"I don't suppose you mind writing a What's for Dinner Diary"? a smoking hot redhead asked me. Who am I to turn someone down who is abruptly called into work on her day off? Today's recipes are a meal I made after Cindi noticed I was cooking a lot of things with ground up dead animals and not much else.
I present to you Tuna Salad with Lemon and Olive Oil, and Tomato, Mozzarella, and Basil Salad.
(Both recipes by Mark Bittman From the How to Cook Everything® app
Tomato, Mozzarella, and Basil Salad
Introduction:
This is barely more than the three ingredients listed in the title, so all three must be of excellent quality. I like to salt the tomatoes a little bit before assembling the salad—it removes a little of their liquid—but it isn't necessary.
Ingredients:
4 perfectly ripe medium tomatoes
Salt
8 ¼‐inch‐thick slices fresh mozzarella cheese, plus more if desired
8 large fresh basil leaves
Freshly ground black pepper
Extra virgin olive oil for drizzling
Steps:
Core and cut the tomatoes into about ¼‐inch‐thick slices. If you like, lay them on a board and sprinkle them lightly with salt. Set the board at an angle so the liquid can drain into the sink (or a bowl; it makes a refreshing drink).
Layer the tomatoes, mozzarella, and basil on a platter or 4 individual plates. Sprinkle with salt and pepper, drizzle with olive oil, and serve.
Tuna Salad with Lemon and Olive Oil
Introduction:
This low‐fat alternative to the traditional tuna sandwich (try it with pita) has loads of bright flavor from the lemon zest and capers. If you use water‐packed tuna, drain well and add another 1 to 2 tablespoons of extra virgin olive oil.
Ingredients:
2 6‐ounce cans tuna, preferably packed in olive oil, drained
Grated zest and juice of 1 lemon
1 small shallot or 3 scallions, minced
1 or 2 tablespoons capers, rinsed, drained, and chopped
½ cup chopped fresh parsley leaves
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
4 leaves romaine lettuce, washed and dried
8 slices any bread
Steps:
Mix the tuna with the lemon zest and juice, shallots, capers, parsley, and olive oil and sprinkle with some salt and pepper.
Make sandwiches with the tuna mixture and lettuce. Serve immediately.
Courtesy of Houghton Mifflin Harcourt. Copyright © Double B Publishing Inc. All rights reserved.