end to it. I wanted it so badly it made me actually leave the house, get on a bus, and get groceries at Whole Foods. That, and the promise of a meal made entirely on their free samples.

Good tuna is pretty key here, so keep that in mind. Also, keep in mind that I am accepting hugs and stories. My door is open, people.

Tuna and White Bean Salad, adapted from Gourmet  | September 2003 

1 garlic clove
3 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil
1 (15- to 19-oz) can cannellini or other white beans, drained and rinsed
1 (1-lb) seedless cucumber (usually plastic-wrapped), quartered lengthwise and cut crosswise into 1/3-inch-thick slices
3 roma tomatoes, cut into 1 in. pieces
1/2 c. basil, roughly chopped
2 (6-oz) cans tuna packed in oil (preferably olive oil), drained

Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Whisk together garlic paste, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well. Let stand at room temperature 10 minutes.

Gently toss beans, cucumber, tomatoes, and basil with half of dressing. Transfer to a platter or bowl and arrange tuna on top, breaking up any large pieces with a fork. Drizzle remaining dressing over tuna.

mediterranean tuna-noodle casserole

I think it's well-documented how much I love casseroles. Some days when the weather is gray, you're tired, and it has been too cold to see any friends in weeks, the idea of a casserole makes it all a little better.

Here is one I made last week. The recipe called for red peppers, but I used green because they're so much cheaper and I'm not a big red pepper fan anyway.  Also, I halved the recipe because I'm a big eater, but 8 servings is a lot even by my two-serving-per-person standards.

It turned out alright. Mushy and warm was pretty much all I needed that night, and it was certainly that. I may suggest using crumbled potato chips on top instead of parmesan to give it some added texture. And also for the fact that (from where I come from at least) it's not a casserole until there's a chip or tater tot on top.

Mediterranean Tuna-Noodle Casserole (via Martha Stewart.com)

Serves 8

1/3 cup olive oil, plus more for baking dishes
Coarse salt and ground pepper
1 pound wide egg noodles
2 red bell peppers (ribs and seeds removed), thinly sliced
1/2 cup all-purpose flour
5 cups whole milk
4 cans (6 ounces each) tuna in olive oil, drained
1 can (14 ounces) artichoke hearts, drained and thickly sliced
5 scallions, thinly sliced
1/2 cup finely grated Parmesan

Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot.

Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.

Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.

farmers' market

A couple of Sundays ago was my first 2010 trip to the farmers' market! Well, the Chicago one. I went to a very cold, but still incredibly awesome Des Moines market in early May that puts the putzy Wicker Park one to shame. But on with the story! Usually I like to reserve Sundays for sleeping in and lazing about well into early afternoon when the market closes, but somehow I managed to mosey myself down there with a $20 bill in my wallet and a song in my heart. I came out with five ears of corn, a half pound of fresh picked cremini mushrooms, two pints of heirloom cherry tomatoes, two apples, and a head of broccoli. Not bad!

Then I walked to Whole Foods to pick up some (free-range, organic) chicken to make this Oriental Chicken recipe I had found and groggily stared at for maybe an hour during a bout of insomnia earlier in the week. If that doesn't sound like fate I don't know what is, so I felt I had to make it. I replaced the red pepper with the mushrooms and broccoli I'd bought earlier, tripled the sauce, and served it over brown rice. It was amazing! So good I couldn't stop to get a picture. It was maybe my first time cooking chicken or any sort of meat, so I was pretty nervous, but I would definitely say it was a success. And this is despite finding eight green worms popping out of my fresh broccoli at different stages of the cooking.

Even after the meal was gone, I was able to enjoy fresh produce in most of meals that week. For example, in one day I had sliced tomatoes with a dollop of sour cream and some salt and pepper for breakfast, and then a make-shift tuna salad with fresh corn mixed in. Totally worth leaving my house before noon on a weekend. Now if I could just do it again...