Pickle marinated tuna salad

I haven’t made this in a bit but was thinking about it coming home from work…

It’s your regular tuna filets marinated in picked juice before cooking.

After it’s looking a little cooked—-like 2-3 hours you can pan fry your tuna.

Once pan fried to just barely done, you can shred it to your liking with a fork. I’m happy with pretty decent sized chunks.

Next you add the fun stuff…1-2 green onions to taste, 3 or so Tablespoons of green olives, some sliced pickle to taste, powdered dill, salt and pepper to taste….and I dislike an all Mayo tuna so I use this: 1.5 Tbl Mayo, 1.5 Tbl lemon olive oil, and 2 Tbl vinegar of choice.

Mix it up and let it rest for like 30 minutes or more so everything marries well.

I served on a salad with some cucs, tomatoes and micro greens.

Shared first on What’s for Dinner Sunday:

The Lazy Gastronome
The Lazy Gastronome

Cobia and Corn Rice

So Bon Appetit graces me daily with piles of new recipes…piles. Today a recipe caught my eye—well two. One for a Greek spinach rice and the other was a slightly Japanese style corn rice. I’m hitting both!

I thought about his since like 2 pm when I got the email and knew that salmon was the best choice to make this happen….alas. The freezers gave me Cobia. i didn’t find fresh corn but I had canned white corn.

I failed at chronicling every detail but I do have some pics.

For the corn…

  • 1 cup rice
  • 1 can white corn
  • 2 cups water less the corn liquid and 1 Tbl soy sauce/tamari…combined should be 2 cups
  • I garnished with some fresh cilantro and fresh rosemary because that’s what I had…

I did it in the Instant Pot on the rice setting.

For the Cobia….

Cobia got a quick marinade in some lemon olive oil, tamari, garlic and onion powder. Then pan sautéed.

I served it up with some homemade kimchis

Corona beans!

I soaked a batch of Rancho Gordo Corona Beans (which I see are sold out with a waitlist today — so I lucked out with my two bags.

This guys grow when soaked!

I cooked them with leftover cooking broth from the buckeye beans.

The broth is less clear than normal due to the cooking broth. These beans cook up to be nice and creamy with a flavor reminiscent of baked potato. Sautéed a batch with some beet greens as a seat for some mahi.

More corona bean stories to come! It’s a big batch.

Tomato pie…

I had planned a tomato tart but somehow i googled tomato pie and got buried with recipes. This one is a hybrid of all those i saw.

Im also working in more omega threes so you will see a cucumber dill salad with some anchovy filets….

The pie absolutely used a frozen gluten free crust…i hate making gf pie or pizza dough.

Sushi Saturday 

We really like Nomura Sushi but it’s a little farther away than some other places.. But it’s very good.  

Sapporo Draft
  

They have Echigo which is nice rice beer that is gluten free–you have to ask, it’s not on the menu

  

You are always welcomed with a bowl of miso which we believe is not gluten free which means I get two.
  

It’s always pleasant at the sushi bar and we have always had great sushi chefs

  
  

Cucumber salad

Sunomono

  

Shishito made with tamari with the finest wiggly bonito flakes on top

  

Amberjack, sea breem, and octopus with shiso in that order.   The breem and octopus were really outstanding today.
  

This roll is yellowtail on top and yellowtail inside with shiso inside too!

  
  

Halibut

  

Uni

  

Avocado roll to wind down

  

They always give you oranges with the check
  

One day we will Uber it there so we can really check out the house made pineapple infused sake.

 

El Cholo, Los Angeles, the original

 It’s been like 20 years since I have been to El Cholo…near USC it used to be a frequent place to eat…I swear to this day I sat at the table next to George Takei one night…but I digress…

Returning from the doll show in Orange County Sunday and I was mulling over non valley spots to dine and then the 101 was closed north of the 10 which caused the 5 to get gnarly causing me to hop on the 10 and el cholo became the obvious choice…

  
I’ve always loved the original menus on display with 1920s prices (no pics today, but like a nickel for a taco…)

    
I got the Cadillac which is made from a house bottled mix (which they sell)

 
And Jim got the pineapple-Serrano.  This puppy had a nice burn on the way down

   
Enchilada mariscos for me….lobster scallop and shrimp with a nice sauce

 
Jim got the “special” mariscos fajitas 

(Did you notice the green rice)

 

This is Jim looking sad because we missed the seasonal green corn tamale by a week  
 

  
If you have ever been to el cholo, you know they wrap up the meal with house made pralines

 

Nice flashbacks today from my earlier years 🙂

Check them out online Elcholo.com