Winter Kale Slaw Endless Ways

The basic slaw unadorned

The basic slaw unadorned

Oh I love recipes that beg to be played with! When I was teaching a knitting class recently one of the students brought  a Brussels sprout and kale salad. I took home the idea and started experimenting. The basic recipe is

Kale any kind ribs removed

Brussels sprouts


1. Take these ingredients and chop, food process, cut with mandolin, in any way or shape and combine.

2. Make any kind of vinaigrette or salad dressing your little heart desires and combine with the salad.

3. Garnish and play!

Ways to play!

1. Top with poached eggs. Start with a simple combo and a mild vinaigrette.


Kale slaw topped with poached eggs

2. To the basic salad add chopped apple, blue cheese and dried cranberries.

3. To a basic salad add orange sections, goats cheese and shallots.

4. Garbanzo beams and grape tomatoes.

5. Grape tomatoes, mixed olives and pepperoncini.

Kale slaw Italian style

Kale slaw Italian style

6. Fresh figs and goats cheese.

7. Make a dressing of fresh ginger, garlic, soy sauce, rice vinegar, sesame oil and veggie oil. Stir in mango and green onions. Top with seared fresh tuna!


Kale slaw with mango and seared tuna Asian style

8. Make your favorite slaw or ranch dressing. Combine with basic salad. Great with fried fish or any chicken.

9. The ideas are endless …what can you come up with?




Tuna Mac Salad

Comfort food

Comfort food

When I think comfort food I usually think of winter braises and heavy potatoes. But when it comes to summer it is tuna macaroni salad. This is one food my mom made well. Most of the foods from my childhood I have adapted to newer forms to accommodate the way I eat now.  Mom was not a great cook. However tuna mac still makes me happy made the old fashioned way. I don’t measure anything and the only pasta acceptable is shells or orrecchette ( little ears). Cook about two cups pasta in salted boiling water till al dente, drain and cool. Add 2 cans of tuna, chopped celery and onion. I add thawed pea(I don’t think mom did that). Plus a generous amount of dill. Mix it all up with mayo salt and pepper. If you like a few dashes of Tabasco. Chill. this may not make it on the trendy, hot or cool list but it takes me back to childhood a couple times each summer. Comfort food.

Tuna and Cannellini Bean Salad


Tuna and Cannellini Bean Salad

This is my version of a classic summer comfort food. Tuna and cannellini bean salad is light yet filling. Plus it goes together in a matter of minutes. All that is needed to complete the meal is some good bread and butter.

Tuna and Cannellini Bean Salad

  • Servings: 4
  • Difficulty: easy
  • Print


Juice and zest of 1 lemon

3 Tablespoons olive oil

1 teaspoon Dijon mustard

1/2 teaspoon red pepper flakes

salt and pepper to taste

1. Whisk together all ingredients


2 cans tuna in olive oil drained

2 cans cannellini beans drained and rinsed

10-12 cherry tomatoes halved or quartered

1 large shallot minced

6 cups baby arugula

5-6 leaves of basil sliced

1. Combine tuna, beans, tomato and shallots. Toss with dressing.

2. Arrange arugula on 4 plates. Top with salad and garnish with basil


Seared Tuna with Cilantro Chili Pesto and Polenta


I was feeling fancy when I bought the tuna. I did not know what I was going to do with it but it would be fancy. I used what I had at home already to come up with this. It is very easy but looks like you really know your way around a kitchen!

  • Servings: ”4″
  • Difficulty: ”easy”
  • Print

2 cloves garlic peeled

1 Serrano chili

1roasted poblano chili

Handful of cilantro ( stems included)

1/2 teaspoon salt

1/4 cup olive oil

4 6 ounce tuna steaks

2-3 cups cooked polenta ( see note at bottom of recipe)


1. With food processor running drop garlic in. Process until you no longer hear the garlic. Scrape down sides of container.

2. Add the chilies and process until well minced.

3. Add the cilantro and salt. Process till well blended. Scrape down sides of container.

4. With processor running pour in the olive oil. Transfer to a small bowl. Can be done ahead of time.


1. Heat a sauté pan over high heat. Add 1 Tablespoon olive oil. Generously salt and pepper the tuna

2. Carefully place tuna in the pan. Cook about 1 1/2 minutes. Turn and cook 2 more minutes.

3. Remove to a cutting board and slice into 1/4 inch slices.

4. On plates portion polenta and pesto, then arrange tuna slices in a fan.


I am going to tell you to follow the directions on your box of polenta. I have been using de la Estancia organic polenta from Argentina. It is made of a variety of corn called flint corn and cooks in a minute. Next time I buy polenta I will probably go back to the regular. Use chicken or vegetable broth. I prefer no cheese with the tuna but be sure to salt well. To serve 4 you will want to make 2-3 cups.

Cissie says

I tried the Tuna Recipe last night and it was very yummy! I paired  3 wines with it and here are my results:
It was very good with  a medium dry German Riesling, it also was good with a South African Sauvignon Blanc. I paired it with a French Rhone wine but it did not work with the spicy pepper pesto.
Red wines can be difficult to pair with spicy food, however,  I would pair it with a German  Dornfelder. It is mildly floral  with a hint of sweetness and  good acidity .

Hank Says

“For the tuna dish, I think that we would go with an Asian brew.  Hitachino is from Japan and they make some amazing craft beers!  Go with either their Real Ginger Brew for a lighter pairing or their XH, which is aged in sake casks, for a more savory pairing.  Both would go quite well with the fresh flavors in this dish”