Sweet Tuna Salad in Butter Lettuce Cup

Now, when I'm fishing around for something to eat in the kitchen, I usually come across something in a metal can, whether it be canned creamed corn, diced tomatoes, potatoes, peas, or the common staple: TUNA. Tuna is not only filling, but it's so versatile it can be put in soups, chowders, pastas, salads -- basically anywhere where you want a quick protein! With some veggies and mayo, there's nothing quicker than tuna salad.

Ingredients:

12 butter lettuce leaves

4 Ice cream style bowls

3 7-oz cans chunk white albacore tuna 

1/2 medium yellow onion, minced
1 large rib celery, minced
2 tbsp herb olive oil (I just make my own with dried oregano, basil, garlic powder, crushed red pepper salt, and pepper)
3/4 cup light mayo with olive oil
1 tsp yellow mustard
4 tbsp sweet pickle relish
salt and pepper to taste

• Wash and dry the lettuce and arrange in a circle of 3 leaves per ice cream bowl. Set aside.
• In a large bowl add tuna and mash with fork until no big chunks left.
• Combine remaining ingredients until you've reached your desired consistency.
• Adjust seasonings as needed.
• Using ice cream scoop or the roundest spoon you have, take a big scoop, about 2/3 cup and place in center of bowl. Sprinkle with black pepper.

Well, that's it! I feel guilty because this recipe is so easy! But don't be afraid to change it up! Instead of relish, you can try adding sweet roasted peppers pureed with some black olives and fresh basil, then fold in the flaky tuna, adding mayo to taste with a little olive oil. Mmm!

Mozzarella, Tomato, and Rucola Salad

If you didn't know, rucola in Italian is arugula. This is the love child of the famously known starter: the caprese salad from Italy with fresh tomato, basil, and mozzarella. In this tantalizing lite-bite, baby arugula is the star! Step aside basil, there's a new kid on the block. :) Inspired by my trip to Italy. In very small amounts, this leafy treat provides calcium, iron, manganese, copper, and potassium.

Ingredients:


1 large beefsteak tomato
1 1/2 cup baby arugula
2 slices of fresh mozzarella 1/2 inch thick
--(prepackaged log preferable)
olive oil for drizzling
balsamic vinigar for drizzling
salt and fresh ground pepper

• Place plate in freezer to chill for 10 minutes.
• Meanwhile, slice tomato's head and base to make it flat on both sides. Slice tomato in half and set aside.
• Rinse baby arugula (if not prewashed) well in collander. Set aside.
• Slice off 2 slices of fresh mozzarella from log.
• Remove plate from freezer. Top with baby arugula.
• Drizzle oil and balsamic.
• Add the sliced tomato parallel with eachother. Same for the mozzarella slices.
• Season the tomato slices well with salt and freshly ground pepper to taste.

Inspiring meal! :) I hope you enjoy this tasty salad!!

Scallop and Frisee Salad with Basil Oil

Nothing like a light summer salad! This salad can brighten up anyones' day with all its fresh flavors. Scallops are a great source of vitamin B12, essential for cardiovascular health, so eat up my followers!

Ingredients:

8 bay scallops thawed

lemon pepper seasoning to taste

6 baby tomatoes. yellow, red, etc.

1 handful baby arugula

1 handful frisee

dressing see sauces: lemon-basil olive oil

4 lemon wedges

fresh ground black pepper

olive oil

• In a skillet heat about 2 tbsp olive oil on medium-high heat.
• Meanwhile in a bowl, season scallops with lemon pepper seasoning and pinch of salt. Set aside.
• In a bowl, tear frisee into bite size pieces. Mix in baby arugula. Divide mixture on 2 chilled plates. Slice baby tomatoes lengthwise, placing 6 pieces on each plate in a circle.
• When skillet is hot, but not smoking, sear scallops on both sides. About 1 1/2 minutes on each side. They should be browned and firm.
• Place scallops on greens and drizzle all over with lemon basil olive oil. Squeeze 1 lemon wedge over salad. Sprinkle with ground black pepper. Garnish with remaining fresh lemon slice!

Enjoy!! :D Serves 2.