Tuna Melt
For the remoulade:
6 tablespoons mayonnaise
1 tablespoon
Dijon
mustard
1 tablespoon finely chopped red onion
1 teaspoon capers, rinsed well and finely chopped
2 teaspoons finely chopped cornichons or other gherkin-style pickles
1 teaspoon finely chopped fresh tarragon leaves
2 teaspoons finely chopped fresh Italian parsley leaves
1/2 teaspoon freshly squeezed lemon juice
For sandwich:
12 ounces canned tuna, drained
4 slices bread
4 ounces white Cheddar cheese, grated
To make the remoulade: In a medium-size bowl, mix together mayonnaise, Dijon mustard, onion, capers, cornichons, tarragon, parsley and lemon juice. Place drained tuna in a medium-size bowl; using your fingers, flake it into large chunks. Add remoulade and mix to combine.
Preheat broiler. Toast slices of bread until lightly browned.
Divide tuna into 4 portions and pile each portion unevenly over the bread. Scatter 1 ounce of cheese unevenly over center of each slice.
Heat under the broiler for about 30 seconds or until cheese is melted.
Fettuccine Natasha
3/4 lb (375 g) fettuccine
1 tbsp (15 mL) extra virgin olive oil
1 tbsp (15 mL) butter
I garlic clove, minced
1 tbsp (15 mL) minced onion
4 medium tomatoes, seeded and diced
1/2 lb (250 g) smoked salmon, sliced
1 cup (250 mL) 35% cream
1/4 cup (50 mL) vodka
1/4 tsp (1 mL) pepper
1 oz (28 g) caviar (optional)
In a large pot of boiling salted water~ cook fettuccine until al dente. Drain, and set aside.
In a large skillet, heat the olive oil and butter. Stir in garlic and onion, and sauté, stirring often, for 2 minutes, until fragrant. Add the tomatoes, and bring to a boil. Reduce heat and simmer for 5 minutes, or until softened and beginning to thicken. Stir in the smoked salmon, cream, and vodka; simmer for 5 minutes, or until thick enough to coat the back of a spoon.
Gently fold in cooked pasta and pepper. Garnish with a rosette of smoked salmon or caviar. CHEF'S SLGGESTION: If a saltier taste is desired, add the smoked salmon at the same time as the tomatoes
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