Trinculo's Cafe: Exploring the Epicurean with The Stray Gourmet
Member of the BannerWomen Network
Trinculo's Cafe has won the
award!
February 8, 2002
It’s winter, it’s dreary, (at least SOME places are),
and you’re feeling too lazy to put much effort into cooking.
However, you want something hot, tasty and nutritious
for a quick, informal meal. We have the perfect solution:
a jazzed-up version of hot tuna mac accompanied by
a fresh tomato salad.
We suggest piccalilli or Claussen’s refrigerated as your relish
of choice, and we use nothing but solid white albacore in oil
(well-drained, of course). Yes, you fat-conscious cooks may prefer
tuna packed in water, and that’s perfectly fine, but we find that
the seasoned oil gives tuna a much mellower and more enjoyable after-tang.
However you mix it up, Minnie’s recipe will be sure to satisfy.
Hot Tuna a la Minnie
1/2 lb. pasta (elbows, small shells, ditalini)
1 can tuna, well-drained
1 medium-sized onion, chopped
1/3 cup mayonnaise
2 TBSP. flavorful relish
1 1/2 tsp. dill weed
1/4 tsp. salt
1/4 tsp. black pepper
8-10 black olives, sliced into rings
Cook the pasta al dente.
While it cooks, mix all of the other ingredients
except the olives thoroughly.
When the pasta is cooked, drain well, replace in pot
and toss in the tuna mixture. Stir until well-mixed.
Scrape pasta mix out into an attractive serving dish
and garnish with olive rings. Serve immediately with
a ripe tomato and fresh mozzarella salad.
Fresh Tomato & Mozzarella Salad
2 large vine-ripened tomatoes, cut into chunks
½ lb. fresh mozzarella, cut into bite-size pieces
5-6 leaves fresh basil, chopped
½ tsp. oregano
¼ tsp. salt
¼ tsp. coarse black pepper
2 TBSP. olive oil
1 tsp. balsamic vinegar
Add the herbs and spices to the tomato and cheese chunks.
Turn out into serving bowl. Mix the oil and vinegar together
and drizzle over the salad.
Mangiare!
Member of the BannerWomen Network
award! February 8, 2002 It’s winter, it’s dreary, (at least SOME places are), and you’re feeling too lazy to put much effort into cooking. However, you want something hot, tasty and nutritious for a quick, informal meal. We have the perfect solution: a jazzed-up version of hot tuna mac accompanied by a fresh tomato salad. We suggest piccalilli or Claussen’s refrigerated as your relish of choice, and we use nothing but solid white albacore in oil (well-drained, of course). Yes, you fat-conscious cooks may prefer tuna packed in water, and that’s perfectly fine, but we find that the seasoned oil gives tuna a much mellower and more enjoyable after-tang. However you mix it up, Minnie’s recipe will be sure to satisfy.
Hot Tuna a la Minnie 1/2 lb. pasta (elbows, small shells, ditalini) 1 can tuna, well-drained 1 medium-sized onion, chopped 1/3 cup mayonnaise 2 TBSP. flavorful relish 1 1/2 tsp. dill weed 1/4 tsp. salt 1/4 tsp. black pepper 8-10 black olives, sliced into rings Cook the pasta al dente. While it cooks, mix all of the other ingredients except the olives thoroughly. When the pasta is cooked, drain well, replace in pot and toss in the tuna mixture. Stir until well-mixed. Scrape pasta mix out into an attractive serving dish and garnish with olive rings. Serve immediately with a ripe tomato and fresh mozzarella salad.
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