Category Archives: Fish

Local Trout and Chickpea Salad

01 Monday Jul 2013

Posted by in appetizer, beans, Fish, gluten-free, seasonal, Side dish

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DSCN3085Food:

Local Trout and Chickpea Salad serves 6

1- 1 1/2 lb local Koosharem Trout (Farmers Market)

1 c. dry chickpeas (soaked overnight, drain, cook and drain again= 3 c. cooked, you can use canned if you don’t want to start with dry beans) (Click here and scroll down for a basic bean cooking recipe)

1 c. Yee Haw No Frill Dill Pickles, chopped (local,Farmers Market, Whole Foods)

2 c. celery, chopped (Farmers Market)

1/4-1/2 of a whole purple onion, chopped (Farmers Market)

1/2 c. parsley, chopped (I got to use some from my garden!)

1 T. fresh dill, chopped plus a few sprig for the fish (Farmers Market)

2 lemons, plus 1 more for garnish

1 T. dry lavender (Farmers Market)

2 T. pickle juice

2 T. Dijon mustard (they have a new mustard booth at the Farmers Market but they are only there every other week, I haven’t been able to try them yet.)

1/4 c. olive oil, more for garnish

salt and pepper

Sunbridge Sunflower Sprouts (local, Whole Foods or Good Earth)

Directions:

For the fish-

1. Pre heat the oven to 350 degrees. Line a baking sheet with parchment or foil. Place a cooling rack over the lined baking sheet, place the fish on top of the cooling rack and season with salt and pepper, sprinkle on the lavender (this trick came right from the Koosharem fisherman themselves!) and lay the sprigs of dill over the fish. Last, slice one of the lemons into rounds and lay this over the seasoned fish. Place the fish in the oven, before you close the door, pour some water into the bottom of the baking sheet. This will keep the fish moist while cooking. Cook for 20 minutes or until an instant read thermometer reads 125.

DSCN3069DSCN3071When the fish is cooked pull out of the oven and let is cool while you get the other ingredients ready.

For the salad-

1. In a large mixing bowl whisk the pickle juice, olive oil and Dijon mustard together. Add the juice and zest of the other lemon and whisk again. Season with salt and pepper.

2. Next add the celery, pickles, purple onion, parsley, dill and the chickpeas. Fold all the ingredients together with the dressing until well mixed. Next break up the cooked trout gently and add it to the other ingredients, fold together gently.

DSCN3079DSCN3080DSCN30833. Place the salad in the fridge to let the flavors develop, check for seasoning and add more salt and pepper if necessary. When ready to serve, scoop some of the salad into your favorite bowls or plates, drizzle with olive oil and top with a handful of sunflowers sprouts, garnish with a wedge of lemon. EAT! (Or do what I did and serve this in individual lunch containers and have it for lunch all week!)

DSCN3084Love:

This recipe is for my sweetie (wait, aren’t they all?!), he loves tuna salad but I don’t like buying canned tuna. It would take too long to explain and then you would think I’m crazier than I appear, just trust me fresh is where it is at. So imagine my excitement the first week of the downtown farmer’s market when I saw the Koosharem Steelhead booth! I was first attracted to the booth because I spotted two red heads, I kind of have a thing for red heads, red headed cat, red-headed friends, I digress. Any who, I went over and checked out what they had to offer, they were so friendly and their fish looked beautiful and no trace of fishy smells, this equals fresh. We chatted for a while about their practices, read more about that here, and I bought some with this recipe in mind. I couldn’t be happier with this recipe turned out and it made my sweetie very happy (as usual!), I can’t wait to make it again for our next Red Butte Concert with our friends. The Koosharem boys are located at the north-east corner of the farmers market, and they are only there every other week. Look for them this weekend July 6, but you’ll have to push me out of line to get some! Enjoy!

Asparagus Salmon Lemon Pasta w/Greens

07 Friday Jun 2013

Posted by in Fish, pasta, seasonal

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DSCN3020Food:

Asparagus Salmon Lemon Pasta w/Greens– serves 2 BIG dinner portions, or 4 starter courses

1/2 lb. good quality pasta (find at Caputo’s booth or market)

1/2 lb. Wild Salmon (find at Aquarius booth or market)

1/2 lb. asparagus, trimmed and cut into 1 inch pieces

2 c. early baby greens, chopped (baby arugula, spinach or kale work best)

1/4 c. parsley, chopped

1 T. chives or spring onions, chopped

3 lemons

1/3 c. olive oil (find at Caputo’s booth or market)

2 oz. Drake Family Farms Goat Cheese

Salt (about 1/2 tsp.) and pepper (about 1/2 tsp.)

Directions:

1. Start by pre-heating the oven to 400 degrees, I like to place my salmon on a wire rack over a pie pan, pour water in the bottom of the pie pan (this keeps the salmon moist). Line your pie pan for easy clean up. Season the salmon with your favorite seasoning, I use a cedar plank seasoning I picked up at the Boulder, CO farmers market but look for a new seasoning at our farmers market. Slice 1 lemon and lay it over the salmon, bake for 20 min or until a meat thermometer inserted into the thickest part reads 125 degrees. Remove from oven and let cool with you work on the rest of the dish.

2. Make the dressing- zest and juice the other 2 lemons, add the oil olive oil and season with salt and pepper to taste. Set aside.

3. Next bring a big pot of water to a boil over high heat, when the water comes to a boil salt the water and then add the pasta. Give the pasta a quick stir. Cook the pasta according to the directions. Test your pasta careful not to over cook, 3 mins before your pasta is done add the asparagus to the boiling water with the pasta. Drain both the pasta and the asparagus and then add it back to the pot.

4. Quickly add the chopped greens, chives and parsley (save a little parsley to garnish the top), give a toss, the heat from the pot and the pasta will wilt the greens just a bit. Next add the goat cheese and lemon/olive oil dressing, toss again until well mixed. Divide into bowls and garnish with parsley, EAT!

DSCN2898DSCN2901DSCN2905Love:

This coming Saturday morning is the long-awaited opening of the Downtown Farmers Market! This year marks their 21st year at Pioneer Park and I was asked to share a recipe for the markets newsletter, I chose the following dish because you can find all the ingredients at the farmers market or just right across the street at Caputo’s and Aquarius. This dish is fresh, quick and takes advantage of early season crops such as baby greens, chives and asparagus, also its salmon season so it’s the perfect time to throw these seasonal beauties into a dish! The best part of this recipe is that it can be made vegetarian or vegan depending on your preference.

This is the time of year to get out of bed early on Saturday and show your support for all our local farmers and local food artisans bringing us their fresh, local, love filled food. I know at times the Downtown Farmers Market gets a bad rap due to all the people, strollers, and dogs but I am here to tell you that if you get there early it is easy to get a parking spot, grab some veggies, enjoy a coffee and pastry, and get out by 10:30! I have a love/hate relationship with the market because I would rather be sleeping, but like I tell my husband ‘if all those dedicated people are willing to show up, then so can we!’ If you have ever tried to grow your own food, than you know at times it can be a challenge and a labor of love. This is why I get up, put on a happy face and push my way through the people, strollers and dogs, because my weekly meal plan depends on it and I want to support the hard-working farmers/growers, food artisans that make it out every week come rain or shine. The relationships you gain at your local farmers markets are unlike any other, they bond you to your neighbor, community and most important the hard-working folks who make it possible for us to eat the freshest, seasonal local food around. Enjoy!

P.S. I want to give a shout out to the peeps behind the scenes that make these markets happen. Over the last couple of years I have gotten to know these local loving fools, I thought I was a dedicated lover of all things local, but these folks take the cake. Bravo, and I’m sure this year will be just as rad as the last 20. Let’s do this!

Fresh, Local, Creekside- Update!

09 Monday Jul 2012

Posted by in appetizer, Fish, seasonal

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Welcome to the FIRST in a series of Wasatch Mountain Table Dinners presented by Solitude Mountain Resort. I’m a Salt Lake City native and I never take it for granted that 10 minutes on the freeway and we are in one of the most beautiful places on earth, Big Cottonwood Canyon. When asked to attend this event and share my experience I didn’t hesitate. To be able to share a suburb meal created by one of Salt Lake City best local chefs using local, fresh ingredients served creek side is a no brainer, not to mention leaving the hot city for fresh mountain air is a must.

Upon arrival we are greeted with a fresh minty champagne apple juice cocktail served with a splash of soda water. Just what we needed to wet the whistle and enjoy with our appetizers.

We are also greeted by our friend Miss Lisa McCune, she help the owner of Solitude and host of this event Mr. Scott DeSeelhorst promote this fabulous dinner. Miss Lisa is one the power houses behind the Taste of the Wasatch.

One of the first apps was this Bruschetta of Romesco with grilled green onions and black garlic– yum. I loved the bbq flavor of the green onions it paired well with our fresh minty cocktail.These little morsels of goodness are a M&M Farm Yukon gold potato pillow with wild American Sturgeon Cavier (just a fancy name for tobiko- if you have had sushi most likely you’ve had American Sturgeon Cavier). Light, crispy- delicious! I can’t belive I only got one! (Don’t be late like us!)

I loved deviled eggs and I am happy they are en vogue again. These are Clifford Farm deviled eggs with Icicle radish, Italian summer black truffles, and chives. Creamy, and a little spicy.

There are 40 seats available for these communal dinners, the next event will be July 28, August 4, August 18 and September 15. Appetizer reception @5, dinner @6! $95 person, $125 w/wine pairings.  To make a reservation contact Deena Stevenson @801-536-5722

 

Meet the dream team for this event, (from left to right) Chef Mike Richey, (in the back) Kelli Bess from Slide Ridge Honey, Scott DeSeelhorst (owner of Solitude and our host), and (in front) Miss Lisa.

The perfect date, my sweetie. Bill, Billy, Master William

Here we go… Our first course, Arugula salad with cherries, roasted beets, and house made ricotta cheese. Light beets, fresh cherries, spicy arugula, creamy ricotta dressed with my new favorite ingredient Slide Ridge Honey Vinegar.

 

Next: My favorite of the night, Rustic maple torta with braising greens, chevre (goat cheese) caramelized onion, and balsamic, dressed with fresh mint, parsley, cilantro, olive oil and salt. I love greens and this torta was perfection, the greens were not bitter the crust was light and flavorful and the fresh herbs kept this dish light.

This was the only red served that evening and it came from Scott DeSeelhorst (the host for the evening) winery, Snake River Winery just outside Boise. I usually don’t drink red wine in the summer but this Sangiovese went perfect with the torta.

The Main Event: Wild King Salmon with snap peas, roasted eggplant, zucchini, cherry tomatoes, basil nage and corn pone. Let me say this, I have no idea how you make a corn pone BUT I will be finding out because I couldn’t get enough! I even dipped into Bill’s portion, pure fresh corn flavor! This dish was exquisite, the flavors of the season on one plate- perfection! 

Dessert: Stone fruit tart with apricot, ice cream and Bourbon caramel. I am not a dessert fan nor do I crave sweets but the tart of the apricots cut through the sweet of the caramel, so much so that it took everything I could not to lick the plate. This tart served with a nice cup of hot coffee while the sun set over the Wasatch Mountains was a great end to this unique experience.

Thanks to our local growers, manufactures, and ranchers: M&M Farm, Slide Ridge Honey, Sandhill Farm, Clifford Farm, and Mystic Salmon

Smoked Salmon Dill Egg Cups- Happy Easter

04 Wednesday Apr 2012

Posted by in breakfast, Fish

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Smoked Salmon Dill Egg Cups Makes 12

8 oz wild smoked salmon, chop into smaller pieces

2/3 c. low-fat organic cottage cheese

4 eggs (mine came from my buddy Dean’s chickens)

1/4 c. water

1/4 yellow onion, grated

1 c. raw broccoli, chopped (sub with asparagus)

1/4 c. each dill, parsley

zest of one lemon

3/4 c. almond meal

3/4 c. Parmesan or Pecorino cheese

freshly grated pepper

Directions:

1. Preheat the oven to 400 degrees, line a 12 serving cupcake/muffin pan with cupcake liners.

2. In a large bowl combine cottage cheese and grated onion, add some freshly grated pepper and mix together. Next add the salmon, broccoli, dill, parsley, lemon zest and mix until well combined.

3. In a separate bowl whisk the 4 eggs and the 1/4 c. water. Lightly season with salt and pepper, add this to the salmon mixture. Mix to combine. Lastly add the almond meal and mix one more time.

4. Using a 1/4 c. measuring cup fill the each of the cupcake/muffin liners with the salmon mixture. Top each one with 1 tsp. of either Parmesan or Pecorino cheese. Place in the oven and bake for about 28 min, or until set and golden brown on top. I like mine cold, so let them cool completely and place in an airtight container in the fridge. Serve alone or along side a big green salad.

Nutrition:

Wild Salmon- Omega 3 fatty acids, High Quality Protein, Essential Amino Acids, Vitamin A, Vitamin D, Vitamin B6, Vitamin B, Vitamin E, Appreciable amounts of calcium, iron, zinc, magnesium, and phosphorus (Courtesy of Wild for Salmon)

Eggs: In my opinion eggs sometimes get a bad rap. They are an excellent source of low-cost high quality protein. They are a great source of vitamin K and very good source of selenium and vitamin D. Some eggs contain omega-3 fatty acids depending on what they eat. Commercially produced eggs contain virtually no omega-3’s. Local eggs are your best bet. (The eggs pictured above came from my buddy Dean’s chickens. These chickens live in a healthy happy environment, they are so fresh that there is a feather in the egg carton!)

Love:

I have made these little egg cups a number of times, usually for a snack mid morning or late afternoon. But when I was thinking about this up coming Easter weekend I thought they would be great for brunch, maybe with a big green salad and fresh fruit. You can bake them of the night before, place them in the fridge and they will be ready to go the next morning- genius! I love recipe that make Sunday morning a breeze and this one will definitely do that. Also, its Spring so sub out the broccoli for asparagus. Good luck and I hope you all have a beautiful Easter weekend, for other Easter ideas check out my post below for last years menu.

Crepes- Happy Easter

Twice Baked Potatoes- Easter Dinner

Wild Salmon and Veggies- It’s What’s For Lunch

16 Monday Jan 2012

Posted by in dressing, Fish

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Mmm...Lunch

Food:

Wild Salmon and Veggies

I made 8 lunch containers, 1 for Billy and me Mon-Thurs, I am going to just give the amounts for one container.

4 oz baked wild salmon (I baked the salmon in the oven for 20 minutes @400 degrees the salmon was a little room temp)

1/4c. forbidden rice

1/4c. steamed peas

1/4c. steamed edamame

1/4c. Sunbridge sunflower sprouts (they are a local grower here in Ut, they have great food items)

Dressing: Cilantro Miso Vinaigrette

1. Measure all the ingredients into your favorite lunch container with a lid. Place in the fridge until ready to eat.

2. When ready to eat, drizzle the dressing on the wild salmon and veggies and EAT!

Nutrition:

Wild Salmon- Omega 3 fatty acids, High Quality Protein, Essential Amino Acids, Vitamin A, Vitamin D, Vitamin B6, Vitamin B, Vitamin E, Appreciable amounts of calcium, iron, zinc, magnesium, and phosphorus (Courtesy of Wild for Salmon)

Peas- Peas are lower in calcium and phosphorus than beans but provide similar levels of protein, carbohydrates and fat. They are a good source of protein, B vitamins and a variety of minerals including phosphorus, manganese, magnesium, potasium and iron. (Courtesy of ‘The Encyclopedia of Healing Foods’ by Micheal Murray, N.D.)

Miso- Miso contains living enzymes that aid digestion and help maintain healthy intestinal flora. Miso is a rich of minerals. It tones and cleanses the body of toxins and metals such as radiation and mercury, and it helps the body assimilate good cholesterol and break down bad. (Staple in my house) (Courtesy of ‘Clean Food’ by Terry Waters)

Forbidden Rice Forbidden Rice is a black. During the Ming Dynasty in China, black rice was fed only to the emperors. It was referred to as “longevity rice” or “tribute rice” and was believed to ensure good health and a long life. Black rice is rich in antioxidants, low in fat and high in fiber. It is a nutritionally balanced food. In addition, its dark purple hue adds a wonderful color to any meal. (A new staple in my pantry)

Love:

Every week is a new challenge for me to create meal plans that are balanced and healthy, dinner seems to be the most indulgent meal of the day so I need lunch to pack a powerful nutritional punch. The last two weeks for lunches we have had the Azuki/Aduki Bean and Kabocha Squash which is a nutritional powerhouse but I was ready to switch things up, it didn’t hurt that I had a huge Wild Salmon fillet begging to get out of my freezer. This is a simple dish that can be made for lunch or dinner- you decide. ENJOY!

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Shrimp Tostadas

23 Tuesday Aug 2011

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I use to make this recipe back in the day when I was single and living in my shabby chic apartment on Elizabeth St., those were the days. What is great about this recipe is that it is fast to whip up and feeds 4-6 people comfortably, with a few beers of course. This recipe is now one of Billy’s favorites and is requested during the summer when something light is called for. I hope you make these for your next backyard hangout. Enjoy!

I bought this beautiful, flavorful shrimp at Aquarius Fish Co.

Disclaimer: There is technically not a set recipe, just don’t over do it on the onions and garlic and you’ll be fine. (This means you Jenn)

-Shrimp Tostadas-

1-1 1/2 lb shrimp (I used large wild Louisiana shrimp) peel, devien and cooked just until pink, drain and let cool and then chop into a few smaller pieces
1/2 large onion, diced
2-4 cloves garlic, minced
1 pint baby size tomatoes
1 bunch cilantro, chopped
1 jalapeno, stemmed, seeded and diced
2 limes, juiced
Salt and pepper

1. Start by placing the onion, garlic, tomatoes, cilantro, and jalapeno into a large mixing bowl. Toss to combine, next add the lime juice and toss again.
2. Add the shrimp to the already mixed mixture and toss another time to combine all the ingredients.
3. Place in fridge and let marinate for a few hours or even overnight. Toss a few times while marinating. Serve cold. (remember this is not an exact recipe, feel free to experiment on your own)

-Toppings-

You can dress yours up any way you want. These are just the toppings we like. Delish!

Pea and Kale Puree w/Nu Nooz Pasta and Scallops- Pea’s the Season

04 Wednesday May 2011

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 Peas, kale, mint, chives, scallops and dry Nu Nooz Pasta
 Pureed steamed peas, kale, mint, garlic, olive oil, salt and pepper
 Sauteing the scallops
VOILA! Finished dish- MMM
-Pea and Kale Puree w/ Nu Nooz Pasta and Scallops-
2 c. petite frozen peas (reserve 1/4 cooked peas for garnish)
1 bunch of kale (mine came from my friend Gwen Crist garden, thanks Gwen)
3 cloves of garlic, chopped
2 T. fresh mint chopped (reserve a little for garnish)
1 T. chives, chopped
2 c. dry Nu Nooz pasta
8 large scallops
2 T. olive oil
1 T. coconut oil
salt and pepper
1. Bring a medium pot of salted water to a boil over med-high heat. When water comes to a boil toss in the peas and cook for 2 min. Use a slotted spoon to remove the peas from the boiling water and toss in a strainer reserving the boiling water for the kale and pasta.
2. Next toss the kale into the boiling salted water for just 2 min, use the slotted spoon to remove the kale just like the peas and place into a strainer to cool.
3. Cook the pasta in the same salted boiling water you used for the peas and kale. Cook pasta according to the directions. When the pasta is done drain the pasta and the water and set aside.
4. In a food processor place the peas, mint, garlic, kale (squeeze out any remaining water), olive oil, salt and pepper. Process until smooth. Set aside. (Check the salt and pepper to taste)
5. Heat a saute pan over medium heat, add the coconut oil and let melt. When the oil is melted add the scallops to the pan and salt and pepper them. Cook for two minutes and turn over and cook on the other side, be sure to salt and pepper that side as well- cook another 2 minutes or until done. (Be careful not to over cook)
6. Toss the pasta with some of the puree, spoon on a little and add more to coat real well. Divide into two bowls, add the scallops and garnish with the reserved peas, mint and chopped chives. ENJOY!

Fish Taco Sauce

02 Saturday Apr 2011

Posted by in dips, dressing, Fish, vegan

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Who doesn’t like the yummy white sauce that comes on fish tacos? Well I wanted to come up with a healthier version, so mine is mostly made with avocado. This sauce rocks! It’s even good as a chip dip, our friends Don and Kim eat it that way all the time. Make it for you fish tacos and I promise they will be a hit. Enjoy!

-Fish Taco Sauce-

1 whole and 1/2 avocado, cut in half and remove the seed
1 jalapeno, seeded and diced
1/2 green bell pepper, seeded and diced
1/2 purple onion, diced
1 lemon, juiced and zest
1 lime, juiced and zest
1/2 c. veganaise (this is a dairy free mayonnaise, I know that sounds weird but I swear it good!)
salt and pepper

1. Place the avocado, onion, bell pepper, jalapeno, lemon and lime juice and zest into the food processor. Pulse a few times to combine.
2. Next add the veganaise and mix well in the food processor until smooth. Add salt and pepper to taste.
3. Let sit the the fridge for a least 2 hours to develop the flavor.

Fish Tacos

02 Saturday Apr 2011

Posted by in Fish

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Billy loves my fish tacos and probably request them every other week for dinner, so I thought tonight would be a great night to treat him since he’s been working in the yard all day! The fish is great grilled on the BBQ or you can bake it in the oven @ 400 degrees for 20 minutes. Which ever way is easiest at the time, both ways produce amazing flavor. Enjoy!

-Fish Tacos- Serves 4

1 lb. Wild Cod (you can use whatever fish you like or use shrimp)

-Marinade-

1/2 onion, sliced in half moons
1/4 c. cilantro leaves, pulled from the stem

All in a bowl:

1 lemon, juiced and zest
1 orange, zest, peeled and segmented
1/2 tsp. cumin
1/2 tsp. chili powder
Salt and pepper

1. Place the fish in a baking dish.
2. Sprinkle the sliced onion and cilantro over the fish.
3. Mix all  the other ingredients in a bowl, mix well and pour over fish.
4. Marinate the fish in the fridge, covered. No longer than 8 hours, toss around the fish 1 or 2 times during the time it’s marinating.
5. To cook, either on the barbecue or in the oven @ 400 degrees for 20 minutes.

Other essentials for the complete Fish Tacos:

Tortillas, (I like sprouted grain tortillas)
Shredded cabbage
Shredded carrots
fresh chopped onion
fresh cilantro leaves
fish sauce (recipe to follow)
lime wedges
sauteed veggies (I do this when I trying to sneak more vegetables into Billy, mushrooms, bell peppers, carrots, onion, zucchini)

Fabio’s Lazy Tuna- Cosmo Hippie Chef Alert!

20 Sunday Feb 2011

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I didn’t realize until this morning that this dish is like a one dish fish cake! Fish cakes are like crab cakes that have potatoes in them, and probably the reason this is called Fabio’s Lazy Tuna is because you make it in one big dish instead of individuals cakes. Maybe I shouldn’t be drinking Dirty Martini’s when I’m eating dinner, these things would come to me sooner.
Anyways this dish comes from one of my favorite shows on the Cooking Channel, David Rocco. David and his wife live in Florence, Italy and sometimes he’s at home cooking or sometimes they are out road tripping and he’ll make a dish the is special to that region. I saw him make this this twice and thought it looked interesting, and it is.
I think this dish would be a great to entertain with, it’s easy, fresh, lighter than a traditional fish cake, delicious and something new and fun. I hope you’ll try it. Enjoy!
-Fabio’s Lazy Tuna-
6 potatoes, boiled, peeled and finely chopped (mine were organic, local cal whites, similar to russets)
3 cloves garlic, finely minced
1 T. chili peppers (I used dried)
bunch fresh Italian parsley, chopped (I used about 1/2 c.)
salt and freshly ground pepper
1 1/2c. olive oil
1 T. fennel seed, crushed (I used my mortar and pesol)
2 T. lemon rinds or zest
bunch of basil, torn (I know basil is not in season but I was able to find organic basil at the store)
8 peeled plum tomatoes, coarsely chopped (I used my own canned tomatoes, but I used a little less because I added 1/4 c. roasted red bell peppers as well)
1 1/2 lb. fresh tuna, thinly sliced (Lucky for me my buddy Dave owns a sushi restaurant- Sushi Groove, so I was able to get a pound of fresh ahi from him. But you can just hit up your favorite fish shop)
1 1/2 c. bread crumbs (I used a baguette that was leftover, I pulsed it into crumbs in the food processor and then toasted it for a minute in the oven to make them extra dry)
1. Preheat the oven to 400 degrees.
2. In a large bowl, add potatoes, garlic, chili peppers, half the parsley, salt, pepper to taste. Add 3/4 c. olive oil and mix well. Spread the potato mixture on an ovenproof pan, packing the mixture so it serves as a solid bed for the tuna.
3. Spread half of the fennel seeds, lemon rinds, basil and pieces of the plum tomatoes sparingly (roasted bell peppers ,if using) on top of the potato mixture.
4. Add the tuna slices on top covering the baking dish.
5. Spread the remainder of the fennel seeds, lemon rinds, plum tomatoes (bell pepper, if using)
and the rest of the parsley on top of the tuna.
6. Generously sprinkle the bread crumbs, and drizzle the remaining olive oil on the top.
7. Bake in the oven for 10-15 minutes. (Depending on how well you like your tuna) Serve!