Greek Lemon Pepperoncini Tuna Dip

 

I have been on the look out lately for protein dishes and things with a little spice or pickle to it. My favorite new neighborhood cocktail is the Dirty Girl (or her cousin the Dirty Little Secret) that uses the brine from pepperoncinis in wonderful ways and one hell of an oil slick. Yum ! This recipe makes me think of her! Written out by stopping and starting (too many times) a TikTok video. 

 

Bright lemon, salty pepperoncini, fresh herbs, and creamy tuna come together in under 10 minutes and the kind of high-protein lunch that completely takes over your week.

Greek Lemon Pepperoncini Tuna Dip 🍋🐟
Yield 2–3 servings
 

Ingredients

2 cans tuna (5 oz each), drained well
1/4 cup avocado mayo
1 tbsp Dijon mustard
2–3 tbsp pepperoncini, finely diced
1–2 tbsp pepperoncini brine (to taste)
2 tbsp red onion, fine dice
2 tbsp celery, fine dice
2 tbsp scallions, sliced
1 tbsp fresh dill, chopped
1 tbsp fresh basil, chopped
Zest of 1/2 lemon
1–2 tbsp fresh lemon juice
1/2 tsp granulated garlic
Salt and black pepper, to taste
Crumbled Feta, Lemon Juice, Pickled Onion for finishing

 

Process

1.  In a bowl, whisk together avocado mayo, Dijon, lemon zest, lemon juice, peperoncini brine, granulated garlic, salt, and pepper until smooth. 
2.  Fold in the red onion, celery, pepperoncini, scallions, dill, and basil so everything is evenly coated.
3.  Gently fold in the tuna, keeping some larger pieces intact for texture.
4.  Taste and adjust. Add more brine if you want it punchier, more lemon if you want it brighter, and a pinch of salt to make everything pop. 
5.  Let it sit for 10–15 minutes if you have time so the flavors meld together.

Vegan Tuna, and internet wonder

 

I once wondered about going vegan and knew that one of the things I would miss was tuna salad. Truth be told, I could never go vegan because I am a turophile (look it up it is a word). This recipe from The Plant Based School  has  been kicking around for a long time, but a simple Google search and you will see that there are plantly (see what I did there) of recipes out there that you can simply mix and match to find your perfect fit. Another reason Veganism wouldn't work for me is that mayonnaise is a food group and only Hellmann's is the best!

 

Ingredients

 

2 cans (15 ounces each) chickpeas, drained and rinsed

⅓ cup mayo

1 tablespoon soy sauce

1 tablespoon mustard

2 sheets nori, 1 tablespoon blended

½ medium red onion, chopped

1 stalk celery ,chopped

1 handful fresh parsley or dill, chopped

juice of ½ lemon

1 tablespoon cornichon or capers, chopped

2 pinches salt or more to taste

2 grinds of  black pepper

 

 

Process

 

1. Blend 2 sheets Nori in a blender for a few seconds.

 2. Mash 2 cans (15 ounces each) chickpeas until you get a coarse texture. You can use a fork or potato masher. 3. Add the chopped red onion, celery, pickles, and fresh parsley.  4.  Then add the Tablespoon nori powder, tlemon juice, mayo, soy sauce,  mustard, salt, and black pepper. 5. Mix well until combined and creamy. Serve as:

– Appetizer in lettuce leaves, on canapés or slices of cucumber,– In a sandwich with a slice of tomato, lettuce, and cucumber.– As filling in a tomato or cucumber.– As a salad in bowl with salad dressing and lettuce.– As a tuna melt with cheese slices.

 

Hawaiian Ahi Poke

This recipe comes from my friend Erin (Daughter's Godmother) and her years on the big island.

Ingredients
2 pounds fresh tuna steak (Ahi = Yellowfin) cubed
1 cup Soy Sauce (Kikoman)
3/4 cup chopped green onions
1/2 cup raw regular onion
2 Tbs sesame oil
1 Tbs roasted sesame seeds
1 Tbs crushed red pepper
2 Tbs finely chopped Macadamia nuts
1 teaspoon minced ginger root
optional = 1 red pepper (preferably Hawaiian) seeded and chopped

Process

1. Mix everything together in a glass bowl and refrigerate 1 to 2 hours before serving.
   

Tuna Casserole

One of my first culinary memories as a newlywed was a chilly damp autumn afternoon in Connecticut knowing SP was returning home from a long day in the woods. I wanted to make a cozy warm comfort food and struck out to make my first ever tuna casserole. Unknown to me, Shane didn't like tuna casserole - why he had it too many times as a kid. I never got it, and tuna being one of the few sea foods I like, had a craving. So... I created something good. I think I make it different every time, as shown in my crock pot version of this dish, but this one is oven baked and yummy.

Ingredients
3 cups egg noodles, cooked according to direction
2 cans tuna, drained and flaked
1/2 cup chopped celery
1/2 cup chopped onions
1/2 cup sour cream
1/2 cup mayo
2 teaspoons prepared mustard
1 tablespoon relish or else 2 T chopped dill pickles
salt and pepper to taste
1 cup + shredded cheese of choice

Process

1. Preheat oven to 350 degrees. Grease a 2 quart + casserole dish.
   
2. In a large bowl, combine noodles, tuna, celery, and onions.
   
3. Blend in the sour cream, mayo, mustard, and seasonings.
   
4. Add half of the cheese and stir until combined.
   
5. Pour into casserole dish and top with remaining cheese.
   
6. bake for 30 minutes or until hot and bubbly.
   
7. Serve with side salad.
   

Crockpot Tuna Casserole

I make this recipe differently every time. Sometimes it is simply the pasta that changes but other times it is the extra ingredients I might add. When I made this the other night, I added pearl onions. With anything in the crock pot, you can always mix and match at will just as long as your proportions even out or your sauce is enough to cover the bulk of the recipe. In this recipe you may choose 2 cans of the same type soup. You could also choose cream of mushroom soup if you like mushroom. Feel free to improvise - that's my favorite thing about cooking in crock pots! Regardless, here is my crock pot tuna casserole from the other night.

Ingredients
12 ounce can of tuna (you can add more if you want)
6 ounces egg noodles, cooked al dente first
1/2 cup to a cup pearl onions (if frozen like mine, thaw first)
1/2 cup to a cup green pepper
1/2 cup to a cup peas
1 can condensed cream of celery soup
1 can condensed cream of onion soup
1 can water
shakes of lemon pepper
shakes of celery salt
several dashes Worcestershire

Process

1. Combine all ingredients in crock pot.
2. Stir to combine.
3. Cook on low 4 to 6 hours, or in a pinch on high for 2 to 3. If you cook on high please be around to check for scorching on the edges, and stir or reduce heat to low if necessary.