Summer stayed with us well into September this year, releasing its stranglehold just this last week and enabling an enjoyable evening of wine and fruit by the pool here at Glover Gardens. The hibiscus and roses are still blooming, but the leaves have begun to fall. The hummingbirds are still darting about, buzzing the feeder for that last bit of fuel before their long journey across the Gulf. There’s a sense of the changing season in the air as we welcome our first cool night tonight.
Well gee, I didn’t know this was a thing. Zucchini ribbons tossed with olive oil and other goodies, in a salad. La Traviata in Austin, you taught me something.
As described on the menu: “Zucchini ribbons, green olives, fresh mint, parsley and shaved Pecorino Toscana”. I was intrigued.
Well gee, it was delightful! The soft and mild zucchini with its unctuous coating of olive oil was offset by the tartness of the green olives and fresh and bright flavors of the mint and parsley. The pecorino cheese provided a salty textural balance. It was a perfect dish.
I will be experimenting with zucchini ribbons soon. Expect a few recipes in the near future.
Silvery bird flies
Through azure and cotton skies
Adventure starts now
I wrote this haiku a few years ago, after sitting on a plane and waiting waiting waiting waiting, for a vacation that we had long been anticipating. At lift-off, euphoria and haiku hit me.
I’m publishing it now concurrent with a business trip, having scheduled it ahead of time to go live when my flight takes off (it just seems apropos). I love my job and I’m headed off to a peer group meeting, so it will definitely be a lively and invigorating couple of days. Adventure starts now…!
Our last millennial entered the University of Texas this fall, and this little ladybug came to put her stamp of approval on it during our morning coffee at Glover Gardens.
We’re empty-nesters here at Glover Gardens now that the last millennial has gone off to college, so I’m trying to pare down the amounts when I cook. It’s easier with some recipes than others. These delicious tuna burgers are simple to make for two, or four, or more. Just increase the recipe.
The tuna burgers benefit from what we call “Salad on a Sandwich”. It’s a quick toss of baby spinach or other greens, red onion and tomato with a tiny bit of olive oil and a healthy splash of balsamic vinegar. Salad on a Sandwich brightens up a variety of sandwiches and makes the everyday sandwich feel like a gourmet treat. And it looks really beautiful.
Ingredients
Two 6+ ounce tuna steaks, about an inch thick
1/2 tsp cayenne or ground ancho or chipotle chiles
Salt and freshly ground pepper
1 large bell pepper or several small sweet peppers, sliced into 1-inch wide strips, seeds, ribs and stems discarded
Olive oil
Grill spray
Two buns (we like onion rolls)
Purchased or prepared remoulade (click here for a killer and super-easy recipe)
Salad on a Sandwich
2 cups baby spinach or your other favorite greens
1/4 red onion, thinly sliced
1 very ripe medium tomato, thinly sliced, or 6-8 grape tomatoes, halved longways
1 tsp olive oil or a few sprays from an olive oil mister
2 tsp good-quality balsamic vinegar
Salt and freshly ground pepper
Cooking Instructions
Sprinkle tuna all over with salt, pepper and cayenne or ground chile. Toss peppers with a small amount of olive oil and sprinkle with salt and pepper. Assemble Salad on a Sandwich by combining and tossing all ingredients in a medium bowl. Set aside. Prepare remoulade, if making your own.
Preheat gas or charcoal grill for cooking over high heat.
Wrap buns in foil. Grill tuna and peppers on lightly oiled grill rack, turning over once, until tuna is pink only in center and peppers are just tender, 4 to 6 minutes total (peppers may take longer than tuna). In the last few minutes of cooking, put the buns in foil on the grill to heat them up. Transfer tuna and peppers once they are cooked to a serving plate.
To serve, spread remoulade on buns (top and bottom), put a layer of grilled peppers on the bottom of each bun, and then top with a tuna steak. Add a generous helping of Salad on a Sandwich, then cap the tuna burger with the top bun. Enjoy!
The Salad on a Sandwich and remoulade are ready, and the tuna has been seasoned in readiness for grilling. Yum!Grill the peppers at the same time as the tuna; the buns can be warmed on the top shelf.The tuna and peppers have been grilled and are ready for the sandwich.The remoulade and Salad on a Sandwich combine with the tuna and peppers to make a great burger with a variety of tastes, colors and textures.
This recipe works really well without the bun, too. Just flip it – position the tuna steak atop the Salad (Not) on a Sandwich, then arrange the grilled peppers on the tuna and dress with the remoulade or serve it on the side. It’s beautiful, healthy and low-cal.
Our other favorite seafood in a burger is salmon – click herefor the recipe.
We’re empty-nesters here at Glover Gardens now that the last millennial has gone off to college, so I’m trying to pare down the amounts when I cook. It’s easier with some recipes than others. These delicious tuna burgers are simple to make for two, or four, or more. Just increase the recipe.
