These are three I love and fairly easy to make.
TUNA WITH MANGO CHUTNEY
Yield: 4 cups
CHUTNEY:
5 cups chopped, peeled mangos, peaches or nectarines (about 1 ¾ pounds)
½ to ¾ cups golden raisins
1 ½ cups finely chopped red onion
½ cup packed brown sugar
½ cup white wine vinegar
3 T minced peeled fresh ginger
½ t salt
1 minced seeded jalapeno pepper
½ cup choped fresh cilantro
2 T fresh lime juice
Combine first 6 ingredients in a saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Stir in jalapeno. Simmer, uncovered, 5 minutes. Removed from heat; stir in cilantro and lime juice. Cool too room temperature.
TUNA:
Tuna (as much as you want to make) - cut in approx. 2x2” chunks
Marinade in soy sauce (preferrably low sodium) for ½ to 1 hour. Drain, pat slightly dry with paper towels. Coat well with sesame seeds. Saute in a combination of butter and olive oil until desired doneness.
Chicken, Chorizo and Tortilla Soup (Stew-like Soup)
1 pound chicken tenders Salt and pepper
3/4 pound pre-cooked chorizo sausage, (in packaged meats case near kielbasa)
2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced 1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
1 (15-ounce) can dark red kidney beans, drained, rinsed
2 teaspoons hot sauce (Tabasco)
1 quart chicken stock (Swanson’s low sodium preferred)
Garnishes (optional):
1 sack plain, red or blue corn tortilla chips
Finely shredded pepper jack
Chopped scallions, green part only
Sour cream
Preheat medium soup pot over medium-high heat. Chop chicken tenders into bite-size pieces. Season chicken with salt and pepper.
Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble. Reduce heat and simmer until potatoes are tender, about 10 to 12 minutes. Serve soup with garnishes on the side.
ROASTED SALMON WITH LEMON RELISH
Serves 4
¼ cup pine nuts
¼ cup raisins
Slivered zest and juice of one lemon
½ to ¾ cup boiling water
4 skinless salmon fillets (6 ounces each)
Coarse salt and freshly ground pepper
¼ cup chopped fresh parsley (this can be omitted, it’s only for looks)
3 T olive oil
5 ounces baby spinach (about 5 cups loosely packed)
1. Preheat oven to 425. Spread the pine nuts on a rimmed baking sheet; toast in the oven, tossing occasionally , until lightly golden, 5 to 7 minutes. Remove from the sheet and reserve.
2. Meanwhile, place the raisins and lemon zest in a small heat-proof bowl; cover with boiling water. Set aside.
3. Place the salmon fillets on the baking sheet used in step 1; season with salt and pepper. Roast until the salmon is opaque throughout, 8 to 10 minutes.
4. Meanwhile, drain and discard the liquid from the raisins and lemon zest. Return the raisins and zest to the bowl; add the lemon juice, pine nuts, parsley, and oil. Season with salt and pepper. Stir to combine.
5. Dividing evenly, make a bed of spinach on each of 4 plates. Place a salmon filet on the spinach; spoon lemon relish over the top.
P.S. The tuna and salmon don’t need to be fresh, you can use flash-frozen. The “fresh fish” we get in Wisconsin is all pre-frozen and then thawed and sold as “fresh”. I wait for a sale and buy the pieces the market re-froze.