Recipes Included On This Page Mediterranean Tuna Salad Mixed Vegetable Salad With Peanut Sauce (Gado-Gado) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Mediterranean Tuna Salad Recipe By : The American Institute for Cancer Research (AICR) Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dressing: 2 tablespoons capers -- drained 2 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon fine herbs blend or 1 teaspoon each dried marjoram and thyme 1/4 cup chopped fresh parsley leaves [preferably flat-leafed Italian] Salad: 1 1/2 cups green beans -- washed, ends trimmed and sliced in half 6 ounces white albacore tuna -- in water, drained 1/4 cup minced red onion 1 cup grape or cherry tomatoes -- washed 15 ounces white beans -- (1 can) (cannellini) rinsed and drained Lemon slices for garnish Dressing In a small bowl, mix the capers, olive oil, lemon juice, herbs and parsley. Let the mixture stand at room temperature. Salad Place the green beans on microwave-safe plate with 1 tablespoon of water. Cover the plate with a damp paper towel. Microwave for 2 minutes. Drain and let cool. In a small bowl, lightly toss the tuna with onion, allowing it to remain chunky. On a large plate, arrange the tuna, tomatoes, white beans and green beans. Garnish with lemon slices. Chill for 15 minutes before serving. Pour the dressing over the salad and serve. Makes 4 servings. Source : The American Institute for Cancer Research (AICR) Formatted by Chupa Babi in MC: 05.22.07 You know it’s Mediterranean style when you see capers, olive oil, lemon juice and parsley listed in the ingredients. This time the dressing is for tuna fish. By preparing your tuna with tomatoes, onions and beans, you create a perfectly proportioned meal—a little protein and a lot of plant food with phytochemicals and fiber. Contributed to the FareShare Gazette by Chupa; 10 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 432 Calories; 8g Fat (15.6% calories from fat); 26g Protein; 68g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 59mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Mixed Vegetable Salad With Peanut Sauce (Gado-Gado) Recipe By : California Culinary Academy's "Southeast Asian Cooking" Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package firm tofu -- (Chinese-style) 1 teaspoon kecap manis Oil for deep frying 6 cups vegetables -- * Hard-cooked eggs -- for garnish Fried onion flakes -- for garnish -----GADO-GADO SAUCE----- 1 tablespoon minced garlic 2 tablespoons minced shallot 1 tablespoon minced fresh galangal or 1 teaspoon ground galangal 1 teaspoon dried shrimp paste 1/2 teaspoon ground dried chile or 1/4 teaspoon sambal ulek 1 cup oil 1/2 cup raw peanuts 1 teaspoon brown sugar -- or palm sugar 1 cup thin coconut milk -- ** Salt -- to taste 1/2 lime -- juice of (to taste) * (a variety of the following): cabbage in 1-inch squares; bean sprouts; carrots, sliced or julienned; green beans in 2-inch pieces; potatoes or sweet potatoes in large dice; sliced cucumbers; watercress sprigs; tomato wedges. ** (The thin stuff from the bottom of a can of coconut milk. SC) This is from a new cookbook I just got. Haven't tried this recipe yet, but it looks dead on. This is a rather free-form salad of lightly cooked vegetables; the exact contents depend on what is available. What makes it gado-gado is the dressing, a creamy peanut sauce. 1. Remove tofu from package and drain. Place on a plate lined with cloth or paper towels, top with another layer of towel and an inverted plate; place a weight of a pound or more on top. Let stand for 30 minutes, unwrap and discard liquid. Cut tofu into bite-sized squares or triangles and sprinkle with kecap manis. Fry in 350F oil until golden brown and puffy; transfer to paper towels to drain. Reserve oil to cook peanuts. 2. One at a time, blanch vegetables in lightly salted water, rinsing them in cold water to stop cooking as soon as they reach the desired degree of doneness. Cabbage and bean sprouts require only a few seconds; carrots, green beans, and potatoes may take several minutes depending on size and tenderness. Do not blanch cucumbers, watercress and tomatoes. Use them raw. 3. Place Gado-Gado Sauce in a small bowl in the center of a large platter. Arrange vegetables on platter around sauce. Garnish with wedges or slices of hard-cooked egg and fried onion flakes. To serve, spoon some sauce onto each plate and dip vegetables into sauce. Serves 4 to 6 with other dishes. Gado-Gado Sauce: 1. To prepare sauce in a mortar: Pound garlic, shallot, galangal, shrimp paste and chile to a paste. To prepare sauce in a blender: Chop together in a 1-cup jar. 2. In a wok or deep skillet, heat oil over medium-high heat until a peanut sizzles on contact. Fry peanuts until lightly browned; transfer to paper towels to drain. When peanuts have cooled, grind in a mortar or food processor to a coarse, grainy paste, adding a little oil if necessary to facilitate blending. (May be made up to a week ahead and stored covered in refrigerator.) 3. Remove all but 2 tablespoons oil from pan and reserve for another use. Return pan to medium-low heat and add pounded mixture. Cook until quite fragrant, but do not burn. Add peanuts, sugar and coconut milk; bring to a boil, stirring. Simmer until thick; season to taste with salt and lime juice. Allow to cool to room temperature before serving. Makes 1 cup. From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by Chevron Chemical Company, 1987. ISBN 0-89721-098-0 ---> Kecap manis, aka ketjap manis, is a sort of sweet thick soy sauce from Indonesia and is a very useful thing to have around the kitchen for use in many dishes. It's great in burgers and meatloaf for instance and also for a basting sauce. Many regular supermarkets carry it now as do most Asian markets. H. Contributed to the FareShare Gazette by Jim; 30 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 518 Calories; 56g Fat (94.8% calories from fat); 3g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates.

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