OPEN FACE TUNA MELT SANDWICH

PORTIONS: 4

INGREDIENTS

2 cans (8oz. tuna fish) drained and flaked

1/3 cup finely diced onions

¼ cup diced celery

3 tbsp. mayonnaise

½ tbsp. red wine vinegar

Salt and pepper to taste

2 hardboiled eggs, cut in slices

4 slices toasted whole wheat bread 

4 slices sharp cheddar cheese

4 Calamata olives, cut in half length wise

METHOD

In a bowl mix tuna fish, diced onions, celery, mayonnaise, vinegar, salt and pepper to taste.

Spread tuna mixture on 4 whole wheat toasted bread slices and place them in a baking sheet pan. op with cheddar cheese.

Preheat the oven at 350° F. Place the baking pan in the oven and melt the cheese. 

Add on top sliced hard boiled eggs and olives.

BROILED POLLOCK WITH LEEKS AND CREMINI MUSHROOMS

PORTIONS: 2

INGREDIENTS
Seasoning for fish

2 pieces Pollock fish 5 oz. each

Salt and pepper to taste

2 tbsp. butter

¼ tsp. paprika

1 tbsp. Panko bread crumbs

Season the fish with salt and pepper to taste. 

In a small bowl mix melted butter, paprika and Panko. Cover the top of fish with the mix.

Place the fish in an oiled baking dish.

Broil the fish for about 7 minutes

VEGETABLES

1 tbsp. olive oil

¼ cup diced shallots

2 minced garlic 

1 cup cremini mushrooms cut in ¼ pieces.

½ cup sliced leeks

1/3 cup diced orange peppers

¼ cup Rhine wine

½ tsp. salt

¼ tsp. ground pepper

Heat up a frying pan with the oil and sauté shallot and garlic together.

Add cremini mushrooms, leeks, orange peppers and sauté for 3 minutes.

Add wine and let it reduce. Turn off heat.

Arrange the vegetables in a platter and place the fish on top.

BROIL SCALLOPED POTATOES

4 red bliss potatoes, washed and cut in 1/4ʺ slices

Salt and pepper to taste

1 tbsp. olive oil

¼ tsp. paprika

In a bowl mix sliced potatoes with salt, pepper, olive oil and paprika.

Arrange the potatoes in a single layer over an oiled sheet pan and broil for about 15 minutes.

CLAMS AND LEEKS CORN CHOWDER

SERVINGS: 6   1 CUP PER SERVING= 392 Calories 

INGREDIENTS

1½ cup chopped clams

1 tbsp. olive oil

4 tbsp. butter

2 minced garlic cloves

1 small onion chopped. (1/2 cup)

½ cup diced red peppers

½ cup diced celery

4 cups chopped leeks

5 tbsp. all-purpose flour

3 cups of clam juice

3 cups 1% low fat milk at room temperature

6 cups fresh corn kennels

2 diced and peeled red bliss potatoes

1 bay leave

2 tsp. fresh thyme leaves

2 tsp. chopped fresh oregano leaves

½ tsp. ground black pepper

2½ tsp. salt

Louisiana hot sauce (Optional)

METHOD

Measure and cut ingredients for the recipe.

Bring the clam juice to a boil.

Heat a pot with oil and butter until it melts.

Sauté onions and garlic together, do not brown.

Add celery, red peppers and cook for 2 minutes.

Add leeks and cover the pot and let the vegetables sweat. Add flour.

 mix well and cook it for about 3 minutes stirring often. Do not let it stick or burn at the bottom of the pot.

Pour in the milk, hot clam juice, bay leave, salt and stir well. Bring it to a boil.

 Incorporate the corn, potatoes and bring the soup to a boil again. Let it simmer for about 15 minutes until potatoes are cook.

Stir in clams, pepper and fresh herbs. Bring the soup to a fast boil and turn off the heat.