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Tuna Salad Salad | Home Movies with Alison Roman

Margeaux's going to come over when I open the  can of tuna by the way she every time I open  ,a can of tuna and my cat comes running  it's hilarious Margeaux come here monkey  ,she likes it I'm sure there's so  many people that are like I can't  ,believe she brings her cat into the  kitchen guess what she's my family.,Welcome to Home Movies, my name is  Alison Roman. Today we're doing a quick  ,little snacky vibey tuna salad the video is quick  and vibey the tuna salad is quick and delicious  ,as you know I'm not a sandwich person it's not  my preferred method of eating stuff that goes  ,in a sandwich tuna sandwich I would say is  like a good exception to the rule I do enjoy  ,toasted rye bread like crunchy iceberg  perfectly like seasoned lemony tuna salad  ,in one bite but even more than that I like eating  my tuna salad in little lettuce cups with bread  ,on the side I'm a bit of a deconstructor if you  will it is something that you can have in your  ,fridge for days on end and like anytime you need  a quick lunch or like a bite of tuna salad out  ,of a container which is something I do multiple  times a day then it's there for you if you were  ,looking for like a full meal experience one of  my favorite favorite meals that I used to have  ,unfortunately they closed this year but was  at a deli called eisenberg's in the flatiron  ,district in manhattan and I would go in and  I would get a little scoop of tuna salad on  ,a bed of iceberg lettuce and a small cup of matzo  ball soup and that to me was like the ideal snack  ,tuna salad crunchy iceberg lettuce warming matzo  ball soup perfect lunch so I think tuna salad  ,when most people think of it it's very mayonnaisy  and like that's kind of it maybe there's celery  ,maybe there's not I don't know what what do people  traditionally put into heavy it's like yeah it's  ,like creamy and my tuna salad is more salad than  tuna salad no it's more it's more salad-y it's  ,definitely really bright and citrusy I brought it  to a friend once who told me it was her favorite  ,food and she was like wow I have never in my life  had a tuna salad so lemony and I love it it is a  ,personal preference if you're like you know what  I just gotta have more mayo then please add more  ,mayo but this you know this is my platonic ideal  so much room for adjustment no capers yes capers  ,more mayo less mayo like the world is truly your  oyster or a can of tuna so the first thing we're  ,gonna do is we're going to cut up our red onion  you could use shallots if you want if you wanted  ,to use scallion you could do that I think the red  onion is a little sweeter than the other varieties  ,and I also think that I it's a gorgeous color  and undeniably gorgeous so half of this red onion  ,is going to go inside the tuna salad I'm going  to macerate it a bit in some fresh lemon juice  ,salt and pepper this is once again humiliating  because my knife is not that sharp you do want  ,this to be pretty fine and if you are not the  kind of person who enjoys raw onion or again it's  ,upsetting to you physically in some way you can  always go without it there's plenty of crunch and  ,texture in the form of celery here but to me it's  like a more the merrier and I for one really love  ,love love raw onion like truly love it's gonna  go in this bowl I'm gonna zest the lemon first  ,into here because I again this is a very lemony uh  tuna salad I think that the tuna salad should be  ,about the tuna and that's why I'm not going like  full roman and doing a finely chopped whole lemon  ,I don't think this is the time or the place for  that but I do think it's the time in the place  ,for both the zest and the juice of the lemon you  know and also when it comes to serving size like  ,one can of tuna serves one person I think it  could it can serve two but like I'm gonna eat  ,the whole thing all right so this half a lemon  and this onion will get served uh with the  ,on like the salad part so I'll just set that  aside I'll season this with salt and pepper  ,I also like a lot of pepper in my tuna salad like  a lemon pepper tuna salad I'm just gonna let this  ,sit while I do everything else and everything else  is just like chopping some celery and some capers  ,I had no idea how polarizing celery was I happen  to love celery I i sort of get very excited about  ,celery but I had no idea that celery was something  that people were like ew like I love it because it  ,tastes clean and vegetal and it's so crunchy  it's like to me not a tuna salad without it  ,if you hate it you're gonna hate this tuna salad I  mean I put it in everything in my stuffing and my  ,chicken pot pie I have like whole salads where  the 80 of the dish is celery I posted about it  ,on the internet and I was like celery like top  five favorite vegetables and everyone was like  ,you're disgusting bottom five I order szechuan  food from this spot near me and they have a dish  ,that's like smoked uh smoked tofu like firm cold  smoked to

Slow Cooked Tuna with Herbs and White Beans | Home Movies with Alison Roman

Slow Cooked Tuna with Herbs and White Beans | Home Movies with Alison Roman

How cute.,I know I know.,So I get my- I get my fish from Fish Tales, this fish market in Brooklyn and they started,giving out these bags and they have a big one and a small one and they're so sweet.,I feel so warmly towards them.,Everyone that works there does such a great job.,They're so helpful, I love their selection.,They really care about the fish.,They don't carry anything that's bad.,This sounds like an ad.,No.,Fish Tales, sponsor us.,Fish Tales is not gonna sponsor us.,I just love Fish Tales.,It's also called Fish Tales.,He's so happy.,It me.,Hello, welcome to Home Movies.,I'm Alison Roman, and today I'm here to talk about one of my favorite things to make and,eat in the summer time which is a slow cooked piece of tuna.,I sort of really enjoy the idea of finding a gorgeous, big piece of fish.,And then instead of stressing about like who am I going to feed it to, is it gonna go bad,,what's gonna happen to the fish, am I gonna overcook it?,I'd rather just make it like a sure thing and say to myself, I'm gonna slow cook this,in a lot of olive oil with some lovely aromatics and then I know that it will be perfectly,cooked, it will last about a week in the fridge, and I can do whatever I want with it for that,full week, which is a lot of things.,One of my favorite things to do with it is to cook the tuna in the oil and then add like,a can of beans or some beans that I've already had cooked and then make like a big salad,with tons of leafy greens, maybe some mayo or yogurt or aioli for dipping.,For me, I don't know why I don't make it in the winter time, I very easily could, but,it is like a quintessential like hot weather thing.,I'm not turning my oven on, it feels like, sort of like a thing that I can do in the,morning before it gets too hot, turn my stove on for like maybe 15 minutes and then be done,with it and then not have to cook anything for the rest of the day.,So let's do it.,So let's do it.,Basically you wanna start with a really nice tuna steak, for which we have here.,Why am I talking like that all of a sudden.,Which we have here.,Who am I?,Oh my gosh, you're stunning.,Uh look at her.,So this is a two inch thick steak, that's my preferred thickness for something like,that.,And the reason being is you can cook it really low and slow without it drying out.,It's also a heart.,It's a heart.,Boop.,Unfortunately this tuna's gonna turn gray when we cook it, but look at it now.,You're gonna start with a really thick piece of fish.,Sorry, this heart is killing me.,It's so sweet.,We did not cut this like this.,Boop.,Um, you wanna pick a pot that is gonna kind of hug this and you don't want anything too,wide because you're gonna have to add more oil than you need.,Because the goal is to almost completely submerge this in oil.,For this, you can kind of do whatever you want.,I know I say that a lot, but you can.,If you've seen Brothy Beans, I sort of use a similar profile here.,That includes onions, garlic if you want, lemons if you want, dried chili, and then,any sort of spriggy, coarse herb like rosemary, thyme, oregano, or marjoram.,I have some nice oregano and I'll use that.,I don't have an herb garden but I do have a bunch of herbs in a jar.,It's an indoor garden.,I'm gonna add some oregano on the bottom.,I'm going to season the fish with salt and pepper on both sides.,This is really a stunning piece of fish.,If you don't have whole chilis, you can use crushed chili flakes.,If you also don't want it spicy, you can just leave it out altogether.,These onions are a very important part of this dish to me, I don't really fuss too much,about peeling the onion.,I think the skin kind of does what it needs to do aka falls away as it cooks.,But if that bothers you can always trim it, you can trim the root end.,People love to ask me why I leave the paper on.,It's less of why do I Ieave it on and more like why would I take it off.,But I'm cutting these into eighths and that's because I want them to stay thick as I cook,the fish.,You can use the white onion too, I just think the red onion is nicer looking, especially,because as I mentioned this tuna will go from beautiful pink to a cool gray.,It'll match my shirt, honestly.,And if you wanted to add anything like fennel seed or coriander seed, you could do that,now.,Lemon slices, lemon zest would also be wonderful.,And then I'm gonna just cover the whole thing with olive oil.,Another to note is that I love making aioli out of this oil.,I do it all the time.,Almost every single time I make this tuna, and then I eat it with the tuna.,People are like is it fishy, is it weird?,No, because tuna is not that fishy.,There's no skin on this fish and there's almost no fat.,Therefore, like, there's no sort of fishy, oiliness to infuse the oil with.,So don't be too nervous about using like a half of bottle of olive oil for this because,you'll end up putting it to good use.,So now I'm going to heat it over medium heat on my stove, um and depending on the thickness,of your fish

Make The Best Tuna Sandwich with Samin Nosrat of Salt Fat Acid Heat

Make The Best Tuna Sandwich with Samin Nosrat of Salt Fat Acid Heat

so I just start dripping you can start,going a little faster I maybe just broke,it let's see if we can fix it I just,added a little shaving of ice cuz it'll,melt so slowly adding one drop by drop,oh I think I got it it's manis again now,I'll stop talking and just finish it I'm,Samina Nusrat I'm the author of salt fat,acid heat and the star of the Netflix,series based on the book I am gonna make,tuna confit which is a fancy French word,for the best oil preserved tuna and then,I'm gonna turn that into my favorite,tuna sandwich which is called a pond,boniato,there's the delicious melt-in-your-mouth,tuna so I want to make sure to offer,like punches of acid and punches of,crunch crunchy crunchy crunchy it might,seem kind of crazy to go to such lengths,have so many ingredients in a tuna,sandwich to make your own tuna make your,own mayonnaise but this is really one of,my favorite sandwiches that there is the,first step in making this tuna confit is,to season the tuna because I want to,give the salt a chance to travel all the,way inside and penetrate the fish all,the way through so that every bite is,perfectly salted and that takes a little,bit of time when you've got a big piece,of meat you got to do what I call the,wrist wag and just like let it shower,down you want to make sure to get both,sides and the edges too so the next,thing we need to do is get our oil sort,of warm and perfumed so we have to heat,up our oil gently so this is just some,olive oil so how do I turn this thing,like,uh-huh uh-huh Oh got it,okay so I have some black peppercorns,bay leaf dried chili you know a garlic,clove that I smash in a little lemon,zest the most luxurious way to do this,is to use extra virgin olive oil but,even in restaurants where I've worked,that is like way too expensive so you,can use pure olive oil which is a lesser,quality olive oil or you could make your,own mix,half and half to get it flavored and,tastes kind of like a pot of the,Mediterranean coast you're aiming for a,hundred and sixty degrees Fahrenheit and,I'll know that it's right when the,aromatics that I put in there start to,bubble a little bit let's see where we,are oh I'm too hot,oh god I'm way too hot I went too hot Oh,God so I was talking too much and I lost,track of my oil so I'm just going to add,some room temperature oil and try and,get it back to around 160 there we go,there we go,no-one's perfect now that all this salt,has been absorbed you just slip it into,the oil depending on how thick you've,cut it it could take anywhere from like,8 to 12 minutes you can start to see,just the edges of the fish are slowly,very slowly starting to change color so,while this is cooking I'm going to make,of the pickled onions which I want to,sit for at least 10 or 15 minutes this,is red wine vinegar and I'm just gonna,use enough to coat this just since it's,been maybe 5 minutes and it looks like,the outside of the tuna the white stuff,has crawled around and is reaching all,the way to the top which to me is a,signal that the bottom is probably,halfway cooked so I'm just gonna flip,it's actually quite far maybe it won't,even take the full 10 minutes tamiya,confit is soft tender things for almost,anything else you can't overcook it for,this you absolutely can but because it's,going so slowly you're not gonna like,turn around sneeze and it's overcooked,beautiful there we go that's what I,would still call like rare medium rare,and it's nice because it means when I'm,go to pull it into pieces and shred it,it will actually break instead of me,like having to do the intense pulling,and this oil is like liquid gold so this,gets saved because we're gonna use it in,our sandwiches it was also expensive,remember so like don't throw it away,also I'd rip the whole bunch oil on my,shoes to excuse me,okay so the fish is all out so I'm just,gonna let that sit I,want to serve it at room temperature so,unless I need to chill it I'm not gonna,chill it so next I'm just gonna make,some mayonnaise the first thing I'm,gonna do is get all the little side,things ready so I like to put a little,bit of garlic paste really quickly I use,a little bit of salt and then you just,use the side of the blade the last thing,you want when you're eating raw garlic,is to get a chunk of it in your mouth so,spend the extra 30 seconds to get it all,the way broken down garlic anytime you,cut it up or pound it or swish it it's,gonna start to oxidize and that's gonna,start to create unpleasant flavors in,the garlic so to me that just means,putting it in a little bowl and covering,it not with the towel and covering it,with oil and again it doesn't have to be,submerged just coated so anytime you,were making an emulsion which mayonnaise,is I like to think of an emulsion as a,peace treaty between oil and water if,you just mix oil and water or oil and,vinegar the oil floats to the top,because it's less dense and they stay,separate so in this case the water that,we start with is like the miniscule,amount of water in the eg

Andy Makes Tuna Salad | From the Home Kitchen | Bon Appétit

Andy Makes Tuna Salad | From the Home Kitchen | Bon Appétit

it's very good and now it is it's very,delicious,i'm like i'm just very happy i think,this is my favorite tuna salad,ever,i'm andy rarigani today i'm going to be,making a,tuna salad but also has some crispy,chickpeas in there,and also some fresh greens a recipe that,i was making all the time during the,summer,that eventually became a recipe that's,in our march issue out,now so first off we're going to crisp,some chickpeas,one can of chickpeas a little bit of a,rinse,get that starchy salty liquid out i want,to have control over the salt,okay we'll let that drain next we're,going to add,three tablespoons extra virgin olive oil,let that heat up until it slides nicely,i'm gonna add the chickpeas chickpeas,that are already cooked from the can,they go straight into the pan with olive,oil,i'm just seasoning up with salt and,pepper today but you could add all kinds,of different spices,cumin coriander some dried chili works,really well,i came up with this recipe because i,just needed,a bigger daytime meal that kept me,fueled for a while,and i made it once for the two people,that i'm quarantining with,and they loved it and so i just kept on,making it over and over and it's also,very easy so i didn't mind making it all,the time,you're gonna see the skin start to kind,of crack and shrivel,that's good you could definitely do this,with with other beans i like chickpeas,probably the most i find it the easiest,it's like there's certain,pantry items that i have canned,chickpeas is definitely part of that,and also canned tuna i've enjoyed a tuna,casserole before,and developed one for ba first recipe i,developed for ba,true story shocking i'm gonna just,season these,up with some black pepper i like a lot,of black pepper one of my favorite,spices,see how much they've darkened and,they've shriveled up they've become,crisp,and a little bit more salt it should be,golden brown i could take them a little,bit longer than a few minutes but,this is uh looks good to me i sometimes,add a little bit of garlic at the end,but today we're keeping it fairly simple,okay so our chickpeas are cooling i'm,gonna take a shallow lid this is a,little bit too big so i don't need all,of this i'm gonna go a little bit,smaller,this is a good shallot you know how i,know because the papery skin,really adheres to the flesh,it doesn't want to come off this is,technically one shallot,it was one shallot and now it's two,shallots,some people would say that it's one,shallot i am not one of those people,i'm just gonna do a fine dice a brunoise,as the french would say you don't have,to you could leave it in rings you could,do it however you want me look i did the,zoom in and everything,no you know why you know why because i,don't have my knife with me,a little rusty just like my father says,if you don't use it you lose it,so i'm gonna add the shallots to a large,mixing bowl,even this is probably a little bit,heavier than i would usually go but it's,fine,i won't leave your breath too bad i'm,gonna add one tablespoon,red wine vinegar you could use white,wine vinegar or rice vinegar any of,those vinegars work,i'll let that soften for a bit with a,bit of salt,i don't always add mayonnaise but i do,think you need it here it just gives the,tunis out a little bit of a creamy,factor the dressing isn't going to be,super thick and dijon mustard dijon,mustard is going to add a little bit of,heat,and tang definitely has some good,acidity a little bit more salt,again lots of pepper like a lot of,pepper in this,and then i'm going to just mix this up,it's going to have texture because of,the shallots and the pepper but it is,kind of a loose,creamy dressing,that already tastes really good a little,bit of bite for the mustard in the,shallots,good acidity i would like to put this,it's almost like a mustardy cold,puave sauce i would put this on like a,steak or actually this would be really,good first from cocktail,i'm taking one tuna water pack if you,want oil packed that's fine just go for,a good quality tuna,so i'm going to just pop that open,i'm going to drain this i want to get as,much moisture out,see you see how long i'm draining,and then i'm gonna dump it over here you,could use a fork,totally okay with that i'm gonna,actually take my whisk i tend to do this,and just smash up the tuna whatever tuna,you get,there's enough like kind of luscious,tangy,fatty dressing that's going to kind of,bring,life to that canned tuna canned tuna is,just to me,even when it's really good quality like,very dry and i'm like crave a glass of,water right after so,with this i just ensure that the tuna is,nicely,dressed not overly dressed though i,don't want it oozing any,kind of of the dressing which is like a,pet peeve of mine,it should just kind of hold together it,depends some people like a little bit,more coarse,some people want to really mash it up,into like taste like i am not that type,this probably needs a little bit of salt,too,it's so good you don't even need to do,anything else with this

The Holy Trinity of Summer Salads for Your BBQ | Home Movies with Alison Roman

The Holy Trinity of Summer Salads for Your BBQ | Home Movies with Alison Roman

Hello everybody, welcome to my new apartment.,I am going to show you my new kitchen because as you know I moved.,I hate that, I hate, I hated doing that.,I hated doing that so much.,I feel very comfortable here, less comfortable literally any other place in this apartment.,Should we do like a small tour?,Great let's do it.,Okay I just wanted to offer a disclaimer that just because I've upgraded kitchens or moved,apartments doesn't mean that the recipes are going to be more complicated or fussy or require,more bowls or you know, somehow like be made for a person with a dishwasher even though,now I am officially a person with a dishwasher.,I'm not sure how well it works I guess we'll see but I am thrilled.,So I keep stuff up here.,We're gonna like do something with the cabinetry one day maybe I've been reading up on a lot,of Ikea blogs on how I can change out these doors but you know, we'll see when I get around,to that, maybe a backsplash.,All my stuff that I had in the other place, my beautiful son.,It's like a joke at this point that I always have a bouquet of dill on my countertop but,I do.,I'm making some jam.,This does feel like Cribs.,I feel like I am on Cribs right now.,You know what they say, if you don't make jam today you'll never make it.,Nobody says that.,And my new pride and joy.,This regular sized refrigerator and freezer.,That's right, it's normal size.,It fits a normal amount of things.,I can fit lots of stuff or lots of little stuff.,I can fit everything or I can fit nothing.,It is, I can't tell you how this makes me feel like just the fact that I know that anything,I buy can just be in the fridge and I don't have to like have a separate cooler put all,my stuff in a bathtub like do a bunch of weird stuff with my produce like I, I could cry.,I'm so grateful.,It still kind of looks insane in here like I haven't quite figured out how to make use,of a regular refrigerator.,And now for the first video in the new kitchen for Home Movies, it's not for Home Movies,,I live here, I literally live here.,This isn't a studio.,This is where I live, it's my home, it's why it's called Home Movies and not Studio Movies.,Okay, we are now pleased to present the first video of I guess season two of Home Movies,even though it doesn't actually matter because it's we don't have seasons.,It's three summer salads and I feel like you're gonna really love them at every dinner barbecue,,picnic, party, whatever it is that you're doing this year.,I myself will be making all three of these wherever I show up and I'm asked to bring,something because I'm an overachiever I don't bring one salad, I bring three.,So please enjoy.,Hello, welcome to Home Movies, I'm Alison Roman and today is a very special edition,of Home Movies because instead of one recipe we're gonna make three recipes.,And that's because each recipe is so simple that it didn't really warrant its own video,,but also because these three salads together to me are like the holy trinity of summer,and no matter what else I'm making, like a burger, or a leg of lamb, or a whole fish,,these are the three salads that I'm making with it.,Salads but they really are sides, they're sides on salads, they're side salads.,I'm trying to, what is a salad really, I don't know I'm having an existential crisis.,You have a tomato salad which is sort of playing the role of like spicy and savory and a little,sweet, a cucumber salad which is playing the role of herby and fresh and acidic, and then,the potato salad which is playing the role of like almost like a creamy, starchy, crunchy,,tangy situation.,It's almost like Thanksgiving.,You know how you have like your stuffing and your gravy and your cranberry sauce and your,mashed potatoes.,This to me is like the summer Thanksgiving where they all should be on your plate and,they're all there for a reason.,The order that I'm gonna make these in are the order that I would make them if say people,were coming over in an hour to grill some burgers and dogs, and I would be like okay,,what is my order of operations, how am I gonna get this done.,I'm gonna start with the potato salad.,So I love a boiled potato we've probably heard me say, maybe we haven't heard me say this,actually, but I love a boiled potato not just to eat on its own but I also often times in,the summertime we'll just have them on deck in my fridge because they're really good cold,,they're really good like turned into sort of like an impromptu salad, but I don't have,any right now so I'm just gonna make them from scratch, and how I'm going to do that,is bring a pot of water to a boil, look at that already boiling.,I'm gonna salt it just like I would for pasta and then I'm gonna add my potatoes.,The potatoes that I'm using are about the size of a golf ball, right?,Is this what a golf ball looks like?,Oh yeah okay.,You don't have to cut these in half.,If you're really short on time you can but the reason I don't like to cut a potato before,boiling it is because you expose it t

Gordon Ramsay's Tuna Nicoise Salad

Gordon Ramsay's Tuna Nicoise Salad

it's my take on the salad nicoise served,with a delicious goat's cheese and pear,tartine,think of the nicoise as an assembly job,of delicious ingredients brought,together with a fantastic dressing,the secret behind my,salad nicoise is in the dressing spoon,dijon mustard into a pestle and mortar,some people top the salad with anchovies,and capers but in mine they're the base,to the dressing we're gonna grind that,to a paste,and then get the garlic in there season,well with black pepper,it doesn't need any salt in there,because of the,anchovies add a couple tablespoons of,red wine vinegar olive oil and lastly,flat leaf parsley to give the dressing,freshness against those deep flavors,it's a thick rich substantial dressing,dressing done now for the salad ball,potatoes green beans and eggs from a,rolling ball seven and a half to eight,minutes it should keep that nice,yolky creamy texture in the center once,the eggs are ready put them into cold,water to stop them cooking and this is a,great trick to peel them,so much easier peeling eggs when you use,the water,that they've been cooling down in,and the water will seep underneath all,the shell,so the,whole shell just gets peeled off with,one beautiful big layer,now,beans,nice and crunchy season the beans and,potatoes whilst they're still warm so,they absorb more flavor a little drizzle,of olive oil salt pepper,and just,let them sit there,whilst the potatoes and beans cool down,i'm doing a simple french open sandwich,which is called a tartine,this is delicious,first i'm toasting baguette on the,griddle lightly oil,your griddle pan,get your bread,stick it on there,take a pear,it goes brilliantly well with goat's,cheese,slice the pear into finger width pieces,that's the color we're looking for that,dark,crispy texture now for the ghost cheese,give it a season it doesn't need salt,because a little fresh goat cheese is,already,quite salty,then a handful of crumbled walnuts,they go under the grill whilst they put,the tuning smiles together,my secret to assembling a great nicoise,salad is to start in the middle of the,plate and add ingredients layer by layer,there's one thing i'm always missing the,bottom of salad is dressing so i like to,put it on the plate first,baby gym lettuce is great because it's,robust and holds that heavy dressing,then add firm waxy salad potatoes and,green beans i like them to have a bit of,a crunch,canned tuna can be fantastic i'm using a,good quality one in olive oil which has,been drained,next baby plum tomatoes which have a,lovely intense sweet flavor and then my,eggs that nice,dark rich yolk,beautiful,yolk's still creamy,inside,he's a little olive nicoise this will,work just as well with other black,olives and then the dressing,drizzle that round gently beautiful

Everything Alison Roman Eats In A Day | Food Diaries | Harper’s BAZAAR

Everything Alison Roman Eats In A Day | Food Diaries | Harper’s BAZAAR

- I'm Alison Roman, and this is everything I eat in a day.,So I admittedly am really bad,at pretty much any and all rituals.,But the first thing I do when I wake up is I drink coffee.,It's black, it's hot.,And it comes out of my Chemex at home.,I don't leave the house.,I don't eat first thing in the morning.,I feel like my body really wants to eat around 11,,which is a word I hate to use, which is brunch.,So it's like an 11 o'clock sort of like bean or grain,or something like that.,It really depends on the day,,but right now, because it's colder outside,,I feel like I am very into anything that is soft and warm,in the morning.,And that can be like a bowl of Kanji with a soft egg,and scallion on it.,Or today I had beans with cabbage,and some fried onions on top.,I feel like anything,that's sort of in like a whitish brown beige food category,that is warming, soft,,that I can put an egg on or not,,add leafy greens to or not,,is exactly how I want to start the day.,And it keeps me full for a pretty long time.,I am a hot beverage person, so I love coffee.,I love tea, but I always start with coffee.,Say, I like walk down the street, run some errands.,I do like a Blue Bottle or something like that.,And I'll do a cortado with oat milk.,In the summertime, I'm an iced coffee drinker.,And then any of after 1:00 PM,,I'm an iced tea drinker or a hot tea drinker.,So I sort of break up my day between like morning,,which is coffee and then afternoon, which is tea.,I am an absolute nightmare of a person when I'm hungry.,I feel like I, at 36, have started to realize this.,And before meeting with somebody,,say for the evening or for a lunch,,I know that in order for me to be my best self,,I will grab a green juice or eat an apple,or like a handful of chips or whatever I need to do,to make sure that I am not letting the lack of food,sort of ruin my mood.,Ruin my best self.,God, I love snacks.,Snacks, I simply cannot get enough of snacking.,It depends on the category of snack that we're talking.,I am a big fan of just having like different cheeses,in my refrigerator that like,,I will sometimes just grab and like break off little pieces,or make little slices for myself.,I love having like a jammy egg on hand,,which I will just sprinkle with salt and eat.,Love cucumbers.,I eat like apples.,I loved them so much.,They're so crunchy and full of water,and they taste delicious to me.,I also love cottage cheese.,With cucumbers or cottage cheese on its own,with like salt and pepper in a little bowl,,kind of feels like a treat.,If I'm talking like snack cracker food,or something like that, I am a box of Cheez-Its.,I had the famous virus before Christmas,,so I was home for 10 days,and I had just a big family size box of Cheez-Its,that I ate in those 10 days.,That was using restraint.,I've sampled like the white cheddar,,I've sampled the extra toasty,,which I feel like real cheese heads,really feel like is the best.,But to me, there's a classic for a reason,,and it's the regular Cheez-It.,There is not a typical lunch.,That bowl of like beans or lentils or rice or whatever,,kind of keeps me full for an extended period of time.,But say, I skip that and I do have like a lunch moment,,it really depends.,I know this is infuriating I'm sure.,Especially for the editor (chuckling).,But I have a tendency to order lunch out a lot.,In the event that I am making lunch at home,,it is definitely something like a tuna salad,or an egg salad.,Tuna salad which I make with like any sort of canned tuna,,lots of red onion soaked in lemon juice and salt,,just to kind of quick pickle it.,So much celery, like an insane amount of celery,,chopped capers, maybe some lemon zest,or finely chopped lemon.,And then just a little bit of mayonnaise,just to kind of bind it together.,I like the tuna salad to be more solid than tuna salad,,if that makes sense.,So there's a lot of romaine or iceberg lettuce.,I want it to just be like very, very savory,,very, very crunchy.,And if I have rye bread on the side,,I'll toast it and butter it and eat it with it.,But most of the time I just eat the tuna salad,in like little pieces of lettuce, like lettuce cups,,like it's 1998.,I look forward to dinner because it's a meal,that if I treat myself poorly all day, which I tend to do,,like, I'll forget to eat. I won't eat.,I won't prioritize it.,I'll eat poorly.,I don't like take the time any other time of the day,,other than dinner.,So whether I'm making my own dinner,or I'm going out to dinner,,that is something that I sort of base my whole day around.,So where am I going? Who am I with?,What time am I eating?,Like I wake up and I think like,,what am I having for dinner?,Where am I having dinner?,I love roasting a chicken.,I love like making a big dish of baked pastas,or like a personal skillet of pasta, like pasta for one.,I attempted like a shabu shabu night at my house,,but I don't have a hot plate.,So I was just running back and forth,from the stove to my dinner table with hot broth.,

Better than your deli tuna salad

Better than your deli tuna salad

hi guys welcome back to budget friendly,cooking i am donna and today we are,going to make good old tuna salad it's,gonna have a little more texture than,the tuna salad that you buy at your deli,it's gonna have a lot of flavors because,i'm gonna add lemon zest and juice,capers dill shallots lots of celery and,of course a little bit of mayo and we're,gonna do it under five minutes okay,let's do that set the timer,start and see how long it's gonna take,to make this tuna salad so first i'm,gonna make the dressing the sauce,so we're going to just chop all our,shallot and,dill and celery,and,then mix all the,ingredients so you can use scallions,instead of shallots but that's what i,have so the good thing with tuna salad,is that you can adjust the,quantity of the ingredients or just use,whatever ingredients you like feel free,to substitute if you don't like shallots,don't use shallots so it's like not,necessary really i like to use lemon,zest when i'm using lemon juice because,that's where all the flavor is and these,are meyer lemons which are more,flavorful,and fragrant it's also good than just,regular lemon so i,always like to use my lemons than the,regular lemons but you can use any,lemons that you guys have you can even,use lime zest and juice that's gonna be,pretty good too and,there you go,i'm gonna do the whole lemon here,okay there we can go we have just a,little bit dill that's all i had but i'm,sure if i had more i would add more so,it's about two tablespoons,have about um i'm gonna use this little,juice from capers too how about,tablespoon a little more capers so it's,again up to you you can use a little,more you can use less but i think that,should be enough for two four ounce,cans of tuna that i have,i'm just gonna give a rough chop so that,it's not like big chunks,and then celery so i like to use like,these,soft middle parts instead of the outer,outer leaves like this one this is kind,of i mean this is a good salary but i,like to use the um inside parts for a,raw,salads and if i need to make a broth or,soup or something so then i kind of use,the outer leaves so we're going to give,this some,dice so you can,do like small pieces you can,do like larger pieces,it's up to you,doesn't have to be perfect,i like to have a,texture and the crunch from the celery,so i kind of do like medium size,that's it it's about a cup,okay,all right so,um it's always good to kind of um,use a bowl i have about a tablespoon,here but i think i'm gonna need more,mayo just a little more maybe like two,two tablespoons and let's add a little,bit of,good olive oil,to give some flavor about two,tablespoons that should be enough we,need some freshly ground black pepper,that sauce actually looks pretty good,what do you think david,you look good,there you go this is ready add a little,bit of salt,my pepper i actually ground it yesterday,add just a little bit okay that should,be enough,and uh,so i have two four ounce cans of tuna in,water,um okay i'm just gonna get rid of the,water i don't need that water and then,remove that,in our bowl,okay,and now water,so you can buy any kind of canned tuna,that you guys like,um this is from trader joe's and um,pretty good you know no complaints,and tuna salad is actually like one of,the american comfort foods that,everybody loves it and it's like perfect,for lunch,i like to add this to green salad so if,i have like romaine leaves or romaine or,even spinach or kale like baby kale just,put this the scoop of tuna salad over,that and it's a perfect lunch,that looks good americans also like to,have this tuna salad on the bread so,like make a sandwich so see how much,texture this one has and if you and i'm,sure you've seen the ones at the delis,that just kind of kind of like pureed so,it doesn't have that much texture but,i'm sure this is better although i,like the other one too all right i want,to taste that,lemon juice man,and zach,and the capers,and the crunch from celery,it's,it's so good,you can also toast a brush,this is actually enough for four people,out of two can,and it probably cost me,like five dollars because i had most of,the ingredients at home,um,so,it's actually good if you're expecting,friends over,to have a look like a little appetizer,you can scoop them on the toes like,smaller pieces than this one,but we're gonna,that looks so,good,so we guys fit in,six minutes,and that's,probably because we were shooting the,video,um if we were not so i'm sure i would,fit in uh three minutes or something,like that,under three minutes yeah all right we're,gonna share that i'm gonna share that,with david,oh my god look at that,beauty,cannot wait to dig in all right guys um,so that was all for today,and uh i hope you enjoyed uh feel free,to adjust the way you guys like,add or skip the ingredients that i put,and make your own way and let me know,how it comes out don't forget to,subscribe and i'll see you guys next,week bye,you

Are you spending too much time thinking about what to make for dinner?

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