Grilled Tacos with Poblanos and Corn

This began as a tuna tacos, morphed into pork tacos, and has ended up as my choose-your-own-protein-adventure taco recipe of the summer. Although I've found it suits nearly any protein, for me this really started with the poblanos and corn.

It would be hard to pick the one thing I most anticipate arriving at the farmers' market, but it just might be sweet corn. I pick up a few ears every week that it's available to grill and slather in butter, and that preparation is so perfect that sometimes I forget to use it anything else. Poblanos are probably my favorite pepper, the perfect combination of flavor and heat for salsa, tacos, or nearly any other Mexican dish you throw at them. It was with these two ingredients that I cemented the idea of grilling tacos for dinner one Sunday night, the protein of choice (tuna steak), one of convenience rather than inspiration. My search for fish tacos led to the typical white fish recipes and my base recipe, courtesy of Eating Well. When I discovered that my hearty tuna steak was a delicious choice in lieu of lighter tilapia, I was prompted to try additional proteins, finding them just as successful. Each one complements and contrasts differently, but the simple dressing of bright lime, smoky cumin, and earthy oregano finds nearly universal success. You can easily further dress up these tacos with jalapeno slices, cilantro, and salsa if you like, but even in their simplest incarnation you won't be left wanting.

Grilled Tacos with Poblanos and Corn
adapted from Eating Well
serves 1 to 2

1 poblano pepper
1 small red onion, cut in half

1 ear corn on the cob, husk and silks removed
1/2 tablespoon lime juice
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon salt

4- to 6-ounce tuna steak or other protein of choice (tilapia, pork cutlets/tenderloin, steak, chicken breasts/thighs, firm tofu, portabello mushrooms etc.)
3 to 4 corn tortillas, for serving

Salsa, for serving

Sliced jalapeno, for serving (optional)
Fresh chopped cilantro, for garnish

1. Prepre a gas grill over high heat. Meanwhile, brush cut sides of onion, poblano, and corn with oil and season with salt and pepper.

2. Once grill is hot, reduce to heat to medium high and brush with oil. Add onion, poblano, and corn and grill, turning periodically, until surfaces are blistered and blackened, about 4 to 6 minutes per side for the onion and poblano, 2 minutes for the corn (four sides). Remove from heat and allow to rest until they can be easily handled. Remove blackened skin from poblano, if desired, slice pepper and onions, and place in a medium bowl. Remove 1/4 cup corn from corn cob, add to the bowl, and toss everything with lime juice and spices.

3. Season tuna steak or pork cutlets with salt and pepper. Generously oil the grill again and add tuna or pork.

For tuna: Allow to cook until fish releases easily from the grate, about 4 minutes. Flip fish and continue cooking to desired level of doneness, usually about another 4 minutes for the other side. Remove fish from grill, allow to rest for a few minutes, and flake into large pieces.

For pork cutlets: Grill 2 to 3 minutes per side, or until internal mixture reaches 160 degrees F. Allow to rest for a few minutes, and thinly slice.

Add protein to vegetable mixture and toss to combine.

4. Wrap tortillas in paper towels and microwave until warm and pliable, about 30 seconds. Add vegetable mixture to tortillas, garnishing with salsa, jalapeno, and cilantro. Serve promptly.

Pasta with Green Beans and Tuna

While I'd always prefer a fresh tuna steak, sometimes I've only got the time for the canned variety. Luckily for me, there are some really stellar canned tunas available so just because it came from a can doesn't mean that it is of inferior quality. When I was kid, there was a very short list of seafood items I'd eat - shrimp (in any form), my dad's homemade cornmeal-crusted fish sticks, and tuna salad sandwiches. I wish I could go back in time and less picky with my proteins for my parents' sake (I was pretty good with the fruits and veggies), but some of the kid-pleasing choices they made to keep me fed still hold a soft spot in my heart. All that to say, I'm not giving up canned tuna anytime soon. My tuna salad recipes have certainly evolved and tuna now makes it into my potato salad and tasty pasta recipes like this one. Looking back, I may have actually eaten this as a kid, as I would happily devour greens beans and preferred whole wheat options to white ones. As an adult, I focus on the flavor tapestry that the rich and toasty almonds, refreshing parsley, sour lemon and piquant capers form, that complex and complementary set of ingredients beautifully blending the hearty pasta, fresh and crunchy green beans and rich tuna. For a simply prepared, yet sophisticated meal from a humble can of tuna, look no further than this recipe. Even if you're eating solo with little time to spare, tuna can be so much more than a sandwich.

Pasta with Green Beans and Tuna
adapted from Martha Stewart
serves 1

Coarse salt and ground pepper
2 ounces whole wheat fusilli or other short pasta
2 ounces green beans, trimmed and halved
1 can (3 ounces) chunk light tuna, packed in water, drained
1 tablespoon natural almonds, chopped and toasted
2 tablespoons chopped fresh parsley
1/2 teaspoon grated lemon zest, plus 1 teaspoon lemon juice
1 small garlic clove, minced

1 tablespoon drained capers

1/2 tablespoon extra-virgin olive oil

1. In a large pot of boiling salted water, cook pasta according to package instructions, adding green beans 2 minutes before end of cooking. Drain pasta, reserving 1/4 cup pasta cooking water. 

2. Meanwhile, in a medium bowl, combine tuna, almonds, parsley, lemon zest and juice, garlic, and capers; season with salt and pepper. 

3. Heat olive oil over medium heat in pasta cooking pot. Add tuna mixture to oil and cook, stirring frequently, until warm, just a minute or two. Add the pasta and green beans and cook until mixture is warm. Add pasta water, a little bit at a time and stirring with each addition, until tuna mixture evenly coats the pasta. Transfer to a bowl and serve promptly.

Skillet Tuna Noodle Casserole

I make sure to eat seafood at least once a week. Sometimes it's high end sushi, most often it's salmon, but sometimes it's just canned tuna. Luckily for me, affordable canned (or rather pouched) tuna was perfectly suited for my latest craving - tuna noodle casserole. Cookbooks and websites abound with recipes for tuna casserole, but I couldn't easily find one that suited my needs when I was dining solo. Since I crave variety and can't keep up with recipes I have bookmarked, I'm always trying to find and develop and recipes to feed only one or two. Recipes often don't scale down easily for just a couple of diners, but it was easily to build this basic tuna noodle casserole recipe from the ground up. I started with a simple bechamel sauce, using it to blend together whole wheat pasta, peas, and tuna, a healthier riff on the traditional condensed soup and egg noodle version. Whole wheat bread crumbs and nutty Parmesan add a lovely layer of crunch and flavor on top and just the right amount of texture to this creamy dish. It's basic and satisfying, but the bechamel could easily be punched up with whatever herbs and spices you have on hand. Whether you're craving a homemade bowl of comfort now to combat this winter that just won't end or wait until spring peas make their first appearance, this cozy meal is sure to please.

Skillet Tuna Noodle Casserole
serves 1 hungry person or 2 light appetites

2 ounces whole wheat fusili or other small pasta
1/2 cup frozen peas
1 tablespoon butter
1 tablespoon flour
1 cup low-fat milk
One 2.6-ounce pouch tuna
Kosher salt
Freshly ground black pepper
1/4 teaspoon crushed red pepper (optional)
1 tablespoon whole wheat bread crumbs
1 tablespoon Parmesan cheese

1. Preheat oven to 450 degrees. Bring a medium pot of well-salted water to a boil and cook pasta to just shy of al dente, about 9 minutes, adding peas during last minute of cook time. Drain, reserving ~1/2 cup of the pasta cooking water.

2. Meanwhile, melt butter in a small oven-proof pan. When butter is melted, add flour and stir well to combine. Cook, stirring constantly, until the roux is light brown, about 3 to 5 minutes. Add milk, stirring constantly, and bring mixture to a simmer. Simmer until mixture is thickened, about 5 to 10 minutes. Add pasta, peas, and tuna, stir to combine, and season to taste with salt and pepper and red pepper flakes (if using).

3. Combine bread crumbs and Parmesan in a small bowl. Sprinkle the mixture evenly over the pasta Place the pan in the oven and cook until mixture is bubbly and bread crumbs are toasted, about 5 to 10 minutes. Serve promptly.

Fettuccine with Tuna and Garlic

Although I'm usually really good about meal planning and grocery shopping because I love shopping the farmers' market and searching for recipes, every once in a while there's an evening where I get home with absolutely no plan for dinner and a relatively empty fridge because we've gone through most of my farmers' market bounty from the night before. This recipe was my answer to that predicament one Friday night. I always have dried pasta and tuna in the cabinet and with a bit of good olive oil and garlic, it became a quick and healthy dinner. This recipe is a variation on a traditional Italian dish, and no doubt recipes for dishes similar to this abound. I love both garlic and parsley so I quite generous with those ingredients and would be even more liberal with the roasted red pepper flakes if I was cooking it only for myself. Quick to prepare and highly satisfying, this is a great recipe to keep on file when you're starving and need a quick and healthy meal. To round out the meal, add a nice side salad or other vegetable (I chose peas, a delightful pairing), and a glass of wine to treat yourself if it has been a long day (or week). Buon Appetito!

Fettuccine with Tuna and Garlic
serves 2

4 ounces whole wheat fettuccine 
2 tablespoons extra-virgin olive oil
4 large garlic cloves, finely minced or pressed through a garlic press

One 5-ounce can tuna, drained and flaked 

1/2 cup minced flat-leaf parsley 

1/4 teaspoon crushed red pepper 

Salt and freshly ground pepper

1. Cook the fettuccine in a pot of boiling salted water, stirring occasionally, until al dente, 8 to 10 minutes . Reserve 1/2 cup of the pasta cooking water, then drain the pasta and return it to the pot.

2. Meanwhile, in a small pan, heat the olive oil over medium heat. Add the garlic and cook, stirring frequently, until the garlic is lightly browned and fragrant, 2 to 4 minutes. Add 1/4 cup of the reserved pasta cooking water and the tuna, parsley and crushed red pepper and cook over medium heat for 2 minutes until sauce is slightly thickened.

3. Pour the sauce into the pot with the fettuccine, adding enough of the remaining reserved pasta cooking water to coat the pasta with the sauce. Season with salt and pepper to taste and serve.

Tuna, Potatoes, and Green Beans with Pesto

This recipe is my blend of the traditional Ligurian dish Trofie al Pesto and French classic Salad Niçoise. The farmers' market is full of beautiful small potatoes, fresh, crisp green beans, and big bags of fresh, fragrant basil, so this hybrid was just begging to be made. I bought green beans and potatoes specifically for this dish, but it is also a great way to use up leftovers. The hearty roasted potatoes and crispy green beans are brought together beautifully in fresh and rich pesto, becoming a complete meal with the addition of tuna. Although wonderful with still-warm vegetables, it is also terrific at room temperature and can be made ahead, perfect for summer meals. Subtract the tuna for a dynamite side dish, or combine just the tuna and pesto for a fresh new take on tuna salad. This simple, flavorful dish makes for an elegant summer dinner for two, a great dish to pack for a picnic or bring to a barbecue and is sure to become a new staple in your summer menu.

Tuna, Potatoes, and Green Beans with Pesto
serves 2

1.5 cups packed basil
1/4 cup extra-virgin olive oil
2 tablespoons finely grated Parmesan
1 tablespoon pine nuts
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
One 5-ounce can tuna, drained
8 oz. haricots verts, trimmed and steamed to crisp-tender
8 oz. baby fingerling or red potatoes, halved and roasted

1. Make the pesto: Process basil, oil, cheese, nuts, and garlic in a food processor until finely ground. Season with salt and pepper; set aside.

2. Divide roasted potatoes evenly between two plates or bowls and top with half of the green beans. In a separate bowl, mix tuna and pesto together thoroughly and place half of the tuna mixture on top of each plate. Serve warm or at room temperature.

Wasabi Tuna Salad Sandwiches

I've had one of my longest breaks from cooking in a long, long time, as I just spent six glorious days in beautiful San Francisco, consuming vast quantities of delicious food, including lots of exquisite seafood. I make sure to eat fish at least once per week and after this trip, I'm sure my consumption is going to increase, and I also plan on increasing the complexity and variety of the fish recipes in my repertoire. That being said, I came up with this jazzed-up tuna salad recipe before I left for my trip, and it's still worth sharing. There isn't always the time or money for intricate seafood dishes, and this is a great way to perk up your average tuna salad. I adore the assertive taste of wasabi, often applying it liberally when I eat sushi, and paired it with other frequently-used ingredients (cucumber, avocado, and scallions) for this sushi-inspired tuna salad. This definitely is no sushi substitute, but it is a delicious and interesting twist on regular tuna salad for sushi fans and a good way to start introducing people who fear sushi to some of the typical ingredients.

Wasabi Tuna Salad Sandwiches
serves 2

1 tablespoon wasabi powder
1/4 cup mayonnaise
One 5-ounce can tuna, drained
1/4 cup chopped scallions
4 slices whole grain bread
Sliced cucumber and/or avocado, optional

1. Add wasabi powder to a small bowl and add enough water to make a paste. Allow the paste to sit for 10 minutes for flavor to develop, then mix together thoroughly with the mayonnaise.

2. Add tuna, scallions, and wasabi mayo to a large bowl and mix well to combine. Divide evenly between two slices of bread, top with sliced cucumber and/or avocado, if desired and place second slice of bread on top. Cut sandwiches in half and serve.

BBQ Tuna Melts

If you haven't make Pickled Red Onions yet, for BBQ Bacon Burgers or for another of the myriad uses they have, here's a bit more motivation. As I've said before, I try to eat fish at least once a week, and canned tuna, though not ideal, is a convenient and inexpensive way to get fish into my diet. Even when I was kid and would say I didn't like fish, I was always happy to have tuna salad on a sandwich or crackers. While I still enjoy your typical mayo-and-relish tuna salad as an adult, I prefer something a bit more interesting with some bolder flavors. I picked up some smoked tuna on a lark on a recent shopping trip, thinking that the smoked flavor would immediately elevate even your basic tuna salad, but it inspired me to make this delicious barbecue-inspired tuna salad. I recommend choosing a smoky, vinegary barbecue sauce for this recipe rather than the overly sweet (and high fructose corn syrup filled) that seem to dominate these days. The tuna and barbecue sauce imbue this tuna salad with a delicious smoky flavor, the pickled red onions add a sharp and crunchy element with rich, melty cheese blending it all together for a not-so-average tuna melt that makes adding fish to your diet simple, inexpensive, and just plain delicious.

BBQ Tuna Melts
serves 2

One 4.5-ounce pouch Hickory Smoked tuna (or plain canned or pouch tuna)
2 tablespoons light mayo
2 tablespoons barbecue sauce
4 slices whole grain bread
Pickled Red Onions
2 oz. shredded quesadilla, Monterey Jack, or other good melting cheese
Cooking spray

1. Preheat a panini press according to manufacturer's directions (alternatively, preheat a pan over medium to medium-high heat). In a small bowl, combine tuna, mayo, and barbecue sauce and mix well to combine.

2. Place half of the mixture on each of two slices of bread. Top with pickled red onions and shredded cheese and place second slice of bread on top.

3. Open the preheated panini press and spray with cooking spray. Place the assembled tuna melts on the bottom plate, close the lid, and grill until bread is browned and cheese is melted, 4 to 7 minutes. Serve hot.

Mediterranean Tuna Pizza

I try to make a point of eating fish at least once a week, and even if I have no salmon or tuna steaks or tilapia in the fridge or freezer, I always have canned tuna in the cupboard. I'll admit, it's not fine dining, but I still love a good, old-fashioned tuna melt...but as much as I love them, it's nice to branch out and find more creative ways to use canned tuna, like this pasta or this pizza. The comforting, melty qualities of a tuna melt come together perfectly with a host of vegetables for a fun and healthy dinner made from ingredients in a well-stocked pantry. This nontraditional pizza is absolutely packed with flavor, but if these ingredients are a little too eclectic collection of pizza toppings for your taste, throw all these ingredients together between a couple pieces of crusty bread or roll up in a tortilla for a sophisticated tuna melt or wrap.

Mediterranean Tuna Pizza
serves 3 to 4

One 12-ounce prepared pizza crust (I like whole wheat Boboli or Rustic Crust)
4 oz. homemade or store-bought pizza sauce (I like Rustic Crust)
2 cloves garlic, pressed through a garlic press or finely minced
1/2 cup chopped roasted red peppers
1/4 cup sliced black olives
1/4 cup chopped artichoke hearts
1 5-ounce can water-packed tuna, drained and flaked
1 cup shredded provolone or mozzarella, or other good melting cheese

1. Preheat oven to 450 degrees F. Spread sauce over pizza crust and top with garlic. Distribute peppers, olives, and artichokes evenly, then top with tuna, finishing with an even layer of shredded cheese.

2. Bake for 8 to 10 minutes or until cheese is melted and just starting to brown. Remove from oven and let stand for a couple of minutes, then slice into 8 slices and serve warm.

Dill Tuna Melts

I make it a point to have fish once a week, sometimes in elaborate preparations, but often in something as simple as tuna salad. But just because tuna salad is quick and easy, doesn't mean it has to be boring. This flavorful tuna salad came together as I was poking around in my fridge and tossing in ingredients on pure instinct. I knew this recipe was a success when my husband asked where I found the recipe-I know when he thinks it came from a professional that I did a good job. Dill is the most dominant flavor in this recipe, a pure injection of freshness that also pairs extremely well with salmon, so feel free to substitute salmon for the tuna if you like. I gave a range of amounts for the mayo and dijon mustard because the intensity of flavor of the Dijon mustard can vary widely and there is a range of preferences on the chunkiness of tuna salad. In general, I prefer two parts mayo to one part Dijon mustard, though the overall amount of sauce I prefer changes from day to day. So the next time you make a tuna salad sandwich, take a couple extra minutes to throw in some delicious add-ins and make it something a little special.

Dill Tuna Melts on Whole Wheat Pitas
serves 2

One 5-ounce can chunk light tuna (or salmon)
2 to 4 tablespoons light mayo
1 to 2 tablespoons Dijon mustard
2 tablespoons finely chopped shallots
2 tablespoons chopped fresh dill
Salt and freshly ground pepper
Two whole wheat pitas
1/4 cup shredded mozzarella or other good melting cheese
Lettuce leaves

1. Preheat regular or toaster oven set on broiler setting. Combine tuna, mayo, mustard, shallots, and dill in a small bowl and season with salt and pepper to taste.

2. Spread half the tuna mixture over one half of each pita and top with shredded cheese. Broil until cheese is melted and just starting to brown and tuna mixture is warmed through, 3 to 8 minutes, depending on the strength of your broiler (which can vary widely, so keep a close eye on it). Place a lettuce leaf on each pita and fold in half while still warm. Serve immediately.

Pasta and Red Pepper Tuna Sauce with Anchovies, Garlic and Basil

Who doesn't love a hearty bowl of pasta for dinner? There's a pasta dish out there to please nearly every taste because there are infinite combinations of ingredients and types of pasta, ranging from the super-healthy to the sinfully indulgent. This pasta is absolutely delicious but full of heart-healthy ingredients. Olive oil, tuna, and whole grain pasta combine with sweet roasted red peppers and toasty garlic punctuated with a little kick of spice to make a deeply flavored, yet well-rounded dish. With relatively few ingredients in this dish, the olive oil and wine are important to the flavor, so don't cheap out. You should never cook with a wine that you wouldn't drink, but that doesn't mean you have to spend a lot of money. I used a Pinot Grigio from Cedar Creek Winery, one of the many wonderful Wisconsin wineries producing a wide variety of wines at very reasonable prices. And since you won't be using even close to the whole bottle to cook, you might as well pour yourself a glass to enjoy with your pasta.

Pasta and Red Pepper Tuna Sauce with Anchovies, Garlic, and Basil
adapted barely from Cook's Illustrated
serves 4 to 6

6 tablespoons olive oil
6 medium cloves garlic, minced or pressed through a garlic press (about 2 tablespoons)
1/2 teaspoon red pepper flakes
2 anchovy fillets, minced
1 cup roasted red peppers (7 ounce jar), cut into 1/2-inch pieces
1/2 cup dry white wine
12 ounces canned solid white tuna in water (2 6-ounce cans), drained well and chunks broken up with fingers
Kosher or sea salt
1 tablespoon lemon juice
2 tablespoons chopped fresh basil or fresh chopped parsley
1 pound whole wheat penne pasta or fusilli, cooked until al dente and drained, 1/4 cup pasta cooking water reserved
Freshly ground black pepper

1. Heat 3 tablespoons oil, 1 tablespoon garlic, and red pepper flakes in 12-inch skillet over medium-high heat, stirring frequently, until fragrant and sizzling but not browned, 1 to 2 minutes. Add anchovies and roasted red peppers and cook, stirring constantly, until slightly dry, about 30 seconds. Add wine and bring to simmer; simmer until aroma bears no trace of alcohol, about 1 minute. Add tuna and 2 teaspoons salt and cook, stirring frequently, until tuna is heated through, about 1 minute.

2. Toss tuna mixture, remaining oil and garlic, lemon juice, basil, cooked pasta, and reserved pasta water to coat in warm serving bowl. Adjust seasoning with salt and pepper to taste; serve immediately.

Cheddar and Parmesan Tuna Melts

When I started putting this together, I had every intention of making the typical tuna, mayo, and relish tuna salad, topping it with a slice of cheddar, grilling until warm and gooey, and calling it good. But, as happens quite frequently these days, I looked at the other ingredients I had on hand and got inspired to jazz it up just a bit. I've never regretted adding more cheese to a dish, and when I saw the delicious Hook's Parmesan in the fridge I knew it would make the perfect addition, along with a bit of chopped onion. Sometimes all it takes is a bit of creativity and a couple of extra ingredients to take a recipe from ordinary to wonderful.

Cheddar and Parmesan Tuna Melts
serves 2

One 6-ounce can tuna packed in water, drained
1/4 cup finely chopped onion
1/4 cup light mayo
2 tablespoons freshly grated Parmesan cheese
Freshly ground black pepper
1/4 c. shredded sharp cheddar cheese
2 whole wheat pitas (or 4 slices of bread)

1. Combine tuna, onion, mayo, and Parmesan in a medium bowl and mix well. Season to taste with pepper (and salt, if desired, though the Parmesan should be plenty salty).

2. Preheat a panini press (I love my Cuisinart Griddler) according to manufacturer's directions (or preheat a large skillet over medium heat). Spread tuna mixture evenly on one pita, sprinkle with cheddar cheese, and top with second pita. Grill until tuna mixture is warm and cheese is melted, about 5 to 10 minutes. Cut into quarters and serve warm.

Roasted Poblano-Potato Salad with Flaked Tuna

I'll confess, I do little more with tuna at home besides make tuna salad with mayo and relish. And while I'm not willing to give that up any time soon, a more adventurous tuna salad recipe is definitely a welcome change. This light, yet filling, salad comes together quickly; you can get most of the vegetables ready while the poblanos roast under the broiler, although you do have to wait for the potato, onion, and poblano mixture to come to room temperature before adding the cilantro and tuna (I used this time to make an apple crisp, as unlikely a dessert pairing as that might be). I opted not to serve this salad over lettuce, thinking of it more as a main-dish potato salad, although it would also be delicious over greens. If poblanos are too hot for you (I think they're the perfect level of spicy), substitute roasted red bell peppers, which can be purchased already prepared, though I'd strongly recommend roasting them yourself if you have the time.

Roasted Poblano-Potato Salad with Flaked Tuna
from Mexican Everyday by Rick Bayless
serves 4

2 fresh poblano chiles
4 medium (about 1 pound total) red-skin boiling or Yukon Gold potatoes, each cut into 1/2-inch pieces
Salt
1/3 c. vegetable or olive oil
1 medium red onion, sliced 1/4-inch thick
3 T. mild vinegar (I like rice or champagne vinegar)
1 t. crumbled dried oregano, preferably Mexican
1/2 t. ground black pepper
One 7-ounce can or pouch cooked tuna, drained if canned
1/2 c. chopped cilantro
Romaine, Boston/butterhead or Bibb lettuce, for serving

1. Roast the poblanos over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for the open flame, about 10 minutes for a broiler. Place in a bowl, cover with a kitchen towel and let cool until handleable.

2. Meanwhile, scoop the potatoes into a microwaveable bowl. Sprinkle with a teaspoon of salt and toss. Cover with plastic wrap and microwave on high for 4 to 5 minutes, until completely tender. Leave covered.

3. Rub the blackened skin off the chiles and pull out the stems and seed pods. Rinse the chiles to remove  bits of skin and seeds. Cut into 1/4-inch strips.

4. Heat the oil in a large (10-inch) skillet over medium-high. Add the onion and cook, stirring frequently, until richly golden but still crunchy, 4 to 5 minutes. Remove from the heat and stir in the vinegar, oregano, black pepper, and poblano strips. Stir well, then pour the  mixture over the warm potatoes. Let cool to room temperature, then gently stir in the tuna and cilantro.

5. Arrange the lettuce leaves on dinner plates. Spoon a portion of the salad mixture down or into the center of the leaves. Drizzle any dressing that's collected at the bottom of the bowl over the greens, and serve.

Tuna Panini

I found this recipe in the January/February issue of Cooking Light. I try to eat tuna at least once a week because I don't like most fish (though I'm working on trying fish again), but that usually amounts to a tuna salad sandwich or tuna casserole. Both are good, but not terribly interesting. This recipe is essentially a jazzed-up version of a tuna melt.

Tuna Panini
adapted from Cooking Light

makes 4 sandwiches

3 T. finely chopped red onion
3 T. mayonnaise (I used Light Miracle Whip)
1 t. grated lemon rind
1/4 t. freshly ground black pepper
3 slices center-cut bacon, cooked and crumbled
2 (5-ounce) cans albacore tuna in water, drained and flaked
8 slices bread (sourdough is a good choice if you have it, but wheat sandwich bread is good too)
4 (1/2-ounce) slices provolone cheese
Cooking spray

1. Combine the first six ingredients in a medium bowl, stirring well to coat. Place four bread slices; top each bread slice with 1 cheese slice. Divide tuna mixture evenly among bread slices; top each serving with 1 remaining bread slice.

2. Heat a large skillet over medium heat. Lightly coat sandwiches with cooking spray. Cook 3 minutes on each side or until lightly browned.

Quick Tuna Casserole

I make this dish at least once a month for a couple of reasons. I don't like fish much aside from tuna (though I'm going to start trying to eat them again; hopefully my palate has matured) and this is good way to get some fish into my diet. Also, my husband likes it and I made it the first time at his request. I almost always have the ingredients on hand for tuna casserole, so it's great dish when you have no idea what to make for dinner since nothing needs to be thawed and it's quick and easy to throw together. We ate it for dinner along with Tuscan Whole Wheat-Herb Bread and steamed broccoli.

Quick Tuna Casserole
from The Joy of Cooking

12 oz. canned or pouch tuna, drained
2 c. cooked egg noodles or elbow macaroni (about 4 oz. uncooked)
One 10.75-ounce can condensed cream of mushroom soup
1 c. frozen peas, thawed or one 8-ounce can green peas, drained
3/4 c. milk
1/4 c. chopped pimientos or minced red bell pepper (optional)
2 T. minced scallions or onions (optional)
1 t. Worcestershire sauce or red pepper sauce (optional)

1/2 c. dry bread crumbs, fine cracker crumbs, or crush cornflakes
1/3 c. grated Parmesan (optional)
2 to 3 T. butter; melted

1. Preheat the oven to 375 degrees F. Grease a shallow 1 1/2 to 2-quart baking dish.

2. Place tuna in a large bowl and break into chunks with a fork. Stir in egg noodles, soup, peas, milk, pimientos/red bell pepper, scallions/onions, and Worcestershire/red pepper sauce until just combined. Pour mixture into prepared baking dish.

3. Mix together bread crumbs, grated Parmesan, and melted butter and sprinkle over tuna mixture.

4. Bake until top is bubbling and browned, 25 to 35 minutes.