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Garlic Ginger Tuna Croquettes

19 Apr


Today is National Garlic Day, so let’s celebrate! These croquettes are full of flavor and freshness, a great way to wake up canned tuna. Brown Rice Snaps add great flavor and texture, as well as being gluten-free to make them versatile. Also would make great appetizers, just make them smaller.

Time: 25 minutes              Serves: 3


  • 2 5oz. cans tuna, drained
  • 1/2 cup crushed Baked Brown Rice Snaps w/Tamari and Sesame, divided
  • 1 egg, beaten
  • 3 green onions, chopped
  • 3 cloves garlic, minced
  • juice from 1/2 a lime
  • 1 inch piece of ginger, grated
  • 2 tsp Sriracha hot sauce
  • 1/8 tsp salt
  • pinch black pepper
  • 2 tsp mustard
  • 1/4 cup cilantro, roughly chopped
  • olive oil and sesame oil for cooking
  • green onion tops, sliced – for garnish

How to make it

  • Combine tuna, 1/4 cup crushed crackers, egg, green onion, garlic, lime juice, ginger, Sriracha, salt, pepper, mustard, and cilantro in a large mixing bowl. Mix to well to incorporate.
  • Divide mixture into 6 portions. Shape into patties. Dredge in remaining crushed rackers.
  • Heat oils in a skillet over medium-high heat. Add patties and cook until golden brown, about 5 minutes on each side.
  • Garnish with green onions. Serve with Sesame Cucumber Salad.

Salmon Croquettes with Portabella Mushroom Cream Sauce

18 Nov

The first restaurant that I worked at back when I was in high school is a Soul Food (American Southern) place. They serve a salmon croquette with portabella cream sauce entree and I’ve been meaning to try my hand at replicating them. I put my own twist on them of course. I haven’t had them in years but these fit the bill. The croquettes are also good without the sauce, and may be eaten as is with lemon wedges. The portabella cream sauce would be lovely tossed with pasta.

Time: 45 minutes + chill                 Serves: 2 entrees or 6 appetizers 


  • Croquettes

  • 1 7 oz. can salmon, drained and flaked
  • 1 egg, whisked
  • 1 garlic clove, minced
  • 2 green onions, chopped
  • 1 stalk celery, diced fine
  • 2 tbsp plain Greek yogurt
  • 1 tbsp lemon juice
  • 1/4 cup + 1 tbsp flour (I used brown rice flour for a wheat free option)
  • 1 tsp dried parsley (or use 2 tbsp fresh if you have it)
  • lemon pepper seasoning, to taste
  • sea salt, to taste
  • 1 tbsp olive oil
  • Cream Sauce

  • 1 tbsp olive oil
  • 2 tbsp butter, divided
  • 2 portabella mushroom caps (about 1/2 pound)
  • 1 garlic clove, minced
  • 1 shallot, chopped
  • 1 tbsp thyme leaves
  • 1/4 cup white wine
  • 1/2 cup chicken stock
  • 3/4 cup heavy cream
  • lemon pepper, to taste
  • sea salt, to taste

How to make it

  • Croquettes

  • Line a plate or baking sheet with parchment paper.
  • Combine salmon, egg, garlic, onions, celery, yogurt, lemon juice, 1/4 cup flour, and parsley in a medium non-reactive bowl. Season lightly with lemon pepper and salt, you can always add more. Mix to combine.

Divide mixture into 6 equal portions. Gently shape into patties one at a time and place on lined baking sheet.


  • Cover with plastic wrap and refrigerate for at least 30 minutes and up to several hours.
  • Heat olive oil in a medium-large skillet over medium-high heat.
  • Place tbsp flour in a shallow dish. Gently dredge both sides of each patty before placing them into the skillet. Cook for 5 minutes on each side, until golden brown. Place on a plate and tent with foil if needed to keep warm while cooking sauce, or if cooking in batches.


  • Cream Sauce

  • Heat olive oil and 1 tbsp butter in a medium saucepan over medium heat. Add mushrooms and saute for 5-7 minutes. Remove and transfer to a plate and tent with foil to keep warm (not necessary but saves a few moments). Add remaining tbsp butter to skillet. Add shallots and saute for 2-3 minutes. Add garlic and cook for 2 minutes, stirring occasionally. Add thyme and stir, cook for an additional minute.
  • Slowly add wine, stock, and heavy cream. Whisk until smooth. Lower temperature and cook until thick enough to coat the back of a spoon. Season with lemon pepper and sea salt.
  • Spoon over salmon croquettes.

Tuna Noodle Casserole

6 Oct

It just so happens to be National Noodle Day, so let’s celebrate with this recipe! My mom used to make tuna noodle casserole once in a while when I was a kid and it was so delicious! I was thinking about it one day and decided to look at recipes but when I started browsing online none of them really looked like they would match my mom’s. I know she did not use cream of mushroom soup and always used fresh veggies. Instead of calling to ask her, I ended up coming up with my own recipe. I love macaroni & cheese and have experimented with it a lot over the years, so this recipe incorporates a simple but delicious baked mac & cheese.

Time: 45 min prep, 20 min cook             Serves: 6-8


  • 1 small onion, white or yellow diced
  • 1/2 head of celery stalks, diced
  • 1 lb carrots, peeled & diced
  • 1 small head of broccoli, diced
  • 1 tbsp olive oil
  • salt & pepper to taste
  • Mrs. Dash Original to taste
  • 2 cans tuna, drained (I use chunk white)
  • 1 lb elbow macaroni (may use farfalle, penne, rotini or egg noodles)
  • 3 tbsp butter, plus a bit extra to grease baking dish
  • 3 tbsp flour (I use whole wheat)
  • 2 cups milk
  • 2 1/2 cups shredded cheese (you can have fun here, mix it up between cheddar and pepper jack or any other that strikes you)
  • Emeril’s Essence seasoning to taste, about 1 tbsp
  • a handful of potato chips, smashed into small pieces

How to make it

  • Preheat oven to 400F. Prepare casserole dish with non-stick cooking spray.
  • Heat olive oil in large saute pan over medium heat. Add veggies to pan and season with salt, pepper, and Mrs. Dash. Stir, and cover. Allow to cook for several minutes, stirring occasionally.Remember, they will cook a bit more while baking in the casserole so this is just up to your personal preference as to how crisp or soft you’d like them. Once the veggies are cooked, remove from heat and set aside.
  • As they cook, cook pasta according to directions. Generally a minute or two less than recommended is good as they too will cook more in further steps. Drain pasta & set aside.
  • In a medium-large pot melt butter over medium heat, add flour and stir occasionally for about one minute, or until flour is absorbed. Then whisk in milk, about a half cup at a time. Cook for three minutes, whisking occasionally, until it thickens somewhat. Add Emeril’s Essence to taste. Then, add about 2 cups of the cheese, veggies, and tuna and stir. Remove from heat and add pasta, mix well, then pour into casserole dish.
  • Top with remaining cheese and crushed potato chips. Bake for about 20 minutes, or until top reaches a light golden brown.

Citrus Salmon En Papillote

6 Jul

Wanting to try something different with salmon, without getting to experimental so as not to throw off my beau (who has just recently acquired a taste for salmon), I was pleased to come across this method. I have been familiar with it for some time, but had yet to give it a try myself. Why didn’t I try this sooner?! It’s SO easy, quick and elegant! Versatile, too!

Time: 15 minutes              Serves: 2


  • 2 4 oz salmon fillets
  • 2 slices navel orange
  • 2 slices lime
  • 2 tbsp chopped parsley
  • splash lemon juice
  • sea salt (I used Himalayan pink) and freshly ground pepper, to taste
  • olive oil spray
  • 1 small bunch thin asparagus, trimmed & halved.

How to make it

  • Preheat oven to 425F.
  • Cut two 12-inch pieces of parchment paper. Fold each in half and round out the corners with scissors. Unfold.
  • Place asparagus pieces in center of trimmed paper. Spray with olive oil and season with salt & pepper. Top with salmon fillet, and spray with olive oil. Season with salt & pepper. Top with chopped parsley & a squeeze of lemon juice. Top with sliced citrus.
  • Fold each piece of parchment up and over the fillets. Holding both edges of the parchment together, roll the edge down making several folds as you go until the fish fillets are tightly sealed in their packets. Place packets on a baking sheet.
  • Bake for 10-12 minutes.
  • To serve, place packets onto serving plates and use scissors to cut an X in the center, being careful not to cut the food, or advise diners to very carefully unroll packets if not cut.

White Bean and Tuna Salad

13 Jun

Inspired by a recipe I saw on, this light lemon-y salad is wonderful warm weather fare.

Time: 5 minutes                 Serves: 2


  • 1 5 oz can white tuna (in water), drained & flaked
  • 1 cup Great Northern or canellini beans
  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • salt & pepper, to taste
  • pinch of red pepper flakes
  • 4 cups baby romaine lettuce
  • 2 cups pea sprouts, roughly chopped

How to make it

  • Combine tuna, beans, oil, lemon juice, and seasonings in a small bowl. Gently toss to combine.
  • Divide lettuce and sprouts between two bowls. Top with tuna bean mixture.

Pistachio Pesto Roasted Salmon

2 Mar

You’re just 2 ingredients away from a moist, flavorful, impressive main course!

Time: 15 minutes            Serves: 2


How to make it

  • Preheat oven to 425F.
  • Rinse salmon fillets and pat dry. Place on lined baking sheet or glass roasting pan. Evenly distribute 1 1/2 tsp pesto onto each fillet.
  • Place in oven on middle rack. Roast for 10-12 minutes (may be more depending on the thickness of your fillet), until flesh flakes easily with a fork.
  • Move to top rack of oven and broil on 425F for one minute, just until top reaches golden brown.

Tasty Tuna Salad

25 Feb

Perfect for a light lunch.

Time: 5 minutes         Serves: 2


  • 1 can tuna, drained (I used chunk white)
  • 1/4 cup cucumbers chopped fine (peel or de-seed if you like, not necessary)
  • 2 tbsp mayo
  • 1 tbsp dill, chopped
  • 1 tsp lemon juice
  • 1/4 tsp celery seed
  • salt & black pepper to taste
  • 2 romaine lettuce leaves

How to make it

  • Combine all ingredients but lettuce in a small bowl. Arrange lettuce on plate, scoop tuna onto lettuce. Serve with crackers or just wrap the lettuce up and eat it like I did 🙂