Tantalizingly Cool and Colorful Mediterranean Tuna Salad

Tunalettucecu1sharpAnd then it was August, just like that!

With the limited time I’ve had to read other blogs lately, I’ve heard more than one fellow blogger out there remark that their lives have been hectic…and I can add my voice to that chorus. I started this post in JUNE, mind you. And since then, I’ve made this recipe several times and still not gotten a post out. As they say: Life is what happens while you’re making other plans. But I am back now and I have a very timely little recipe to share that is perfect for when the temps are very high…like ours are now and have been all summer.

Tuna with peach

BEATING THE HEAT =  SALAD TIME! 

This refreshing Mediterranean Tuna Salad is one I made up after tasting a somewhat similar Tunisian Tuna Salad at a local bakery and market many years ago. I love that this salad doesn’t use mayonnaise for the dressing. Instead, it has a light and lively dressing of fresh lemon juice, good olive oil and some salt and pepper to bind it, as well as to enhance the flavors of the fish, vegetables and herbs. Capers add the perfect little bite to this dish, so please don’t leave them out. Even if you don’t think you like capers, you’ll enjoy them here, I promise! And for those of you experiencing more temperate weather, this salad is great any time of the year.

Since I’ve made this dish several times this summer, I can tell you that it is excellent as a stand alone salad presented on top of fresh leaf lettuce, or equally wonderful paired with green salad and fresh peaches, a Grilled Corn Salad or my Mediterranean Couscous Salad. It also has the added advantage of coming together quickly.

EatingTuna

I hope you are having a lovely summer so far in the northern hemisphere and a mild winter in the southern one. Cheers!

Mediterranean Tuna Salad
Makes 4-6 Servings

2 – 5 oz. cans chunk white albacore tuna packed in olive oil, drained and flaked
20 Kalamata olives, pitted and chopped
1/3 cup jarred roasted red peppers, drained and chopped
2 tablespoons jarred capers, drained and chopped
1/4 cup fresh flat leaf Italian parsley, chopped
1/3 cup red onion, peeled and chopped
16 pieces frozen and thawed artichoke heart quarters, chopped
1/4 cup fresh lemon juice
3 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
More salt and pepper to taste

In a large bowl, combine the tuna, olives, red peppers, capers, parsley, onion and artichoke hearts. In a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Pour the dressing over the salad and combine thoroughly. Taste and adjust seasonings if necessary. Cover and place in the fridge for 30 minutes to allow the flavors to blend. Stir again before serving.

A trio of deliciously cool salads!

*****

On another note, this blog celebrated its 5th Anniversary on June 15. My how time flies! Thanks to all who have followed me since the beginning and who have joined me along the way. You all make it worth while and make me smile. More to come!

Campout

Is there anything quite so mesmerizing as a campfire?

Fall is now definitely in the air, and with it comes my desire to enjoy the cool breezes, see the leaves turn and give a sigh of relief that the heat of summer has come, and hopefully gone. It’s my favorite time of year, and since the first of October is my birthday, I always want to get away and do something outdoors to celebrate. And this year, I thought about how nice it would be to get away from the city, from the noise… from the computer, even…and go camping!

Now I know this isn’t everyone’s cup of tea or coffee, but we happen to like to camp…as long as it’s on our own terms, and that means a rather gourmet form of camping. I’m no longer in a frame of mind or of an age that I care to really rough it when I camp, but am completely on board with car camping as long as I can have the “necessities” close at hand! Usually I’ll do a fair amount of gourmet camp cooking when we’re camping, including egg sandwiches or omelets for breakfast and meat or fish and roasted campfire veggies or pizza for dinner. After all, I have a two-burner propane stove, camping pots and pans I keep in a pre-packed camp kitchen, a French press for breakfast coffee, glassware and plenty of coolers. We even have some champagne glasses dedicated for camping, naturally! And we do tent-camp. Ours is a “condo-like” spacious tent that you can stand up in and easily change your clothes. It accommodates our inflatable queen-sized pillow-topped air mattress and we have a ceiling tent fan with a light. We also have a boat—a traveling inflatable Class 4 Rapid, two-person kayak that we’ve taken on lakes, creeks, rivers and oceans. I told you it was gourmet camping!

The condo.

I guess the thing I like the most about camping is that you get to experience nature in a way like no other, up close and personal for the most part. We’ve seen all kinds of wildlife from hawks, owls, geese, ducks, eagles, egrets, herons and painted buntings to frogs, turtles, rays, crabs, whelks and amazing fresh and salt water fishes. And of course there’s the scenery, from mountain to shore. North Georgia provides many places close by that we like to visit. There’s Lake Winfield Scott, which I’ve mentioned before, and where we had a “Close Encounter of the Black Bear Kind” a few years ago in our campsite during a stay in June for my husband’s birthday. Yep, you heard me say it…a bear! A young black bear came into the site next to our tent to wish Dave a happy birthday, waving his paws, sniffing and drooling in anticipation of some sun-dried tomato turkey burgers cooking on the campfire (at least that’s what I think he was drooling over). Boy was that a surprise! But fortunately he ran away while we were running in the opposite direction…and all was well. He was a cute bear, but I don’t care to see one that close up again.

French pressed coffee and toasted bagels are a must, even in the middle of the woods!

Just happened to have some Humboldt Fog goat cheese and Drunken Fig Jam to have with that champagne. Love that stuff.

This time we decided to go to Lake Rabun, which is located close to several places where we enjoy taking day trips, and so that we could take out our kayak and possibly go for a swim. Since it was my birthday weekend, I chose not to try and cook very much while camping, and instead made and purchased some food in advance to take up with us so I could spend my time enjoying nature and the scenery. Some of the food highlights were my couscous salad—great for any occasion, Karista’s wicked Peanut Butter and Chocolate Chip Brownies...terribly addictive in the best kind of way, and my Kitchen Sink Campy Sloppy Joes for which you’ll find the recipe at the end of this post. And of course, some champagne!

This is a finger of the lake where we put in our boat with a view towards the main lake, which is around the bend.

The view in the opposite direction towards Seed Lake.

It turned out to be a cool and lovely weekend for the most part, a little too cool for swimming and only one day of sun, but great for boating and camping and there were very few people. The leaves were just beginning to turn, several festivals were going on in the area including “A Taste of Clarksville,” in the small artist’s community of Clarksville, Georgia, and the Sautee Jamboree Music Festival in Sautee. There were also some wineries in the vicinity which were open for tastings. We visited the relatively young Sautee Nacoochee Vineyards and enjoyed tasting some of their wine and looking out over the small vineyard while listening to live music. Tiger Mountain Vineyards and Habersham Vineyards are located in and around this area, too.

View towards the vines at Sautee Nacoochee Vineyards.

The Tasting Room at Sautee Nacoochee Vineyards.

Cheers!

For those folks who love the mountains, love nature, but don’t want to camp or cook, there are two nice places to stay around Rabun that I can recommend. The historic Lake Rabun Hotel and Restaurant has been completely renovated and now includes a spa and a very good chef. Sitting out on their porch overlooking the lake is definitely the spot for dining. And slightly south of Lake Rabun lies Glen Ella Springs Inn, known for it’s food, beautiful foliage and pastoral scenery.

A covered bridge just outside of Sautee, Georgia.

According to the sign it was once used as a set location for the 1951 movie “I’d Climb the Highest Mountain” with Susan Heyward. Unfortunately it has become a target of graffiti.

The weather held for us to enjoy a nice long boat ride and some great sight-seeing over the weekend. After breaking camp on Sunday morning, we ended our trip with a drive up to Highlands, N.C., which is only a 45 minute drive from Lake Rabun. We spent a few hours there window shopping, and went to see the American Craft exhibit at The Bascom. The Bascom is a nonprofit center for the visual arts in Highlands, where individuals can come together to participate in studio art classes and public programs, share cultural experiences, and enjoy the synergy of art and nature. The complex is made up of several historic buildings amidst beautiful natural surroundings. If you’ve never seen HIghlands or The Bascom, I highly recommend adding it to your trip list. I’ve posted about Highlands before, and you can click here to see and read more about our trip there last year.

Entrance to the Bascom. They had a huge fundraiser and silent auction the night before…normally there are no tents.

Lawn sculpture at The Bascom.

The Bascom Pottery Studio.

All in all a very nice getaway and great way to welcome a birthday!

Stirring the campfire.

So I have to ask you, do you like to camp? Have you ever done it?

Tell me about it!

Almost ready!

Kitchen Sink Campy Sloppy Joes
Serves 6-8

You can leave out the chipotle peppers (smoked and dried jalapeno peppers) if you or your kids can’t take the heat with the sweet, or use hotter peppers if you like more heat, to taste.

1 1/2 lbs. of ground beef
1 1/2 to 2 minced chipotle peppers in adobo sauce
1 1/2 cups chopped sweet bell peppers (I use a mixture of green and red)
1 large onion, chopped (about 2 cups)
2 Tablespoons of minced fresh garlic
1/2 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt
1/8 teaspoon Chinese five spice powder
1-15 oz. can no salt tomato sauce
4 rounded Tablespoons of tomato paste
3 Tablespoons brown sugar
juice of 1 lime
1 Tablespoon Worcestershire sauce (can use more to taste)
2 teaspoons Dijon mustard
1 Tablespoon balsamic vinegar

Onion hamburger buns, or your favorite

In a large skillet, brown the ground beef over medium high heat. Drain off all but 1 1/2 tablespoons of the fat. Add the chipotles, sweet bell peppers, onions and garlic, and stir over medium heat for about 3-5 minutes, allowing the vegetables to soften. Add the oregano, cumin, chili powder, Chinese five spice powder, and salt. Stir for 2 minutes to cook the spices, then add the tomato sauce, tomato paste, brown sugar, lime juice, Worcestershire sauce, mustard and balsamic vinegar. Cook the mixture until it is thick and saucy over medium low heat, stirring occasionally, about 10 minutes. Remove from the skillet and serve open faced, spooning the mixture over toasted onion buns. This freezes beautifully for camping and reheating, or to save some for another quick weeknight dinner.

Great for campouts and camp-ins!