First thing you should do after reading this page, forget that, before reading this page of show notes, is go check out Helana’s column in the Louisiana State Newspaper, The Advocate. It’s a new column she’s writing and the first article and recipe out of the gate is a great one for strawberry cake. Oh man that looks good!
Otherwise, today’s show is all about Tuna. We discuss three great recipes as well as discussing how you should cook tuna and what types and grades of tuna exist out there. Should you buy albacore, yellow fin, blue fin, solid, chunk, fancy, etc? We also talked quite a bit about an avocado slicer
The first recipe we discuss is an Un-Cobb. What’s that you ask? It’s Helana’s take on the classic Cobb salad. She’s subtracted a few key ingredients but held true to the essence of the salad. (She should have kept the bacon though.) The second recipe, also from Helana’s blog, is an alternative to a regular old hamburger, it’s the Spicy Tuna Burger. This recipe was inspired by the book that we talked about on show #10, My Father’s Daughter by Gwyneth Paltrow. The third recipe discussed is the simplest and the most accessible to everyone reading and listening. It’s the classic tuna salad sandwich. This is a good one with capers, cottage cheese, red onion, and a host of other ingredients.
This week Arlice wrote a comment on Clearly Delicious asking if sashimi tuna and yellow fin tuna were the same thing.
On the Basic Food Prep Term of the Week we discuss all the different types of tuna.
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