by Ross Lennox
Avocado and Salmon Stuffed Pita Bread
Ingredients:
1 wholegrain wheat pita bread, halved
For the tuna
1 salmon fillet
Pinch of sea salt
Pinch of white pepper, to taste
Dash of Spanish paprika
olive oil
For the Fillings
¼ shallot, minced
1 ripe tomato, minced
2 sprigs fresh cilantro leaves, minced
1 ripe avocado, minced
1 handful iceberg leaves, minced
2 Tbsp. lemon juice, freshly squeezed
Pinch of sea salt
Pinch of white pepper, to taste
Directions:
For the salmon, pour olive oil into non-stick skillet. Season fillet with salt, pepper, and sweet paprika,
Fry tuna until golden brown on all sides. Flip often to make for even cooking. Turn off the heat. Let salmon rest for 5 minutes and then flake using a fork.
For the filling, put together shallot, tomato, cilantro leaves, avocado, iceberg leaves, lemon juice, salt, and white pepper in a bowl. Toss to combine.
To serve, stuff just the right amount of flaked salmon and fillings into pita breads. Serve.
Spicy Sardine-Stuffed Avocadoes
Ingredients:
1 can sardines in oil, drained
1 tsp. dried pepper flakes
1 tsp. chives, minced, reserve half for garnish
2 Tbsp. mayonnaise, commercial blend is fine as long as it is gluten-free, but homemade is better
Dash of turmeric powder
Dash of sweet paprika powder
Pinch of sea salt
Pinch of white pepper
2 ripe avocadoes, halved lengthwise
Directions:
Combine sardines in oil, dried pepper flakes, chives, mayonnaise, turmeric powder, sweet paprika powder, salt, and white pepper in a mixing bowl. Whisk well.
Adjust taste if needed. Divide into equal portions.
Spoon 1 portion into each avocado cavity. Garnish with chives on top. Serve.
Almond Baked Halibut Fillet
Ingredients:
For the halibut
2 halibut fillets
1 egg, whisked
¼ cup wholegrain wheat flour, finely milled
¼ cup almond slivers, raw
Pinch of salt
Pinch of black pepper, to taste
olive oil, for greasing
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⅛ cup cilantro, minced, for garnish
Directions:
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Lightly grease with olive oil.
Meanwhile, season halibut fillets with salt and pepper. Roll in wheat flour. Dredge into eggs. Coat with almond slivers.
Layer fillets on the baking sheet. Place inside the oven and bake for 15 minutes or until the almonds turn golden brown. Remove from the oven. Let sit for 5 minutes.
Cool slightly before transferring into the blender. Process until smooth. Season with salt. Process once more.
To serve, place 1 halibut fillet on top. Garnish with cilantro.
Tuna and Cucumber Salad
Ingredients:
For the dressing
1 tsp. English mustard
1 Tbsp. extra virgin olive oil
1 Tbsp. apple cider vinegar
For the salad
1 tsp. extra virgin olive oil
2 tuna fillets, diced
4 cups salad greens of choice, divided into equal portions
2 eggs, quartered
2 cucumbers, diced into bite-sized pieces
Pinch of sea salt
Pinch of black pepper powder
Directions:
To make the dressing, put together English mustard, olive oil, and apple cider vinegar in a bottle with tight-fitting lid. Shake well to combine. Set aside.
To make the salad, pour olive oil in a non-stick skillet. Season tuna with salt and pepper. Sear tuna cubes until just golden.
Transfer to a serving plate. Tent cubes with aluminium foil on top.
Pour the dressing all over salad greens. Toss to combine.
Divide into equal portions. Dot equal quantities of eggs, cucumbers, and tuna cubes on top. Serve.
Tuna Salad with Pickle Relish and Cheese
Ingredients:
7 oz can white tuna, flaked
6 tbsp. mayonnaise, preferably homemade, if store-bought, make sure it’s gluten-free
1 tbsp. Parmesan cheese
1/8 tsp minced onion flakes, dried
1 pinch garlic powder
¼ tsp curry powder
3 tbsp. sweet pickle relish
1 tsp dried dill weed
1 tbsp. dried parsley
Directions:
Put together tuna and mayonnaise in a bowl. Add in onion flakes and Parmesan cheese.
Season mixture with garlic powder, curry powder, sweet pickle, dill, and parsley. Mix well to combine.
Serve as is or with a gluten-free bread.
Tuna and Avocado Ceviche on Jicama Slices
Ingredients
For ceviche
1 shallot, minced
Pinch of sea salt
1 Tbsp. apple cider vinegar
1 Tbsp. capers in oil, drained
½ cup lemon juice, freshly squeezed
1 garlic clove, minced
1 green chili, minced
Pinch of black pepper, to taste
¼ cup extra virgin olive oil
2 jicama, sliced into thick sized medallions, the rest minced for ceviche
1 lb. fresh tuna fillet, diced into bite-sized pieces
1ripe avocado, diced into bite-sized pieces
Directions:
Add in shallot and salt in a bowl. Set aside for 30 minutes. Rinse under running water. Squeeze out excess moisture. Drain.
Place shallot in a mixing bowl. Pour apple cider vinegar, capers, lemon juice, garlic, green chili, black pepper, and olive oil. Mix gently.
Add in jicama, tuna, and avocadoes when ready to serve. Toss to combine.
Divide into equal portions.
To serve, spoon just the right amount of ceviche on chilled jicama slice. Serve.
Sardine and Garden Salad
Ingredients:
2 tomatoes, diced
2 cups arugula leaves, chopped
1 cucumber, diced
1 red onion, minced
2 sardine fillets in oil, chopped
2 sardine fillets in oil, drained
¼ cup fresh flat leaf parsley, chopped
For the dressing
½ Tbsp. lemon juice, freshly squeezed
Pinch of sea salt
Pinch of ground black pepper, to taste
2 Tbsp. extra virgin olive oil
Directions:
Put together lemon juice, salt, ground black pepper, and olive oil in a bowl. Mix well. Set aside.
Toss tomatoes, arugula leaves, onion, tomatoes, and parsley in a salad bowl. Add in sardines. Mix well.
To serve, divide sardine fillets into individual servings. Drizzle in dressing over salad. Serve. This can keep for 3 days in the fridge.
Citrus Tuna Steaks
Ingredients:
4 4oz tuna steaks
1 garlic clove, minced
½ tsp oregano, chopped
¼ cup light soy sauce
1 tbsp. lemon juice
¼ cup orange juice
½ tsp ground black pepper
2 tbsp. parsley, chopped
2 tsp. olive oil
Directions:
Preheat the grill to high heat.
Put together garlic, oregano, light soy sauce, lemon juice, orange juice, pepper, parsley, and olive oil in a bowl.
Add in tuna steaks into the marinade mixture. Place inside the fridge for 30 minutes to 1 hour to marinate.
Spread oil on the grill. Grill tuna steak for 5 minutes. Turn and baste with the remaining
marinade.
Cook for 5 minutes until cooked to your desired doneness. Serve.
Mackerel on Cucumber Sandwich
Ingredients:
For the filling
1 tsp. olive oil
1 6 oz. mackerel fillet, sliced into thin matchsticks
4 Kalamata olives, minced
4 cherry tomatoes, deseeded
1 tsp. capers in brine
1 jalapeño pepper, minced
Pinch of white pepper
Pinch of sea salt
For the sandwich
2 cucumbers, halved lengthwise, seeds scooped out, chill before using
2 Tbsp. apple cider vinegar, divided
1 head red leaf lettuce, shredded, chill before using
1 lime, quartered
Directions:
To make the filling, pour olive oil into the saucepan. Cook mackerel fillets until browned. Transfer to plate. Tent with aluminium foil.
In the same pan, cook Kalamata olives, cherry tomatoes, and capers until tomatoes are a little tender and wilted. Turn off the heat
Add in jalapeño pepper, salt6t, and pepper. Stir well.
To serve, drizzle in ½ tablespoon of apple cider vinegar on each cucumber half. Place equal amounts of lettuce.
Add mackerel tomato-capers mix on lettuce leaves. Serve with lime quarters.
Tuna and Tomatoes Bread
Ingredients:
1 tbsp. Dijon mustard
1 tbsp. olive oil
2 tsp fresh lemon juice
2 tbsp. green onions, thinly sliced, divided
1/8 tsp salt
¼ tsp black pepper
5 oz can white tuna in water, drained, flaked
2 Whole wheat bread, toasted, halved lengthwise, carve hallow at the top and bottom part, leave at least 1 inch thick shell, set aside torn bread
4 ¼ inch plum tomatoes, sliced
2 tsp green onions, thinly sliced
Directions:
Prepare the broiler.
Put together Dijon mustard, olive oil, lemon juice, green onions, salt, and pepper in a bowl. Mix well. Add in tuna.
Place bread cut side up in a baking sheet. Broil until toasted.
Spoon tuna mixture into the bread. Place tomato slices on top.
Broil for another 2 minutes. Garnish with green onion. Serve.
Seared Tuna
Ingredients:
¼ cup rice wine vinegar
2 garlic cloves, chopped
2 tsp sambal oelek, gluten free
½ cup light soy sauce
4 scallion greens, for garnish
1 ½ inch ginger, grated
4 scallions, white and green parts chopped finely
Olive oil
4 6 oz tuna steaks
Directions:
Mix rice vinegar, garlic, sambal oelek, light soy sauce, scallions, and ginger. Mix well. Add in tuna. Roll and make sure everything is well-coated.
Place inside the fridge, covered for 2 hours to marinate.
Pat tuna to with paper towel to remove excess liquid at room temperature.
Pour olive oil in a large pan. Once the oil is hot, remove from heat and then cook tuna for 1 minute on each side.
Slice and then transfer to a platter. Sprinkle dark greens on top before serving.
Salmon and Dill Spread
Ingredients:
4 oz. smoked salmon
4 oz. non- fat cream cheese
2 ½ Tbsp. mayonnaise
Pinch of sea salt
Pinch of ground black pepper, to taste
2 Tbsp. fresh dill, chopped
Directions:
Place smoked salmon, mayonnaise, and cream cheese in a food processor. Pulse until all ingredients are well-combined.
Pour mixture into an airtight container. Add in fresh dill. Season with salt and pepper.
Place inside the fridge for a few hours or until ready to serve. This spread is best served with cucumber, carrot, and celery sticks.
Sesame Seared Tuna with Wasabi
Ingredients:
2 tbsp. sesame oil
1 tbsp. honey
1 tbsp. mirin
¼ cup light soy sauce
1 tbsp. rice wine vinegar
½ cup sesame seeds
4 6 oz tuna steaks
1 tbsp. olive oil
Wasabi paste
Directions:
Combine sesame oil, honey, mirin, and soy sauce in a bowl. Mix well. Pour rice vinegar.
Coat tuna steaks with the soy mixture. Spread sesame seeds on a plate. Roll steaks in the sesame seeds. Press down firmly to coat.
Pour olive oil in a pan. Sear tuna steaks and cook for 30 seconds on each side.
Serve with the wasabi.
Food with Fruit Ingredients
Anchovy on Avocado and Salad Greens
Ingredients:
For the dressing
1 tsp. English mustard
Pinch of sea salt
Pinch of black pepper powder
1 Tbsp. extra virgin olive oil
1 Tbsp. lemon juice, freshly squeezed
For the salad
4 cups salad greens of choice
1 can anchovy fillets on olive oil, drained, reserve some oil for dressing
1 avocado, just ripe, halved, sliced thinly
2eggs, hard-boiled, quartered
Directions:
To make the dressing, mix English mustard, salt, black pepper powder, olive oil, and lemon juice in a bottle with tight-fitting lid. Shake well to mix. Set aside.
Pour dressing all over salad greens. Toss well to combine.
To serve, divide salad into plates. Dot equal amounts of anchovies, avocadoes, and eggs on top. Serve.
Baked Apricot Oatmeal
Ingredients:
1 ¼ cups almond milk, divided
½ cup rolled oats
1/8 tsp. ginger, ground
¼ tsp. ground cinnamon
3 Tbsp. almond butter
¼ cup dried apricots, chopped
¼ tsp. orange zest, grated
Pinch of salt, to taste
2 ½ Tbsp. orange juice, freshly squeezed
Directions:
Preheat the oven to 350 degrees F. Prepare a ramekin. Set aside.
Pour 1 cup of almond milk into the saucepan. Add in rolled oats. Set aside.
Pour almond milk and oats in a sauce pan. Bring to a boil. Once boiling, reduce to a simmer until the oats are tender.
Add in ginger, cinnamon, almond butter, dried apricots, orange zest, and salt. Mix well. Turn off the heat.
Stir in orange juice and the remaining almond milk. Mix.
To serve, pour mixture into the ramekin. Place inside the oven and bake for 10 minutes.
Tuna and Mango Salad
Ingredients:
For the dressing
¼ tsp. raw, unprocessed honey
3 Tbsp. lemon juice, freshly squeezed
Pinch of sea salt
Pinch of black pepper, to taste
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½ cup, tuna fillet, sliced into cubes, precooked
1 ripe mango, diced
1 cup red oak leaf lettuce, torn
½ cup watercress, torn
2 cups round leaf lettuce, torn
1 fresh jalapeno pepper, minced
Directions:
For the dressing, pour honey, lemon juice, salt, and black pepper in a bowl. Whisk until the salt dissolves.
For the salad, combine tuna fillet, diced mango, red oak leaf lettuce, watercress, round leaf lettuce, and jalapeno pepper in a salad bowl. Toss to combine.
Drizzle in just the right amount of dressing. Toss to coat.
To serve, ladle equal amount of salad on plates. Drizzle in remaining dressing. Serve.
Berry Loaded Salad
Ingredients:
For the dressing
3 Tbsp. lemon juice, freshly squeezed
Pinch of sea salt
Pinch of black pepper, to taste
&
nbsp; 1 tsp. dried pepper flakes
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4 endive leaves, chopped to bite-sized pieces
2 cups iceberg lettuce, chopped into bite-sized pieces
2 fresh strawberries, quartered
2 red grapes, seedless, halved
2 green grapes, seedless halved
¼ cup fresh blueberries, hulled
4cherry tomatoes, quartered
1 leek, sliced into half-inch pieces
½ tsp. raisins
½ tsp. almond slivers, toasted
Directions:
For the dressing, pour lemon juice, salt, black pepper, and dried pepper flakes in a small bowl. Whisk until the salt dissolves. Adjust taste, if needed.
For the salad, combine endive leaves, iceberg lettuce, strawberries, red grapes, green grapes, blueberries, cherry tomatoes, leek, and raisins in a salad bowl. Toss well to combine. Drizzle in half the dressing. Toss to coat.
To serve, ladle equal amounts of salad on plates. Drizzle in the remaining dressing. Scatter almond slivers on top. Serve.
Blueberries in Cream Cheese Flapjacks
Ingredients:
2 eggs
2 cream cheese
Dash of nutmeg powder
Dash of pinch cinnamon powder
⅛ tsp. honey