Cooking in Season: BBQ Tuna, Shallots, Spinach, and Scrambled Eggs in a Sprouted Corn tortilla with Dill-Yogurt Sauce

Above: Kid's plate, small burrito

Above: 2 adult size burritos, with triangle of spinach-cheddar polenta

I like to use ingredients that are local and seasonally appropriate for my cooking. This recipe utilizes eggs, which chickens are laying plentifully this time of the year and cool-loving springtime spinach. My family has also been enjoying Trader Joe's frozen marinated tuna. The best way to cook tuna I discovered is to BBQ it, while watching closely so as not to over cook it even one minute. Tuna is so easy to over cook and when it is cooked too much it becomes hard, dry, and chewy, like canned tuna. Tuna cooked just right is still tender. Luc BBQ'd the tuna about 7 minutes total, but cooking times may vary considerably. Here is the really yummy recipe for the whole meal:

Cooking in Season:

BBQ Tuna, Shallots, Spinach and Scrambled Eggs in a Sprouted Corn tortilla
with Dill-Yogurt Sauce

You'll need:

1 package Trader Joe's frozen marinated tuna (dethaw ahead of time) or any other tuna, about 1 pound worth
1 package sprouted small corn tortillas (steam in a bamboo steamer for optimal taste)

Scrambled Eggs:
3 shallots, peeled and chopped
4-5 eggs
4 TBS red wine
1 TBS butter for cooking

For Topping on the Burrito
2 cups chopped fresh and local spinach
2 cups grated jack cheese
1 avocado, chopped
1/2 lemon, sliced for garnish
handful parsley for garnish

Dill Yogurt Sauce: Mix ingredients and place on dining table
1/4 cup diced fresh dill
1 cup plain yogurt

Begin barbecuing tuna, watching it very closely to avoid over-cooking. Depending on thickness and BBQ temperature it should be around 7+/- minutes total.

Above: BBQ tuna

For the scrambled eggs, heat pan on medium and add butter and chopped shallots. Cook for several minutes then add 4 TBS red wine. Pour a glass for yourself too. Cook until shallots are browned and soft, then add scrambled eggs and stir, cover and turn down heat, stirring occasionally. The eggs will cook quickly as the pan is preheated. Check frequently and remove from heat when done.

Above: browned and softened shallots, ready for the eggs, added BELOW:

While the eggs are cooking prepare the avocado, spinach, lemon slices, parsley, cheese, and dill-yogurt sauce. Place each ingredient in its own bowl on the dining table for optimum presentation. Or arrange on a platter. Be sure to begin steaming the corn tortillas 5-10 minutes before serving dinner.

ABOVE: Spinach, Avocado, lemon, eggs, cheese

Salsa, Ground Turkey & Leek Stir Fry

Turkey makes wonderful burrito meat, especially when it is paired with leeks, garlic, cumin, red pepper and salsa verde. Here is the recipe I cooked tonight. I served the turkey with shredded romaine lettuce, grated Parmesan and extra sharp white cheese, and salsa verde, and herbed lentil beans, and steamed corn tortillas.

Salsa, Ground Turkey & Leek Stir Fry

You'll need:

1 pound ground turkey
3 TBS butter
1 large leek, use the green part too! Cut into 1/2 inch slices
1/4 cup salsa verde (green salsa)
1 tsp powdered cumin
1 tsp powdered garlic
1 tsp dark red pepper (non-spicy) If you like it spicy add 1/4 tsp spicy red pepper

Heat 2 TBS butter on cast iron pan on medium heat. Add all of the leek, chopped. Cover and cook until the leek is soft. Then add the ground turkey, salsa verde, 1 TBS butter, cumin, garlic, and red pepper. Stir and cover for 5 minutes. Check meat, break it up and mix with other ingredients. Cook another 2-5 minutes if necessary. Serve in burritos, with a salad, or with nachos.

Pan-fried Salmon Burritos

This feeds a family of four. Great ingredients and lots of fresh vegetables!

The Salmon:
1 pound fresh or frozen wild salmon
1 white storage onion
1/4 cup white wine
1 TBS tamari (soy sauce)
2 TBS fresh cilantro

Heat a medium sized pan on medium heat with 1-2 TBS olive oil, add diced onions. Cook for 2 minutes. Add Salmon, skin side up, on top of the onions. cook for 4 minutes covered. Add white wine, cover and cook for 2 more minutes then flip salmon. Add tamari and cook until done. When done take skin off salmon and with a spatula break salmon up and mix with onions and juices. Add fresh cilantro and mix.

I like Lentils with the salmon burritos. Here's how I cook them: cook 1 cup lentils with 3 cups water and 1 chicken bouillon cube for 1 hour. Add 1 TBS tamari before serving.

Fresh ingredients:
1-2 Avocados, mash and add a tsp of fresh lime juice
Romain lettuce, cut very thin
1 tomato, diced
2 TBS cilantro, fresh and diced
1 cup grated sharp cheese
1/2 cup sour cream

Steam 100% corn tortillas in a bamboo steamer. When ready, serve corn tortillas with cheese, salmon saute, and lentils. Put fresh ingredients on the side and enjoy!