Tuna Nachos, Need I Say More

Sometimes I get strange ideas.

Normally, my wife just shakes her head but I've had enough lucky hits that she's started to just say,"Go ahead, you never know."

So I had this idea for Tuna Nachos and also Tuna Pizza. I mean, what's the worst thing that can happen. (see previous 46 posts)

First I made some normal nachos for my eldest daughter who doesn't like seafood, and also in case the tuna ones are gross.

Pile o chips.

Melt some cheese under the broiler with the plate on the middle rack. Careful, it's hot.

Add left over sloopy joe meat or any kind of meat or chili. Put back under broiler for about a minute to heat up the meat.

Remove and add vegetables and salsa. Yum.

I recently found these Frontera chips that I really like. They are great for nachos, just a little thicker than normal chips.

Now do the same thing with Tuna.

Pile 'o Nachos

Add just a little cheese, include some fresh mozzarella, melt under broiler for a minute or so.

Now add sliced tuna (salt and pepper) and Tzatziki sauce. (Greek sauce from Costco)

Place back under broiler until tuna just starts to brown (about 30 seconds).

You want the under sides still raw if possible.

Add some pomegranate seeds serve. Yum.

We also did a tuna pizza that wasn't as successful.

Pizza dough with olive oil, green onions, fresh mozarella cheese, cook for 6 minutes or until just browned. Add tuna and Tzatziki sauce and place under the broiler until the tuna just turns, about 30 sec. Add some Pomegranate seeds.

Serve hot. It was fine, I experimented with the dough a little and that wasn't the best, but the tuna part and the sauce were good.

Definitely try the nachos if you're game.

Cook well.

Rob Barrett

www.cookingfordads.net

Flash Fried Shrimp with Penne, a White Wine Reduction with Thyme, Rosemary and Parmesan.

Here's a quick recipe from tonight's (8/28/09) dinner.  Thought you might enjoy it. We sure did.

1 lb 16-20 ct raw shrimp

some fresh ground pepper

1 box Shore Lunch Breading Mix

1 stick butter (don't worry, you don't use the whole thing)

1 box penne pasta

1 red onion

3 inches of rosemary

4 inches of fresh thyme

3 spoonfuls pasta sauce

grated parmesan cheese

1 1/2 cup chablis or other white wine

Thaw, pat dry and place shrimp in large plastic bag.

Add 3 spoonfuls Shore Lunch Breading mix, a little pepper and shake until shrimp are lightly covered.

Melt 1" butter in large pan on high.  Add shrimp and fry on one side until just red, then flip each one and cook until done, about 2 minutes.  Don't over cook.  Set aside

Cook 1 box penne pasta, set aside.

In large frying pan, melt 1" butter then add 2 handfuls chopped red onion.  Cook for 2 minutes stirring.  Add 1 1/2  cup Chablis or other white wine.  Cook on high for 3-4 minutes stirring often.  Add 3 " rosemary peeling the leaves off the branches.  Do the same for 4" of Thyme.  Add 2 large spoonfuls regular pasta sauce. Simmer on medium until relatively thick.

Place pasta in bowls, spoon a small amount of sauce over  noodles and stir until noodles are coated, sprinkle with parmesan cheese and top with cooked shrimp.  Serve hot.

Langostino Pasta with Carrots and Rosemary

Here's a quick pasta I came up with last night.  It's a creamy sauce that I made with skim milk.  I did it with langostinos and some leftover seared Ahi Tuna but we all agreed it didn't need the tuna.  Try it and let me know what you think. Langostinos are called little lobster tails but I think of them as crawdad meat.  Whatever they are, they taste sweet and are available at your local grocery store or Trader Joe's if you have one.

Cook one box of mostaccioli or other noodle.

Fry up 12 oz. langostinos in olive oil with a little garlic salt., set aside

Melt 1 inch of butter and add one handful of finely chopped onions. Fry over medium heat until onions turn clear, around 5 minutes.  

Add 2 spoonfuls flour and stir until paste is made.

Add 2 cups cold skim milk slowly stirring as you add it.

Stir until it starts to thicken, turn heat to low.

Add 2 carrots chopped.

Add handful parmesan cheese , a little garlic salt, 1 spoonful of finely chopped fresh rosemary, and some freshly ground pepper.

Add langostinos.

Heat on low for 2-3 minutes stirring occasionally.

serve over cooked mostaccioli 

For more go to www.cookingfordads.net

Cook well,

Rob Barrett