Archive for the ‘Salad’ Category

Be Yourself with Tuna

In Fish, Salad on April 10, 2010 at 7:58 am

My adventures with tuna sandwiches

The Beginning

I ate tuna sandwiches as a kid, ordered it at the deli and at diners. The traditional mayo, celery, and pickle combo.

After finding my way into the Kitchen

When i started to make them at first, i replaced the celery with the stems of lettuce, (cause i wasnt a celery fan) and eventually i started to make more of a pasta salad, and started to make a sweet and tarragon version of tuns salad. Reading a package of ready made tuna salad i discovered vinegar on the list. A new dawn, one went the lemon, in with the vinegar.

The real epiphany

Staying at my aunt’s house in europe and making sandwiches for the long train ride ahead of me, i made a tuna sandwich with no mayo. she didnt have any. I also used oil packed tuna (but i didnt give it enough credit at the time) i also used her homemade pickle, which turned out to be much spicier than what i was used. wow, there was nothing else like it.

The mess

Soon my tuna took on a life of its own, spicy, sweet, tangy, huge ingredient list, i even used to put in leftover salad.

the english

I started to travel to england regularly and often found my meals in the grocery store sandwiches, (which are so much better than what we get in the US) and basically corn came into the mix, mayo was back, and the list grew longer.

simple food

i took a step back, most of my cooking i had started to simplify, finding better flavor in simple food. i tried to recreate the tuna “sandwiches” i ate as a kid, tuna, relish and mayo. eaten with crackers  but the spark wasnt there.


tuna packed in oil was really the break i was looking for, there was flavor there that i need, the flavor of fish had been missing.

modern times

my official tuna salad recipe.

one can tuna packed in oil, drained

heaping tablespoon mayo
a nice serving of (good quality) relish

a nice amount of tabasco (im not shy with spice)

a couple tablespoons vinegar (usually red wine)

serve with pepper and poppy crackers

You have no idea how passionate i am about this, love it, and it is so far away from the established tuna salad, run with it go wild, dont make what everyone else does. do youre own thing. Be yourself with tuna.


A Zombie’s Greek Salad

In Salad on April 14, 2009 at 5:32 pm

Half a large cucumber, sliced in half , seeds scooped out, and chopped

1 cup heirloom cherry tomatoes, halved, once you buy an heirloom tomato, youll question the sanity of people who buy anything else

half a red onion, chopped

4 thick slices of feta

handful of kalamata olives

1 tsp dried oregano

1 tbsp red wine vinegar

2 tbsps olive oil, (best to use a golden colored one)

1 clove garlic crushed

salt and pepper

no lettuce, no lettuce and no cabbage either, youre selling out if you use them

mix vinegar, oil, salt, pepper, oregano, and garlic in the bottom of a salad bowl, top with veg and mix. Place feta on top, and olives on top of that. Drizzle with a little extra olive oil, and oregano. (Makes the feta look nice.)

Using up Leftovers – Easter Eggs

In Eggs, Salad, Sandwich, stew on April 14, 2009 at 4:05 pm

This time of year, breakfast is pretty much predestined to be eggs all week long, but if youre looking for

a few other ideas…

Egg Salad sandwich, try mixing in a little sprouts for some extra crunch, or add some curry

Deviled Eggs, you could always try no piping bag zombie style deviled eggs.

Salad Nicoise you can go for the traditional tuna packed in oil, or change it up with some salmon

Salad Russe – Potato Salad with semi mashed potatoes, peas, carrots, eggs, pickles, mayo, lemon and white pepper

Try something new

Egg casserole

Moroccan Egg Sandwich

Vitello tonnato – which only uses the yolks

Doro Wat is an Ethiopian Dish, Check here again for my grandmother’s recipe

The Modern Chopped Salad – No Zombie Babies Will not eat this salad, but you’ll love it

In Salad on April 2, 2009 at 6:13 pm

2 raw beets, chopped

1 fennel, stems removed and chopped

1 gala apple, chopped

1/4 cup chopped mint

1/4 cup gorgonzola crumbled (or anything blueish you care for)

1/4 cup pecans, chopped

White Balsamic dressing

Combine it all together, the beets will eventually dye everything pink, so if you like pink then make ahead of time, if pink food affends, then its going to be a last minute mix. Either way though the modern chopped salsd is so much more fun than its ancestor.

A Zombie Love Affair, Turkey Paninis and an indoor Picnic

In Bread, Salad, Sandwich, Turkey on February 3, 2009 at 10:00 pm

a long crusty bread, cut in half and split

some deli turkey meat

a few slices provolone

Sun dried tomato pesto

an avocado, sliced

some arugula


Spread mayo and pesto on opposing sides of the bread, fill with turkey and provolone. Grill, (use the Foreman, if you hve one) if you sont you may need to get creative, with brick and frying pans.) Once the cheese has melted, force open fill with avocado, (its in season, yay) and arugula. Slice in half and serve on picnic ware by your favorite window.

Arugula and mushroom salad on the side


porcini mushrooms, sliced

Balsamic dressing

shredded asiago

Toss all together before serving

The Ultra Lazy Zombie’s Avocado Salad

In Salad, Uncategorized on January 28, 2009 at 10:00 pm

1 avocado for two people

your favorite vingrette (or lemon based salad dressing)

Slice avocado in half length wise (leave skin on), remove seed (i use a knife to remove the seed but this can be hazardous to your health) and fill cavity with dressing, eat with a spoon.

Although this is a very easy dish, it make a nice presentation and can served as a first course in little bowls at a sit down dinner.

Killer Pasta Salad, for Zombie Bragging Rights

In pasta, Salad, Veg on January 22, 2009 at 10:00 pm

I eggplant, 1 in pieces

2 bell peppers, 1 in pieces

1 red onion, 1 in pieces

Some olive oil

Salt and pepper

1 box pasta (any kind you like in pasta salad)

1/2 cup feta, crumbled

a basil leaves, all rolled up together and sliced,

1/3 pine nuts

red wine vinegar dressing, (say 1/2 cup red wine vinegar, 1/2 olive oil, 1 tsp mustard, 1/2 tsp pepper)

Place veg on a dark rimmed cookie sheet, top with some olive oil, salt and pepper, and bake in a 400 degree oven for 20 min, mixing half way through cooking time. Meanwhile boil pasta according to box instructions. Add veg and dressing, mix. Taste to see if it needs salt.  Garnish with basil, feta and pine nuts.